About
More texture than typical white rum, subtle sweetness, light fruit. Built for proper mojitos and daiquiris.
El Dorado comes from Demerara Distillers at Diamond, on the east bank of the Demerara River. It is the last working distillery in Guyana. This rum starts as molasses run through the house's heritage French Savalle column still. It then spends at least three years in ex-bourbon casks. A double pass through natural charcoal strips the colour back out before bottling.
That barrel time is the whole trick. Most white rum goes to bottle young and lean. Three years in tropical heat leave coconut, vanilla bean and a soft, oily weight that survives the filter, at a standard 40 per cent.
Use it where the rum has to carry the drink. It stands up to lime and mint instead of vanishing, and it holds together over ice on its own.
Structure
Flavour
Picked on Stef's structure profile.
