Don Papa Alon

Volume: 0.7 litres | Alcohol content: 40% | Chill filtration: Yes | Colouring: Yes

Special Features:

With its infusion of toasted coconut, jackfruit and chilli, Don Papa Alon draws on the flavours of Philippine cuisine. Its inspiration is Ginataang Langka, a traditional dish featuring jackfruit. The base is a spirit distilled from sugarcane molasses from the island of Negros. Coconut, tropical fruit and gentle chilli heat shape this flavoured bottling.

Alon means “wave” in Tagalog. This limited special edition references the coastal communities and islands of the Philippines. Cristhel Elizabeth Molina developed the concept; following the brand’s integration into Diageo, bringing it to fruition took almost two years. Don Papa Alon is offered at 40% alcohol in a 0.7-litre bottle and can be enjoyed neat, over ice or in cocktails.

Tasting Notes:

• Nose: On the nose, toasted coconut, zesty lime and grilled pineapple mingle with papaya, mango and lychee. Jasmine blossoms and vanilla complement the tropical aromas. Creamy coconut milk notes are joined by hints of brioche and delicate pastries.
• Palate: On the palate, Alon is full-bodied, creamy and oily. Coconut opens the tasting, followed by ripe figs and Demerara sugar. A hint of fresh lime juice accompanies peach and mango, while banana and a subtle chilli tingle round out the flavours.
• Finish: The long finish remains soft and gently sweet. Coconut, pineapple and warm vanilla notes sustain the fruity aftertaste.

Distillery/Bottler:

Don Papa is the brand of the Bleeding Heart Rum Company, founded by Stephen Carroll. The brand was launched in the Philippines in 2012. Its name honours Papa Isio, a freedom fighter in the Philippine Revolution.

Don Papa’s home is Negros Occidental, a region shaped by sugarcane cultivation and also known as Sugarlandia. The sugarcane used to produce the molasses for rum production grows in the foothills of the active volcano Mount Kanlaon. The brand’s production practices include fermenting and distilling the molasses, followed by blending the rums under a Master Blender.

Facts: