Rum DiplomaticO tasting

Ron Botucal

Botucal is part of the Diplomat family, and is used as an alternative brand on different countries. Botucal owes its name to the Hacienda part of Destilerias Unidas, which is dedicated to the agricultural sector, where in addition to raising buffalo, horses and ostriches, is a place where it grows part of the sugar cane used in the production of rhums. Botucal expression refers to the local indigenous “Botuka” which means “Green Hill”.

Production methods

Sugarcane honeys

Venezuela’s tropiacal climate, consisting of sunny days, cool nights, constant winds and abundant rains, represent an idyllic setting for the cultivation of juici Sugarcane, harvested in Venezuela since the Sixteenth Century.

The town of La Miel, located at the very foot of mount Andino, owes its name to and is renowned for the quality of its particularly sweet water, a key factor in the developement of its noble and delicate surgarcane.

Fermentation

The honeys are diluted with water so the yeast can perform the frenetic task transforming sugar into alcohol.

The master rum maker’s team meticulously cultivates each strain of yeast in order to generate the sensorial richness that is subsequently purified during distillation and later prospers during aging.

The heavy Spirits, with more complex aromas, are subjected to a more prolonged fermentation process. This helps to generate a specific level of quality that allows it is become part of the Ron Diplomatico blend.

Distillation : Pot Stills

In order to achieve the goal of founding the most versatile liquor-producing complex in Venezueal, many different distillation systems from around the world were transported to the Hacienda Saruro in 1959 :

Distillation : Batch Kettle

Distillation: Columns

Distillation : Pot Stills

Today, the pot stills brought from Scotland, still the only ones of their kind in Venezuela, are the soul that brings life to the Ron Diplomatico family. The importation of this equipment was based on the idea of making rum in the same way that the compagny’s Whisky was being produced at the time.

Being part of a traditional, artisanal system, the pot stills work at their own particular pace, yielding spirits that are referred to as “heavy” and are abundantly charged with aromas.

Wise Barrels

To house reserves during the long aging process, it selected white American oak. These barrels, stored in cellars at the Hacienda Saruro, have an unequalled history soaked into them, having first being used in the aging of Bourbon Whisky and then having travelled to the old world to store Scotch Whisky.

Prolonged Aging

The winds, the temperature and the specific humidity of La Miel are the ancestral secrets, becoming a decisive factor in the evolutionary process of each different type of rum.

"Botucal Reserva Exclusiva"

 

An exquisite sipping rum that is made almost entirely from sugar cane honey. This fine rum is blended from 80% heavy and 20% light rums aged for up to twelve years. The end result is a truly exceptional rum showing characteristic sweet and fruity flavoursto and even higher level of concentration and intensity than its family members. A complex, characterful nose showing fruit cake, rum “n” raisin ice cream, cocoa, cinnamon and clove, developing into baked bananas and fudge sauce. The palate evokes rich chocolate sauce and sweet toffee fudge with tropical fruit flavours developing from the nose. Reminiscent of Terry’s Dark Chocolate Orange sprinkled over vanilla ice cream. A deep, vivid and extremely seductive finish.

Coktails

Diplomatico Mojito

12 leaves of spearmint

2 shots of Diplomatico Anejo
½ shot of fresh lemon juice

¼ shot of cane syrup or simple syrup

Soda water

Place lemon juice, syrup and spearmint in a shaker and crush them together. Add rum, ice and shake. Serve in a glass with ice, finish with soda water and decorate with a leaf spearmint.

Rum Fest

1 ½ shots of Diplomatico Reserva

½ shot of Campari bitters

½ shot of fresh lemon or orange juice

A slide orange

Soda water

Pour the rum into the glass followed by the Campari and the lemon or orange juice in that order. Add ice at the end. Top it off with soda water to taste and garnish with the slice of orange.