9:59:59.000,9:59:59.000 - So when you think of rum, [br]you'll always think 9:59:59.000,9:59:59.000 of pirates or beach. 9:59:59.000,9:59:59.000 Rum always have [br]that connotation or that reputation. 9:59:59.000,9:59:59.000 We want to push [br]the needle further. 9:59:59.000,9:59:59.000 You know how people [br]enjoy single malt? 9:59:59.000,9:59:59.000 It has that sipping culture—[br]that's what we hope 9:59:59.000,9:59:59.000 to build for rum. 9:59:59.000,9:59:59.000 With Luisita Rum, [br]we want to show the consumer 9:59:59.000,9:59:59.000 that it can be enjoyed [br]as a sipper as well, 9:59:59.000,9:59:59.000 not just in cocktails [br]but as a sipper. 9:59:59.000,9:59:59.000 - Hi! I'm John Go.[br]I work with an importing 9:59:59.000,9:59:59.000 and distribution company[br]called Grand Cru. 9:59:59.000,9:59:59.000 So our purpose is [br]to make more niche 9:59:59.000,9:59:59.000 and boutique brands[br]available locally. 9:59:59.000,9:59:59.000 I think Filipinos drink [br]so much rum 9:59:59.000,9:59:59.000 because it's [br]a very accessible spirit. 9:59:59.000,9:59:59.000 Like, we're a tropical country. 9:59:59.000,9:59:59.000 It's easy for sugarcane to grow[br]in a tropical country. 9:59:59.000,9:59:59.000 We have Tanduay[br]which is, I think, 9:59:59.000,9:59:59.000 one of the biggest [br]rum producers in the world. 9:59:59.000,9:59:59.000 So the different brands[br]of rum you can find here 9:59:59.000,9:59:59.000 in the Philippines[br]are Clairin, Flor de Caña, 9:59:59.000,9:59:59.000 Doorly's, Tanduay,[br]and of course, Luisita Rum. 9:59:59.000,9:59:59.000 For me, what makes a good rum[br]is it has to have texture 9:59:59.000,9:59:59.000 and flavor. 9:59:59.000,9:59:59.000 - In Tarlic City, Philippines,[br]the first and only 9:59:59.000,9:59:59.000 single estate rum[br]in the country has been crafted 9:59:59.000,9:59:59.000 from soil to bottles since 2016. 9:59:59.000,9:59:59.000 Inspired by a deep fascination[br]with wine, 9:59:59.000,9:59:59.000 father and son duo,[br]Nando and Paco, 9:59:59.000,9:59:59.000 have been meticulously creating[br]Luisita Rum with the vision 9:59:59.000,9:59:59.000 of producing a premium,[br]farm-centric wine of the tropics. 9:59:59.000,9:59:59.000 - They know what it's all about. 9:59:59.000,9:59:59.000 - I believe so. Yeah.[br]We have explained. 9:59:59.000,9:59:59.000 Cheers, pop. 9:59:59.000,9:59:59.000 Wow. The ----- stuff is really good. 9:59:59.000,9:59:59.000 - Oh, wow. It's really good. 9:59:59.000,9:59:59.000 - Yeah. I haven't tried[br]this one in a while 9:59:59.000,9:59:59.000 but it's delicious. 9:59:59.000,9:59:59.000 Of course, the bird. 9:59:59.000,9:59:59.000 - This is the bird[br]I was telling them. 9:59:59.000,9:59:59.000 - Philippine hawk-eagle. 9:59:59.000,9:59:59.000 - Yeah. 2136. 9:59:59.000,9:59:59.000 - What's important with the brand[br]is that we really stick 9:59:59.000,9:59:59.000 to the core value. 9:59:59.000,9:59:59.000 So we're trying to make[br]a spirit that you can really 9:59:59.000,9:59:59.000 be proud of, [br]something that's done 9:59:59.000,9:59:59.000 in the classic, [br]traditional way of making 9:59:59.000,9:59:59.000 a world-class spirit, 9:59:59.000,9:59:59.000 and there are certain things[br]you cannot compromise on 9:59:59.000,9:59:59.000 and you have to stick to that. 9:59:59.000,9:59:59.000 - The three most popular ways[br]to make rum 9:59:59.000,9:59:59.000 is the Spanish style,[br]the English style, 9:59:59.000,9:59:59.000 and the French style. 9:59:59.000,9:59:59.000 The most familiar style [br]we have here is Spanish style. 9:59:59.000,9:59:59.000 Luisita is different[br]from other rums made 9:59:59.000,9:59:59.000 in the Philippines because,[br]one, they're single estate, 9:59:59.000,9:59:59.000 so all of the molasses they use[br]all come from the sugarcane 9:59:59.000,9:59:59.000 in their land which gives them [br]more quality control 9:59:59.000,9:59:59.000 with the raw material[br]and also gives a higher chance 9:59:59.000,9:59:59.000 to expressing terroir. 9:59:59.000,9:59:59.000 So it's essentially grass to glass. 9:59:59.000,9:59:59.000 - Luisita actually was founded[br]in 1881—the estate. 