DonPapaMasskaraRum(700mL)

<p>The best Sugarlandia has to offer.</p><p>Among the numerous picturesque islands of the Philippines, there’s <em>Negros</em>, the fourth largest of them. The tropical paradise was rumored to have the <em>finest</em> <em>sugar cane</em> in the world, which grabbed the attention of Remy Cointreau’s executive <em>Stephen Carroll</em>. Filipino Rum had traditionally been distilled in other areas, but in 2012, Stephen founded the <em>Bleeding Heart Rum Company</em> and set up shop in Negros. The very same year, the distillery started producing the <em>Don Papa Rum</em>, named after <em>Papa Isio</em>, a leader of the Philippine Revolution against the Spanish rule. Don Papa Rum uses molasses from and old strain of Negrosano sugarcane. The locals call the milled molasses <em>“black gold”,</em> while the distillate spends at least <em>seven years </em>in oak barrels at the foothills of Mount Kanaloan. </p><p><em>Don Papa Masskara</em> is a lush and exotic fruit of a <em>magical-realist</em> world of Sugarlandia. It’s inspired by the masked carnival called the <em>Masskara festival</em>, and it’s pot-distilled and infused with calamansi, the native citrus hybrid between kumquat and mandarin orange. The<em> incredibly</em> tropical character bursts with citrus notes and honeyed sensations. The best way to enjoy Masskara is neat or on the rocks, although a Sunset by the Bay cocktail (with orange and pineapple juice, and grenadine) will definitely turn any day into a <em>vacay in the tropics</em>.</p>