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 Barbet Column Still was brought to Diplomático"„¢s La Miel distillery in 1959. This continuous distillation system is originally from France. Using high quality sugar cane molasses, the distillate is aged in American white oak barrels until it reaches its optimum maturity, resulting in a unique rum.
Singed brown sugar and buttermints start things off on the nose, with a hint of foam banana sweets. The buttery notes build, with spicy green leaves slowly replacing the mint. Sharp apple hides underneath. Sweet and fruity: stewed apples, banana, and candied papaya and mango. Cream then washes over everything, adding caffé latte and toffee sauce. There"„¢s a hint of sharp apple skin and toasted cask stave under the sea of cream, sprinkled with mint. Green leaves and soft mintiness fade to leave toffee sweetness.