9:59:59.000,9:59:59.000 It was founded, at that time,[br]the Philippines, our country, 9:59:59.000,9:59:59.000 was a colony of Spain. 9:59:59.000,9:59:59.000 So it was put up [br]by a company called Tabacalera. 9:59:59.000,9:59:59.000 So Tabacalera was involved[br]at that time, 9:59:59.000,9:59:59.000 they were the biggest [br]tobacco traders in the world. 9:59:59.000,9:59:59.000 So the original plan [br]of that company 9:59:59.000,9:59:59.000 was to plant tobacco here[br]in Luisita, 9:59:59.000,9:59:59.000 but they found that the climate[br]was not suitable 9:59:59.000,9:59:59.000 for tobacco farming. 9:59:59.000,9:59:59.000 So around... some time[br]in the early, well, 9:59:59.000,9:59:59.000 the third of the century,[br]early 1900s, 9:59:59.000,9:59:59.000 they shifted to, okay, [br]let's start planting sugarcane. 9:59:59.000,9:59:59.000 So in 1927, our family,[br]we had no stake here in Luisita. 9:59:59.000,9:59:59.000 My paternal great grandfather,[br]actually he and his siblings, 9:59:59.000,9:59:59.000 they had a sugar mill[br]further up north 9:59:59.000,9:59:59.000 called Paniqui Sugar Mill. 9:59:59.000,9:59:59.000 So it closed down already[br]some time in the 90s, 9:59:59.000,9:59:59.000 and they actually had a rum[br]at that time. 9:59:59.000,9:59:59.000 And this rum was being sold[br]and really prevalent 9:59:59.000,9:59:59.000 in the market after the war. 9:59:59.000,9:59:59.000 Looking at the history[br]as I started, like, 9:59:59.000,9:59:59.000 asking stories from relatives[br]and looking at history books, 9:59:59.000,9:59:59.000 I slowly realized [br]that rum making 9:59:59.000,9:59:59.000 is actually, not in our blood,[br]but we've been doing it 9:59:59.000,9:59:59.000 for a long time[br]without us even knowing. 9:59:59.000,9:59:59.000 So here we have [br]what we call a sandy loam. 9:59:59.000,9:59:59.000 Actually, they called it [br]Luisita soil, 9:59:59.000,9:59:59.000 they gave it its own designation. 9:59:59.000,9:59:59.000 And this kind of soil,[br]it's easily workable, 9:59:59.000,9:59:59.000 high in organic matter. 9:59:59.000,9:59:59.000 When you have good soil,[br]everything else follows. 9:59:59.000,9:59:59.000 So the philosophy[br]is always just focus 9:59:59.000,9:59:59.000 on the ground. 9:59:59.000,9:59:59.000 So with sugarcane farming,[br]and any farming really, 9:59:59.000,9:59:59.000 you have to be very observant,[br]take care of the soil, 9:59:59.000,9:59:59.000 and that is actually 99%[br]of the battle. 9:59:59.000,9:59:59.000 - Our farming improves every year. 9:59:59.000,9:59:59.000 We don’t just plant sugarcane; [br]we also take care of the soil. 9:59:59.000,9:59:59.000 Crop rotation is necessary, [br]or adding organic matter 9:59:59.000,9:59:59.000 to restore fertility [br]because the soil 9:59:59.000,9:59:59.000 has become acidic. 9:59:59.000,9:59:59.000 If your soil isn’t good, [br]your production 9:59:59.000,9:59:59.000 won’t be good either [br]since the sugarcane won’t grow well. 9:59:59.000,9:59:59.000 - Once you take care of the soil,[br]the process 9:59:59.000,9:59:59.000 is setup seed beds, 9:59:59.000,9:59:59.000 so these would be nurseries[br]where we grow specific varieties 9:59:59.000,9:59:59.000 that we pinpoint [br]to specific soil type. 9:59:59.000,9:59:59.000 Sugarcane is actually[br]not grown from seed 9:59:59.000,9:59:59.000 but we propagate it[br]from the stalk itself. 9:59:59.000,9:59:59.000 There are eye buds[br]in the sugarcane plant, 9:59:59.000,9:59:59.000 so sugarcane [br]is actually a grass, 9:59:59.000,9:59:59.000 you plant it, and then it grows[br]from these eye buds. 9:59:59.000,9:59:59.000 Come harvest time,[br]we cut it by hand 9:59:59.000,9:59:59.000 in the first plant,[br]and then we also use 9:59:59.000,9:59:59.000 mechanical harvesters now. 9:59:59.000,9:59:59.000 - What they do is load everything [br]onto the truck first, 9:59:59.000,9:59:59.000 then later, they reverse it [br]to pick up the scattered ones 9:59:59.000,9:59:59.000 and load them as well. 9:59:59.000,9:59:59.000 For example, they can load up [br]to 10, 15, or even 19 tons. 9:59:59.000,9:59:59.000 But right now, [br]they haven’t reached 19 tons yet. 9:59:59.000,9:59:59.000 They’ll harvest more. 9:59:59.000,9:59:59.000 Once loading is done, [br]they transport it 9:59:59.000,9:59:59.000 to the central mill. 9:59:59.000,9:59:59.000 After that, they go [br]to the ticket booth, 9:59:59.000,9:59:59.000 and it’s ready for milling. 