Pearl of the Orient
The Philippines, an archipelago of 7,640 islands, stretches across Southeast Asia between the South China Sea and the Pacific Ocean. Luzon, the largest and northernmost island, is home to the capital, Manila. The Visayas island group lies in the center, while Mindanao, the second-largest island, dominates the south. The country’s interior is a majestic tapestry of mountains and active volcanoes, transitioning into fertile farmlands, stunning beaches, coves, and waterfalls.
Sugar cane cultivation has roots in Southeast Asia for over 10,000 years, and naturally thrives in the Philippines; particularly on the Visayan islands of Panay and Negros. Lush sugarcane fields cover the landscape at the foot of Mount Kanlaon in Negros. Sugarcane harvest is from October to December and ends in May, with the crop maturing in about a year or two seasons.
Spanish colonists introduced sugar production to the Philippines in the 1500s, alongside distillation techniques and Chinese stills. This innovation, along with Chinese migration during the Spanish colonial era, led to the rum development. A little-known piece of Filipino distilling history: in colonial Mexico during the 1500s, Filipino migrants in Colima introduced the ‘Philippine still’ for distilling coconut spirits. And, later adopted by local agave distillers.
Large-scale production began in the 1800s with the rise of sugarcane haciendas. This created a “sugar society” with a powerful landowning class. Notably, unlike Caribbean rum producers, the Philippine sugar industry relied primarily on local labour, not slavery. The 300-year Spanish colonial period has left a lasting legacy in Filipino rum distilling today.
Building on this rich history, the Philippines is now one of the largest rum producers in the world, with a distinct Spanish rum-making process. Molasses rum production typically involves turning sugarcane juice into molasses, followed by a short fermentation with local yeast and column distillation. These rums are then aged in ex-bourbon barrels, where the tropical climate leads to a high “angels’ share” (evaporation during aging) of 8-10%. However, Philippine rum isn’t limited to molasses – cane juice rums are also produced.
Negros Occidental
A short 1hr flight south from Manila brings you to Bacolod, the capital of Negros Occidental, the country’s fourth-largest island. This region of the Western Visayas is known as the Sugarbowl of the Philippines and produces over half the nation’s sugar output. The sugarcane fields rise from the rich volcanic soil at the foothills of the active volcano Mt. Kanlaon.
Tanduay Distillers
Tanduay, the world’s biggest-selling rum brand has roots back to 1854 when it was established in Hagonoy, Bulacan. Tanduay rum starts in the sugarcane fields of Negros Occidental, the largest area of sugar production in the Philippines. This volcanic-rich soil, tropical climate, and rain showers provide the perfect environment to grow sugarcane.
Tanduay has secured their heirloom sugarcane supply, it takes about 10-12 months to grow, and when harvested, it’s sent to the Victoria’s Milling Company (VMC) in Victorias north of Bacolod. Owning supply provides Tanduay with unique access to the quality A-grade molasses from which their rums are made.
The production retains Spanish distilling characteristics using molasses, controlled fermentation time of 24-36 hours, multi-column distilled, charcoal filtering and aged in ex-Bourbon American oak, and solera-aging in American oak casks. There are no age statement expressions and linear ageing.
The range includes Tanduay Silver Asian Rum, Tanduay Gold Asian Rum, and Tanduay Double Rum is a 5-year and 16-year oak-aged rum blend. Tanduay Heritage is a blend of premium casks, and Tanduay Especia Spiced Rum is a blend of rums aged up to 7 years in ex-bourbon barrels
Tanduay has locations dotted across the Philippines; Manila, Cabuyao in Laguna, and Negros Occidental Murcia and Pulupandan. But, unfortunately, Tanduay Distillery doesn’t generally offer public tours or visitor experiences. They host special visits and events like the week-long Tanduay Rum Festival in August 2023 (TBA for 2024).
Find out more on Tanduay Distillers
Don Papa Rum
Don Papa was founded in 2012 as the Bleeding Heart Rum Company on Negros – the region Don Papa calls Sugarlandia. The name Don Papa is based on a local hero and sugarcane farmer. The story behind the Don Papa face and name on the bottle was a revolutionary hero named Papa Isio who fought to free the Philippines from Spanish rule in the 1890s.
