Theo, Philo & Tanduay, a mouth-Watering Chocolate Infused with the Rich Flavor of Tanduay Asian Rum Gold
Brought to
the country by the Spaniards in the 18th century, cacao has found a
fertile land to grow in the Philippines. Because of our strategic location near
the equator, the plant flourished and cacao plantations can now be found in
Luzon, Visayas, and Mindanao.
It is in the
Davao region that local chocolatier Theo & Philo sources its cacao
ingredients for the production of its best-selling chocolates in Manila. Most
recently, it partnered with Tanduay to come up with the Theo, Philo &
Tanduay—a chocolate bar made with 65% dark chocolate filled with house-made
caramel and the much-lauded Tanduay Asian Rum Gold.
In 2018,
Tanduay Asian Rum Gold received the Gold award from the International Review of
Spirits, the Silver award from the San Francisco World Spirits Competition, and
another Silver Award from the WSWA Tasting Competition. Prior to that, it
received the Gold Medal from the Monde Selection, the 3-Star Superior Taste
Ward from the International Taste & Quality Institute, the Gold award from
the International Review of Spirits, Beverage Testing Institute—all in 2017.
“We continue
to create innovative ways for people to enjoy rum. The collaboration between two
award-winning brands -- Tanduay and Theo & Philo – gives us a truly
Filipino product we can be proud of,” said Paul Lim, Tanduay Distillers, Inc.
chief marketing officer.
As the cacao
used in making Theo, Philo & Tanduay is solely sourced in Davao, the sugarcane
used for Tanduay Asian Rum Gold is sourced and harvested from Bacolod. All Tanduay products are also
proudly Philippine-made.
Theo, Philo
& Tanduay is exclusively available at the Tanduay Store at Century Park
Hotel in Malate, Manila.
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