9:59:59.000,9:59:59.000 - The first time I met Boss Paco [br]was when we planted 9:59:59.000,9:59:59.000 at the nipa hut. 9:59:59.000,9:59:59.000 You were hauling, feeding, [br]and even removing big stones 9:59:59.000,9:59:59.000 from the hut. 9:59:59.000,9:59:59.000 You were there too, right? 9:59:59.000,9:59:59.000 - Yeah, I was cutting as well. 9:59:59.000,9:59:59.000 - Me too. That’s why I know [br]this job very well. 9:59:59.000,9:59:59.000 - I saw you cutting [br]at Hacienda Bantug, sir, 9:59:59.000,9:59:59.000 with Boss Juan. [br]They climbed up there. 9:59:59.000,9:59:59.000 - 47 trucks. 9:59:59.000,9:59:59.000 - Yeah, that’s it. 9:59:59.000,9:59:59.000 - 2015. 9:59:59.000,9:59:59.000 - He also experienced [br]what they’re doing now. 9:59:59.000,9:59:59.000 He hauled, climbed the ladder—[br]everything. 9:59:59.000,9:59:59.000 - Actually, I wanted[br]to be a lawyer. 9:59:59.000,9:59:59.000 So growing up, [br]even in grade school, 9:59:59.000,9:59:59.000 my father was a lawyer, [br]so I thought, okay, 9:59:59.000,9:59:59.000 I want to be a lawyer. 9:59:59.000,9:59:59.000 And I tried it out, [br]spent three months 9:59:59.000,9:59:59.000 in his law firm [br]in his little cubicle... 9:59:59.000,9:59:59.000 And I'll be honest,[br]I didn't have fun. 9:59:59.000,9:59:59.000 So I talked to him[br]and I said, "Okay. 9:59:59.000,9:59:59.000 I don't think this is for me." 9:59:59.000,9:59:59.000 He sent me here. 9:59:59.000,9:59:59.000 "Okay. Try it out in Tarlac." 9:59:59.000,9:59:59.000 I thought I was going[br]to be a farm manager right away, 9:59:59.000,9:59:59.000 you know? 9:59:59.000,9:59:59.000 Like, okay. Top position,[br]here we go. 9:59:59.000,9:59:59.000 And apparently, my first job[br]was to cut sugarcane. 9:59:59.000,9:59:59.000 I don't know if it was planned,[br]that maybe he wanted me 9:59:59.000,9:59:59.000 to have the hardest job[br]so that I'd go back and say, 9:59:59.000,9:59:59.000 "Okay. I'll be a lawyer." 9:59:59.000,9:59:59.000 Maybe it backfired. 9:59:59.000,9:59:59.000 Probably did. 9:59:59.000,9:59:59.000 I fell in love with it[br]and I still really remember that. 9:59:59.000,9:59:59.000 So I look back on that now. 9:59:59.000,9:59:59.000 At that time, [br]it didn't make sense to me. 9:59:59.000,9:59:59.000 It's a difficult job. 9:59:59.000,9:59:59.000 But now that I look back on it,[br]it gives me confidence 9:59:59.000,9:59:59.000 in myself that, okay,[br]I really love this, 9:59:59.000,9:59:59.000 'cause I wouldn't have done that,[br]I wouldn't have... 9:59:59.000,9:59:59.000 and I'd do it again. 9:59:59.000,9:59:59.000 And it reminds me [br]that I'm passionate about it. 9:59:59.000,9:59:59.000 When I cut that cane[br]in 2014, 2015, 9:59:59.000,9:59:59.000 I didn't go home,[br]I never left this place. 9:59:59.000,9:59:59.000 So I've been here[br]for 10 years now. 9:59:59.000,9:59:59.000 Almost 11, actually. 9:59:59.000,9:59:59.000 So here in Luisita[br]in Central Luzon, 9:59:59.000,9:59:59.000 we actually have[br]the biggest fleet 9:59:59.000,9:59:59.000 of mechanical harvesters[br]and we're really pushing 9:59:59.000,9:59:59.000 to mechanize the industry, 9:59:59.000,9:59:59.000 at least for sugarcane[br]which is what we're involved in. 9:59:59.000,9:59:59.000 The reason being so that[br]the labor now can transfer 9:59:59.000,9:59:59.000 to jobs that cannot be mechanized. 9:59:59.000,9:59:59.000 So it's really bringing them[br]to where the human touch 9:59:59.000,9:59:59.000 is required. 9:59:59.000,9:59:59.000 Once that cane is harvested,[br]it's now sent here to the mill 9:59:59.000,9:59:59.000 and it's dumped. 9:59:59.000,9:59:59.000 So we have a special technology,[br]we lift the truck up 9:59:59.000,9:59:59.000 and the special technology [br]is called gravity. 