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.
El Dorado's Blended in the Barrell series features a revolutionary and unique method of blending: whereas traditionally the blend is made from different barrels, with different ages, here Sharon Sue-Hang-Baksh, Demerara Distillers' Master Blender, works on freshly distilled rums, which then age together in the same barrel. In a world as complex and vast as the world of rum, these releases can be called a unique breaking point and novelty in the landscape of sugarcane spirits. This release is a blend of rums distilled in Port Mourant distillery's double wood Pot Still, rums distilled in Uitvlugt's Savalle Still column, and rums distilled in Diamond Estate's Coffey Still column. Blended just after distillation, it is aged for more than 9 years in Guyana's tropical climate in ex-bourbon barrels and also undergoes no filtration. A rum of infinite elegance.
ORIGINEGuyana
ABV %49.60
VOL. ML700
EVO
