El Dorado 21 Year Old Special Reserve

Score: 21/23 To be truthful, I wouldn't have purchased this based on my prior experiences with El Dorado alone. I liked El Dorado before, but it was overly sweet for me. Then I continued to see glowing feedback for this and it was somewhat inexpensive, so I got a bottle. I'm really hoping for the best. Nose: Wow, this smells like a high-quality cognac! That oak and fruit - it reminds me of something between A De Fussigny XO and Hennessy XO, perhaps with a touch of that richness from Delord 25 (though not a cognac). Saying this smells like "fine cognac" is not meant to disrespect rum, but rather express surprise at the profile I'm detecting. It's also a strong positive since fine cognac is, well...great? I haven't even described the scents yet, but I'm actually enjoying this more than any of those brandies I just mentioned. And now I'm describing the aromas - how rich and full! I get that deep, aged fruitiness of Hennessy XO combined with the slightly spicy woodiness that is more prominent in A De Fussigny XO. Then there's a bit more body to that combined profile, which I attribute to Delord 25's influence, but it's honestly not as clear that that's correct. Alright, now I'm actually describing the smells, not just making comparisons. I'm getting some wonderfully rich cherry. That thick, rich red fruit melds perfectly with this aged, dry woodiness that gives off hints of the most aged and subtle faint molasses richness that is genuinely difficult to distinguish from the fruit simply being blended with charred French oak. Faintly floral notes with some well-integrated orange peel. I could spend ages exploring this nose. It's absolutely fantastic. Palate: Sweet yet dry with this initial bold woody dryness before some fruits emerge from the sides. The orange peel and cherry are prominent, with the orange surprisingly overpowering the cherry. I detect some faint floral notes and subtle vanilla backing as well. French oak blends with burnt sugar, which has suggestions of molasses; however, the French oak contributes some clove tannins and mellow maturity. This palate is somewhere between a rum and a cognac. Eventually, there are some faint traces of dried tropical fruits mixed with a bit of raisin. The molasses gradually increases slightly and that's what indicates that this is indeed a rum. The faintest hint of Sichuan peppercorn. Finish: This isn't the most intense or pleasing finish. I get dry wood with hints of dried orange blossoms and faint dried cherry blossoms. The faintest touch of vanilla appears, perhaps. I detect some of that French oak richness and fullness contributing to its body. It even adds some complexity. There's a decent amount happening here, but I miss the vibrancy of the palate and nose. - Conclusion - Okay, this is nothing like I anticipated and I love it! It's completely different from El Dorado 8 and significantly more complex and balanced. I had planned to compare them directly to note the age difference, but they are just astonishingly dissimilar. Honestly, I thought there was a strong possibility I'd regret this purchase. Oh, how mistaken I was. When compared side-by-side, I do perceive slightly more complexity in A De Fussigny XO, but it is less full-bodied. That comparison highlights the rum characteristics here, but it doesn't make this taste entirely like a rum, more like a rum-cognac blend. Similarly, Hennessy XO is fruitier, sweeter, and less complex when compared directly, truly reinforcing my impression that this falls somewhere between Hennessy and A De Fussigny. Apparently, I've rated A De Fussigny at 18 and Hennessy at 20. That doesn't feel entirely fair, but based on those scores and the strangely middle-of-the-road character of this, there's an argument that this is a 19. I think the heat in A De Fussigny holds it back and it could also be a bit fuller. This has neither of those issues, so the case here is more about the product exceeding the sum of its components. Delord 25 also seems to fit within this range. Between the two, I slightly favor this over the Delord, but that could shift. I conclude the side-by-side comparison with Plantation Trinidad 12 (2003). So this is a fundamentally different category - which is surprising because it's the only other spirit I've given a very high score that is a rum. The Plantation is funkier with many sweeter and more tropical notes. It certainly tastes more like rum. It's a tough decision between the two as to which is superior, actually. Actually, one more comparison: this is quite competitive with Foursquare Premise. Again, different styles though. Based on what I had read, I genuinely expected this to have good complexity hidden beneath a huge amount of sugar. I'm so pleased that isn't the case and I'm honestly surprised by how much I enjoy this. Considering all the comparisons I've made, this is shaping up to be a 19 to 21 with a small chance of reaching a 22. It's a truly excellent rum, although it deviates significantly from the typical rum profile. I'm leaning towards a 20 or 21. For a time, I was leaning towards a 20, but after the direct comparisons, I found that it just seemed better than the items I'd given 20s and was not clearly inferior to those I considered to be 21s. So it's a 21.

