Rum distillers / blenders

[Michael]

Originally Posted by el dorado

...
I would have love to grace your eyes with photographs of models of the wooden continuous and double wooden pot stills but the site is not permitting me to send photos in the replies.

We'd all love to see those photos. Perhaps one of the members familiar with the procedure would assist Carl in posting them.

[El Dorado]

Originally Posted by Tiare

I would like to know what goes in rums like Uitvlugt 1990 Fullproof, Port Mourant 1993 Full Proof 1993 and the like?

Returning to your question, like I had mentioned, in the past we were a bulk rum trader and individual bottlers in Europe would buy our different distillates and age then and present them to the market in different format under different names. If you let me know the name of the brand we may be able to trace the bottler.

[Tiare]

Originally Posted by el dorado

I would have love to grace your eyes with photographs of models of the wooden continuous and double wooden pot stills but the site is not permitting me to send photos in the replies.

Thank you Carl for your detailed information, its very interesting! If it were possible i would have loved to visit your distillery.

[Tiare]

Originally Posted by el dorado

If you let me know the name of the brand we may be able to trace the bottler.

All i know is that it was written Demerara distillers. But thank you for all the info!

[El Dorado]

Originally Posted by Hank Koestner

I am curious about the barrels you use, and how they are treated prior to the inclusion of the rum.

We use American white oak once used bourbon barrels

[El Dorado]

Originally Posted by Tiare

Thank you Carl for your detailed information, its very interesting! If it were possible i would have loved to visit your distillery.

We would love to have you visit our distillery. If ever you are in this part of the world feel free to visit us. You are most welcome. Awaiting your arrival.

[Tiare]

Thank you! i don`t think i could be in that part of the world without visiting your distillery! I have had El D15 as my all time fav rum since about 15 years now and oddly enough it was also one of my first rums as well.
But contrary to my other "early rums" i have never abandoned this one and never will.

[Berbician]

Tiare,

I think I can be of some assistance regarding Uitvlugt and Port Mourant.

At one time every sugar factory in Guyana had its own distillery, and there were lots of these. The Uitvlugt distillery was in Uitvlugt, West Coast Demerara (about 10 miles or 16 kilometres west of Georgetown), while the Port Mourant distillery was in Port Mourant, Corentyne, Berbice (about 90 miles or 144 kilometres south-east of Georgetown). So strictly speaking the Port Mourant rum isn't a Demerara rum but a Berbice rum, Berbice being the county to the east of Demerara.

It isn't quite as complicated as I'm making it sound.

Basically, these names are simply the geographical locations of where the distilleries used to be. Apart from Uitvlugt and Port Mourant, you might be able to find Enmore, Albion, Blairmont, Skeldon and if you're very lucky Rose Hall.

Now, there's just one distillery left - Diamond, East Bank Demerara - and all Demerara rum is distilled here. Even XM is distilled at Diamond, and then aged and bottled by Banks/DIH at Thirst Park, just outside Georgetown.

I was in Guyana in March and would have liked to visit the Diamond distillery, but it was closed for maintenance.

[angelsword]

Originally Posted by el dorado

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?

[angelsword]

Originally Posted by el dorado

We use American white oak once used bourbon barrels

Do you use said barrels more than once?