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.
A fresh and zesty aroma, with roasted citrus, mango and strawberries. Ripe mandarins, soft brown sugar and vanilla feature on the palate, followed by oaky spices and a rich, dark honey finish. Superb in cocktails, but just as good neat.