What has been explained so far answers us where the complexity of Diplomático comes from and what makes it unique. Considering the five distillation systems, different types of barrels, plus different years of aging, in the end, they obtain a nomenclature of more than 150 rums, from the lightest and youngest one to the darkest and most complex. Blending While the shape might be interesting, the color is the more potentially controversial topic. The glass on the bottle is a matte green color, transparent enough to see that there is liquid inside… but not transparent enough to see the actual color of the spirit. On a more modern bottle, this would probably be crystal clear to show off the color — and I normally appreciate a transparent bottle for that exact reason. But here they are going for a bit of a more traditional take: tinted, almost opaque glass. Glass bottles used to be colored like this as standard operating procedure, as sunlight tends to degrade the contents of the bottle fairly rapidly. Green glass prevents degradation and keeps the flavors intact longer. This tinted glass is a signal that this is meant to be sipped and enjoyed over time and not downed at a raging party. Some darker rums face a bit of a challenge with the addition of some ice. The flavors don’t tend to hold up as well as you’d hope, specifically, the lighter and fruitier ones that give rum that tropical vibe. Fortunately, in this bottle I think all of the flavors are still intact. The tasting takes place at different times in the process. The first time is done before sending the alcohol to aging, other tastings are made while aging, and the last one is during the blending until they obtain the desired spirit. We can see how the production of Diplomático Rum truly combines craftsmanship with the most modern technology. 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.

On the nose: Pronounced but short scents of peach jam, toasted persimmon and apricot liqueur followed by medium scents of leather, pepper and butterscotch. 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 company has been committed to fair wages, social responsibility, and a significant investment in health programs. Furthermore, they continue promoting equal opportunities for all employees in their workforce. So, it is not just a brand, it is a family that represents the core values and traditions of the country, and makes Venezuelans feel proud. El Paso de Diplomático, a Sensory Experience 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 cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services.Our focus today is on their Reserva Exclusiva and Distillery Collection (DC) series. The Reserva is very common, as it is part of their “traditional” range, while the DC series was first released in 2017 to, I think, showcase what their three different stills can do on their own. Bloggers such as Fat Rum Pirate who are weary of the brand’s tendency to sweeten their rum, tested this in a hydrometer; thankfully, none of the three was sweetened. All three being bottled at an enticing ABV of 47% is a plus as well. It seems like they got the idea from El Dorado. I am more of a fan of unsweetened rum, so I bought samples of these from a local bar for this article. Once the alcohols have aged and different types of rums are born, blending begins. A group of award winners Maestros Roneros hand in hand with Maestros Catadores put their creativity to work to create the original recipes that are going to be used in the blending process. They are also the ones who guarantee their quality and reproducibility over time.

There are 17 fermentation tanks, 12 for molasses and sugar cane honey, and 5 for cereals. Each tank will have 2,000 to 3,000 liters of yeast diluted in water. All their activities in DUSA are aimed at the intensive use of the natural resources they have without leaving out their commitment to the environment. So, they designed a 100% sustainable system that begins from the inside. At the organizational level, each job position carries out specific tasks for environmental protection. The company also promotes training and awareness programs among its employees.

Purple Ivy: The chartreuse is a little strong for me. I could use a really big ice cube in a square or a circle or a cylinder – wait, I mean a sphere. A sphere? Below, I delve into the details behind the individual distillation methods that result in three distinct rums. I’ve also shared some notes on the experience of sipping each. During the distillation process, they use artisanal methods along with the most advanced techniques, and this is the fundamental characteristic that distinguishes Diplomático rum worldwide. The experience is unique and compelling, especially for those who are looking to further educate their palate when it comes to refined rums.