Don Papa
The story of Don Papa
The name Don Papa refers to a Filipino revolutionary by the name of Dionisio Magbuelas, nicknamed Papa Isio. This sugar plantation foreman and healer took part in the revolution against the Spanish colonists. The archipelago gained independence from Spain in 1898, but was invaded by the Americans in the same year. Don Papa fought the invaders until 1908, when he was imprisoned, only to die 3 years later. The Philippines finally gained independence in 1946.
Don Papa is a brand of the Bleeding Heart Rum Company, born in 2012. Stephen Carroll, its creator, is a former executive with Diageo, Seagram and then Rémy Cointreau. Thanks to his expertise in the spirits business, he saw the rum boom coming from afar. So he tried his luck, and succeeded.
This rum is produced on the island of Negros, known locally as Sugarlandia. The island produces 60% of the country's sugar cane. The Philippines is one of the world's sugar heavyweights. It is also one of the world's biggest producers and consumers of rum, notably with the Tanduay brand. It was a Frenchman who set up the first sugar factory on the archipelago in 1840.
Don Papa has enjoyed remarkable success since its launch. However, it remains a niche product compared with giants such as Havana Club or Bacardi.
Its fragrant, sweet style appealed to many newcomers to rum. Part of this success can also be attributed to the New York design agency Stranger & Stranger. This is the same agency that created the graphic identity for Kraken spiced rum.
Don Papa rum production
Don Papa is produced at the Bago distillery, which has been in operation since 1902. This 115-hectare facility also produces a gin and brandy that are among Asia's biggest sellers.
To give you an idea of the scale of this distillery, one tonne of cane produces 50 kilos of sugar, then 200 kilos of molasses, and finally around 200 liters of rum. The sugar mill that supplies the Bago distillery processes 9,000 tonnes of sugar cane every day, from October to April! We'll let you do the math...
The molasses comes from one of the island's 11 sugar mills. It dates back to the 1920s and is entirely self-sufficient in electricity, as its boiler is powered by bagasse from the cane. The plantations are located at the foot of the Kanlaon volcano, an ideal terrain for the development of noble cane.
Fermentation takes place over 4 days, using locally-grown yeast. The rum is then column-distilled. It is reduced to 65% before being placed in ex-Kentucky bourbon barrels. It is cold-filtered before bottling.
While the classic Don Papa is a rum with added vanilla liqueur, special editions such as Rare Cask, Sherry Cask and Sevillana are drier, unfiltered expressions for more experienced connoisseurs. Read less
