In March of this year, we were incredibly fortunate to be warmly hosted for a visit to the historic Hawaiian-Philippine Company sugar mill in Silay City, about 28 minutes north of Bacolod in Negros Occidental, Philippines.
Unlike our somewhat impromptu visit in 2023, this time I opted for a more official approach. With the kind support and blessing of the company chairman, we were granted the opportunity to experience what turned out to be one of the most unforgettable moments in my 26 years of exploring the railways of the Philippines.
In this thrilling installment, we find ourselves back at the mill, with time to look through all the fascinating items residing in the loco shed.
If you wish to see the videos of the day, as well as a lot more Philippine content, check out our PRHS TV YouTube channel.
As I have a general interest in the sugar milling industry as a whole, and have been into a couple of Aussie ones, it was fascinating to finally have the opportunity for a better look at this wonderful and historic mill.
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Are you interested in the sugarcane tramways and industry on the islands of Negros and Panay (Philippines)? Also covering the timber/sugar railways of Leyte, Cebu and Mindanao.
So why 'SSR' on the side of the diesel locomotives?
Aussie railfans have joked that it stands for our 'Southern Shorthaul Railroad'. While the livery is also yellow and black, that's as close as they get to being the same :-)
On the Hawaiian-Philippine Company (HPCo) sugar railway in Silay City, Negros Occidental, Philippines, the initials “SSR” seen on the sides of the diesel locomotives actually stands for Silay-Saravia Railway (originally Silay-Saravia Railway Cooperative). In the early 2000s, the mill’s own transport division was closed and a cooperative formed by local planters took over operation of the cane railway haulage. The coop’s name — Silay-Saravia Railway Cooperative — was used on the diesels, and over time the “Cooperative” was dropped in the paint scheme, leaving just SSR on the cab-side logos.
Above and two below.
#1 - Henchel 21646 of 1929.
Awaiting restoration.
Photos: Brad Peadon
Above and two below
Plymouth #17
Operational, but we need the builders number and date if anyone is able to help.
Photos: Brad Peadon
Above and below
Plymouth #16
6763 of 1970
Operational.
Photos: Brad Peadon
View from the loco shed looking towards the yard.
Photo: Brad Peadon
Cane truck 7418-7 sitting at the rear of the shed.
Photo: Brad Peadon
Mill track car (Speeder)
Awaiting restoration.
Photos: Brad Peadon
Above and five below.
#6 - Baldwin 52867 of 1920.
Under restoration.
Photos: Brad Peadon
Above and seven below.
#11 - Plymouth 6988 of 1973.
Unsure as to it's operational condition, it looked to be in the same spot it was during my 2023 visit.
Photos: Brad Peadon
#2 (ex #5) - Baldwin 22866 of 1920.
Operational and used for our tour on this day.
Photo: Brad Peadon
Above and four below.
#7 - Baldwin 60677 of 1928.
Used for special occasions involving the 'Don Papa Rum' company who I am told fund it's operation. I was told it was needing some sort of work at the time of my visit.
I did not look like it had seen use since our visit in 2023, which was the same year the 'Don Papa Rum' brand was purchased.
It is unknown if the locomotive will still figure in the plans of the new owner.
Photos: Brad Peadon
Don Papa Rum
Don Papa Rum is a premium Philippine rum brand created by entrepreneur Stephen Carroll, a former executive at Rémy Cointreau, who was inspired to start the company after visiting Negros Occidental—a region in the Philippines known as “Sugarlandia” for its abundant and high-quality sugarcane.
Seeing an opportunity to craft a world-class rum rooted in the country’s rich sugar heritage, Carroll founded the Bleeding Heart Rum Company and launched Don Papa in 2012, first in Bacolod and then Manila. The rum is named after Papa Isio (Dionisio Magbuelas), a charismatic Negrense leader and revolutionary figure in the late 19th-century Philippine struggle against Spanish rule, whose legacy the brand evokes as part of its storytelling.
Don Papa is made using molasses from local sugarcane and aged in American oak barrels for at least seven years, giving it a smooth, sweet profile with notes of vanilla, honey, and fruit.
Since its debut, Don Papa has expanded far beyond the Philippines, finding strong markets across Europe, Asia, and North America and becoming one of the country’s most recognisable spirit exports.
Its distinctive packaging and storytelling helped fuel international interest, and by the early 2020s it was available in over 30 countries.
In January 2023, global drinks giant Diageo agreed to acquire the Don Papa brand for an initial €260 million, a move aimed at bolstering its position in the growing premium rum category; the acquisition was completed in March of that year.
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