Description
In 1854, a distillery was built on Isla De Tanduay, a small piece of land bordering the Quiapo & San Miguel districts in Manila. It produced several types of spirits, but none more famous than its rum. For this special batch of chocolate, we roasted our Philippine cacao beans and aged them in an oak cask with Tanduay Gold Philippine Rum. After aging for four weeks, the nibs were dried and stone ground to create a rich dark chocolate with tropical notes of coconut, caramel cream, and hints of spice & sandalwood.
The art for this bar was created by our friend, and Vancouver-based Filipina artist Mara Cortez.
Philippine cacao meets Philippine rum
This bar brings together two icons of the Philippines. The cacao comes from Davao in Mindanao; the rum is Tanduay Gold from the historic Manila distillery. We roast the beans, crack them into nibs, and age the nibs in an oak cask with the rum for four weeks before drying and stone grinding them into chocolate. The rum’s tropical warmth soaks into the cacao, giving notes of coconut, caramel cream, spice and sandalwood.
An award-winning rum chocolate
- 2026 Canadian competition — Bronze (85.8), with a special award for Modern
- 2024 World Final — Bronze (86.9)
- 2024 Americas — Bronze (86.4)
- 2023 Americas — Silver (88.9)
See every result on our awards page.
Frequently asked questions
Is it vegan and gluten-free?
Yes — just rum-aged cacao nibs, organic unrefined cane sugar and organic cacao butter.
Who made the art?
The cover was created by our friend Mara Cortez, a Vancouver-based Filipina artist.
Want more Filipino flavours?
Read our story of Filipino chocolate made in Vancouver, try the Moreyna Muscovado bar, or get Tanduay Rum with Single Malt and Wallflower Gin in the Barrel-Aged Bundle.
