Don Papa
Beneath the heat of Negros, Don Papa from the Philippines tells a modern rum tale built on richly flavoured molasses, launched in 2012 and named for Papa Isio. After a controlled fermentation, the wash is run at Bago through multi-column stills with copper sections, keeping its fruity congeners crisp and polished. The spirit then rests in American oak—often ex-bourbon, sometimes with a wine finish—where tropical maturation and a generous angel’s share carve in vanilla, cocoa and candied fruit.
At the foot of Mount Kanlaon, barrel char meets soft smoke and honeyed warmth, creating a silky texture that nods to Sugarlandia’s cane heritage while staying impeccably clean. In the glass it can deepen a Rum Old Fashioned or give a bold Mai Tai extra velvet, without losing its exotic signature.Don Papa
Beneath the heat of Negros, Don Papa from the Philippines tells a modern rum tale built on richly flavoured molasses, launched in 2012 and named for Papa Isio. After a controlled fermentation, the wash is run at Bago through multi-column stills with copper sections, keeping its fruity congeners crisp and polished. The spirit then rests in American oak—often ex-bourbon, sometimes with a wine finish—where tropical maturation and a generous angel’s share carve in vanilla, cocoa and candied fruit.
At the foot of Mount Kanlaon, barrel char meets soft smoke and honeyed warmth, creating a silky texture that nods to Sugarlandia’s cane heritage while staying impeccably clean. In the glass it can deepen a Rum Old Fashioned or give a bold Mai Tai extra velvet, without losing its exotic signature.