Distilled at Distileria Bago, the molasses rum is aged in a variety of casks, often starting with ex-bourbon American oak casks in which Don Papa ages for 7 years. Some bottlings are finished in Oloroso Sherry, Ex-Port, or whiskey or Rye casks. Don Papa Rum 10-year-old is their premium aged expression. Don Papa Masskara is inspired by the masked Masskara Festival (meaning many faces). It’s pot-distilled rum infused with honey, Calamansi (Philippine lime), and Siling Lubayo (wild chili).
Locally at bars, you can try Darker Don, a nod to Dark & Stormy. Don Papa Rum doesn’t offer public tours or visitor experiences, you can try the bars suggested later in the article.
Find out more on Don Papa Rum
Distileria Bago
In Bago City, Western Visayas of Negros Occidental. La Tondeña was established in 1902, renamed to Distileria Bago in 1997, and became Ginebra San Miguel in 2003. Ginebra San Miguel has origins going back to 1834 in Manila and is the world’s largest gin producer by volume. They’ve made a rum since 2004 called Añejo Gold Rum molasses distilled and rum aged for 12 years in oak barrels before being blended and bottled.
Find out more on Distileria Bago
Although the Negros Occidental rum producers are not open for visitors, there are a few places to explore for rum lovers. Hacienda Santa Rosalia was built in 1936 by Victor Gaston who established a sugar plantation and is widely credited as one of the first sugar barons and commercially produce cane sugar here. Run by descendants of those who came in the late 1800s ‘sugar rush’ to make their fortune. It’s a fascinating museum and a glimpse into the past.
Take a journey aboard the Muscovado Express steam train. This train winds through Negros Occidental’s sugarcane fields, passing charming villages and stunning landscapes before arriving at the Hawaiian-Philippine Company sugar mill. Established in 1918, this mill is one of the world’s last remaining producers of muscovado sugar, and it still uses traditional methods. This is where the milling of sugarcane its by-product molasses is processed to be used by the rum distilleries.
Beyond the sugar fields, Negros Occidental offers adventure to other islands, hidden waterfalls, pristine beaches, and foodie experiences in its vibrant capital.
Luzon
Luzon Island, at the northern end of the Philippines, is the country’s largest and most populous island. Diverse landscapes await you here, from the majestic rice terraces of Banaue to the volcanic peaks of Mount Pinatubo and the pristine beaches of Boracay. Tarlac is also best known for its vast sugar and rice plantations.
Full Circle Craft Distillers
Full Circle Craft Distillers was founded in 2018 by couple Matthew and Laurie Westfall in Calamba, Laguna. About 2hrs drive south of Manila in the foothills of Mount Makiling, offers a captivating backdrop for their handcrafted spirits. Explore the lush surroundings, including a forest reserve and botanical gardens, all within easy reach of the Dr. Jose Rizal National Museum, resorts, hot springs, waterfalls, and Laguna Lake (the largest lake in the Philippines).
This is a true craft distillery; family-owned small batch production on a modern German hybrid copper pot still. They make artisanal ARC Spirits Gin, Vodka, and making cane juice rum. With heirloom sugarcane grown on their family farm in Silang, Cavite they use biodynamic farming principles. The cane is crushed at the distillery at the height of sweetness and fermented straightaway. They will release a limited-edition Philippine virgin cane rum from cane to glass.
The distillery hosts tours, gin masterclasses, events, and a tasting room. You can book their tour in slots as they become available each month.
Find out more on Full Circle Craft Distillers
Destileria Limtuaco
Destileria Limtuaco Since 1852 in Metro Manila is the oldest distillery in the Philippines. From medicinal origins, 5 generations of distillers and blenders produce a range of domestic spirits including rum. Palawan White Rum, Old Captain 8-year oak barrel rum, and Inferno 150 Proof Flaming Rum.
Destileria Limtuaco has a history museum you can visit in the walled city of Intramuros. This museum gives you a glimpse into the past and displays the country’s liquor history. Originally constructed in 1982 and opened in 2018, it is popular for school groups. It is worth seeing the traditional distilling apparatus, and Dadapilan machinery used to process the sugarcane and learn the Chinese influence in the early days displayed from bottles, branding, and artifacts.
You’ll see advertising and memorabilia showing the evolution of the branding bottle label design. You pay a little extra for the tasting, which includes 6 samples, of which 2 are cocktails. It’s open daily from 9am-5pm but check for holiday closures. You can get there by Manila Light Rail Transit, Pedicab, or drive. Nearby is the Casa Manila Museum also in Intramuros to explore the Spanish colonial era history.
