Review: Ron Diplomatico Seleccion de Familia

Review: Ron Diplomatico Seleccion de Familia

Review: Ron Diplomatico Seleccion de Familia

Ron Diplomatico‘s Seleccion de Familia is an interesting blend of five different types of distillate — two column still styles, a semi-continuous distillate, a Barbet column distillate, and finally pot still distillate. Complicating things further, it is aged in ex-bourbon barrels and blended with some ex-sherry-aged stock.

Let’s give it a whirl!

The dark brown color of the rum evokes coffee to the eye, and does the same on the nose. Richly nutty and quite coffee-like throughout, initial notes of molasses are quickly tempered by a layer of creamy cafe au lait, followed by dark black, almost oxidized fruit notes. The rum is layered with darker spices — ground coffee and grated chocolate alongside — plus just a touch of dried florals. In other words: There’s plenty going on here, and you can spend quite a bit of time getting to know this rum before you ever take a sip.

The palate is sweeter and more fruit-forward than the nose would initially indicate, lighter citrus notes dominating alongside elements of toasted almonds, milk chocolate, and sweet tea. Notes of mint emerge later on, pairing with a coffee character to create a complex and rounded finish. Here and there you’ll find coconut flakes amidst elements of coconut and Port wine, while the conclusion remains refreshing and light on its feet, with a twist of orange peel.

Best of all, the rum remains semi-dry, slightly less sweet than the often overwhelmingly sugary Diplomatico house style, and available at a wholly reasonable price.

86 proof.

A- / $50 / rondiplomatico.com [BUY IT NOW FROM RESERVEBAR]

Ron Diplomatico Seleccion de Familia

$50
9

Rating

9.0/10

A veteran journalist, the author of four books, a published poet, and an award-winning winemaker, Christopher Null has more than 25 years of experience writing about wine and spirits. He founded Drinkhacker in 2007. He also writes regularly about the science of booze for WIRED and is an occasional contributor to ADI's Distiller magazine. He has been a judge for both the American Distilling Institute Judging of Craft Spirits and Whiskies of the World spirits competitions and often works as a consultant, developing formal tasting notes for spirits brands around the world.

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