Made from rums of between 21 and 25 years of age, matured in 45 gallon oak casks, within six degrees of the equator in Guyana. El Dorado 21 was awarded a Gold at the International Rum Festival 2003 in Canada and a Silver at the 2003 International Wine and Spirit Competition in London. Most remarkably, this was the highest scoring rum ever to be tasted by the Beverage Tasting Institute in Chicago.
Nose: Buttery, with chocolatey notes of Rolos behind it. Ripe banana and fruity Christmas cake. Hints of tobacco and sandalwood, leading into spent match smokiness.
Palate: Sultanas, dates, blackcurrant and macadamia nuts. A touch of rosewater, too. The mid-palate brings dark chocolate and nutmeg too.
Finish: It just keeps going! There's fried banana and handfuls of raisin notes right through to the end, with just a little hint of spicy cinnamon.
|Style||Sweet, Nutty, Dried Fruit, Dark Fruit, Chocolatey, Cakey, Spice|
|Where's it from?||Guyana|
|Pairing/Garnish||Straight or Over Ice.|
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