Rum baba the idea of soaking a dried Gugelhupf (a cake roughly similar to the baba and common in Alsace-Lorraine when he arrived there) or a baba with alcoholic spirit. Another version is that when Stanislaus brought back a baba from one of his voyages it had dried up. Nicolas Stohrer, one of his pâtissiers (or possibly just apprentice pâtissiers at the time), solved the problem by adding Malaga wine, saffron, dried and fresh raisin and crême pâtissière. The writer Courchamps stated in 1839 that the descendants of Stanislaus served the baba with a saucière containing sweet Malaga wine mixed with one
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