The story of rum in Guyana started in the 1640s with the introduction of sugar cane by the early European settlers. By 1670, the foundation of Demerara Rum production was laid down with the establishment of distilling into the new territories by the British.

 

 
2000s
 

The El Dorado range now includes a unique collection of aged rums ranging from 3 – 25 Year Old.

El Dorado rums are produced to the highest standards and conform to the international regulations on age statements. Therefore the age on the bottle refers to the age of the youngest rum in the blend, even though the oldest may be many years older.

 
 
 
1900s
 

This period saw an unexpected drop in the price of sugar and the introduction of taxes resulting in the severe consolidation of the sugar industry, as it was not economical for all estates to remain in operation. By 1942, there were nine remaining distilleries. In 1999, final merger of the remaining sugar estates and distilleries by transfer of the various stills, equipment and expertise by Demerara Distillers Limited at the only active distillery in Diamond, on the East Bank of the Demerara River.

 
 
1800s
 

In the 1800s, colonial rums using British blending were becoming more popular and the first Old Vatted Demerara (OVD) was made with rum produced by the Port Mourant distillery as the major component.

 
 
 
1700s
 

By 1780, there were over 300 distilleries producing their own unique rums, each with its own marque identifying its origin (e.g. SWR, ICBU, PM, EHP, LBI, AN).

 
 
1600s
 

The county of Demerara once covered by the Atlantic Ocean, was recovered by the Dutch in the 1600s. Using their ingenious land reclamation methods, the Dutch successfully reclaimed the land resulting in soil that was high in minerality and nutrients paving the way for sugar cane cultivation in the 1650s.

 
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