Don Papa Gayuma
Don Papa for enthusiasts. Three years in ex-bourbon casks, then six months in heavily charred Rioja casks and finally three months in casks that previously held Islay whisky. Red fruit, vanilla and a hint of smoke: a rum to savor slowly neat.
Three casks, one rum
Don Papa calls Gayuma a tribute to the rituals of Filipino shamans. What makes it special is the aging. The rum first spends three years in American ex-bourbon casks, which give Don Papa its familiar vanilla and honey notes. It then spends six months in heavily charred casks that previously held Rioja red wine, and finally three months in charred casks that previously held smoky Islay whisky.
Every step adds something. The Rioja wood brings red fruit and some tannin, while the Islay cask adds a soft smoky note rarely found in rum. The result is richer and drier than the 7 Years, and much more complex. This is the bottle to place next to a whisky and compare, not to dilute with cola.
In brief
Red fruit, vanilla and smoke in the background
Vanilla and red fruit
Don Papa's vanilla and honey, layered with red fruit and a hint of charred wood.
Rich and dry
Fuller and drier than the other Don Papas. Red fruit, vanilla and oak, with a light tannin from the wine cask.
Long with smoke
A long finish in which a soft smoke slowly emerges, coming from the Islay whisky cask.
Flavor profile of Don Papa Gayuma neat at room temperature. A drop of water brings the red fruit further forward.
Tasting tips for Gayuma
Gayuma is made to be enjoyed neat. Take your time: it changes in the glass.
Neat from a tasting glass
Pour 30 ml into a tulip-shaped tasting glass and smell first: vanilla, followed by red fruit. Take small sips and look for the smoke that emerges only in the finish.
Tasting glasses →With a drop of water
After the first sip, add a few drops of cool water. This opens up the rum: the fruit becomes clearer and the wood softer.
Cognac glasses →Rum Manhattan
Stir 50 ml Gayuma, 20 ml sweet vermouth and 2 dashes Angostura with ice, then strain into a coupe or over a large ice cube. The wine cask and vermouth complement each other.
Go to the recipe →Stirred cocktails for a rich rum
If you want to mix Gayuma, choose cocktails with few ingredients and no juice. That way, the cask influence remains noticeable.
Rum Manhattan
Rum, sweet vermouth and bitters. The Rioja cask complements the vermouth.
Rum Boulevardier
Rum, Campari and sweet vermouth. Bitter, sweet and with a hint of smoke.
Hot Toddy
Rum with hot water, honey and lemon. For cold evenings.
Rum Espresso Martini
Replace the vodka with Gayuma. Coffee, vanilla and a smoky finish.The right glass for Don Papa Gayuma
A tasting glass for discovering the layers, a cognac glass for leisurely sipping, a coupe for the Manhattan and a warm glass for the Hot Toddy.
More Don Papa flavours
Don Papa
Where it all began. The brand page tells you everything about Don Papa: origins, varieties and classic cocktails.
Go to Don Papa →
Don Papa Baroko
A little drier and spicier than the 7 Years, with orange peel and dried fruit. The Don Papa for cocktails.
View Don Papa Baroko →
Don Papa Masskara
Rum with Filipino citrus, honey and a pinch of chilli. Fruity and fresh, made for cocktails.
View Don Papa Masskara →Everything about rum: the types, the best-known brands and the cocktails.
Questions about Don Papa Gayuma
Can't find your question? Read more on the Don Papa page or check out our cocktail recipes.
Everything about Don Papa →