Don Papa Rye Cask Finish Rum

Rye Aged is the Don Papa that gets applause from the people who usually boo. RumX's community, hard on the brand's sweetened core bottlings, greeted this one with "no sugar added — big applause": an unsweetened, relatively natural Don Papa, cask-driven and wood-spiced, another level from the base. Stephen Carroll founded the Bleeding Heart Rum Company in 2012 and named it for Papa Isio, a folk hero of the 1890s revolution on Negros, the Philippine sugar island the brand calls Sugarlandia; Diageo bought it in 2023. Rye Aged is molasses from Negros cane, column-distilled, and aged nearly five years entirely in ex-rye whiskey casks at the foot of the Mount Kanlaon volcano, bottled at 45% ABV in a limited run — one release was 899 bottles; check your label. RumX's tasters found the whisky side very present: white woody notes, resin, cherry, pear, and dried fig, a slightly oily, smoky, oaky finish with a dry, pleasantly sour edge — totally different from the Small Batch and Masskara, and a hit with whisky lovers. Honest note: the same community found it mediocre or out of balance for some palates — it's cask-forward and drier than anything else Don Papa makes, and that's precisely the appeal or the problem. For the rye drinker curious about tropical aging, a Rum Manhattan, or the Don Papa skeptic willing to be surprised, it's the brand's most honest bottle.

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