Txanton
Txanton
Eleven years of passion, curiosity, and the pursuit of excellence.
Origin Story / Overview
When Txanton was founded in 2015, it was never intended to become merely another importer or retailer of fine wines and gourmet products. It began as something much more personal: a passion project driven by curiosity, friendship, travel, and an unwavering desire to discover exceptional products and share them with family and friends.
Eleven years later, Txanton has grown into one of the Philippines’ most respected names in the world of fine wine, gastronomy, and unique dining experiences. Yet despite its evolution, the essence of the company remains unchanged. At its core, Txanton is still about people, stories, and the belief that life’s most memorable moments happen around a table.
The company’s name is inspired by Paulino “Txanton” Aboitiz, the first member of the Aboitiz family to arrive in the Philippines from the Basque Country. The name reflects roots that continue to inspire us today. Txanton was built on values that still guide the business: authenticity, excellence, hospitality, and respect for tradition.
From the beginning, Txanton focused on sourcing products with character. Rather than pursuing volume or trends, the company sought out producers whose philosophies aligned with its own. Family-owned wineries, food producers, and individuals who dedicated their lives to doing things with the utmost respect for tradition and quality became the foundation of the portfolio.
Wine was never the entire story, however. From the very beginning, jamón, olive oil, anchovies, and caviar were equally important chapters of the journey. In fact, before anything else, Txanton became known as the first true Jamonería in the Philippines. Long before the company expanded into multiple concepts and venues, the mission was already clear: to introduce products and experiences that we genuinely loved and believed deserved a place in the Philippines.
Over the years, this philosophy has resulted in a carefully curated collection of wines from some of the world’s most celebrated regions. Burgundy occupies a special place within the company. In many ways, it is ironic considering our Spanish roots, yet today we are fortunate enough to work with some of the region’s most remarkable producers, including Domaine Roumier.
It is also a reflection of our ability to evolve. We have never wanted to represent wines simply because the market demands them. If we do not genuinely admire the producer, we would rather walk away from the opportunity. Admiration for terroir, precision, and authenticity is not a marketing statement for us; it is the reason we exist.
Alongside Burgundy, Txanton has built strong portfolios from Spain, Italy, France, and Portugal, complemented by selected producers from Greece and the United States. As the company evolved, so did its vision. Gourmet foods, luxury accessories, premium glassware, and carefully selected products naturally became part of the story, helping create complete gastronomic experiences rather than simply supplying products.
Among these additions, few partnerships better embody Txanton’s philosophy than its relationship with Zalto. Recognized globally as one of the most influential wine glass manufacturers, Zalto became a flagship brand within the portfolio from the very beginning. In fact, Txanton was not even officially open when we started bringing Zalto glasses for our friends. More than simply selling glassware, Txanton introduced a different way of experiencing wine, showing how the right glass can completely transform the enjoyment of a bottle.
Nowadays, Zalto is a brand that in many markets is already imported in parallel, which makes clear we picked the right one. The company later expanded its offerings further by introducing Josephinenhütte, the visionary glassware project created by Kurt Zalto after leaving the company that bears his family name. This addition symbolized Txanton’s commitment to honoring tradition while embracing evolution and fresh ideas.
Yet perhaps the most distinctive aspect of Txanton’s journey has been its investment in creating physical spaces that bring people together. Rather than operating solely as a distributor or retailer, the company envisioned destinations where products, hospitality, and storytelling could coexist.
This vision materialized through a collection of unique venues, each with its own personality while contributing to a larger ecosystem. Visitors can explore intimate dining rooms such as La Sala de Cata, designed for focused tastings and educational experiences. La Gran Añada offers a setting where exceptional bottles and memorable meals become the center of attention, surrounded by 12 wine sub-zero coolers holding a collection we have spent years building. La Carne combines warm natural materials with a carefully selected assortment of premium meats, seafood, and cheeses sourced from the places we love most.
Beyond these spaces lies one of the company’s most unique concepts: Cave. Integrated within a temperature-controlled wine storage facility, Cave offers an experience rarely found in modern cities. Free from digital distractions and surrounded by thousands of bottles resting under perfect conditions, guests can reconnect with the simple pleasures of conversation, food, and wine. It serves as a reminder that luxury is not always defined by excess, but often by the opportunity to slow down and share meaningful moments without the dumb phone.
