Like all its predecessors, Don Papa Rum Gayuma comes from the Philippine island of Negros. The sweet rum is distilled from molasses known as "black gold", which comes from one of the many mills on the island. First, the Gayuma rum is matured for at least three years in former bourbon barrels before it receives a double barrel finish. The first finish takes place for 6 months in ex-Rioja barrels, which were previously heavily burnt out (heavy toast). This ensures excellent interaction between the cask and the rum and brings out numerous aromas of vanilla and candied fruits as well as the intense flavour. This is followed by a second, three-month barrel finish in former Islay whisky barrels, which gives the Philippine rum more complexity and a smoky character.