While the shape might be interesting, the color is the more potentially controversial topic. The glass on the bottle is a shiny brown (note that the more expensive Reserva Exclusiva was a matte green) that is just transparent enough to see that there is liquid inside… but not transparent enough to see the actual color of the spirit. On a more modern bottle, this would probably be crystal clear to show off the color — and I normally prefer a more transparent bottle for that exact reason. But here they are going for a bit of a more traditional take: tinted, almost opaque glass. Glass bottles used to be colored like this as standard operating procedure, as sunlight tends to degrade the contents of the bottle fairly rapidly. Colored glass (like we see here) prevents degradation and keeps the flavors intact longer. This tinted glass is a signal that this rum is meant to be sipped and enjoyed over time. The practice can be controversial, however, because there are no firm rules on how a solera is operated. Critics of the practice have argued that Latin American rum producers, the area where the practice is most prevalent, do not follow a true, sherry style solera system but are really just producing a blend consisting of rums with different ages.

Venezuelan rum ( Spanish: Ron de Venezuela) is a protected designation of origin, granted by the SAPI since 2003, to the rum brands of Venezuela that meet certain quality and origin requirements. [1] Requirements of designation [ edit ] This expression is the perfect result of an ideal climate – surrounded by cool nights, sunny days, a nice, steady breeze, and plenty of rainfall. Especially with 12 years to mature, this climate creates an amazing and well-balanced profile. The expression ages in used scotch and bourbon casks, making it even more special. Santa Teresa: One of the most emblematic Venezuelan rum brands, Santa Teresa has been a presence in the industry for decades. Known for its high quality and meticulously controlled production process, this brand has managed to establish itself on the international rum scene. As contents are drawn off, the sherry is replaced with sherry from the next highest tier in the solera and so forth. When sherry from the highest tier (the youngest) is drawn off it is replaced with newly produced sherry.

Why is Venezuela such a prominent figure in the world of rum? It began, in part, with sugar cane. They’ve been a producer of top-notch sugar cane for quite some time, with much of it being sold and imported. After a while, though, someone realized that this special home-grown sugar cane could probably make some pretty great rum – and they won’t have to go far at all for their main ingredient. This law had a profound impact on the Venezuelan rum industry. Due to Ron Santa Teresa’s high product turnover, they had little inventory of two-year-aged rum, which affected their short-term operations. On the other hand, Cacique and Pampero, with inventories exceeding two years, benefited from this regulation. Over time, the market balanced out, allowing Ron Santa Teresa to regain its leading position, while other brands also experienced growth. Natural and Cultural Factors Defining Venezuelan Rum

Sustainability and social responsibility are increasingly becoming priorities for Venezuelan rum producers, reflecting a global trend towards more ethical and environmentally friendly production practices. Distilleries are implementing sustainable farming practices, investing in renewable energy, and supporting local communities to ensure the long-term viability of the rum industry in Venezuela. The issue is twofold. The application of an age statement to solera aging is difficult because it depends on how the solera is managed, varies by jurisdiction and is often inconsistent. The older the Solera the greater the difference between its age and the average age of its contents. This issue is made even more complicated by the fact that the definition of age statements also varies by jurisdiction. This special edition showcases Diplomático’s alternative distillation processes that give each rum their individual personality. There are three expressions: Single Batch Kettle rum, Single Barbet Column rum, and Single Copper Pot Still rum. Diplomatico rum starts with Venezuelan sugar cane, specifically a mixture of molasses and sugar cane honey. Rum has always been a secondary product of sugar processing and so the source materials are generally derived from intermediary steps in that process — sugar cane honey or sugar cane syrup comes from near the beginning of the process when the sugar is more pure, and molasses comes from the very end when all that is left are primarily impurities (which add flavor) and residual sugar.These are just some of the most important brands in the rum industry in Venezuela. Each of them has its own approach, history, and unique flavor profile, contributing to the diversity and richness of Venezuelan rum on the global stage. Conclusion There’s a lot of tropical fruit in this aroma, with a handful of barrel maturation notes thrown in for good measure. I get some delicious pineapple, coconut, banana, and a touch of brown sugar or molasses around the edges that adds some nice richness. The color is a rich, dark amber with a pronounced orange-brown hue. On the nose, there is a distinctive aroma of molasses and brown sugar that gives way to a caramel sweetness, along with hints of cooked apple, some coffee notes, a touch of banana and a bit of melon. On the nose it smells sweet and pretty much unaged. Theres not any signs of oak or anything that you might expect from an aged rum. It’s very similar to the supermarket Trini rums I mentioned earlier. It is difficult to say which distillery this is from but bearing in mind the metrics needed to supply Lidl I fancy this is from West Indies Rum Distilery (WIRD). Distillation is a crucial stage in the production of Venezuelan rum, and it is here that the spirit begins to take on its unique character. Venezuelan rum is typically distilled in column stills, which provide a high level of control over the distillation process and result in a smoother and more refined spirit. The distillate is then aged in oak barrels, which impart additional flavours and complexity to the rum.

