The batch kettle still was brought to Diplomatico’s La Miel Distillery in 1959. This discontinuous distillation system is originally from Canada, where it was employed for the production of Whisky.The batch kettle rum is mainly produced from sugar cane honeys and aged in American white oak barrels, that previously served to age bourbon and whisky, for 6 years.On the nose: fruity and sweet aromas, wild flowers and vanilla notes.Palate: delicate wood tannins complimented by notes of toasted caramel and ripe red fruit.