El Dorado Rum is made from fresh, raw sugar cane cultivated in Guyana’s rich, alluvial soil. After the sugar cane has been harvested by hand, it is transported back to Demerara Distillery by barge. There, the molasses is fermented with a proprietary strain of yeast specifically designed to control the brix of the wash (brix is the measure of dissolved solids in a solution). Following fermentation, the rum is distilled through Demerara Distillers antique wooden and copper stills (the stills, which are up two two centuries old, were used when the country was still a settlement).
Following distillation, El Dorado 8 Year Old Rum is matured in bespoke, 45-gallon American oak casks that were previously used to mature whiskey. The hand-coopered barrels are allowed to mature in a custom-built warehouse, where Guyana’s intense heat and tropical climate forces the rum and wood to mingle.
Once the rum has rested for a minimum of eight years, it is brought to proof and bottled by hand. The rum has a dark aroma, with hints of tobacco, caramel and toffee. Notes of stone fruits, banana, creme brulee and papaya dominate the palate, and lead to a soft and slightly sweet finish with traces of oak and butterscotch.
Following distillation, El Dorado 8 Year Old Rum is matured in bespoke, 45-gallon American oak casks that were previously used to mature whiskey. The hand-coopered barrels are allowed to mature in a custom-built warehouse, where Guyana’s intense heat and tropical climate forces the rum and wood to mingle.
Once the rum has rested for a minimum of eight years, it is brought to proof and bottled by hand. The rum has a dark aroma, with hints of tobacco, caramel and toffee. Notes of stone fruits, banana, creme brulee and papaya dominate the palate, and lead to a soft and slightly sweet finish with traces of oak and butterscotch.
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