PHILIPPINES
In the sugarcane belt of Negros Occidental, a rum tradition unfolds in the Philippines with clear Spanish stylistic heritage: A‑grade molasses becomes a fermented wash whose course is defined by temperature, pH and nutrient balance. Column-still distillation yields light, blend-ready spirit, while heavier components are shaped through cut decisions and reflux control. Tropical storage accelerates oxidation and extraction, making cask rotation, refill management and warehouse logistics critical levers. Volcanic soils and proximity to mills anchor the raw-material side, while blending locks in the final architecture.PHILIPPINES
In the sugarcane belt of Negros Occidental, a rum tradition unfolds in the Philippines with clear Spanish stylistic heritage: A‑grade molasses becomes a fermented wash whose course is defined by temperature, pH and nutrient balance. Column-still distillation yields light, blend-ready spirit, while heavier components are shaped through cut decisions and reflux control. Tropical storage accelerates oxidation and extraction, making cask rotation, refill management and warehouse logistics critical levers. Volcanic soils and proximity to mills anchor the raw-material side, while blending locks in the final architecture.
