Filipino craftsmanship and the tradition of rum-making that started in Negros Occidental will be highlighted as Tanduay Distillers Inc. announced yesterday plans to celebrate their 165th anniversary this year.
President and Chief Executive Officer Lucio Tan Jr. said in a statement that this year, the company wants to give credit to the people who made Tanduay the “world’s number one rum”, which are farmers, the chefs, the balikbayans, the working class, young professionals, and every Filipino who celebrate life.
He said they are grateful to these people, as they are most often unrecognized, but silently enjoy and consistently patronize the locally-grown rum, which is made of molasses from sugarcane.
Company executives said the celebration will be highlighted by the construction of a Tanduay Brand Museum, and launching of a coffee-table book.
Tan said the coffee-table book will feature the people of Tanduay, to put a face behind the success of the brand.
He also said the building of a Tanduay museum in Manila will be of historic significance that will strengthen every person’s brand love for the rum.
Pai Alvarado, Tanduay’s corporate communications and special projects manager, said they chose to announce their plans in Negros Occidental because this is where Tanduay started.
Jenny Orillo from the company’s marketing department and part of the 165th anniversary committee explained the theme of the celebration, which she said will tell the story of the Filipino craftsman through Tanduay’s journey as master rum maker.
Chief financial officer Nestor Mendones explained the importance of Negros Occidental in the production of their rum as the towns of Murcia and Pulupandan are hosting the company’s alcohol and bottling production.
The raw materials, which is molasses from the sugarcane, are also produced in Negros, he said.*
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