Diplomático Reserve Blanco is the latest addition to the Diplomático rum range, first introduced at the UK RumFest in 2008. It is a white rum, distilled 4 times in copper pot stills and aged for 6 years in white oak barrels before going through a five time carbon filtration to remove any trace of colour from the spirit.
Diplomático Rum Blanco comes in a simple yet refined, tall, thick bottomed bottle with pumpkin coloured labelling and text that advertise the rum as ”Ultra Premium Imported Rum" and "Ultra smooth and Slow Aged Rare Rums of the Caribbean."
So it has been almost a year since I wrote the first part of Decadence and Debauchery in Foggy London Town and now that the 2009 Rum Fest is almost here I thought now might be a good time to write about my experience of the 2008 Rum Fest and what to expect when you go there.
The third and the oldest of the three rums, Ron Los Valientes 20 Años Añejo Reserva Especial carries the signature of the Cellar Master to indicate his devotion and pride of the product he has nurtured for so long in the cellars of Veracruz.
The bottling date is displayed and the bottles are hand numbered; with the number 022 and the year 2007 in my case.
As far as I understand, Ron Los Valientes 15 Años Añejo Especial is made using the same methods as the 10 year old the only difference being the blend of rums that has been aged a tad longer in the White Oak casks.
Being pleased with the 10 year old Los Valientes I was quite eager to taste the older 15 year old Los Valientes rum and see what it has to offer, not to mention the 20 year old Los Valientes that I will review later.
The design of the bottle is exactly the same, apart from the different age statement and different colour of the seal. One other detail in the bottles I haven't mentioned is the map showing the coastline of eastern Mexico where Veracruz is situated.
México, a nation of many fine Tequilas, Mezcal, Sotol and apparently rum too. Admittedly, spirits made from the harvested Agave plant are the first things I think of, along with jalapeños and many other things that Mexico brings to mind, rum being somewhere further down the road.
Licores Veracruz, however, appears to have been producing rum in Mexico for over 50 years producing labels such as Ron Mocambo, Rum Peñuela and the newly launched private label Ron Los Valientes, which offers rums ranging from 10, 15 and 20 years old.
September 22, 2009: Kingston, Jamaica.Appleton Estate Jamaica Rum is introducing a new luxury rum that will only be available at the Appleton Estate Rum Tour. Appleton Estate Exclusive Edition will be available for sale at the Appleton Estate Rum Tour as of September 21, 2009.
During the early twentieth century in Germany, import taxes increased on foreign spirits in order to protect the domestic spirits industry The rise of taxes then saw the rise of Rum Verschnitt, which became very popular on the European mainland due to it being cheaper than imported traditional rum, which was now heavily taxed.
You have heard about rum made of molasses, Rhum Agricole, Cachaça and spiced rum but what is Rum Verschnitt? Rum Verschnitt is, in fact, rum flavoured spirit made of so called German Flavoured rum, which was produced exclusively in Jamaica at the Vale Royal Distillery by Dr. H. Cousins to help maintain the rum trade with Germany after the tax rise.
Diageo has announced the launch of its first single-cask collection of single malt Scotch whiskies.
This is the first time that Scotland's biggest estate of single malt distilleries has issued a comprehensive series of single-cask bottlings.
Labelled The Managers' Choice, the rare limited-edition series is aimed at collectors and connoisseurs who will enjoy owning and exploring an unusual expression of their favourite single malt or even a whole anthology of highly individual single malts, chosen to represent each of 27 distilleries’ distinctive but authentic whisky signature.
The packaging of Ron Zacapa Centenario has changed a few times since its introduction in 1976. Lorena explains that only the outside has changed, not the inside. The process they use now is the same they used before. Though it is a process with a lot of hand labour and it is always possible that (slowly) some minor changes appear, but people have to understand that this is not a mathematical process but a very personal one.
Some people say they have noticed a change in the flavour, but there is nothing changed in the process in the past 15 years that might explain that. Perhaps it is perception or something psychological. Many people think that since Zacapa is with Diageo the quality has to be different.