The barbet column still was brought to Diplom√°tico's La Miel distillery in 1959. This continuous distillation system is originally from France. The barbet rum is produced from sugar cane molasses and aged in American white oak barrels, that previously served to age bourbon and whisky, for 4 years.
It reveals tropical fruit aromas and toasted oak notes, providing a distinctive and well-balanced bouquet. Slightly dry on the palate with delicate wood and fresh citrus fruit flavours that combine for a pleasant, long-lasting finish.