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Old 09-05-2008, 10:57 PM   #11
primate77
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Not trying to be too diversionary, but not having any of the El Dorado rums (except the $10 a bottle white, which is not in the same class).

What will be more suited to my tastes?
El Dorado 12
El Dorado 15

To give an idea of other rums I like that are dark or darker rums, I like Ron Botran 12, and I like Zaya, but I like the Botran better than the Zaya. So that would probably lead me to say I like them a bit drier and not quite as sweet. I like Goslings Black Seal, I like Flor de Cana 5 year.

Some sweetness, but not syrupy terribly sweet.

And then back to the 25, is this high dollar rum going to be more along the lines of a bourbony tasting rum, or a thick, sweet deep rich rum?
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Old 09-06-2008, 01:27 AM   #12
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primate77, you should definitely pounce on the ED15 like a hungry lion. Given what you describe as your preferences, the 15 would add another color to your already varied palate. I enjoy the same rums which you do and find the ED 15 to be a great sipper that I must have every week. The Ed 12 is a good rum, too. Not as full bodied IMHO.
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Old 09-06-2008, 09:20 AM   #13
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In my opinion it's not worth the really big dollar. I love the ED range and the 12, 15, and 21 are wonderfully complex rums - 12 being sweeter and rich with the double wooden pot at it's heart, 15 being slightly drier and full bodied with the single wooden pot at it's heart, and the 21 sitting taste wise between the 2. The 25 doesn't bring anything new to the table except a mellowness and rounded mouthfeel - as a rum drinker you might find it hard to justify the extra expense. It's amazing though how good anything tastes when you know how expensive it is. Like hunger, it's a great sauce!
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Old 09-06-2008, 01:00 PM   #14
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I have just recently been able to try the 21 and i find it very much like the 15 but more refined and with much less of that smoky punch that the 15 has. El Dorado rums are just awesome.

Paul, can you explain more about this:
" 12 being sweeter and rich with the double wooden pot at it's heart, 15 being slightly drier and full bodied with the single wooden pot at it's heart, and the 21 sitting taste wise between the 2." I`m very interested in which stills are used for which of these rums.

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Old 09-06-2008, 11:52 PM   #15
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The new El Dorado 12 year old is very different to the old one. So it all depends on which version you have. The new 12 year old is very sweet - definitely too sweet to drink before dinner. The 15 year old is probably the best rum that I have ever tasted - it's perfect in every way, so I hope that they never change it.
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Old 09-07-2008, 01:15 AM   #16
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When the El Dorado 12 was reformulated a few years back, a new bottle was used (giant improvement in the presentation). It seemed to me they were going after Zacapa 23 with the new blend. The previous El Dorado 12 was lighter and a bit woodier as I remember.
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Old 09-07-2008, 09:01 AM   #17
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There is one bottle of the 25 in town for...$329! I wont be purchasing it any time soon. It would not seem to me that it could be that much different than the 21, to justify the purchase anyway.
I don't think I ever tasted the old blend of the 12.
Primate, I suggest the 15.
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Old 09-07-2008, 09:30 AM   #18
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I posted this on www.refinedvices.com the other day

We're training for El Dorado and the rest of the ACR rums and they've given us the most wonderful insights into their brands.

Because they operate 9 different stills, the range of marques they produce are simply phenomonal. Most believe the 12 and the 15 are seperated by merely 3 years whereas in fact they are produced using marques from different stills explaining their variety.

You might find this useful if I can translate it here;

12 year old - contains predominantly copper coffey still rum from Diamond blended with the double wooden pot still at Port Mourant and marques from the wooden Coffey in Enmore.

15 year old - contains equally double wooden pot from Port Mourant and metal coffey from Diamond, blended with single wooden pot stil (Versailles) and marques from the wooden coffey still at Enmore.

Same raw fermented wash put through differing stills, aged in the same warehouse then blended to make 2 stupendous rums.
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Old 09-08-2008, 12:44 PM   #19
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Quote:
Originally Posted by Berbician View Post
The 15 year old is probably the best rum that I have ever tasted - it's perfect in every way...
I completely agree with this statement - when you consider both the cost and the complexity/flavor you get from this rum, it really is the best, "pound-for-pound" to apply a boxing metaphor.

Hopefully no one from ED reads these posts - "I mean, this stuff is WAY overpriced...they shouldn't charge more than 20 bucks..."
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Old 09-08-2008, 01:57 PM   #20
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Quote:
Originally Posted by leisure master View Post
"I mean, this stuff is WAY overpriced...they shouldn't charge more than 20 bucks..."
Very close Leisure Master

http://www.shoppersvineyard.com/Eletters/09_08_08.htm
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