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Philippine Rum

Philippine Rum

Rum probably has the broadest range among all of the spirits, and the best way to drink it is neither in cake nor with a peg leg. Originating in the 17th century, today it is produced all over the world with the majority coming from Cuba and the Caribbean.

All Rum production involves sugarcane, and often it involves barrels. Light Rum is usually aged for around a year. Gold (pale, amber) Rum, aged for at least three years. Dark Rum, with at least 5 years of age.

The Philippines has been producing Rum for generations, from Noble sugar cane (a wild, original species) that thrives in the volcanic soil of the archipelago. Compared to larger Rum producing regions with greater exports, Philippines Rum is relatively unknown/ unloved. Those who seek shall find – small batch, single island rum with extended aging in a tropical climate. Exceptional for sipping, even better for finishing the world’s best Rye Whiskey.

The barrels used to finish The Boss Hog VIII are High Toast. ‘High toast’ denotes the barrels are placed over a flame that slowly and gently burns the inside of the barrel over a long period of time (unlike charring which is faster with very high heat). This allow the wood to impart more vanilla, toffee and spice flavors than a regularly charred barrel. Think of it like a perfectly browned marshmallow or slow roasting a suckling pig over open flame.

The nearly 18 Year old whiskey is put thorugh 2 finishes.

The 1st: Rum Aged 7 Years is the first vessel for finishing at 4 weeks

  • Small batch rum fermented and ditilled from ‘black gold’ molasses
  • Aged 7 years in an ex-bourbon American Oak barrels
  • Single-island, due West of Mactan
  • Light Amber
  • Vanilla, honey, candied fruits with long, textured finish

The 2nd: Rum Aged 10 Years is the second vessel for finishing at 10 days

  • Small batch rum fermented and ditilled from ‘black gold’ molasses
  • Aged 10 years in an ex-bourbon American Oak barrel (final 3 in re-charred barrels)
  • Single-island, due West of Mactan
  • Dark
  • Rich and sweet with dried fruits, cacao, a hint of oak


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  2. Sean Cole

    The floral notes and banana I get on the nose are like standing on a tropical beach, yet wondering, “why is there American bluegrass growing under those palm trees?” And the answer, does not matter, because THIS rye is astonishing. I have never been to Vermont, but now I must go there, and I must travel inside a Philippine rum barrel.


    Anybody have a “Boss Hog 1” and/or “Spice Dancer” for sale

    • Adam Gelb

      Technically, “Spice Dancer” counts as “Boss Hog 1” – Boss Hog 1 bottles are assigned with nicknames. One was “Spice Dancer”, another was… “Boss Hog”. Not sure whether there were any more of these.
      I am happy to be associated with a collector who happens to have a couple of these. If you are serious (not eg. a flipper), your dreams may come true…