More recently, Txanton expanded its universe through the creation of Caviar Bar, a concept years in the making. Inspired by the decadence and charm of French cabarets from the 1930s and 1940s, while incorporating elements gathered through years of travel and discovery, the venue combines caviar, Champagne, Burgundy, cocktails, and live music within an atmosphere designed to spark imagination and celebration. It represents our belief that gastronomy should be both refined and joyful.
Today, Txanton’s activities extend far beyond hospitality. The company imports and distributes products throughout the Philippines, operates a successful retail platform, manages private wine storage facilities, organizes educational events, and maintains a vibrant community of wine lovers, collectors, chefs, and enthusiasts.
Since day one, we have imagined Txanton as something closer to a living museum than a traditional business. Information has always been part of the experience. The objective is not simply to sell products, but to share knowledge and create lasting connections between producers and consumers. Over time, many of them have become part of our extended family.
Lessons & Advice
There is one characteristic that has shaped Txanton from the beginning: a deliberate preference for growing slowly. In a world that often celebrates speed, expansion, and scale above all else, we have always felt more comfortable taking the longer road.
New producers are rarely added overnight. New concepts often spend years being discussed before becoming reality. Even many of the relationships that define our company today were built gradually, one conversation, one meal, and one magnum at a time… or maybe two.
Growth has never been an objective by itself. Our objective has always been to build something meaningful and lasting. Looking back on eleven years of growth, what stands out most is not the number of legs of jamón sold, the bottles opened, the expansion of facilities, or the introduction of new brands. Rather, it is the community that has formed around the company.
Thousands of guests, customers, suppliers, friends, and collaborators have contributed to the story. Together, they have transformed Txanton from a small entrepreneurial venture into a platform where culture, gastronomy, and hospitality intersect.
One of the biggest lessons has been that authenticity cannot be faked. Customers eventually understand when a company is simply selling something and when it is genuinely sharing something it believes in. For us, the products always come first, but the stories behind them are what create the emotional connection.
Another lesson is that education matters. People enjoy wine and food more deeply when they understand where they come from, who made them, and why they are special. Information should not be intimidating. It should open doors. Since day one, we have wanted Txanton to feel like a place where people can discover, ask, learn, taste, and connect.
We have also learned that hospitality is not only about service. It is about making people feel part of something. A great bottle, a perfectly sliced jamón, the right glass, a quiet room, a conversation without distractions.. these are small details, but together they create memories.
If there is any advice we can share after eleven years, it is to build with patience. Choose carefully. Work with people you respect. Protect your identity. Do not chase every opportunity. Let the project grow in a way that still feels true to the reason it started.
The appreciation, criticism, and encouragement we receive every day continue to fuel our pursuit of excellence. The truth is we are still far from it… but we remain committed to improving, learning, and pushing ourselves a little further every day.
That belief guided the first decade, and it continues to guide the second.
Image Gallery (click to zoom)
Speed Round
What was Txanton at the beginning?
A passion project. Before anything else, it was about sharing products we loved with family and friends.
What was the first big identity of Txanton?
Jamón. Txanton became known as the first true Jamonería in the Philippines.
Why the name Txanton?
It is inspired by Paulino “Txanton” Aboitiz, the first member of the Aboitiz family to arrive in the Philippines from the Basque Country.
What makes a product right for Txanton?
It must have character, authenticity, and a story behind it. We are not interested in products only because they are trendy.
What wine region has a special place in Txanton?
Burgundy. It may sound ironic because of our Spanish roots, but Burgundy has become a very important part of our identity.
What is the rule when choosing producers?
If we do not genuinely admire the producer, we prefer to walk away.
What is Txanton beyond wine?
Jamón, olive oil, anchovies, caviar, cheese, premium meats, seafood, glassware, accessories, education, private storage, events, and hospitality.
What is the most unusual Txanton space?
Probably Cave, because it offers a dining experience inside a temperature-controlled wine storage facility, surrounded by collectors’ wine lockers and immersed in the true feeling of being inside a cave.
What is Caviar Bar about?
Caviar, Champagne, Burgundy, cocktails, live music, and a little bit of old-world decadence, but in a joyful way.
What has Txanton never wanted to be?
A company built only around volume, speed, or trends.
How did COVID change Txanton?
COVID became a turning point for Txanton. From the first day of quarantine, we reacted quickly, adapted, and managed to keep the business healthy. In a difficult moment, it pushed us to reinvent ourselves, bring out the best ideas from each person, and elevate the shop to another level.
What still drives Txanton after eleven years?
