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Diplomatico No.3 Pot Still Rum Distillery Collection

Diplomatico No.3 Pot Still Rum Distillery Collection

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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.

This rum was distilled in a Copper Pot Still that was brought to Diplomatico’s La Miel distillery in 1959 from Scotland. Aided by the use of sugar cane honeys and a prolonged fermentation process this pot still produces a very complex distillate. Aging occurs in small American white oak barrels, where the rum develops additional aromas of cacao and toffee. This rum is at the heart of Diplomático Reserva Exclusiva’s unique taste profile.

Tasting Notes

Nose: Rich, dark caramel to being, with lighter notes of toffee, banana and clove. The toffee builds, with signed edges balancing the rich, sweet mid-palate. Candied lemon peel develops with time in the glass.

Palate: Juicy blackcurrants with a touch of menthol and lashings of treacle. The burnt toffee from the nose creeps in around the edges with clove-tinged spice and roasted banana through the centre. Green twigs and leaves linger at the back.

Finish: A flash of grassiness before rich sugar and long-lingering woody spice.

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