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.
Buttery, with chocolatey notes of Rolos behind it. Ripe banana and fruity Christmas cake. Hints of tobacco and sandalwood, leading into spent match smokiness.
Sultanas, dates, blackcurrant and macadamia nuts. A touch of rosewater, too. The mid-palate brings dark chocolate and nutmeg too.
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.
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This is the only rum I truly enjoy, though I did not have any that are aged 25+ years and are outrageously expensive. . It seems all natural, no added sugar or color that I can perceive - a nice change when you want something else than your regular quality malt.
And that is exactly the price of this rum. To the guy who says it's 'full of sugar'.. well , there's a difference between residual sugar (all liquors have some) and added sugar. I don't believe this rum has any of the latter.
I am not a connoisseur of rum thus, my perception is elementary: One should not consume this rum, to sample alcohol; most importantly, to get drunk. Indeed, to taste El Dorado 21, is to savour something sumptuous,"emm," is invariably the expression, at the point when this fine rum, impacts your palate. Appleton 21, Mount Gay 1703; Ron Zacapa, are all fine rums nonetheless, El Dorado 21, simply put is Sumptuous.
Simply put, amazing. Complex doesn't even begin to describe this Rum. Starts of smooth then smacks you in the face with an intense flavor sweet fruit, nuts and chocolate. Lingers around for a minute. This bottle could go quickly.
Forget the whisky, I love drinking this over ice!