9:59:59.000,9:59:59.000 The cane falls down[br]from the truck. 9:59:59.000,9:59:59.000 - This is what we call [br]mill processing— 9:59:59.000,9:59:59.000 how we position our trucks [br]before dumping them into the mill. 9:59:59.000,9:59:59.000 There are two areas [br]to prevent delays in processing. 9:59:59.000,9:59:59.000 As soon as one truck finishes, [br]the next one follows, 9:59:59.000,9:59:59.000 keeping the dumping process [br]continuous. 9:59:59.000,9:59:59.000 The sugarcane gets leveled—[br]unlike before, 9:59:59.000,9:59:59.000 when dumping was uneven. 9:59:59.000,9:59:59.000 But once it passes [br]through the equalizer, 9:59:59.000,9:59:59.000 it gets properly aligned. 9:59:59.000,9:59:59.000 Then, it goes through the mill, [br]where the crushed sugarcane 9:59:59.000,9:59:59.000 is squeezed, extracting its juice. 9:59:59.000,9:59:59.000 These trucks come [br]from different places— 9:59:59.000,9:59:59.000 Victoria, Nueva Ecija, [br]Pangasinan, and Gerona. 9:59:59.000,9:59:59.000 Various locations supply us. 9:59:59.000,9:59:59.000 - So once that cane is dumped,[br]it goes through a series of, 9:59:59.000,9:59:59.000 they call it a Unigrator. 9:59:59.000,9:59:59.000 To keep it simple,[br]it's a lot of cane knives crushing it. 9:59:59.000,9:59:59.000 Inside the mill, [br]you can just imagine 9:59:59.000,9:59:59.000 it's a sugarcane juicer[br]but in a large scale. 9:59:59.000,9:59:59.000 The cane is really now squeezed, 9:59:59.000,9:59:59.000 we extract as much juice[br]as we can, 9:59:59.000,9:59:59.000 and that juice now gets sent[br]to the boiling house. 9:59:59.000,9:59:59.000 It's heated up,[br]we evaporate as much water 9:59:59.000,9:59:59.000 as we can, really to concentrate[br]the sugar content 9:59:59.000,9:59:59.000 in the sugarcane juice. 9:59:59.000,9:59:59.000 But inside the mill,[br]that cane juice now goes 9:59:59.000,9:59:59.000 to the boiling house[br]and whatever's left over, 9:59:59.000,9:59:59.000 'cause 78% [br]of that sugarcane stalk 9:59:59.000,9:59:59.000 is actually fiber, 9:59:59.000,9:59:59.000 and that fiber [br]is now really crushed 9:59:59.000,9:59:59.000 and we send that now[br]to the boiler. 9:59:59.000,9:59:59.000 And in the boiler, it's burnt [br]and that generates steam, 9:59:59.000,9:59:59.000 that steam is now sent[br]to our turbine generators 9:59:59.000,9:59:59.000 to generate power. 9:59:59.000,9:59:59.000 So everything you need[br]for sugarcane factories 9:59:59.000,9:59:59.000 and the sugar industry[br]is almost, there I say, 9:59:59.000,9:59:59.000 carbon neutral[br]because the energy required 9:59:59.000,9:59:59.000 to process the sugarcane[br]and the sugar is also in the plant. 9:59:59.000,9:59:59.000 So that part is... 9:59:59.000,9:59:59.000 I'm always amazed by that. 9:59:59.000,9:59:59.000 We call it bagasse—that fiber. 9:59:59.000,9:59:59.000 It's now burnt,[br]and then, of course, 9:59:59.000,9:59:59.000 people now think,[br]"Oh, you're throwing pollutants 9:59:59.000,9:59:59.000 into the atmosphere." 9:59:59.000,9:59:59.000 So what we did, again,[br]going back to taking care 9:59:59.000,9:59:59.000 of the soil is we put a,[br]they call it a scrubber, 9:59:59.000,9:59:59.000 so it's just water jets [br]that shoot into the chute, 9:59:59.000,9:59:59.000 the chimney, and now [br]all the particulates fall 9:59:59.000,9:59:59.000 to the ground[br]and it's called mill ash 9:59:59.000,9:59:59.000 which is very high in potassium[br]and other trace elements— 9:59:59.000,9:59:59.000 molybdenum, [br]all of that good stuff. 9:59:59.000,9:59:59.000 That mill ash now[br]we apply it back into the field. 9:59:59.000,9:59:59.000 So again, [br]it's a closed loop system. 9:59:59.000,9:59:59.000 So that's what happens[br]with the fiber. 9:59:59.000,9:59:59.000 The juice, which is now[br]in the boiling house, 9:59:59.000,9:59:59.000 once it hits the clarity[br]that's needed, 9:59:59.000,9:59:59.000 the bricks that's required,[br]we send that now 9:59:59.000,9:59:59.000 to the evaporators [br]where more water is evaporated. 9:59:59.000,9:59:59.000 - This is the pan floor station. 