Don Papa Baroko
The Don Papa for those who want to mix. Baroko has the house's vanilla, honey and candied fruit, but is slightly drier and spicier than the 7 Years. As a result, it doesn't disappear in a Mai Tai or rum and cola, and it remains enjoyable neat over ice.
Don Papa's mixing rum
Like all Don Papa, Don Papa Baroko comes from the Philippine sugar island of Negros. The rum is made from molasses from sugar cane grown in the volcanic soil around Mount Kanlaon, distilled in column stills and matured in the tropical climate at the foot of the volcano. As always, the label features Papa Isio, the folk hero of Negros.
The difference from the well-known 7 Years lies in the style. Baroko is matured in various casks, carries no age statement and is less syrupy: the vanilla, honey and candied fruit are there, but with more orange peel, dried fruit and spice. That makes it more versatile. Where the 7 Years quickly dominates a cocktail, Baroko adds flavor without making everything sweet.
In brief
Fruity, soft and slightly drier
Light and fruity
A light, fruity nose with orange peel and dried fruit, followed by vanilla.
Soft and delicate
Soft and delicate, with vanilla, honey and candied fruit. Less sweet than the 7 Years, with a spicy side.
Long and complex
A long, complex finish in which the honey gives way to wood and a hint of spice.
Flavor profile of Don Papa Baroko neat over ice. Compared with the 7 Years, one point less sweet and one point more spicy.
Three ways to serve Baroko
Baroko is made for mixing, but it doesn't need to hide when served neat.
Baroko & cola
50 ml Don Papa Baroko with 150 ml cola in an ice-filled highball glass, with a lime wedge. Because the rum is drier, it doesn't become a sugar bomb.
To the Cuba Libre →Baroko Mai Tai
40 ml Baroko, 20 ml triple sec, 25 ml lime juice and 15 ml orgeat, shaken with ice and strained over crushed ice in a tumbler. Garnish with mint.
To the recipe →Over ice with orange
40 ml Baroko over a large ice cube, with a strip of orange peel squeezed over the glass. The oil brings out the citrus in the rum.
Tumblers →Cocktails with Don Papa Baroko
Tiki drinks, punches and classics: wherever a recipe calls for dark rum, Baroko is a good choice.
Mai Tai
Rum, lime, triple sec and almond syrup. Baroko's spiciness complements the orgeat.
Cuba Libre
Rum, cola, and plenty of lime. Simple, and less sweet with Baroko than you may be used to.
Rum Punch
Rum, fruit juice, lime, and spices in a large pitcher. Easy for a party.
Rum Old Fashioned
Rum with a little sugar and bitters over an ice cube. Brings out the vanilla and orange.The right glass for Don Papa Baroko
A highball glass for Baroko and cola, a tiki glass for the Mai Tai, and tumblers for the punch and Old Fashioned.
More Don Papa flavors
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 Masskara
Rum with Filipino citrus, honey, and a pinch of chili pepper. Fruity and fresh, made for cocktails.
View Don Papa Masskara →
Don Papa Gayuma
Three casks in succession: vanilla, red fruit, and a hint of smoke. A rum to taste neat.
View Don Papa Gayuma →Everything about rum: the types, best-known brands, and cocktails.
Questions about Don Papa Baroko
Can't find your question here? Read more on the Don Papa page or browse our cocktail recipes.
Everything about Don Papa →