Demerara Rum (El Dorado)
The Demerara legends: El Dorado rum — from Demerara Distillers (the last of British Guiana's 300+ estates), made in heritage stills including the world's only working wooden pot stills (Port Mourant) and a wooden column (Enmore) — the 15 and 21-year rums are global icons; Demerara rum powered…
What it is
The Demerara legends: El Dorado rum — from Demerara Distillers (the last of British Guiana's 300+ estates), made in heritage stills including the world's only working wooden pot stills (Port Mourant) and a wooden column (Enmore) — the 15 and 21-year rums are global icons; Demerara rum powered the Royal Navy's tot (with Pusser's keeping that flame). Origins: Demerara sugar (1650s+) made rum a by-product empire; consolidation left DDL as the keeper of the stills and the style. Made from: molasses, distilled across the wooden and metal stills, tropically aged. How it's made: 1) Ferment molasses. 2) Distil in the museum stills and modern columns. 3) Age and blend (the 'Demerara' depth). Served: neat; in a Navy-style grog; in Georgetown's rum shops with cook-up nearby. Flavor: dark fruit, molasses, wood-spice. Strength: 40-43%. Culture: Demerara rum is Guyana's deepest export story — sugar, ships and the Navy in every bottle. See also: the Guyana pepperpot in World Cuisines (rum's table partner).
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