Don Papa Rum was founded in 2011 by Stephen Carroll, former Remy Cointreau executive, after visiting the sugar capital of Negros, Philippines.
The Rum is distilled in the fertile foothills of Mt. Kanlaon, an area where some of the finest sugarcane is milled producing rich, sweet molasses.
Don Papa is inspired by the charismatic leader Dionisio Magbuelas, more popularly known as Papa Isio, a healer, shaman, seer, rebel, and leader of the shamans, known for his influence in the 19th century Philippine Revolution.
The distillery remains undisclosed, but the blending is overseen by a master blender from Ginebra San Miguel.
Don Papa has a sweeter profile and unofficially claiming the title "the Philippines first real sipping Rum." The Phillippine elixir is bottled in a bespoke, award-winning, imaginative vial inspired by colonialism.
The bottle is from France, the cork from Portugal, the label from Italy, and the brand image was designed in New York by Stranger & Stranger.
If you look closely you can spot all of the 50 animals hidden in the label endemic to the southern Philippine islands of Bohol, Samar, and Leyte.
The Rum itself is very light in character and produced at an undisclosed multi-column, continuous distillation facility.
Aged for a minimum of seven years and presented in a sweetened and vanilla added style, perhaps more akin to a spiced Rum. The range also encompasses a 10-year-old and a limited edition Rare Cask.