Dream job alert! The life of a Maestro Ronero at Diplomático Rum
Does the idea of traveling all over the world and teaching people about premium rum sound like music to your ears? Then you should consider applying for the position of Maestro Ronero, or Master of Rum. Granted, you have to invest quite a few years to master the entire process, but then you could have been in Venezuela yesterday, be in the Netherlands today, Madrid the day after tomorrow, and fly to the United States after that. I spoke with Nelson Hernández, the Maestro Ronero of Diplomático Rum, about his work, the evolution of rum, and what you really need to know about this versatile drink. After this interview, you are guaranteed to be quite a bit wiser.
What is a Maestro Ronero and how do you become one?
“A Maestro Ronero, or rum master, is much more than just an expert in distillation,” Nelson begins. “In Venezuela, it is a title you only earn after at least 15 years of intensive experience in every aspect of rum production: from the fermentation process and distillation to aging and blending. It is not like in other countries, where a master distiller focuses only on one part of the process, such as blending. We have to master everything. You need the expertise to create unique rums by experimenting with fermentation, aging times, or even the type of barrel you use.”
Nelson himself started out as a mechanical engineer in the oil industry. An unexpected turn of events brought him to Diplomático’s distillery in Venezuela. “I was immediately impressed by the care and precision with which things were done there. It seemed much more interesting and challenging than my work in the oil industry. It was as if I had stepped into a new world, and that curiosity has never left me.”
What does an average day look like for a Maestro Ronero?
“That depends on where I am,” Nelson says with a laugh. “On a day at the distillery, I can immerse myself fully in the process: from inspecting fermentation tanks to testing how the flavor of rum develops in different barrels. But these days I travel a lot—about six months a year. My focus is now on education. I train colleagues, bartenders, and consumers about the complexity of rum and what makes Diplomático so unique. It is a wonderful opportunity to share my 38 years of knowledge.”
A typical workday on the road? “It varies. Sometimes I give a 45-minute workshop in which I try to pass on all my experience. That is quite a challenge, but also incredibly enjoyable. And when I am not working, I obviously enjoy drinking a glass of rum, neat or in a cocktail, depending on the occasion.”
What makes Diplomático Rum different from other labels?
“Diplomático stands out because we combine five different distillation processes,” Nelson explains. “Most rum brands use one or at most two methods, but we have three different column distillation processes, a pot still, and a batch kettle. Each process produces a unique flavor, and by blending them, we create a broad range of offerings. Our secret also lies in the aging: we use different types of barrels, such as bourbon and sherry casks, and sometimes let the rum rest for more than ten years. In total, we have around 60 different rums.”
The craftsmanship is comparable to that of a chef. “A good cook knows exactly which ingredients combine to create a perfect dish. We work with our rums in much the same way. Every detail, from the type of barrel to the aging time, contributes to the end result.”
How do you see the future of rum, if you look into your crystal ball?
“Rum has undergone a major evolution,” says Nelson. “In the past, rum was mainly seen as a simple spirit to mix with cola. But today, premium rum is taken seriously, comparable to cognac and whisky. It is a category that continues to grow because consumers are increasingly looking for complex, high-quality flavors.”
He adds: “I am proud that Diplomático has played a role in this shift. Our rums have consistently achieved high scores in international competitions and are often named among the best premium rum brands in the world. That motivates us to keep innovating.”
What do you think people really need to know about rum?
“Most people think rum is made the same way everywhere,” Nelson observes. “But nothing could be further from the truth. So many factors influence the flavor: from the type of distillation to the choice of barrel and the aging time. What makes Diplomático unique is that we embrace this complexity and share it with consumers. If you understand how rum is made, you can appreciate it much more.”
And finally: how do you prefer to drink rum yourself?
Nelson’s eyes light up at the question. “That depends on the situation! For a cocktail, I often choose our Planas or Mantuano. A Daiquiri with Planas, for example, is fantastic. But I prefer to drink Reserva Exclusiva or Single Vintage neat, just like a good whisky or cognac. Rum has so much to offer, and premium rum is perfect for drinking neat.”
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