Don Papa
The story of Don Papa
The name Don Papa refers to a Filipino revolutionary named Dionisio Magbuelas, nicknamed Papa Isio. This sugar plantation foreman, who was also a 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 aftermath. Don Papa He fought the invaders until 1908, when he was imprisoned, only to die 3 years later. The Philippines eventually 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 of Diageo, Seagram, and then Rémy Cointreau. Thanks to his expertise in the field of spirits, he saw the progression of rum coming from afar. So he tried his luck, with success.
This rum is produced on the island of Negros, known locally as Sugarlandia. Sixty percent of the country's sugar cane is produced there. The Philippines is one of the world's sugar heavyweights. They are also one of the biggest producers and consumers of rum, notably with the Tanduay brand. It was a Frenchman who set up the first sugar factory in the archipelago in 1840.
Don Papa has had remarkable success since its launch. However, it remains a niche product compared to giants such as Havana Club or Bacardi.
Its fragrant, sweet style has appealed to many newcomers to rum. Part of this success can also be attributed to the New York design agency Stranger & Stranger. They are the same agency that created the graphic identity for Kraken Spiced Rum.
The production of Don Papa rum
Don Papa is produced at the Bago distillery, which has been operating since 1902. The 115-hectare facility also produces a gin and brandy that are among the biggest sellers in Asia.
To give you an idea of the size of this distillery, you should know that one ton of cane allows to make 50 kilos of sugar, then 200 kilos of molasses, and finally 200 Liters of rum approximately. The sugar factory which supplies the Bago distillery processes 9000 tons of sugar cane every day, from October to April! We'll let you do the maths...
The molasses comes from one of the 11 mills/sugar factories on the island. It dates from the 1920s and is entirely self-sufficient in electricity, as its boiler is powered by the bagasse from the cane. The plantations are located at the foot of the Kanlaon volcano, which is an ideal terrain for the development of noble cane.
Fermentation takes place over 4 days, using yeasts grown on site. 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, the special editions such as Rare Cask, Sherry Cask, or Sevillana are drier, unfiltered expressions that are aimed at more experienced enthusiasts. Read less
