Light to medium-bodied nose with hints of tobacco mixed with caramel toffee. Faint aroma of dried stone fruits and flambee banana. Soft and faintly sweet mouth-feel with traces of oak and butterscotch. Distinctly smooth.
El Dorado rum in Guyana started in the 1640’s with the introduction of sugar cane by the early European settlers. But it was not until distilling was introduced into the new territories by the British in the 1650s that the foundation of Demerara Rum production was laid down.
Demerara Distillers is the unique position in the world of rum in continuing to operate the original production Stills used on three of the great Sugar Estates of the 18th and 19th centuries. When Columbus first sighted Guyana in 1498, a land inhabited by the Arawak and Carib tribes of Amerindians, he had recently introduced sugar cane to the Caribbean from the Canary Isles.
150 years later the Dutch came to Guyana and established the first settlements of Essequibo and Berbice, introducing the cultivation of sugar cane in the 1640’s along the coastal plain and the banks of the great rivers.