Diplomático rums are made from sugar cane molasses and sugar cane honeys; molasses is used to produce light rums and the sugar cane honeys for more complex rums. The distillery sources molasses with a high concentration of sugar, but with a low ash content and low viscosity.

DUSA cultivates and maintains its own yeast strain, which is used to convert the sugar into alcohol. Light rums made from molasses require a short fermentation, around a day. Intermediate and complex rums that are made from sugar cane honey, however, will take two days to ferment.

FERMENTATION

Diplomático rums are distilled using a rich variety of methods, including various continuous column stills for light rums, batch kettle for intermediate rums, and pot stills for more complex rums.

The alcohol obtained from the fermentation process is heated, employing the methods mentioned above, to separate its components. The vaporised alcohol is then condensed to form the raw spirit.

This process enables the purification of alcohol and is key in defining the character and profile of each Diplomático rum.

DISTILLATION

Diplomático rums are aged in different types of casks, predominantly former bourbon and malt whisky barrels. A selection of Pedro Ximénez and Oloroso Sherry casks is used to finish the Single Vintage and Ambassador rums. For both of these prestige offerings, the rums are placed back into the barrel for an optimum finish after the blending process.

Once filled, sealed, and placed in the warehouse, the barrels are not moved or opened until they reach bottling maturity.

AGEING

After the ageing process, the Distillery’s Maestro Ronero, Tito Cordero, and his team combine the matured spirit coming from the distinct distillation methods to create unique and complex rums. It is the Maestro Ronero’s responsibility to supervise all the production process, and especially to create rums that capture the best balance and roundness of flavours and aromas.

The perfect blend is an art form for which Diplomático’s Maestro Ronero has been awarded many titles, including those of the “Rum Blender of the Year”, at the Rum Barrel Awards (London Rum Fest – UK) in 2011 and 2013, and the “World’s Best Master Blender”, at the Madrid International Rum Conference in 2014.

BLENDING