{"id":15381,"date":"2016-10-17T14:51:37","date_gmt":"2016-10-17T12:51:37","guid":{"rendered":"http:\/\/localhost\/rumporter\/en\/?p=15381"},"modified":"2020-01-20T19:01:54","modified_gmt":"2020-01-20T18:01:54","slug":"diplomatico-new-rums","status":"publish","type":"post","link":"https:\/\/rumporter.com\/en\/diplomatico-new-rums\/","title":{"rendered":"Diplom\u00e1tico introduces two new rums : Mantuano and Planas"},"content":{"rendered":"

\"Chais<\/span><\/p>\n

Diplom\u00e1tico, the Venezuelan rum, which hails from the foot of the Andean Mountains and that rocked the world of Spanish rums, needs no introduction. Made from molasses and sugarcane \u201choney\u201d, Diplom\u00e1tico became an all-around favorite among wine and spirits shops as well as novice amateurs of rum. Today, Destilerias Unidas, its distillery, produces no less than 49 different rum recipes, which must be a record! <\/span><\/p>\n

The distillery relies on the expertise of maestro ronero<\/i> Tito Cordero<\/span><\/a> and on its abundant inventory that contains a large variety of rums made using various raw materials (honey or molasses), distillation methods (column stills, pot stills), casks (bourbon, port and sherry) and, naturally, aging.<\/span><\/p>\n

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Related: conversation with Tito Cordero, Diplom\u00e1tico\u2019s maestro ronero<\/a><\/p>\n

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While Diplom\u00e1tico is extremely well-known, it is always interesting to learn about its production methods, which can be confusing, especially at a time when the brand is introducing two new rums. Jos\u00e9 Rafael Ballesteros Vargas, nicknamed Jos\u00e9lito, head of Diplom\u00e1tico in Europe, will be our guide.<\/span><\/p>\n

First of all, DUSA does not use the raw materials (honey or molasses) to distinguish between\"Jos\u00e9 its rums, but rather the distillation method (column still, batch kettle or pot stills), or their flavor profile, which can roughly be sorted into three categories: light, intermediate and complex.\u00a0 <\/span>The final result is that almost all molasses rums are eventually distillated in column stills while honey rums can be subjected to two different processes to achieve two different flavors. So, to summarize:<\/i><\/span><\/p>\n