9:59:59.000,9:59:59.000 This is the evaporation station, [br]where we remove the water. 9:59:59.000,9:59:59.000 We concentrate the juice [br]from 30 brix to 65 brix. 9:59:59.000,9:59:59.000 After boiling for 24 hours, [br]it becomes C sugar. 9:59:59.000,9:59:59.000 The continuous centrifugal basket [br]separates it. 9:59:59.000,9:59:59.000 This is our C sugar, [br]and the remaining molasses 9:59:59.000,9:59:59.000 is the final molasses— 9:59:59.000,9:59:59.000 extracted here [br]in the boiling house. 9:59:59.000,9:59:59.000 This final molasses is then sent [br]to the distillery 9:59:59.000,9:59:59.000 for fermentation [br]to produce alcohol. 9:59:59.000,9:59:59.000 - So molasses, [br]locally we call it "pulot." 9:59:59.000,9:59:59.000 It's all the sugars [br]that can no longer be crystallized. 9:59:59.000,9:59:59.000 - Here, we grow the sugar crystals [br]from stage three 9:59:59.000,9:59:59.000 to pan numbers four and five. 9:59:59.000,9:59:59.000 We monitor their size [br]and color until they reach 9:59:59.000,9:59:59.000 the final five-glass stage. 9:59:59.000,9:59:59.000 If we test them [br]and no crystals stick 9:59:59.000,9:59:59.000 to the glass, [br]it means they’re clean. 9:59:59.000,9:59:59.000 - Okay. So the final step[br]or the second check that we have 9:59:59.000,9:59:59.000 for the molasses quality[br]would be in the quality 9:59:59.000,9:59:59.000 of our raw sugar[br]or our brown sugar. 9:59:59.000,9:59:59.000 So by flavor, by taste,[br]I can tell if it's too sweet, 9:59:59.000,9:59:59.000 my molasses quality [br]is not that good. 9:59:59.000,9:59:59.000 If there's a little bit[br]of bitterness, 9:59:59.000,9:59:59.000 a little bit of molasses flavor,[br]sugarcane flavor, 9:59:59.000,9:59:59.000 then it's great for distillation. 9:59:59.000,9:59:59.000 So right now, this sugar,[br]when you taste it, 9:59:59.000,9:59:59.000 based on the taste alone... 9:59:59.000,9:59:59.000 No, not yet.[br]It's not just like alcohol 9:59:59.000,9:59:59.000 but it's not overly sweet,[br]so you don't want it 9:59:59.000,9:59:59.000 to be too sweet. 9:59:59.000,9:59:59.000 That means that there's still [br]enough sugar in the molasses 9:59:59.000,9:59:59.000 that when we ferment it,[br]we're going to be able 9:59:59.000,9:59:59.000 to hit the desired flavor profile[br]for our rum distillate. 9:59:59.000,9:59:59.000 So the sugar is now sent[br]to the warehouse for repacking 9:59:59.000,9:59:59.000 and you know, [br]to supply the sugar in the market. 9:59:59.000,9:59:59.000 But the important part here[br]when we got into making 9:59:59.000,9:59:59.000 the rum distillate [br]is the aroma that you smell 9:59:59.000,9:59:59.000 when you taste the unaged rum[br]before it hits the barrel. 9:59:59.000,9:59:59.000 This is what we look for,[br]this smell, this aroma, 9:59:59.000,9:59:59.000 this brown sugar,[br]almost like a crème brûlée 9:59:59.000,9:59:59.000 kind of essence. 9:59:59.000,9:59:59.000 And then, that's what tell us,[br]okay, this distillate 9:59:59.000,9:59:59.000 is good for rum. 9:59:59.000,9:59:59.000 Yeah. This reaches [br]the supermarket, 9:59:59.000,9:59:59.000 and then some of it[br]we send to become white sugar, 9:59:59.000,9:59:59.000 depending on the market. 9:59:59.000,9:59:59.000 But this is our contribution[br]to Philippine agriculture. 9:59:59.000,9:59:59.000 We focused on fermentation[br]because in fermentation, 9:59:59.000,9:59:59.000 that is where alcohol[br]and flavors are made. 9:59:59.000,9:59:59.000 - This is where we propagate yeast. 9:59:59.000,9:59:59.000 From just 12 liters of lab yeast, [br]we expand it 9:59:59.000,9:59:59.000 to a large-scale volume [br]of around 22,000 liters. 9:59:59.000,9:59:59.000 The small cultivator [br]contains wort, 9:59:59.000,9:59:59.000 which is a combination [br]of molasses— 9:59:59.000,9:59:59.000 a byproduct of sugar—[br]along with water, chlorine, 9:59:59.000,9:59:59.000 and other nutrients for yeast. 9:59:59.000,9:59:59.000 The molasses is sent here [br]for processing. 9:59:59.000,9:59:59.000 The wort is aerated [br]to further multiply the yeast. 9:59:59.000,9:59:59.000 - So after this fermentation, [br]we got to distillation. 