Production

Sugarcane is generally harvested by hand in the Philippines, a tradition that allows selecting only optimally ripe canes. The harvest takes place mainly during the dry season, from November to May.

After harvesting, the cane is quickly crushed to extract the juice. This juice is then transformed into molasses, the by-product of sugar crystallization, which will serve as the basis for fermentation. Some producers use the cane juice directly for more agricultural-style profiles.

The molasses is diluted and then inoculated with yeasts, sometimes proprietary strains developed by each distillery. Fermentation generally lasts 2 to 7 days and develops the first aromas of the future rum.

Philippine distilleries mainly use column stills, allowing continuous distillation and the production of light and elegant rums. Some producers supplement with pot stills for added complexity.

The rum is then aged in American oak barrels, often ex-bourbon casks. The tropical climate accelerates maturation, quickly developing the vanilla, caramel and candied fruit notes characteristic of Philippine rums.