In 1959, Diplomático's La Miel distillery acquired a Batch Kettle still, a type of discontinuous distillation system that was originally used in Canada for whisky production. Today, this still is used to produce Batch Kettle rum at the distillery.

The rum is made primarily from sugar cane honeys and aged in American white oak barrels that previously held bourbon and whisky. After aging for 6 years, the rum takes on complex flavors and aromas from the barrel, resulting in a rich and nuanced spirit.