Curiosity, passion, hospitality, education, and the desire to keep improving.
Image Gallery (click to zoom)
Origin Story / Overview
When Txanton was founded in 2015, it was never intended to become merely another importer or retailer of fine wines and gourmet products. It began as something much more personal: a passion project driven by curiosity, friendship, travel, and an unwavering desire to discover exceptional products and share them with family and friends.
Eleven years later, Txanton has grown into one of the Philippines’ most respected names in the world of fine wine, gastronomy, and unique dining experiences. Yet despite its evolution, the essence of the company remains unchanged. At its core, Txanton is still about people, stories, and the belief that life’s most memorable moments happen around a table.
The company’s name is inspired by Paulino “Txanton” Aboitiz, the first member of the Aboitiz family to arrive in the Philippines from the Basque Country. The name reflects roots that continue to inspire us today. Txanton was built on values that still guide the business: authenticity, excellence, hospitality, and respect for tradition.
From the beginning, Txanton focused on sourcing products with character. Rather than pursuing volume or trends, the company sought out producers whose philosophies aligned with its own. Family-owned wineries, food producers, and individuals who dedicated their lives to doing things with the utmost respect for tradition and quality became the foundation of the portfolio.
Wine was never the entire story, however. From the very beginning, jamón, olive oil, anchovies, and caviar were equally important chapters of the journey. In fact, before anything else, Txanton became known as the first true Jamonería in the Philippines. Long before the company expanded into multiple concepts and venues, the mission was already clear: to introduce products and experiences that we genuinely loved and believed deserved a place in the Philippines.
Over the years, this philosophy has resulted in a carefully curated collection of wines from some of the world’s most celebrated regions. Burgundy occupies a special place within the company. In many ways, it is ironic considering our Spanish roots, yet today we are fortunate enough to work with some of the region’s most remarkable producers, including Domaine Roumier.
It is also a reflection of our ability to evolve. We have never wanted to represent wines simply because the market demands them. If we do not genuinely admire the producer, we would rather walk away from the opportunity. Admiration for terroir, precision, and authenticity is not a marketing statement for us; it is the reason we exist.
Alongside Burgundy, Txanton has built strong portfolios from Spain, Italy, France, and Portugal, complemented by selected producers from Greece and the United States. As the company evolved, so did its vision. Gourmet foods, luxury accessories, premium glassware, and carefully selected products naturally became part of the story, helping create complete gastronomic experiences rather than simply supplying products.
Among these additions, few partnerships better embody Txanton’s philosophy than its relationship with Zalto. Recognized globally as one of the most influential wine glass manufacturers, Zalto became a flagship brand within the portfolio from the very beginning. In fact, Txanton was not even officially open when we started bringing Zalto glasses for our friends. More than simply selling glassware, Txanton introduced a different way of experiencing wine, showing how the right glass can completely transform the enjoyment of a bottle.
Nowadays, Zalto is a brand that in many markets is already imported in parallel, which makes clear we picked the right one. The company later expanded its offerings further by introducing Josephinenhütte, the visionary glassware project created by Kurt Zalto after leaving the company that bears his family name. This addition symbolized Txanton’s commitment to honoring tradition while embracing evolution and fresh ideas.
Yet perhaps the most distinctive aspect of Txanton’s journey has been its investment in creating physical spaces that bring people together. Rather than operating solely as a distributor or retailer, the company envisioned destinations where products, hospitality, and storytelling could coexist.
This vision materialized through a collection of unique venues, each with its own personality while contributing to a larger ecosystem. Visitors can explore intimate dining rooms such as La Sala de Cata, designed for focused tastings and educational experiences. La Gran Añada offers a setting where exceptional bottles and memorable meals become the center of attention, surrounded by 12 wine sub-zero coolers holding a collection we have spent years building. La Carne combines warm natural materials with a carefully selected assortment of premium meats, seafood, and cheeses sourced from the places we love most.
Beyond these spaces lies one of the company’s most unique concepts: Cave. Integrated within a temperature-controlled wine storage facility, Cave offers an experience rarely found in modern cities. Free from digital distractions and surrounded by thousands of bottles resting under perfect conditions, guests can reconnect with the simple pleasures of conversation, food, and wine. It serves as a reminder that luxury is not always defined by excess, but often by the opportunity to slow down and share meaningful moments without the dumb phone.
