The story of rum in Guyana started in the 1640’s with the introduction of sugar cane by the early European settlers.
But it was not until distilling was introduced into the new territories by the British in the 1650s that the foundation of Demerara Rum production was laid down. Rum production has become so popular that each plantation had an own product, and in 1700 it was already are over 300. The association of rum with the Royal Navy for the first time took place in 1677, when the Admiralty decided to officially give a daily portion of rum for all crew members. Chose the oldest distillery Port Mourant founded in 1732, additional character and depth of rum obtained stills enclosed double wood. Until the mid-eighteenth century, the sugar estates liquidated and consolidated, there were only 180, but wooden Coffey alembic still was installed in the distillery Enmore. Each property has produced its own distinctive rum, these rhymes were exported to England, creating a worldwide trade name Demerara Rum. This drink was supposed to be appropriate for the middle class - replacing the gin. When in 1992 the name was changed to El Dorado Demerara Rum, the brand has gone from strength to strength on both the local and international market. The name El Dorado (Spanish. Gold) refers to the legend when it attracted the legend of the City of Gold gilt ruled by the King, the early explorers defied the ancient center of the old Guyana in search of El Dorado. El Dorado 21 Year Old designed for true rum connoisseurs its warm subtlety is best savoured slowly on its own – and shared with a few very special friends. The superb colour and character of this exquisite rum is the creation of Master Blender. His special recipe blends specially selected rums, oak aged for at least 21 years, from the Enmore wooden Coffey still, the Versailles single wooden pot still and the Albion Savalle still. Round, mellow, full bodied palate with rich flavours of fruit and spice.
Aroma: tropical fruit and spice, honey and dark sugar.