Philippine Rums: Home of Don Papa rum

Our Philippine rums

The Philippine rums are already well known around the globe (notably the very popular Don Papa). Yet, rum production started quite late even though the country had been producing sugarcane for many centuries beforehand. Today, the Philippines are one of the top 10 largest sugarcane producing countries in the world. Rum distillation itself only began at the end of the 17th century and was initially for local consumption only. To put it into context, the Caribbean had already devised their export strategy to the entire world by that time. Rum from the Philippines took a while to take off but is experiencing a rapid boom in our era, so much so that the Philippine rum Tanduay represents the second largest global production in terms of volume sold. The rich and volcanic lands of the Philippines have allowed for an almost ancestral sugarcane farming, even older than in the Caribbean. These crops result in captivating aromas in the distilled rums with very expressive noses. It's no wonder they've become so popular in our tastings, Philippine rums are becoming almost indispensable.

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€0.00 - €410.00

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40 % ABV - 62 % ABV

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2 years old - 10 years old

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The Philippines, an archipelago consisting of over 7,000 islands located in Southeast Asia, are not only famous for their picturesque beaches and impressive biodiversity, but also for their ancient tradition of producing rum. In this article, we invite you to explore the captivating world of Philippine rum – its history, varieties, and the best ways to savor it.

The History of Philippine Rum

Rum is a spirit produced from the fermentation and distillation of molasses or sugarcane juice. In the Philippines, sugarcane cultivation began as early as the 16th century under the influence of Spanish colonists. It was during this period that the first rum production techniques were introduced to the country, and they evolved over time to give rise to a uniquely Filipino product: Philippine rum.

The Manufacturing Process

The distinctiveness of Philippine rum arises from its manufacturing process, which slightly differs from that used to produce other types of rum around the world. Firstly, local producers meticulously select sugarcane, which must be harvested when its sugar content is optimal. Next, the sugarcane juice is extracted and fermented for a period of up to 5 days, using indigenous local yeast. Distillation then takes place in copper stills, resulting in a rum with a complex and rich aromatic profile.

Aging

Regarding aging, Philippine producers primarily use American oak barrels that previously held bourbon. This choice allows the rum to develop woody and spicy notes that perfectly complement its fruity and exotic character. Furthermore, the tropical climate of the Philippines accelerates the maturation of the rum, giving it increased intensity and depth of flavor in less time compared to other producing regions.

Various Types of Philippine Rum

Philippine rum comes in several categories based on age and production methods. Here are some of the main varieties:

  • White Rum: Young and light, it is usually used as a base for cocktails and long drinks.
  • Gold Rum: Aged in oak barrels, it develops notes of vanilla, caramel, and dried fruits.
  • Amber Rum: Even older and more concentrated in flavors, it can be enjoyed neat or on the rocks.
  • Aged Rum: Aged for several years, it presents a complex and refined aromatic profile.

Iconic Brands

Among the numerous rum brands produced in the Philippines, some stand out for their quality and international reputation. This is the case for Tanduay and Don Papa, which have managed to captivate the palates of sweet rum enthusiasts worldwide with their flavorful products.

Tasting Philippine Rum: Tips and Pairings

To fully appreciate the flavors of Philippine rum, it's important to savor it under the right conditions. Here are some tips to help you make the most of this unique tasting experience:

  • Use an appropriate glass, such as a tulip-shaped glass or a tumbler, to concentrate the aromas and release them gradually.
  • Serve the rum at room temperature, without adding water or ice, in order to preserve its flavors without dilution.
  • Take the time to smell the rum before tasting it, then let it swirl in your mouth to aerate it and appreciate all the nuances.
  • Pair your tasting with sweet or spicy foods, such as dried fruits, dark chocolate, or aged cheeses, to create a harmonious blend of flavors.

With these tips in mind, you're ready to explore the fascinating world of Philippine rum and enrich your palate with new gustatory sensations. Enjoy your tasting!