The history of sugarcane, its cultivation, and its distillation, in Guyana is ancient and fascinating. The land, before the arrival of Westerners, was for the most part invaded by the waters of the Atlantic; it was the Dutch, in the 17th century, thanks to polder technology, already used in the mother country, who reclaimed it and made it cultivable, and it was again the Dutch, at the end of the same century, who first brought sugarcane to Guyana and planted it on the banks of the Demerara River (from which the cultivar would take its name). The cane acclimated to perfection and profited greatly from all the nutrients that that land wrested from the ocean had benefited from. It was then, however, the British, with their incredible hunger for rum, who began distillation there. And the history of sugar cane in Guyana goes hand in hand with the history of Demerara Distillers, the producer of El Dorado Rum.
This rum is considered the flagship, most significant release, of Demerara Distillers, winner of the gold medal at the IWSC for multiple consecutive years. Aged for a minimum of 15 years in ex-bourbon barrels, it is a blend of rums distilled in the wooden Coffey Still formerly of the Enmore Distillery, rums distilled in the double Pot Still in wood from the Port Mourant distillery and the Single Pot Still from Versailles. A deep, full rum with notes of toffee, almond, candied orange zest; from the long tropical aging it has taken on a strong character, with important spicy parts; the finish is long, magnificent and extraordinarily satisfying. Unmissable
ORIGINEGuyana
ABV %43.00
VOL. ML700
