Rum baba sixth of Tanaisie liqueur. Stohrer followed Stanislaus's daughter Marie Leszczyńska to Versailles as her pâtissier in 1725 when she married King Louis XV, and founded his pâtisserie in Paris in 1730. One of his descendants allegedly had the idea of using rum in 1835. While he is believed to have done so on the fresh cakes (right out of the mold), it is a common practice today to let the baba dry a little so that it soaks up better. Later, the recipe was refined by mixing the rum with aromatized sugar syrup. The baba is also popular in Naples,
Don Papa Rum during the 1890s. Don Papa was first introduced in Bacolod in 2012, then Manila later that same year. The brand has since become available in international markets such as the United Kingdom and Spain. Don Papa became available in the United States in 2017. Don Papa Rum is produced with a molasses base from an old strain of sugar cane. The molasses is milled by existing sugar mills in Negros and is referred to as "black gold." The fermented molasses is then aged a minimum of seven years in casks. Don Papa Rum Don Papa Rum is an aged rum