A few weeks ago a rather intriguing invitation dropped into my inbox from the rum brand Don Papa, The details were few but it promised a small gathering of creatives on an evening of food and drink. it sounded right up my street.
The ‘meeting of the dons’ took place in quant little studio in Glasgow which was located well out-of-the-way of the hustle and bustle of the city centre. Once inside the studio space had been transformed with beautiful images taken on the island of Negros Occidental in the Philippines which is in fact the home of Don Papa rum.
The evening got started with some delicious cocktails and an immersive menu curated by the leading chef Craig Grozier. On hand was the Don Papa global brand ambassador Matthias Cadeac d’Arbaud who provided a very insightful rendition of the production process and the brands history. It is distilled at the foothills of an active volcano, Mount Kanlaon, where the rich volcanic soil produces some of the finest sugar cane in the world.
Don Papa is produced in extremely small batches, insuring absolute perfection goes into each and every bottle after a lengthy 7 year ageing process. I’m not a massive rum drinker normally but there was something about the taste of Don Papa that I enjoyed…perhaps it was just the culmination of one too many that evening but I think otherwise.