This Travelling Life: Cristhel Molina

Cristhel Molina, marketing manager – Europe, Global Travel Retail, NPD at Don Papa, talks about new innovations in rum and trying raw horse sashimi in Tokyo

WHAT HAVE BEEN SOME OF THE MOST MEMORABLE AND INTERESTING COUNTRIES AND PLACES THAT YOUR WORK HAS TAKEN YOU?

My work with Don Papa has brought me to places I could only dream of visiting. For me, the most memorable country I’ve been to was Japan, which was a market I handled for the brand earlier in my career. It’s a place with so much juxtaposition of a highly modern world, but still with tradition and culture at its very core – definitely something out of a sci-fi film.

WHAT RUM AND OTHER SPIRITS DO YOU LIKE TO BUY IN DUTY FREE WHEN TRAVELLING OVERSEAS?

One thing I look for in airports and duty free is exclusive special-edition spirits that would go well with Don Papa. A special flavour of vermouth is something I always keep an eye out for, to help make my favourite cocktail – a Papa Negroni.

WHAT’S THE MOST MEMORABLE RUM THAT YOU’VE HAD ON YOUR TRAVELS?

The most memorable rum I’ve encountered was a 1924 Rhum J. Bally, which I found in a small, unusual bar in Shinjuku. It is probably the oldest bottle of rum I have encountered in my life.

WHAT DON PAPA RUMS SHOULD TRAVELLERS BE ON THE LOOKOUT FOR WHEN TRAVELLING?

We’ve recently released one of our expressions, the Don Papa Masskara, in travel retail. It is quite unique as it is a pot still rum infused with Philippine honey, calamansi (a local citrus), and siling labuyo (a variety of local chilli). This product has been exclusive to the Philippines and France, so it’s definitely something to look out for in duty free.

BRAND LOYALTY ASIDE, WHAT ARE SOME OF YOUR TOP RUMS AND RUM COCKTAILS?

Aside from Don Papa, I do enjoy exploring other types of rum brands whenever I can. One of the things I’ve been on the lookout for is this new innovation in rum called rhum arrangement, which is a rum that is macerated with various ingredients such as fruits, seeds, herbs, barks, or treats (like almonds and chocolates). I think the fusion of these ingredients is very interesting drunk on its own, but I would also try them in classic cocktails such as a Daiquiri or Old Fashioned.

TELL US ABOUT A STRANGE OR FUNNY EVENT THAT HAPPENED TO YOU ON YOUR TRAVELS.

For me, the strangest events always happen to me whenever I explore the cuisine of the countries I visit, and the one that I will never forget is the first time I tried out horse sashimi in Tokyo a few years ago. I would say it’s the first and last time I’ll ever try raw horse meat.