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The El Dorado Rare Collection will likely need little introduction. This is a rum from the EnmoreEHP(Edward Henry Porter – original owner of what was the Enmore Estate) Wooden Coffey Still. Gusto: Ricco e denso, molto corposo. Di grande struttura! Avvolgente e caldo! Inizia con un sentore legnoso, tipico per un rum invecchiato così a lungo. Ritorna il caramello, ma sullo sfondo di una ricca presenza di spezie, tra cui riesco a distinguere distintamente cannella e noce moscata! Si scorge una massiccia presenza di frutta matura accompagnata da frutta tostata, noci principalmente. Non manca una nota di caffè e cioccolata davvero deliziosa! Estremamente complesso e suadente. Demerara is also a name tied to sugar, an extension of which is rum. Specifically, Demerera signifies the rum of Guyana, of which many call as the world’s best. Demerara rum, as you might expect, is produced on the banks of the Demerara River, just outside of Guyana’s capital of Georgetown. All Demerara rum is distilled in Guyana, regardless of where it may be aged and bottled. The rum is derived from sugarcane grown along the banks and is distilled by the last remaining Guyanese distiller, Demerara Distillers Limited, or the DDL.
Il Beverage Tasting Institute di Chicago ha insignito l’El Dorado 21 anni della prestigiosa Platinum Medal con un rating di 98 punti su 100 e l’International Wine & Spirits Competitions di Londra ben 4 medaglie d’oro e una d’argento. Sipped I’m again reminded of the El Dorado 12 – it offers a very rich and fruity mouthful. Fortunately rather thanheading in a sweeter direction after the initial sip the Enmore1993brings some more tannic red wine like notes, a nice spiciness mixes with some good well balancedoaked notes. There is also a hit of slightly bitter/sweet coffee beans.
During the early 20th century all the stills were merged and all ended up in the hands of DDL – Demerara Distillers Limited. The wooden coffey still – EHP – is the last one left since 1880 and the only wooden column still used in the world and what gives El Dorado rum its distinctive flavor. Made of a Guyanese wood called Greenheart, it produces mild and fruity medium bodied rum. The EHP single barrel rum from El Dorado comes from this still. It’s used in the El Dorado 5yo, 8yo, 12yo, 15yo, 21yo, and 25yo and what is shipped off to blenders elsewhere in the world. The immediate nose is full of baking spices, orange peel, vanilla, and dry fruits. There are absolutely no medicinal notes or harsh scents associated with the aroma. As the rum decants, I begin to sense glimmers of almonds and hazelnuts weaving through the tapestry of smells, and I sense a building oakiness which is bringing more spice to the fore. The fully decanted glass is steeped with brown sugars and toffee and even features a vague impressions of anisette and apricot brandy.
la ringrazio in primo luogo dei gentilissimi complimenti e spero di continuare in futuro a meritare la Sua fiducia.I didn't think I'd come across a bottle of this considering how limited the selections in the regional liquor stores are. However one store had this behind the counter on the top shelf and I had enough cash on hand to get a bottle. The presentation for the 12 year, the 15 year and the 21-year-old El Dorado Rums includes a squat smokey opaque brown bottle which has a funky old world charm and which looks great on my rum shelf. I like the fact that each rum in the series arrives in a smartly coloured display box which helps to protect the spirit from the deleterious effects of light. Finally each is closed with a quality cork topper which for me is the final requirement for a quality presentation. In the Glass 9.5/10 Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. Distilling was introduced in the 1850’s by the British and not long after there were more than 300 sugar estates producing their own rums, though by the end of the century that number began to drop along with the number of sugar plantations. By the 1930s there were 230 operating sugar plantations and in 1958, only 18. Each estate produced its own distinctive rum and they were given their own marks to identify the origin, for example, PM is Port Morant. These rums were shipped to England and the trading name Demerara Rum was established. Flavor Characteristics and the Coffey Still
Demerara. The word alone is infectious. It’s derived from the Arawak language, meaning “river of the letter wood.” It sounds exotic. It is exotic. Demerara is a place, as well as the name of things related to that place. It’s a region near the wild coast of the tiny South American nation of Guyana, founded by the Dutch. It’s also a river and along it are fields of sugarcane lined with canals where herons and egrets wade. The air is sweet smelling. It smells of tropical forests, as well as the sea. When tasting the rum for the first time, the extra ageing of the spirit is clear. There is an extra layer of oak in the profile compared to the younger expressions. The 21 exhibits all the classic rich dark dried fruits and warm spiciness of classic Demerara rum. It is rich and sweet almost like a Christmas Pudding in a glass. Notes of oak and a slight spiciness also comes through. The rum is very smooth and easy drinking but complex enough to ensure you savour each sip of the drink. The finish is long lasting and very enjoyable. The finish is perhaps just a touch dry and ends with a surprising amount of vanilla wrapped into the oak baking spice. A delicious chocolate almond fade is evident. At the end of each of my sample sessions, my mouth is heated with delicious oak and baking spice, yet my throat has felt no burn whatsoever. There is a feeling of sublime richness. The Afterburn 10/10A cookie set by YouTube to measure bandwidth that determines whether the user gets the new or old player interface.
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