Product description
The history of rum in Guyana began in 1640 with the introduction of sugar cane by the first European settlers, but initially not for distillation.
The British established new territories in 1650 as the basis for the production of Demerara Rum. Rum production became so popular that each estate had its own product and by 1700 there were over 300. The association of rum with the Royal Navy first occurred in 1677 when the Admiralty decided to issue an official daily ration of rum to all members of the crew. The oldest distillery, Port Mourant, established in 1732, was chosen, the extra character and depth of the rum was achieved by the double-casing stills. By the mid-18th century, sugar estates had been closed down and consolidated, leaving only 180, but the wooden Coffey still was still installed at the Enmore distillery. Each estate produced its own distinctive rum, these rums were exported to England, creating the worldwide trade name Demerara Rum. The drink was originally intended to appeal to the middle class – replacing gin. When the name was changed to El Dorado Demerara Rum in 1992, the brand went from strength to strength in both the local and international markets. The name El Dorado (Spanish for gold) refers to the legend of when, lured by the legend of the City of Gold ruled by a gilded King, early explorers braved the ancient heartland of ancient Guyana in search of El Dorado. El Dorado 12 Rum is a blend of specially selected aged rums, the youngest no less than 12 years, a combination of single-apartment Enmore and Diamond Coffee and double-apartment Port Mourant. The blend is matured in old oak bourbon barrels. The taste is round, smooth, filling the palate with rich fruit and spice flavours. The finish is wonderful, elegant and dry.
Aroma: Dried plums, dates, vanilla, bananas, toffee, coffee with milk.
Taste: Coffee beans, dark chocolate, compote apples, dried fruit, cinnamon.
Finish: Long, with notes of coffee and spices.