El Dorado 21 Year Old Special Reserve Rum is a classic Guyanese Demerara blended rum aged for a minimum of 21 years prior to blending, bottling and release. It was first released in 2002.
El Dorado Rums are produced by Demerara Distillers Limited. Demerara Distillers are the last remaining distillery in Guyana and they are located at the Plantation Diamond on the eastern bank of the Demerara River. In the 17th century there would have been over 300 sugar estates in the region, each with their own distillery and signature rums. Over the years estates and distilleries have come and gone have some have amalgamated. El Dorado rums were first released in 1992. Today Demerara Distillers have preserved and own nine historical, different stills which allows them to offer a wide variety and range of over 20 different styles of rum. There are historical stills including the last working example of the Wooden Continuous Coffey Still and stills from sugar estates including Enmore, Port Mourant and Uitvlught. Guyanese Rum has a long association with the Royal Navy and the Port Mourant Estate double wooden pot still produces complex and powerful rums which still form part of the Pusser’s Rum blend.
The warm and humid climate of Guyana means that the rum is “tropically aged” – the ageing process is significantly speeded up by the high humidity and steady temperature – resulting in a Demerara 8 Year Old Rum, for example, having a maturity equal to that of a 16 year old spirit aged in more temperate climates. This contributes crucially to the mellow smoothness of the final spirit, with its complex flavours and rich aromas that make Demerara Rums so unique.
El Dorado 21 Year Old Rum is a blended selection of different ‘vintages’ or batches of rums from different stills which is then aged in oak barrels. The base rums derive from from three stills (known in the distillery as blend ‘B’): the world’s last wooden Enmore two-column, a French Savalle four-column and a unique Port Mourant double wooden pot still. The rums are aged for a minimum of 21 years, with some said to be up to 25 years old, before blending by the master blender. The blend is left for at least 3 months to marry thereby ensuring a rich development of flavours with impressive complexity
Suitable for vegans and vegetarians.