At its location at the foot of The Andes in the Terepaima National Park, the distillery has been producing top-quality spirits for over 50 years and has achieved cult status with rum connoisseurs across the globe. The distillery was designed for versatility, with three pot stills and four column stills distilling different styles of spirit from top-grade molasses and sugar cane honeys. The distillery boasts having been awarded the ISO 14001 for sustainability. Destilerias Unidas does all it can to ensure the facility has as little impact on its beautiful environment as possible.
The skill of the master distiller and the craft of the master blender work in perfect harmony to create the Diplomatico range. This includes expressions differing in character, suggested drinking style and price, but all with the underlying hallmark of a rum of the highest calibre.
Overseeing the whole operation is the erudite Tito Cordero who has worked at DUSA since 1988. Tito is one of rum’s most celebrated master blenders and his accolades include “Master Blender Of The Year at the 2011 and 2013 Golden Barrel Awards. Tito is currently also president of The Ron de Venezuela DOC Regulatory Council.
The Distillery Collection showcases Diplomático’s diverse distillation processes. Over the years, Diplomático has developed a unique style of merging different distillation methods to produce a wide range of complex distillates. The Batch Kettle Still was brought to Diplomático’s La Miel distillery in 1959. This semi-artisanal distillation system is originally from Canada, where it was employed for the production of American whisky. Using the best sugar cane honeys, this unique distillate is aged for 6 years in American white oak barrels, that previously served to age bourbon and scotch, resulting in a delicious medium-body and complex rum.
Aromas of toffee and roasted bananas, with milk chocolate, sweet cream and cinnamon toast. The toffee notes build, dominating with creamy sweetness without become too sticky. Rich and sweet on the palate, with the banana of the nose right up front. Soft char bitterness and hints of burnt toast hide at the back, with layers of caramel sauce, stewed orchard fruit and spicy nutmeg in between. Chocolate bananas fade to woody spice on the finish.