Bleeding Heart Rum Co. director of communications Monica Llamas, CMV Txokolat’s Christian Valdes and Don Papa Rum co-founder Andrew Garcia.
Dinner with The Don
THE PEPPER MILL - Pepper Teehankee (The Philippine Star) - December 3, 2019 - 12:00am

Rum is among my all-time favorites along with vodka, whisky and wine. That’s why I can’t go wrong with a glass of Don Papa Rum served neat. There is just something sweetly satisfying that makes it the perfect drink for any occasion. I have been drinking the locally produced Don Papa ever since it was created not only because I know the people behind it but because it really is good!

When I first heard of Don Papa Sevillana, I was instantly intrigued. The Sevillana is a Philippine-produced rum, but one that, unlike other rums, is infused with oranges from Seville, Spain (that’s why it’s called Sevillana). Only 69 bottles of this rum will be made available in the Philippines. 

The brand’s newest limited edition rum is a blend of five- and 15-year-old rums distilled from 100-percent Negros Island sugar cane. First, they are aged in American ex-bourbon barrels for several years then three years in two different types of Spanish casks  Oloroso Sherry and Andalusian Vino de Naranja (Orange Wine). These unique Vino de Naranja casks are used to make a local specialty, a popular Seville orange spirit, enjoyed during the summer months.

Along with international press and rum spirit enthusiasts, I went to the Makati Garden Club for a first-hand experience with The Don. We were welcomed to a cozy dining space and served a fitting Filipino-Spanish feast paired with the Don Papa Sevillana in mind.

Upon arrival, I was given a glass of Don Papa Sevillana and a plate of lechon Tagalog from Pepita’s Lechon of my good friend Dedet de la Fuente. To further amplify the Spanish ambiance, a flamenco dancer from Clara Ramona & Co. performed several dance numbers.

A chef friend of mine, Barcelona-born Ferran Tadeo, the mastermind behind Hong Kong-based La Rambla by Catalunya, flew in to create a meal to highlight the Spanish influence of the new limited edition rum. Ferran, who has been here before, incorporated Philippine ingredients into Spanish meal favorites. We started with slices of jamon Iberico laid on top of crispy cheddar frico. This was followed by one of my favorites that night, savory churros filled with sour cream and dill-topped black caviar. Ferran then prepared bite-sized, Josper-grilled Galician octopus, on a bed of truffle mashed potatoes, celeriac, migas and hints of paprika. The La Rambla-style sea bass was cut to bite size, mixed with carrots and doused with garlic butter that was more flavorful than oily. Hints of pepper gave the dish just enough kick. Ferran’s paella consisted of soft grains and was made richer by generous servings of lamb and mushroom. The churros dessert was served with two dips: classic chocolate and salted caramel.

In keeping with the rum’s philosophy, also served at the event were CMV Txokolat owner Christian Valdes’ creations of Valencia orange-infused artisanal 65 percent South Cotabato dark chocolate truffles.

Throughout the night, brand ambassador Lloyd Misagal also put a Sevillana twist to cocktail favorites. It was a fantastic introduction of Don Papa Sevillana! 

Don Papa Rum is a small-batch, single-origin, premium rum brand from the island of Negros. Manufactured by the Bleeding Heart Rum Company, the brand was launched in 2012 and is now present in over 20 countries including France, Germany, Spain, the US, South Africa, Belgium, Italy and Japan. 

 

 

(For inquiries, call Bleeding Heart Rum Co.’s commercial director, Steve Mills at 7728-1295 or e-mail steve@bledingheartrum.com.)

THE DON
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