9:59:59.000,9:59:59.000 So the yeast, the little animals[br]which are friends, 9:59:59.000,9:59:59.000 they consume the residual sugars[br]in the molasses 9:59:59.000,9:59:59.000 and turn that [br]into what we know as alcohol, 9:59:59.000,9:59:59.000 but in our case, [br]rum distillate. 9:59:59.000,9:59:59.000 So rum distillate is rum[br]that has not seen 9:59:59.000,9:59:59.000 the inside of a barrel. 9:59:59.000,9:59:59.000 It doesn't have an age yet, 9:59:59.000,9:59:59.000 but there's already flavor there. 9:59:59.000,9:59:59.000 Once fermentation is done,[br]we send it to this 98-year-old. 9:59:59.000,9:59:59.000 It was put up in 1926/1927. 9:59:59.000,9:59:59.000 Distillery. 9:59:59.000,9:59:59.000 So it's a twin column [br]distillation process 9:59:59.000,9:59:59.000 designed specifically for rum,[br]or for spirits. 9:59:59.000,9:59:59.000 The inside of that is all copper. 9:59:59.000,9:59:59.000 We have about 70 copper plates[br]and bubble caps. 9:59:59.000,9:59:59.000 I don't want to get too technical. 9:59:59.000,9:59:59.000 But basically,[br]to make good rum distillate, 9:59:59.000,9:59:59.000 you want the inside[br]of your column still to be copper. 9:59:59.000,9:59:59.000 Here you'll see,[br]we call it column no. 3. 9:59:59.000,9:59:59.000 So it's our oldest column. 9:59:59.000,9:59:59.000 So whatever was in fermentation[br]gets fed first 9:59:59.000,9:59:59.000 into the beer still. 9:59:59.000,9:59:59.000 And then from the beer still,[br]it goes to the rectifying column. 9:59:59.000,9:59:59.000 So the rectifying column[br]is where we get... 9:59:59.000,9:59:59.000 we now collect our unaged rum— 9:59:59.000,9:59:59.000 so the rum distillate. 9:59:59.000,9:59:59.000 In simple terms,[br]the way I like to view it, 9:59:59.000,9:59:59.000 I'm playing hide-and-seek[br]to find the flavor. 9:59:59.000,9:59:59.000 So if you will notice,[br]there are a lot of tapping points. 9:59:59.000,9:59:59.000 So we put a tapping point[br]in each part 9:59:59.000,9:59:59.000 of the rectifying column. 9:59:59.000,9:59:59.000 So as we go on,[br]every hour we're tasting, 9:59:59.000,9:59:59.000 and we find [br]where the good alcohol is. 9:59:59.000,9:59:59.000 So it's hide-and-seek. 9:59:59.000,9:59:59.000 So sometimes [br]we might get it here, 9:59:59.000,9:59:59.000 sometimes we might get it here, 9:59:59.000,9:59:59.000 most times we get it here. 9:59:59.000,9:59:59.000 So again, [br]it's a sensory experience. 9:59:59.000,9:59:59.000 You smell it. 9:59:59.000,9:59:59.000 And to make the decision, 9:59:59.000,9:59:59.000 it's just like food,[br]if it tastes good, collect, 9:59:59.000,9:59:59.000 if you don't like how it tastes,[br]divert it. 9:59:59.000,9:59:59.000 After distillation,[br]it's coming off the still 9:59:59.000,9:59:59.000 at 95% or even 93% alcohol,[br]that's not... 9:59:59.000,9:59:59.000 you can drink it [br]but actually, no, 9:59:59.000,9:59:59.000 you cannot drink it,[br]do not drink it. 9:59:59.000,9:59:59.000 So that's already rum distillate. 9:59:59.000,9:59:59.000 That's already considered rum. 9:59:59.000,9:59:59.000 What you do now,[br]what we do is we get that 9:59:59.000,9:59:59.000 and we now send that[br]to our blending facility 9:59:59.000,9:59:59.000 where we slowly drop the proof[br]or the alcohol percent 9:59:59.000,9:59:59.000 to about 62-65% ABV[br]or alcohol by volume. 9:59:59.000,9:59:59.000 And once that's done,[br]once you hit the target ABV, 9:59:59.000,9:59:59.000 that's what we now put[br]into the barrel. 9:59:59.000,9:59:59.000 At least as far as aging [br]is concerned in the bodega, 9:59:59.000,9:59:59.000 we find here in Luisita[br]that it should, 9:59:59.000,9:59:59.000 given the climate,[br]it takes about two years 9:59:59.000,9:59:59.000 to reach the profile[br]that we are looking for. 9:59:59.000,9:59:59.000 Now, our oldest batch[br]is eight years already actually. 9:59:59.000,9:59:59.000 So once it's in that barrel,[br]the rum distillate 9:59:59.000,9:59:59.000 is interacting with the wood,[br]all of that lignin layers 9:59:59.000,9:59:59.000 and you really just let time[br]do its thing, 9:59:59.000,9:59:59.000 let nature do its thing,[br]and all of these chemical compounds, 9:59:59.000,9:59:59.000 alcohol, esters, congeners, [br]they now form inside the barrel 9:59:59.000,9:59:59.000 and the taste develops[br]even further. 