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Old 05-08-2008, 03:27 AM   #59
angelsword
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Quote:
Originally Posted by el dorado View Post
We do not use lees to give us flovours. We distill fresh fermented solution. In addition to the stills, the environment in Guyana is also a major contributor to the uniqueness of the El Dorado rums. It should be noted that Guyana molasses is used elsewhere in the Caribbean but this distinctive characteristics of the Demerara rum have never been achieved in these adapted environment.
Thank you! I can see where the environment could be a major factor. How long are your fermentation times? Do you vary the the fermentation times to achieve different levels of aroma and flavor?
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