Diplomático, which is sold in 95 countries, is produced at a distillery set up in 1959 at the foot of the Andes Mountain in a small town called La Miel. The rum is made from a mix of sugarcane honey, pure water from the Andes mountains, and sugarcane molasses that undergo three different distillation processes. The rum is aged in four different kinds of barrels, predominantly those used for bourbon and malt whisky barrels. This provides the rum its complexity, flavour, and smoothness. The iconic face on the bottles of the Diplomático range is of Don Juancho (Don Juan Meléndez). He was a local nobleman who put his heart into exploring the sources, ingredients, and methods behind the many alluring flavours of rum and other traditional beverages. On the palate, the rum is very creamy with an oily, syrupy consistency and a noticeable palate weight. It’s sweet, almost candied, with notes of dried fruit, vanilla, brown sugar and a bit of dark chocolate, along with some banana, cinnamon spice and some pepperiness. On the front is the label, sporting the illustrated portrait of a fabled noble Venezuelan adventurer and rum aficionado named Don Juancho. The man is a complete fabrication — a legend — but the image is striking and appealing, looking with the rest of the label like a large postage stamp. It’s a great design that I don’t think I’ve seen anywhere else, besides maybe something similar from Few Spirits in Chicago. years later, the estate is harvesting about 45,000 tons of sugar cane every year. It wasn’t too long before they started producing rum which used their own home-grown sugarcane, making each bottle a unique and authentic expression. Only the sweetest sugarcane is used for the rum. It’s harvested by hand, crushed, and fermented with a proprietary strain of yeast. Following distillation, it’s matured through a Solera made of French limousin oak casks. Solera is generally used for cognacs and sherries, but it works well for this rum. August 16th holds special significance in the Venezuelan and Latin American calendars as the International Day of Rum. This date emphasizes the cultural significance and craftsmanship involved in making rum, thanks to brands like Ron Diplomático. Additionally, various celebrations and events throughout the year underline its deep-seated influence on Venezuelan culture and heritage. The Most Important Rum BrandsRon Bengalo Rum from Barbados. In todays climate most people out there will be hunting for the odd rum bargain. Especially, when it comes to something to use as a casual weekend mixer.

In the late 1950’s, the Seagrams company managed to wrangle all of the production and distribution of spirits within the country of Venezuela into a single entity named Licorerias Unitas S.A. (LUSA), of which Seagram’s owned a 51% stake. In 1959, the Venezuelan company opened a new combined distillery that would be able to produce whiskey, rum, and other spirits to support this business. The exact origin of rum is debated, but it is believed to have originated in the West Indies, specifically in the Caribbean. Sugarcane, an abundant plant in the region, became the primary raw material for crafting this alcoholic beverage. As sugarcane spread throughout the Americas, so did the art of distillation and fermentation. The Revolution of the Organic Law on Liquor Revenue Furthermore, the Denomination of Controlled Origin (D.O.C.) established in 2003 by the Autonomous Service of Intellectual Property (SAPI) has reinforced the quality and authenticity of Venezuelan rum. This certification attributes characteristics and exclusivity to rums produced in Venezuela, emphasizing the significance of geographic location in the creation of this spirited beverage. International Recognition and Celebration of Venezuelan Rum Ocumare: Known for its high-end and aged rum, Ron Ocumare is a brand that has gained prestige both within and outside of Venezuela. Their commitment to quality and tradition has been a pillar of their success. Ron Cazalan Anejo Gold is an impressive expression with an interesting story. The company’s name is meant to pay homage to the famous Rodolfo Esteban Gil, who was also known as Calazan. He was a prominent man in Eastern Venezuela and a pioneer of rum distillation.

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Venezuelan rum, with its rich history, intricate production process, and commitment to quality, has risen to prominence as one of the world’s finest types of rum. Recognised for its smoothness, complexity, and depth of flavour, Venezuelan rum reflects the country's dedication to the craft of distillation, as well as its favourable climate and geography for sugarcane cultivation. Presentation wise the Ron Bengalo range all com in this plastic wrapped 3/4 stubby style bottles. The colours used relate to the flag or familiar national colours for each island/country. So we have a very striking blue and yellow colour scheme here. Carúpano: Founded in 1762, Destilería Carúpano is one of the oldest distilleries in Latin America. Their rums stand out for their artisanal production process and focus on excellence. They have gained recognition for their unique and distinctive flavor profile. Beyond political and business influences, natural and cultural factors have contributed to the renown of Venezuelan rum. Venezuela’s climatic conditions and temperature variations between day and night create optimal conditions for aging in oak barrels. This process allows for the exchange between alcohol and wood, imparting rum with its distinctive color, aroma, and flavor.