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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. < p id=”ContentPlaceHolder1_ctl00_ctl02_TastingNoteBox_ctl00_noseTastingNote” class=”pageCopy”>Nose: Buttery, with chocolatey notes of Rolos behind it. Ripe banana and fruity Christmas cake. Hints of tobacco and sandalwood, leading into spent match smokiness. < p id=”ContentPlaceHolder1_ctl00_ctl02_TastingNoteBox_ctl00_palateTastingNote” class=”pageCopy”>Palate: Sultanas, dates, blackcurrant and macadamia nuts. A touch of rosewater, too. The mid-palate brings dark chocolate and nutmeg too. < p id=”ContentPlaceHolder1_ctl00_ctl02_TastingNoteBox_ctl00_finishTastingNote” class=”pageCopy”>Finish: 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.