9:59:59.000,9:59:59.000 - Yes, aging is a big factor [br]in rum production. 9:59:59.000,9:59:59.000 In the Philippines, [br]because of our warm climate, 9:59:59.000,9:59:59.000 our aging process [br]is faster compared 9:59:59.000,9:59:59.000 to colder countries [br]where aging takes 10 to 15 years. 9:59:59.000,9:59:59.000 - One good thing that came out[br]of the pandemic 9:59:59.000,9:59:59.000 is all the barrels[br]that you see here, 9:59:59.000,9:59:59.000 we tasted it and we scored it. 9:59:59.000,9:59:59.000 We scored it on a rating[br]of one to five. 9:59:59.000,9:59:59.000 So this is called the barrel thief, 9:59:59.000,9:59:59.000 but this is the real barrel thief. 9:59:59.000,9:59:59.000 (chuckles) 9:59:59.000,9:59:59.000 So this is our way [br]of testing the barrel 9:59:59.000,9:59:59.000 and rum that is inside. 9:59:59.000,9:59:59.000 So we make it a point[br]to taste at least... 9:59:59.000,9:59:59.000 maximum 30 barrels [br]in one day, 9:59:59.000,9:59:59.000 and then we score it[br]one to five based on flavor, 9:59:59.000,9:59:59.000 aroma, and then style. 9:59:59.000,9:59:59.000 So style would be how close it is[br]to the flavor 9:59:59.000,9:59:59.000 or the profile of Luisita Rum[br]that we are looking for. 9:59:59.000,9:59:59.000 - How old is that? 9:59:59.000,9:59:59.000 - So this one would be... 9:59:59.000,9:59:59.000 This is about five years. Yeah. 9:59:59.000,9:59:59.000 So you guys asked a while ago[br]what is my favorite way 9:59:59.000,9:59:59.000 of drinking Luisita Rum,[br]it's like this, 9:59:59.000,9:59:59.000 straight from the barrel, neat. 9:59:59.000,9:59:59.000 So this is 65%. 9:59:59.000,9:59:59.000 - So Bar By is [br]an architectural firm by day, 9:59:59.000,9:59:59.000 and then a cocktail bar[br]at night. 9:59:59.000,9:59:59.000 So after working,[br]you can drink. 9:59:59.000,9:59:59.000 I started as a guest at this bar. 9:59:59.000,9:59:59.000 Then, after sharing a few drinks, [br]it all started— 9:59:59.000,9:59:59.000 “Okay, let’s work together.” [br]That’s how it happened. 9:59:59.000,9:59:59.000 I think a lot of things happen [br]when people drink 9:59:59.000,9:59:59.000 and share stories, [br]and maybe that’s 9:59:59.000,9:59:59.000 what happened here. 9:59:59.000,9:59:59.000 - Our menu offers a fun twist [br]on classic signatures, 9:59:59.000,9:59:59.000 and we also create bespoke cocktails. 9:59:59.000,9:59:59.000 Here at Bar By, [br]we use calamansi liqueur 9:59:59.000,9:59:59.000 and dalandan. 9:59:59.000,9:59:59.000 Our latest addition [br]is Intramuros chocolate liqueur, 9:59:59.000,9:59:59.000 along with Luisita Rum [br]and other local rums. 9:59:59.000,9:59:59.000 - We use a lot of local spirits [br]and liquors. 9:59:59.000,9:59:59.000 One of them is Luisita Rum. 9:59:59.000,9:59:59.000 In fact, two of our bartenders [br]visited the farm, 9:59:59.000,9:59:59.000 saw the entire process, [br]and now they truly understand 9:59:59.000,9:59:59.000 their drinks. 9:59:59.000,9:59:59.000 - We highlight local ingredients, [br]produce, and liquors— 9:59:59.000,9:59:59.000 products that can compete [br]with international brands. 9:59:59.000,9:59:59.000 Right now, I’ll be making [br]the River Valley— 9:59:59.000,9:59:59.000 a clarified cocktail [br]using milk punch. 9:59:59.000,9:59:59.000 Most rums originate [br]from tropical countries 9:59:59.000,9:59:59.000 like Barbados, the Caribbean, [br]and Trinidad & Tobago. 9:59:59.000,9:59:59.000 Sugar is a basic necessity [br]in the Philippines, 9:59:59.000,9:59:59.000 so we can say that we have [br]the raw materials to make rum. 9:59:59.000,9:59:59.000 - With Luisita Rum, [br]we always want to keep 9:59:59.000,9:59:59.000 that sense of place. 9:59:59.000,9:59:59.000 So we're not going[br]to release a product 9:59:59.000,9:59:59.000 that we feel is...