Product description
Rum production in the Demerara region of Guyana is closely linked to Dutch settlers who acquired vast tracts of land in the 17th century using land drainage methods known from their homeland.
These lands proved to be extremely fertile, which allowed sugar cane plantations to develop on a large scale. These, in turn, sooner or later had to contribute to the development of rum production. By the end of the 18th century, there were already over 300 rum factories in the region. Rums from the British colonies gained enormous popularity in the 19th century, including the first blended rum, Old Vatted Demerara (OVD), produced at the Port Mourant distillery on the banks of the Demerara River. The first half of the 20th century brought a drastic decline in the profitability of sugar cane cultivation, and with it the decline of the distilling industry in Guyana. In order to survive, rum producers began to unite, and in 1942 there were only 9 distilleries in the country. In 1999, the distilling equipment was transferred to Demerara Distillers Limited, currently the only rum factory in the country, located in the town of Diamond, on the eastern bank of the Demerara River. The distillery operates to this day, cultivating the styles of individual, now defunct rum producers, using the original equipment as well as the knowledge and experience of distillers who once worked in the now defunct distilleries.
El Dorado 2010 Port Mourant Uitvlugt Diamond is a molasses-based rum distilled in three types of stills – a wooden still from Port Mourant, a Savaille column from the Uitvlugt distillery and a Coffey column from the Diamond distillery. The distillates are from 2010 and were blended immediately after distillation, before maturing in the barrels, hence the term “blended in the barrel”. The resulting rum spent 9 years in American oak bourbon barrels and was bottled in 2019 at cask strength (without dilution) and without chill filtering.
Aroma : Notes of honey, vanilla, molasses, caramel, nuts, licorice and spices (nutmeg and cloves).
Taste: Honey, vanilla and caramel against a rich base of molasses, accents of spices.