Tasting Notes for El Dorado 21 Year Old Rum
Nose: Buttery, with chocolatey notes of Rolos behind it. Ripe banana and fruity Christmas cake. Hints of tobacco and sandalwood, leading into spent match smokiness.
Taste: Sultanas, dates, blackcurrant and macadamia nuts. A touch of rosewater, too. The mid-palate brings dark chocolate and nutmeg too.
Finish: It just keeps going! There's fried banana and handfuls of raisin notes right through to the end, with just a little hint of spicy cinnamon.
The multi-award winning El Dorado 21-year-old rum is produced by Demerara Distillers Limited (DDL) in Guyana, South America. Demerara Distillers started life back in the 1600s, and are the sole survivors of what was once a thriving rum industry with over 300 distilleries. DDL have put all the knowledge and heritage to good use, and today they really are one of the greatest rum producers on the planet. A large part of the reason are DDL's historic stills, built in the 18th and 19th centuries and still in operation today, they produce a number of amazing flavours which are unique in the world.
El Dorado 21 Year Old is a blend of three different rums aged for between 21 to 25 years. Each rum used is distilled with one of Demerara Distillers' unique and historic stills - a 19th century "Enmore" wooden column (the only known still of its kind in operation), the 18th century "Versailles" single wooden pot still (also the only known still of its kind in operation), and 18th century "Albion" French Savalle column still. All the tasty spirits are blended and then aged in 45 gallon oak casks in the tropical heat of Guyana until judged perfect by the master blender.
This glorious, full-bodied rum of exquisite taste and character was launched in late 2002 and has quickly established itself as one of the finest on the market.
International Wine and Spirits Competition: Gold Medal - 2013, 2017
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 21 years Volume 70CL ABV 43%