[br]will not be worthy 9:59:59.000,9:59:59.000 of the name Luisita Rum. 9:59:59.000,9:59:59.000 It has to be something[br]we're proud of. 9:59:59.000,9:59:59.000 People always ask me that,[br]and it's sort of a crossroad, 9:59:59.000,9:59:59.000 "Are you going to go mass market?" 9:59:59.000,9:59:59.000 "Are you going [br]to go full production?" 9:59:59.000,9:59:59.000 "You want to be [br]in every shelf of the world?" 9:59:59.000,9:59:59.000 Of course, a part of you[br]will say yes, 9:59:59.000,9:59:59.000 but if I do that [br]and I lose the quality, 9:59:59.000,9:59:59.000 that's not the dream[br]for Luisita Rum 9:59:59.000,9:59:59.000 because like I said,[br]we want to show the world 9:59:59.000,9:59:59.000 that we're capable[br]of producing a really world-class 9:59:59.000,9:59:59.000 premium spirit [br]that just tastes really good 9:59:59.000,9:59:59.000 and it hits that quality[br]that we're looking for. 9:59:59.000,9:59:59.000 - I'm still kicking.[br]Senior citizen. 9:59:59.000,9:59:59.000 I'm super senior. 9:59:59.000,9:59:59.000 I was born and raised here, [br]and I’m still 9:59:59.000,9:59:59.000 in the sugarcane business. 9:59:59.000,9:59:59.000 I continue working here, [br]and I’m proud that I was able 9:59:59.000,9:59:59.000 to send my children [br]to school because of this. 9:59:59.000,9:59:59.000 I hope it lasts. 9:59:59.000,9:59:59.000 We teach the younger ones [br]so that when we’re gone, 9:59:59.000,9:59:59.000 they can continue the work. [br]That’s my dream. 9:59:59.000,9:59:59.000 - I was able to put my children [br]through school. 9:59:59.000,9:59:59.000 I supported all of them [br]through this hacienda. 9:59:59.000,9:59:59.000 As long as you’re happy [br]with your job, 9:59:59.000,9:59:59.000 that’s what matters. 9:59:59.000,9:59:59.000 Even at 62, I’m still working here. 9:59:59.000,9:59:59.000 - Seeing the fruits of my labor [br]in the market, 9:59:59.000,9:59:59.000 knowing that people [br]are enjoying what we’ve created— 9:59:59.000,9:59:59.000 it’s fulfilling. 9:59:59.000,9:59:59.000 We started this project [br]with the Cojuangcos 9:59:59.000,9:59:59.000 when it was still small. 9:59:59.000,9:59:59.000 Now, it’s growing, expanding, [br]and I’m very proud 9:59:59.000,9:59:59.000 of what we’ve achieved. 9:59:59.000,9:59:59.000 My dream for Luisita Rum is [br]for it to grow even further, 9:59:59.000,9:59:59.000 for all our projects to succeed, 9:59:59.000,9:59:59.000 and for it to be [br]renowned worldwide— 9:59:59.000,9:59:59.000 not just in the Philippines. 9:59:59.000,9:59:59.000 - So the potential[br]for Filipino rum worldwide 9:59:59.000,9:59:59.000 is good because in other parts[br]of the world, 9:59:59.000,9:59:59.000 rum is becoming more popular. 9:59:59.000,9:59:59.000 Historically, most of the rum[br]come from the Caribbean, 9:59:59.000,9:59:59.000 but with the rising trend of rum,[br]other parts of the world, 9:59:59.000,9:59:59.000 mostly Asia, [br]they're making more rum. 9:59:59.000,9:59:59.000 I think Luisita is a good indicator[br]that the Philippines 9:59:59.000,9:59:59.000 can have more craft[br]rum brands in the future. 9:59:59.000,9:59:59.000 - It’s delighting to hear people say, [br]“Wow, we’re not just 9:59:59.000,9:59:59.000 planting sugarcane anymore—[br]we’re planting rum.” 9:59:59.000,9:59:59.000 It's nice to hear [br]because now you're value adding, 9:59:59.000,9:59:59.000 of course, and it uplifts [br]the community, it helps them. 9:59:59.000,9:59:59.000 Make the most of it [br]and the dream is that 9:59:59.000,9:59:59.000 the brand really outlives me. 9:59:59.000,9:59:59.000 The driving factor really there [br]would be to create 9:59:59.000,9:59:59.000 something that, you know, [br]100 years from now, 9:59:59.000,9:59:59.000 200 years from now, [br]it's still there, 9:59:59.000,9:59:59.000 Luisita Rum is still there. 9:59:59.000,9:59:59.000 And what I've learned now [br]is that, you know, 9:59:59.000,9:59:59.000 the smile is enough. 9:59:59.000,9:59:59.000 My dad would smile. 9:59:59.000,9:59:59.000 It's already their way of saying [br]that it's a product worthy 9:59:59.000,9:59:59.000 of their name, [br]it's a product worthy 9:59:59.000,9:59:59.000 of carrying on the name [br]of Luisita.