The location
While most rums come from the Caribbean or Central America, Don Papa comes from the Philippines. For a long time, Philippine rums did not enjoy a great reputation since many distillates were produced quickly and cheaply. This saturated the market with substandard products that weren’t able to compete with Caribbean rums. However, those days ended when Don Papa, a real premium rum, entered the market.
Interestingly, the Philippines are greatly suited for the production of rum as the tropical climate, including warm temperatures and high precipitation, are the perfect conditions for the cultivation of sugar cane. In fact, sugar cane has its origins in South East Asia. The fertile volcanic earth is another reason why sugar cane can grow especially well in this area.
The history of Don Papa Rum
Don Papa is a relatively young brand in the large rum market. The Bleeding Heart Rum Company released this exciting rum first in Bacolod in 2012 and later in Manila. Since then, the rum has been conquering the world step by step and is now available in Asia, Europe and the US.
In 2011, the Bleeding Heart Rum Company was specifically founded for the production of Don Papa. Stephen Carroll founded the company, and brought with him decades of experience in the industry as a manager at Remy Cointreau. He conceived the idea for the rum when he visited Negros, the sugar cane capital of the Philippines. From the warm climate to the availability of fresh sugar cane, everything seemed perfect for the production of a high-quality rum. Stephen Carroll considered the fact that the region didn’t have its own rum brand as a gap in the market, which inspired him to bring Don Papa into being.
The brand owes its name to Dionisio Magbuela, a sugar cane farmer who was known as Papa Isio in Negros. He played a vital role during the Philippine Revolution and became a symbol of freedom and independence. There is even a memorial for him in Isabela in Negros Occidental.
How is Don Papa produced?
For Stephen Carroll it was not only important to create an authentic Philippine rum, he also wanted it to have a premium polish. He decided to use sugar cane from Negros and to distill the rum from fermented molasses. Column stills and fresh spring water are used for this process. After the distillation, the rum is transferred to charred ex-bourbon casks made from American oak, where it matures for seven years. The long maturation process causes a natural darkening of the colour and a harmonization of the aromas. Before the bottling, the rum is filtered multiple times and blended to create the final product.
Don Papa at Gustero
Gustero is the specialty shop for gourmet products and premium spirits of all kinds. That’s why it was especially important to us to include this wonderful premium rum in our assortment. Don Papa is not only a great choice for collectors but also for any rum fan who is looking for variety in their rum collection. Thanks to the elegant box and well-designed bottle, Don Papa is also great as a special gift.
