I'm a girl who prefers amoretto sours to basically any other drink, so I wasn't sure what to expect from the tour of the El Dorado rum factory. Copious street billboards told me it was the 'best rum in the world' so I had to check it out.
The distillary says it has tours but that mostly means that when people come, the head
chemist/brand ambassador/head taster walks you around for a few hours. This guy, Carl, just desperately wanted to share his love for rum with us. We walked through the distillery (which smelled pretty disgusting) and learned about yeast and fermentation. He answered all my annoying questions like "what happens if a bird poops in the open vat as it distills?"
We then checked out the warehouse "Are there ever any fires in here? Would it blow up?"
And lastly we got to the tasting part! I now know the difference between 5 year, 12 year, and 15 year El Dorado rum. Five year is what we drink in bars, 12 year is "full" and to me is therefore nasty, and 15 year is "smooth" which to me is delicious. We tried the single malt made in the wood stills and I wasn't too into it. Sadly, he didn't let us taste the 25 year but that's probably because there are only four bottles available right now in Guyana and they cost $200 bucks each. The best part by far was the creme liqueur. Mmmm... new obsession.
"You are now entering a hard hat area-- but only if you're Laura or Shaan, no one else should wear a hard hat"
Mmm. delicious vats of yeast.
Open tanks of rum, ready to be bird-pooped in.
Shaan, a hard hat, and a wooden still.
Carl explaining how lucky we are that they are cleaning the wooden still for the first time in 20 years so we get to see the inside.
The warehouse.
Tasting time...
Mmmm...
ho hum...
yummy deliciousness