This rich, smooth rum captures the quality of the island’s sugarcane grown in rich volcanic soils, its local ageing in oak for over seven years, and the skill of Don Papa’s blenders. After fermentation, and continuous distillation in column stills, the spirit is cut with spring water from Mount Kanlaon before being filled into ex-bourbon and ex-Rioja barrels.

Named after Papa Isio, a revolutionary hero in the Philippines’s War for Independence in the 1890s, Don Papa is inspired by this courageous figure and is the embodiment of the spirit of Sugarlandia.