Guyanese Rum

Rum from Guyana, especially the world-renowned El Dorado, is a complex and deeply storied spirit. The country’s history of rum production stretches back centuries, and it remains a key player in the world of premium rums, with its products used in many international blends. The history of Guyanese rum is as old as the sugar plantations that began in the 17th century. Sugar cane, brought by European colonists, thrived in the fertile Guyanese soil, and the production of molasses soon led to the distillation of rum. Made predominantly from molasses, Guyanese rum often features rich notes of dark sugar, tropical fruits, and spices, with a velvety, smooth finish. Guyanese rum is known for its deep, full-bodied character, thanks to traditional production methods such as distillation in wooden pot stills, which impart complex flavours. These include the wooden Coffey still at Uitvlugt and the Port Mourant double wooden pot still, both of which impart distinct characteristics to the final product. El Dorado rums are produced by Demerara Distillers Limited (DDL), which has a legacy that dates back to the 1600s. DDL has consolidated rum production from over 200 distilleries that once dotted the Guyanese landscape to a single estate that combines age-old techniques with modern technology. This consolidation has allowed the traditions and flavours of the past to survive while ensuring consistent quality and innovation in production methods. One of the most distinguishing features of Guyanese rum is the use of rich Demerara sugar in its production. This sugar is renowned for its high quality and contributes a unique caramel-like sweetness to the rum. The fermentation process is another key aspect, with long fermentation times using local, wild yeasts which provide a deeper and more complex flavour profile, with fruity, estery notes that are a signature of the region's rums. Ageing is another critical component of the rum's character. Guyana's tropical climate accelerates the maturation process, meaning that rum aged for a given number of years in Guyana will have a much more pronounced depth of flavour compared to the same period in a cooler climate. The intense heat and humidity lead to a higher rate of evaporation, known as the 'Angel’s Share', which intensifies the rum's flavour and colour.