Tasting Notes for El Dorado 5 Year Old Rum
Nose: Lively with aromas of dried tropical fruit, caramel, butterscotch and molasses.
Taste: Vibrant spicy entry leads to an evolving palate of fruit, caramel and toasted coconut.
Finish: Toffee and butterscotch fading to peppered vanilla.
El Dorado 5 Year Cask Aged Rum’s unique character comes from the blending of traditional aged rums distilled using 2 heritage stills, which were brought to DDL when the original distilleries were shut down back in the 19th century. The Uitvlugt Savalle Still, a four-column metal French Savalle Still was inherited from the 18th century Uitvlugt Estate, and one of the most famous Coffey stills in the entire world, The EHP Wooden Still or Wooden Continuous Coffey, which was constructed in 1880 at the Enmore Estate (over 130 years ago), and continues to operate at the Diamond Distillery to this day. The use of these ancient stills ensures that the Demerara Rum produced at DDL’s Diamond Distillery is unlike anything produced anywhere else in the world.
The distillate from these unique heritage stills is laid down in oak barrels for at least five years, resulting in a rum which is fruity, rich and intensely buttery, perfect for a premium Daiquiri.
The 5 Year Old Cask Aged Rum is part of El Dorado’s Fine Cask Aged Series which also includes the El Dorado 3 Year Old and 8 Year Old Rums.
International Wine & Spirits Competition: Silver Outstanding - 2013
The story of rum in Guyana started in the 1640s with the introduction of sugar cane by the early European settlers. By 1670, the foundation of Demerara Rum production was laid down with the establishment of distilling into the new territories by the British. The county of Demerara once covered by the Atlantic Ocean, was recovered by the Dutch in the 1600s. Using their ingenious land reclamation methods, the Dutch successfully reclaimed the land resulting in soil that was high in minerality and nutrients paving the way for sugar cane cultivation in the 1650s.
By 1780, there were over 300 distilleries producing their own unique rums, each with its own marque identifying its origin (e.g. SWR, ICBU, PM, EHP, LBI, AN). The rum industry continued to thrive in Guyana until an unexpected drop in the price of sugar and the introduction of taxes in the 1900s resulted in the severe consolidation of the sugar industry, as it was not economical for all estates to remain in operation. By 1942, there were nine remaining distilleries.
In 1999, final merger of the remaining sugar estates and distilleries by transfer of the various stills, equipment and expertise by Demerara Distillers Limited at the only active distillery in Diamond, on the East Bank of the Demerara River. Diamond distillery contains 9 stills, each acquired from other distilleries as they closed down. These stills cover the full spectrum of rum from heavy pot distilled, to light column distilled, but the distillery is best known for its 3 wooden stills – a port Mourant double wooden pot still, a Versaille single wooden pot still, and an Enmore wooden coffey still. These wooden stills are the last of their kind anywhere in the world, and their unique character is a large part of the reason why the Diamond Distillery has built the stellar reputation it currently enjoys.
Producer Demerara Distillers Limited at their Diamond Distillery, Guyana Style Single Blended Rum Age A minimum of 5 years Volume 70CL ABV 40%