Review: El Dorado Spiced Rum
El Dorado Spiced Rum is one of 16 rum varieties currently crafted by the Demerara Distillers in Guyana. In the 1640’s Dutch settlers introduced the cultivation of sugar cane to the country of Guyana, the only English speaking country in South America. In the 1650’s British planters introduced distilling and by the 1700’s there were over 300 independent estates producing their own rum. Today the Demerara Distillers operates the last remaining distillery in Guyana at Plantation Diamond on the east bank of the Demerara River. El Dorado Spiced Rum is made from cane sugar grown along the banks of the Demerara River. The cane is crushed to extract the juice. Molasses is produced by boiling the juice. A proprietary yeast is blended with the molasses and fermented for 26 hours. After distilling, the rum is aged in oak barrels. A blend of aged Demerara rums and natural spices including cinnamon, and vanilla, with hints of citrus are blended with the rum before bottling at 80 proof.It pours to a golden amber color. The aroma is vanilla, cinnamon, clove, molasses, allspice and oak. The vanilla entry is joined by warm spicy cinnamon. It fades with increased heat and sting with vanilla and a hint of citrus flavor, and finishes with an alcohol burn. El Dorado Spiced Rum is a tasty rum that will work best mixed in a cocktail.
Made in Guyana
Bottle Dated Jun/14/11
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40% Alcohol
Grade 91 Award Silver Medal