In the late 18th century, Severo Arango y Ferro arrived in Cartagena de Indias in Nueva Granada (present-day Colombia). He had plans to improve tax collection for Spain in the American Spanish colonies. His strong and powerful nature was quickly recognized and he was soon dubbed DICTADOR.
Then came the moment he fell in love at first sight and taste - he discovered rum. His devotion and affection for the tropical elixir drove him to become a key trader of exotic sugar cane spirits, which at the time were considered a currency in the region.
In 1913, almost 180 years after DICTADOR myth was convinced, one of his descendants established Destilería Colombiana. Don Julio Arango y Para spent years researching DICTADOR's myth as well as the intricacies of rum production to become the finest Colombian rum producer in the Caribbean, while dedicating his life to honoring his forefather's legacy.
To the day, the rum is still produced by the Colombian family Parra, now in the hands of Master Blender Hernan Parra (third generation). The family recipe reached perfection in the taste and the smoothness, and the production process is a well-kept family recipe. Cartagena is famous for being the first sugar cane producing area in South America, making Colombia one of the top three largest sugar cane growers in the world. A winning combination of geography and favourable climate from the Caribbean coastline ensures abundant, high quality harvests. Dictador rum is aged in American oak barrels and some of Dictador’smost premium expressions are additionally finished in Sherry and Port casks, resulting in a very soft and smooth taste with tasting notes of caramel, cocoa, roasted honey and smooth coffee. Ideal to drink neat or in cocktails.
The history of Dictador rum is steeped in the rich and colourful history of Colombia, dating back to 1913, when DestileríaColombianawas established. This marks the beginning of the family history of the brand. For three generations now, the Family Parra, the master distillers of Dictador rum have strived for ultimate perfection, celebrating revered family-owned formulas, and elevating them to a masterful art.
DICTADOR rum is made from the fermentation of virgin sugar cane honey, rather than molasses, distilled partly in copper alembic and partly in a steel continuous column, to achieve our signature medium-bodied rum. Virgin honey is the purest part of the sugar cane and has always been the essential part of the family recipe. Aged in oak barrels and then bottled under the caring eye of an expert, the final liquid is of premium quality, and we can ensure that the secret of its flavour remains intact.
Following the distillation process, Dictador rum is aged via the unique family aging method. Due to the weather conditions the evaporation level (‘angel share’) in the cask is much higher in the Caribbean. While the usual evaporation for whisky in Scotland is about 3%, the angel share of rum in the Caribbean tends to be about 10%. Such high evaporation could be problematic for the production of very old rums. To reduce the angel share and produce some of its best vintages, Dictador uses the unique family method for the aging process. Dictador is refilling the cask with the distillate of the same vintage to reduce the angel share and to produce very old rums.
Hernan Parra enjoys great recognition in the world of master blenders of brown spirits, and his rums have been awarded many times in international competitions including gold medals at the World Spirit Awards, San Francisco World Spirit Competition, Miami Rum Festival, Tokyo Whisky and Spirits Competition and many others.
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