Comments on: Rum Review: Ron Diplomatico Reserva Exclusiva

By: tom

tom — Fri, 11 Feb 2011 11:55:49 +0000

i’m quite keen to buy this (it is more expensive in the UK), but am put off by the fact that i shelled out 50 pounds sterling for an 18 yr old flor de cana (also venezuelan), which i’m going to give away. way too oaky and dry, not a pleasure to my mind.

i’m about to make a new purchase and am torn between this and the Ron Zacapa 23.

if anyone has both and could give me a steer, i’d love to hear your thoughts.

By: Well

Well — Sun, 17 Oct 2010 22:35:40 +0000

Then try the Reserva. Cheaper as well.

By: JaRiMi

JaRiMi — Wed, 15 Sep 2010 16:30:32 +0000

Hmm, Diplomatico makes me wonder just how much added sweetness can be added to a rum – which essentially is already made from sugar(cane). Sickeningly sweet, definitely a hit in the US markets where consumers are used to high usage of artificial sweeteners. I took a very sweet brandy, Cardenal Mendoza Gran reserva side by side with this – and Mendoza seemed dry : ) Sadly, the added syrupy sugariness covers all the character of the rum.

By: Cocktail Recipe: Hemingway Daiquiri

Cocktail Recipe: Hemingway Daiquiri — Wed, 26 May 2010 18:13:06 +0000

[...] Comments KeithP on Mai Tai Madness: The Winners!TikiGeeki on MariePalooza: A Tiki Band AidRum Review: Ron Diplomatico Reserva Exclusiva on El PresidenteMariePalooza: A Tiki Band Aid on Zombie Punchila on Mai Tai Madness: The Winners! [...]

By: Capt-ronin

Capt-ronin — Fri, 21 May 2010 20:27:54 +0000

Oh this rum is spectacular! I was born in Essiquibo, Guyana, so my bias toward Demerara rum is bred in. A bartender in Germany surprised me with the Diplomático Reserva Exclusiva. My hometown is part of the land that Venezuela claims for itself, so I can’t be too friendly to them but HOT DAMN that’s a good rum. One problem: can’t find it here in Ontario, Canada. Any Canadians have leads on how to import/smuggle this stuff in?

By: Rob Burr

Rob Burr — Mon, 10 May 2010 14:15:07 +0000

I’ve tried to remove the spill protector unsuccessfully. Actually, it a protector to keep dishonest bartenders from pouring cheap rum into that great bottle. I have a crystal decanter I pour it into.

By: Jordan

Jordan — Sun, 09 May 2010 04:27:08 +0000

Is there any good way to get rid of the weird spill protector in the bottle’s mouth? I might get used to pouring it that way, but it seems like a bit of a bother at the moment.

By: Rum

Rum — Thu, 29 Apr 2010 14:16:44 +0000

The Diplomatico is one of the best rum of the world! I like it!

By: Matt Robold

Matt Robold — Tue, 16 Mar 2010 14:35:08 +0000

Tejas: There’s a lot of debate on how long an opened bottle of any spirit is still “good” before it “turns.”

Being a distilled spirit, rum doesn’t really “spoil” but it does suffer from evaporation and some oxidation and eventually can lose a lot of its flavor and its alcohol content. It doesn’t go “bad” like wine does, but instead goes a bit “diminished.”

In terms of time, I’ve seen some people insist that a bottle, once opened, should be finished within 3 months. Others have suggested 6 months, some a year, some 18 months. I don’t personally have a set rule. I did have a rule for a while, but as my collection grew faster than I could drink it, that rule was somewhat cast aside.

If you’ve opened the bottle but haven’t had much of the liquid inside, the rum is likely to last longer as there’s less air in the bottle and usually less surface area of the rum exposed to that air to cause oxidation and evaporation. My only real rule, as a result of this, is to focus on drinking bottles once they’re about half-empty.

For a really in-depth read on the matter, check out this thread on the Ministry of Rum forums where there is a lot of healthy debate and science put into the matter.

By: tejas

tejas — Tue, 16 Mar 2010 05:35:40 +0000

Hi Matt,

Thanks for all the rum insight you’ve thrown into your blog. It’s super helpful. Quick question: how long do you usually allow your bottles to sit, opened and on the shelf, before considering them “unfresh”? Just wondering because I picked up a number of rums last year around this time but haven’t had much time to drink them because of school. Any thoughts on how an additional year (or more) of bottle-aging rums changes them?