More recently, Txanton expanded its universe through the creation of Caviar Bar, a concept years in the making. Inspired by the decadence and charm of French cabarets from the 1930s and 1940s, while incorporating elements gathered through years of travel and discovery, the venue combines caviar, Champagne, Burgundy, cocktails, and live music within an atmosphere designed to spark imagination and celebration. It represents our belief that gastronomy should be both refined and joyful.
Today, Txanton’s activities extend far beyond hospitality. The company imports and distributes products throughout the Philippines, operates a successful retail platform, manages private wine storage facilities, organizes educational events, and maintains a vibrant community of wine lovers, collectors, chefs, and enthusiasts.
Since day one, we have imagined Txanton as something closer to a living museum than a traditional business. Information has always been part of the experience. The objective is not simply to sell products, but to share knowledge and create lasting connections between producers and consumers. Over time, many of them have become part of our extended family.
Speed Round
What was Txanton at the beginning?
A passion project. Before anything else, it was about sharing products we loved with family and friends.
What was the first big identity of Txanton?
Jamón. Txanton became known as the first true Jamonería in the Philippines.
Why the name Txanton?
It is inspired by Paulino “Txanton” Aboitiz, the first member of the Aboitiz family to arrive in the Philippines from the Basque Country.
What makes a product right for Txanton?
It must have character, authenticity, and a story behind it. We are not interested in products only because they are trendy.
What wine region has a special place in Txanton?
Burgundy. It may sound ironic because of our Spanish roots, but Burgundy has become a very important part of our identity.
What is the rule when choosing producers?
If we do not genuinely admire the producer, we prefer to walk away.
What is Txanton beyond wine?
Jamón, olive oil, anchovies, caviar, cheese, premium meats, seafood, glassware, accessories, education, private storage, events, and hospitality.
What is the most unusual Txanton space?
Probably Cave, because it offers a dining experience inside a temperature-controlled wine storage facility, surrounded by collectors’ wine lockers and immersed in the true feeling of being inside a cave.
What is Caviar Bar about?
Caviar, Champagne, Burgundy, cocktails, live music, and a little bit of old-world decadence, but in a joyful way.
What has Txanton never wanted to be?
A company built only around volume, speed, or trends.
How did COVID change Txanton?
COVID became a turning point for Txanton. From the first day of quarantine, we reacted quickly, adapted, and managed to keep the business healthy. In a difficult moment, it pushed us to reinvent ourselves, bring out the best ideas from each person, and elevate the shop to another level.
What still drives Txanton after eleven years?
Curiosity, passion, hospitality, education, and the desire to keep improving.
Lessons & Advice
There is one characteristic that has shaped Txanton from the beginning: a deliberate preference for growing slowly. In a world that often celebrates speed, expansion, and scale above all else, we have always felt more comfortable taking the longer road.
New producers are rarely added overnight. New concepts often spend years being discussed before becoming reality. Even many of the relationships that define our company today were built gradually, one conversation, one meal, and one magnum at a time… or maybe two.
Growth has never been an objective by itself. Our objective has always been to build something meaningful and lasting. Looking back on eleven years of growth, what stands out most is not the number of legs of jamón sold, the bottles opened, the expansion of facilities, or the introduction of new brands. Rather, it is the community that has formed around the company.
Thousands of guests, customers, suppliers, friends, and collaborators have contributed to the story. Together, they have transformed Txanton from a small entrepreneurial venture into a platform where culture, gastronomy, and hospitality intersect.
One of the biggest lessons has been that authenticity cannot be faked. Customers eventually understand when a company is simply selling something and when it is genuinely sharing something it believes in. For us, the products always come first, but the stories behind them are what create the emotional connection.
Another lesson is that education matters. People enjoy wine and food more deeply when they understand where they come from, who made them, and why they are special. Information should not be intimidating. It should open doors. Since day one, we have wanted Txanton to feel like a place where people can discover, ask, learn, taste, and connect.
We have also learned that hospitality is not only about service. It is about making people feel part of something. A great bottle, a perfectly sliced jamón, the right glass, a quiet room, a conversation without distractions.. these are small details, but together they create memories.
If there is any advice we can share after eleven years, it is to build with patience. Choose carefully. Work with people you respect. Protect your identity. Do not chase every opportunity. Let the project grow in a way that still feels true to the reason it started.
The appreciation, criticism, and encouragement we receive every day continue to fuel our pursuit of excellence. The truth is we are still far from it… but we remain committed to improving, learning, and pushing ourselves a little further every day.
That belief guided the first decade, and it continues to guide the second.
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