Diplomático Ambassador rum is an exquisite rum crafted from the distillery’s best rum reserves. After a minimum of twelve years of aging in white oak casks, until optimal maturity is achieved, the rums are aged for two additional years in Pedro Ximénez sherry casks, contributing to Ambassador’s complex sensory profile.
This incomparable rum features aromas reminiscent of port wine, dried fruits and cigar boxes. It is complex on the palate with cinnamon, nutmeg and toasted oak notes leading onto a long, pleasing aftertaste.
Drink it neat, you will not regret it.
Diplomático’s identity is forged on a commitment to quality and putting passion and heart into making rums. They are an independent, family-owned brand that controls the whole production process from field to bottle to create superb quality rums. Diplimático values quality and authenticity to produce the finest rums, they take care of their people and local community. Diplomatico protects the environment with their sustainable production practices.
Diplomático’s distillery is situated at the foot of the Andes Mountains in Venezuela, where the purest of waters run to make the very best of rums. Its location was also carefully selected for its close proximity to the main sugar processing plants in the area.
In 2002, LUSA was sold to a group of Venezuelan entrepreneurs and became a 100% privately owned Venezuelan company taking its current name: Destilerías Unidas S. A. (DUSA). The company is proud to be an independent, family-owned operator.
Sugar Cane fields
DUSA uses up to ten varieties of sugar cane, however, there are 3 varieties that they use use most of the time are: Romana, Venezuela and Canal Point. Diplomático is also supporting the Fundacaña Venezuela, a foundation for the development and investigation of the area, which granted the name “Diplomatica” to a new variety of sugar cane after 10 years of research and tests.
Diplomático rums are made from sugar cane molasses and sugar cane honeys; molasses is used to produce light rums and sugar cane honey 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, which takes around one day. Intermediate and complex rums that are made from sugar cane honey, however, will take two days to ferment.
Aged a minimum of 12 years from the distiller's finest rum reserves, bottled at cask strength.
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