Diplomático Reserva Exclusiva Rum, 70 cl, 40 percent

Product Information

At a global level, the brand sells the experience of consuming a quality Venezuelan rum with the help of bartenders, mixologists, and brand ambassadors. “Behind Diplomático Rum quality is our people, the processes and the care for the environment,” Monsalve concluded. Diplomático’s Batch Kettle Still was shipped to La Miel (Venezuela) in 1959 by Seagram’s Int of Canada who was the owner of the operation until 2002.

We are educating many people about all our sustainable efforts. Our real mission is to make our employees, consumers, clients, commercial partners, distributors, and whoever shares our values and wants to protect the environment get involved in these efforts.” Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. In the glass, the No. 3 Pot Still Rum is a vivid dark amber color. An introductory sniff also highlights a deep fruity aroma, much more intense than any of the others in this Distillery Collection Set. Ask yourself this as well: what if these drinkers don’t progress from these “beginner rums”? As progressive as the whisk(e)y scene has become, there are still those who don’t progress from so-called beginner whisk(e)y brands like Jim Beam White and Chivas Regal as well. The experience is unique and compelling, especially for those who are looking to further educate their palate when it comes to refined rums.This is a beautifully dark rum, and has some great fruity notes coming off the glass almost immediately. On the aroma I’m getting pineapple, coconut, mango, and banana, all mixed with some brown sugar sweetness.

In the mouth: Very light upfront. There’s a mild, incoherently mixed and persistent taste of toffee, vanilla, honey, butterscotch and pepperiness. Then I get light tastes of maraschino cherries and tobacco. Ethanol burns at the end again. Conclusions The transaction will close within the next 90 days. A statement from Destillers United Group S.L said as follows: “We are proud to have pioneered and been instrumental in developing the super-premium+ rum category around the world. Diplomático Rum is ready to accelerate its growth with Brown‑Forman, one of the world’s most well-known spirits and wines companies.In comparison to toasting, which is a slow process that involves gently heating the barrel’s interior over an open flame, charring is a “fast burn”. It gives the barrel a burnt interior that confers darker colors and sweeter flavors to the rum. I’ve heard mixed things about this. Some say it’s just a fancy marketing word for molasses. Some say using sugar cane honey makes a difference in the quality of the spirit. In the mouth: The ethanol is less pronounced here. It doesn’t hinder the fruity notes I get. I smell medium intensity dried apricots, canned peaches, honey and vanilla. Behind those are a mix of light cinnamon, orange peel, toasted persimmon, toffee and cloves. Score: 5/10

It is very well-designed, divided into two parts: manufacturing areas and supporting areas, and it covers a total of 18 hectares. The humidity in the plant is 90% and remains constant throughout the year, which along with other environmental conditions has a significant impact on the aging process since alcohol ages three times faster than in other parts of the world. In the late 1950’s, the Seagrams company managed to wrangle all of the production and distribution of spirits within the country of Venezuela into a single entity named Licorerias Unitas S.A. (LUSA), of which Seagram’s owned a 51% stake. In 1959, the Venezuelan company opened a new combined distillery that would be able to produce whiskey, rum, and other spirits to support this business. Coconut water, tonic water, flavored waters, lemon or lime, pineapple juice, maple syrup, herbal teas, champagne, pink grapefruit juice, marmalades, pomegranate syrup, lavender bitters, herbs. Darker, aged rums are naturally complex on the palate. The mixing spectrum remains broad, however it gravitates more toward spices, dark fruits and decadent treats. Here are some that we’d recommend:

Overall Experience & Value For Money

Purple Ivy (squealing with delight): Ooohhh! Ask and you shall receive. This drink needs an ice sphere! I do think it’s better when it’s super chilled. DUSA covers an area of ​​1,300 hectares where the plant, industrial effluent treatment plants, and crops are located. The company owns different farms where they grow sugar cane, cereals, and fruits, enough raw materials to produce a great variety of liquors. A Sip of History At DUSA, there are five distillation systems from where they obtain the alcohols that will be used as a base for rums and other liquors:

Diplomático’s rums are made from sugar cane, molasses, and honeys, which are fermented with the distillery’s own strain of yeast. They produce blends of dark and light rums aged from two to twelve years. A semi-continuous system composed of a pot connected to a column, called Batch-Ketter, through which medium-bodied alcohol with fruity and floral aromas is obtained. Times are different now. Drinkers are smarter, more discerning and more knowledgeable. The lies of the brands above have been exposed as they used to deny sweetening their products. Enthusiasts now know a lot of brands are sweetened. Curious people started sending samples of these sweetened rum samples to labs for testing. The result is posting or asking about these brands in online forums such as the Ministry of Rum on Facebook would garner mixed reactions. The camp of drinkers who favor or don’t mind sweetened rums would compliment the poster and tell them not to bother with the “snobs” who disagree with his post. Then you’d get the other camp who would warn the one who posted. The usual comments from this camp would share warnings of brand X having a certain amount of sugar added. I’ve long held the sugar industry responsible for the dumbing down of many palates. Food and beverage brands have been cutting corners and relying on sweeteners to replace the lost flavors in their products for decades. This has conditioned us to prefer overly-sweet and/or neutral-tasting products. I think a lot of “rum” brands learned something from this. I was told by a long time rum geek that a lot of sweetened and well-known rum brands today entered the market in the mid-2000s. A lot of these brands, despite the adulteration, are considered today’s “beginner rums”; one of them is the topic of today’s piece. This big family of more than 800 employees is also led by what they named as the “perfect triplet”: José Ballesteros, President of DUSA and the head of the internationalization of Diplomático Rum; and two of his partners, Rolando Díaz and Humberto Arispe, both involved in the spirits business for many years, mainly focused on the technical and organizational tasks for the development of the brand. On this matter, Monsalve highlighted, “our most valuable capital is the human resource”.Once the alcohols are in barrels, wood will act on the congeners that are part of the alcohol, and it will make them react. This is the exact moment new nomenclatures begin to form that eventually produce the smoothness, aromas, flavors, and color of rum as such. At the plant, their Cogeneration System combines thermal and electrical energy, and compared to a normal distilling one, it considerably reduces fossil fuel consumption. In the Hacienda Botucal, they conduct a breeding project with more than 1,500 buffalos of the Murrah and Mediterranean breeds, including 550 breeding females for the production of milk and cheese. They also have a select herd of pure Brahman Cattle for breeding to offer quality alternatives to the breeders of the region. Venezuela, a country with majestic geography, rich soils, and tropical climate, offers the ideal conditions for rum production. Among its treasures, we can find Diplomático rum, a super-premium spirit recognized as one of the best rums in the world. It is produced in Destilerías Unidas S.A. (DUSA), the largest liquor complex of the country granted with the Controlled Denomination of Origin “ Ron de Venezuela”. Table of Contents On the nose: A persistent and pronounced punch of ethanol. It gives way to medium scents of pepperiness, canned peaches, honey and orgeat. Behind those are light scents of apricot, candied orange and banana syrup.