The batch kettle still was brought to Diplomticos 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 hone
The batch kettle still was brought to Diplomticos 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.
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