Business News: PAPA RUM: New Venture From Sugarcane Juice
Another venture that will boost the sugarcane industry in Negros is the emergence of Don Papa Rum, produced by Bleeding Heart Rum Company. Although thecompany is based in Manila, but the raw materials are 100% local considering that it is taken from the extract of sugarcane in Negros.
The Bleeding Heart Rum Company officials introduce the new product venture out of sugarcane juice - the Don Papa Rum. L-R: Marketing Manager Monica Llamas, Vice Pres. AJ Garcia, and founder Stephen Carroll, holding the 700ml introductory bottle size. Right photo, mixologist Kathyrn Eckstein shows the 3 libations/mixes of Don Papa Rum.* (EBColmo)
Stephen Carroll, founder of Bleeding Heart Rum Company said, they preferred sugarcane from Negros because for more than a century, Negros was famous as the sugar bowl of the Philippines. The fertile volcanic soil produced some of the richest, sweetest sugar cane in the world, and the historic mansions dotted about the island stand as a testament to the fortunes brought by the sugar barons in their hey day.
He also said, Don Papa Rum is a premium aged small batch single island rum from Negros. The Company links with San Miguel Corporation where the finest sugar cane is distilled. It is actually the first aged rum for over 7 years in American oak barrels in the foothills of Mt. Kanlaon. Then the selected rums are carefully blended to perfection, now called Don Papa Rum.
Those who graced the launching of Papa Rum over the weekend, noted that Papa Rum’s taste is light and fruity on the nose, smooth and delicate on the mouth, with a long rich textured finish. It has a light amber color and offers flavors of vanilla, honey and candied fruits.
Wonder why the name Papa? Vice President AJ Garcia said, it is taken from one of the unsung heroes of the Philippine Revolution - Papa Isyo. He was a foreman in the sugarcane plantation of Negros before joining the battle for his country’s independence. He led his countrymen in driving out the conquerors of his beloved land. Papa Isyo’s contribution to the revolution has been lost in time.
Now, the sugar canes that he once harvested are being used to pay tribute to him. It is only glamorized with the address of Don to the Papa, thus, the Don Papa Rum. His energy and spirit is part of each bottle of this small batch rum, AJ disclosed.
Monica Llamas, marketing manager of Bleeding Heart suggests the perfect way to enjoy Don Papa Rum, is on the rocks or over one large ice cube which melts imperceptibly in your glass. "It’s a rum that’s good enough to drink neat, for ladies and men, in cocktails or any occasion.
Kartyrn Eckstein, mixo-logist of Bleeding Heart, has three wonderful libations or mixes of Papa Rum. The coco breeze, liquid butterscotch, and Ka-pag Serios Ka. Preparation for coco breeze includes: 40ml Papa Rum,3 tablespoons nata de coco, 3 big ice cubes, fill on top with cold tropical guava juice and dash of calamansi juice. Ideal to have a swizzle stick, one that either has a sharp end or a spoon, so that the person enjoying the drink can eat the nata de coco. Add calamansi at the rim of the glass to serve as a garnish.
For liquid butterscotch, use a shaker. Add to 40ml Papa Rum, 20 ml butter syrup, 2 tablespoons pancake syrup, orange juice, and dash of cinnamon powder. Shake until the shaker sweats. Serve in a cocktail glass. Add mint leaves on top of the foam for garnish.
Mixture for Ka-pag Serious Ka: to be served in a low-ball glass, use a muddle and a shaker. 40ml Papa Rum, 1 tablespoon freshly chopped ginger, 3 sliced calamansi, 1 tablespoon fresh calamansi, 20ml honey. Muddle for 10 seconds, add 3 large ice cubes and shake. Pour everything out into a low ball glass and top it off with soda water. Stir.
The introductory bottle of Papa Rum in the market is 700ml size. Mr.Carroll said Papa Rum is first available in Bacolod City through its distributor Shirmaro at the Central Market.
They want to Bacolod and Negros as first to taste Papa Rum because of Negrense reputation of the sweetest sugarcane in the world.*