Find out more on Destileria Limtuaco and Destileria Limtuaco Museum
Luisita Rum
The distillery (Central Azucarera de Tarlac) is a 2.5-hour drive north of Manila in the province of Tarlac. Luisita Rum is the country’s first Single Estate Rum since 2017. The heritage dates back to 1881 when the first Marques de Comillas turned it into a sugar centre. As farmers, the process of rum-making begins in the soil. To ensure sustainable sugarcane production, researchers conducted extensive studies on sugarcane varieties, soil health, and the environmental properties of sugarcane. Once the sugarcane is harvested, it goes through the milling process of crushing and producing the molasses required.
Their molasses is produced onsite, and all of it comes from sugarcane within the estate. The molasses is then fermented for 24 hours with homegrown yeast, and distilled on a twin column still with copper plates. The distillery runs on the original machinery from 1927, adding an old-world charm that helps to produce flavourful rum.
The bodega consists of ex-bourbon and ex-sherry casks where the rum ages in the tropical climate. Luisita Rum aims to capture the essence of the land in their rum and have a vision for Philippine rum to be highly regarded.
Luisita Oro Single Estate Rum introduced a Single Barrel Series in 2020; ex-Bourbon and Pedro Ximénez in 2021. They are working on new bottlings; a new blend for the bar scene, and a limited release. Visitors are welcome to the distillery, get in touch to book an appointment.
Nearby is the Luisita Golf & Country Club, Mount Pinatubo (pictured below) an active stratovolcano is 30 minutes southwest, and Bulsa River is popular for white water rafting.
Find out more on Luisita Rum
Kasama Rum
Kasama Rum was founded in 2021, by Alexandra Dorda-Marcu, the daughter of Belvedere and Chopin Vodka Co-Founder, and inspired by her mother’s native Philippines.
Kasama Rum was created with a passion for Philippine nature and culture, crafted for a new generation of rum drinkers.
A small-batch rum, distilled from freshly pressed cane juice, and aged 7 years aged in ex-bourbon American barrels before being blended and bottled at the family’s distillery in Poland. Kasama means “together” in Filipino and speaks to the warmth of Filipino hospitality and celebrating good times. You’ll find Kasama Rum in the US and other markets.
Find out more on Kasama Rum
Places to Enjoy Rum in The Philippines
Manila Bars: In Makati’s Poblacion are The Spirits Library, Polilya, Japonesa, Buccaneers Rum & Kitchen, Run Rabbit Run, Pablo Bistro, and RUE Salcedo. 205 BGC, Bank Bar
RumBar San Juan, Siquijor, HOA Tahiti Shore Tiki Bar in Marinduque island. Tiki Resto Bar in Puerto Princesa Palawan, Tiki Bar in Negros Oriental, Tiki Bar in Bantayan Santa Fe Cebu
Local rum drinks to try
Mestiza is a classic Filipino cocktail made with rum, beer, and soda.
Kagatan is a traditional Filipino cocktail with rum, cold brew coffee, and condensed milk.
Manila Twilight is made with rum, pineapple juice, mango juice, and orange juice.
Or try a Mojito made with Calamansi, the local mini limes of the Philippines.
Final Thoughts
At the time of writing, June 2024, Mount Kanlaon’s eruption in early June was reportedly the largest recorded in history. How this affects the producers, travel and the region remains to be seen. As part of the Pacific Ring of Fire, there are two dozen active volcanoes, and Mount Kanlaon last erupted in December 2017. The volcano ashfall will likely affect the local sugarcane farmers.
Although the two big names don’t provide visitor experiences, there are plenty of local rum experiences. The Philippines has incredible destinations like Palawan Island with stunning beaches and crystal-clear waters, National Parks, and the Chocolate Hills (pictured) on the island of Bohol covered in green grass that turns brown (like chocolate) during the dry season. Bohol has a few places to enjoy rum at bars in Tagbilaran City.
Travel tips: Getting around can be best to fly distances, then hire a car when you need it, and take in the regional splendor. The high season for tourism is December to April, and the hotter, drier months are March through June. The ‘archipelago’ has so much to offer rum lovers, memories to last a lifetime in the land of smiles.
For travel planning use our guide and The Philippines Rum Map
Thanks to the brands for contributing to this article, and permission to use their images. Other image credits to Canva Pro, and user contributions.
