Duck and Crutch is a juniper-led, warm and smooth gin. Fresh lemon and thyme feature on the nose, followed by a warm spiciness in the body and a floral musk on the finish. All underpinned by the classic piney juniper.
The bright honey hues of this 10-year-old bourbon invite you in to try its wonderful warm flavour. Eagle rare 10-year-old is a pure and mellow flavoured bourbon with scents of ripened banana and smoky charcoal coming through first. The flavour is deeper with fresh fruit notes pairing with the charcoal depth, melon comes through strongly with candied almonds and a long fiery endnote. A versatile bourbon which you can mix or sip as you wish.
The roots of this rum derive from three iconic and well-known Jamaican distilleries, with 80% made up of pot and column still rums, and the other 20% contains a Jamaican pot still rum. This rum will “Funk the system” and is guaranteed to bring a tropical buzz to the drizzliest of days, bursting with fruity, high ester flavours.
Freshly picked spring-crop rhubarb is spiked with oriental ginger and infused with classic edinburgh gin. the rhubarb and spice are left to steep for four weeks, allowing for the complex flavours to marry together.
Twelve years of work and dedication goes into the creation of el dorado 12-year rum and three different stills’ worth of spirit is used to guarantee a perfectly smooth and enjoyable drink. The length of maturation helps develop the fruit flavours within the rum, prunes, dates and toffee apple come through strongly with sherry treacle and cinnamon spice flavours also complementing the flavour profile. The balance of this rum is delicate, leaning slightly towards the sweet but not without a welcome hit of spice.
One of the world’s first known luxury rum blends, el dorado 15 year brings together spirits as old as 25 years to deliver an exceptionally flavoured end product. Heady festive aromas are released as you open the bottle, sherry trifle, rich fruitcake and candied citrus fruits invite you to take a sip. On drinking, you’ll enjoy warm chocolate caramel notes and espresso coffee with that vanilla sweetness that you’d expect from a quality rum.
El Dorado 21 years uses that 21 year period as a minimum benchmark and the blend is in fact made up of blends as old as 25 years and the maturity of this rum is apparent from simply opening the bottle. The aroma is filled with sweet scents reminiscent of an old fashioned sweet shop, with boiled sweets coming through strong on the palate too. The finish brings in some of the more intense notes including fresh tobacco, spiced chocolate and together they create a rum which is ideal for after-dinner sips.
With a couple of awards under its belt el dorado, 3-year rum is a fine example of a mixing rum which a crispness that lends itself to sharp citrus cocktails and even exotic punches. Coconut is ever-present from the first opening and hints of sugary sweet icing sugar are also apparent in the nose. On drinking, el dorado is surprisingly dry with notes of intense brown sugar, a nutty edge and of course that coconut coming through strongly. The ends note blends vanilla with the coconut for a fresh finish.
A bright and breezy Guyana rum, young at just 5 years old, el dorado 5 years is one of the youngest offerings from this producer. Creamy butterscotch is the leading scent when you open the bottle and it’s soon partnered with bright notes of tropical fruit and a hint of mint oil. This oily element is apparent on the palate, helping to deliver a light-bodied rum which is rich in tropical flavours including fresh coconut.
One of the younger offerings from el dorado, this blend made of rums of a minimum of 8 years old is sweetly spicy and thick with molasses and toffee flavours. There’s a festive feel to this rum, with Christmas cake spices working together to create a strong and enjoyable flavour. Honey, vanilla, toffee and butterscotch are rich on the palate with syrupy orange marmalade coming through too, creating a rich and enjoyable rum which is perfect when enjoyed neat or with soft drink/mixer/mixers.
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