EL DORADO RUM SHOWDOWN El Dorado 12-Year El Dorado 21-Year Continuing to go through spirits in my collection that I have not yet reviewed. Almost finished. I estimate that 95% of my collection is whiskey. But I enjoy rum: not just for the flavor, but for its historical significance in America. I owe my introduction to premium rums several years ago to a friend. These two El Dorado bottles, along with the El Dorado 15-Year which is long gone, were suggested by him. El Dorado 12-Year Appearance is a clear, dark mahogany, Pantone 167. The aroma is closer to brown sugar than molasses, with fried plantains, an herbaceous scent that comes across as both grassy and pressed sugar cane, cocoa powder, and oaky vanilla. The sweetness persists through a light, glycerin mouthfeel, with fleeting cinnamon spice and simple syrup on a medium-length finish. El Dorado 12 can be bought for about $35. Would I get it again? Yes. 4.0 out of 5 stars. 80 proof. 12-year age statement. El Dorado 21-Year Appearance is just slightly deeper than the 12-year, half a shade darker than Pantone 167. Sweet aromas include dark honey and grape jelly. There's banana and vanilla. And similar to the 12-year, there is an herbaceous quality, more like celery seed here (I have observed this in a couple of other spirits; how about the capability to search for text in reviews?). The palate has a pleasant viscosity, and the sugars are deeper and richer. The alcohol is lacking. El Dorado 21 is pricey. It is available now for around $130 (I purchased mine for less a few years ago). Would I get it again? Yes, if cost were not an issue. 4.0 out of 5 stars. 80 proof. 21-year age statement. As I recall, both a friend and I believed that the El Dorado 15 was the superior of these three some time ago; perhaps that is why my bottle of that is long gone. There is a liveliness in the 12 that is absent in the 21. Both rums are the same 80 proof, but it is more apparent in the 12, in a good way. However, the 21 possesses a richness and depth that is not in the 12. That is likely why I thought the 15-Year was the best of the group, finding a balance between the two characteristics. These "Showdowns" assist me in better comprehending different spirits in my somewhat subjective categorizations, and even more so, there is a broader perspective of a current group (or single bottle) contrasted with recently-tasted ones which are still vivid in my memory (or nose, or palate). Lately, I have been writing many bourbon reviews, particularly on various barrel-proof offerings, and these two El Dorado rums at only 80 proof pale in comparison in that regard. I do believe both would be improved by a higher proof. As I have stated numerous times, I am not fond of any spirit bottled at the minimum ABV (which these are). It suggests a focus on finances. While finances are a component of any enterprise, my tolerance for low-proof spirits is much greater for inexpensive offerings intended for the mass market. These rums do not share that same intended audience: they are not mixers, but sippers. Even a slight increase to 83 proof, as is common with many Scotch whiskies, would at least indicate a dedication to superior quality. N.B.: All spirits tasted neat in a Glencairn glass.

Nose - Rich molasses, butterscotch, allspice, grape, raisin toast, clove, cherry, plum, fig, earthy mint, vanilla, chocolate, coffee, orange, overripe banana, leather, potent oak, moderate alcohol burn. Taste - Butterscotch, molasses, sweet floral notes, vanilla, raisin, dark chocolate, grape, burnt brown sugar, cherry, allspice, toast, leather, tobacco, plum, orange, demerara syrup, mild to moderate alcohol bite, finishing medium-long with rich molasses, butterscotch, grape, and baking spice flavors. I enjoyed the 8 Year. Will I love the 21? The nose is quite surprising. It's deep and complex, but not as dark as the 8 Year's. It's remarkably similar to a Cognac. Alongside the molasses and butterscotch, there are prominent aromas of grape, baking spice, and boozy chocolate orange. The palate offers more of that boozy chocolate, some burnt brown sugar, and a generous amount of dark dried fruits. I definitely prefer this over the 8 Year. It's clearly older, though it doesn't strike me as exceptionally mature for a 21-year-old rum. The mouthfeel has a pleasant buttery oiliness that leads into a rather agreeable finish, reminiscent of Armagnac. Similar to some brandies, however, there's a slight, undesirable sourness on the palate that I wish was less prominent. Nevertheless, this is a superb rum that I would happily savor anytime. Many thanks to a friend for the generous sample!

I finally managed to acquire a bottle of this at a fair price. I'm tasting this for the first time alongside a small pour of both the 12 and 15-year-old versions for comparison and contrast. Nose: By far the most prominent of the three. Spicy oak hits you immediately, with abundant burnt sugar, vanilla, and molasses. Palate: Intensely oaky, reminiscent of a long-aged bourbon. It's spicy, dry, and satisfying. It lacks the sweetness of the other two, particularly the 12-year-old. Finish: Long, warm, dry, and spicy. Oak, oak, and more oak. I've never encountered a rum quite like this. Sipping it neat, it's undeniably the most complex of the three aged offerings. However, it shares enough similarities with the other two that I'll likely stick with the 15-year-old for sipping and the 12-year-old for cocktails in the future. I will, however, savor finishing this bottle very slowly.

A full-bodied, dark rum from Diamond Distillery in Guyana, aged using the solera method for a minimum of 21 years. It's a blend of rums from their renowned stills, including the Enmore (a wooden Coffey still) and the Versailles (a single wooden pot still), which are the world's only functioning wooden stills. It presents a rich aroma with notes of brown sugar, espresso, dark chocolate, candied orange, pipe tobacco, toffee, leather, pepper, and vanilla. The taste is dry and smooth, featuring fruit, toffee, coffee, smoke, and brown spice, leading to a long and rich finish with notes of nut, tobacco, chocolate, pepper, and spice. Bottled between April/June 2019 and July 2021.

To my palate, this ranks among the finest spirits globally, holding its own against any whiskey I've sampled. As a devoted admirer of Demerara rums, I find this to be their pinnacle. Its astonishing complexity unfolds in layers, constantly shifting. Smooth and persistent, it delights with every taste. I often find that many aged spirits suffer from the drawback of oxidation, resulting in off-notes like damp leather and scorched rubber. This spirit, much like a mature Barolo, astounds with its vibrant character and refined nature. The sheer enjoyment it offers is immense, promising a unique experience with each glass.