AHHH! Eldorado 3yr clear rum

[Arctic Wolf]

Time for another treat.

A bottle of El Dorado 3yr has been on my shelf for a while and I want to try it.

I unscrew the bottle and nose the cap. Very sweet just like an El Dorado should be. It smells very similiar to the Bruichladdich X4 unaged scotch whiskey. (Technically not a whiskey or a scotch as it must be aged on Scottish soil for three years to be a real scotch as well as in an Oak cask for two year to be a whiskey in any country.)

But anyway that is what this smells like. I smell a hint of mint. (rhyme unintended). A really nice light sweetness but no burly molasses, or oaky notes at all. The filtering has taken as well as given. I like the complete lack of bitter notes.

Into my glass. Looks like Vodka, but smells of candy cane, and just a hint of brown sugar.

In my mouth the taste is light but sweet. A buttery feel now. I think I like this better than the 12 yr El Doroda I tried last summer. Its milder on the sweetness and less brown sugar. All of the spices are muted as well giving that mint a nice expression.

As a swallow, I notice this really coats the throat. That butter I noted in my mouth is giving this some oil in my throat and providing a really nice finish.

Now for the mix. A splash of coke. (about 25 % coke and 75% El Dorado) Those snobs who think you cannot mix quality rum with coke are missing out. Even though this is a relatively inexpensive rum compared to those I normally drink I now have a quality sipper. A buttery caramel infused candy cane rum experience.

I hardly want to go further with the coke but I always do trying different mixtures to find the full range of possibility.

At 50-50 the drink has lost some charm. The coke and rum are competing to much and the nuances of the rum are being lost without the coke adding much.

At 75-25 the picture changes. Now we have and outstanding Coca cola with hints of demerra sweetness and still that touch of mint. This would be excellent on the deck relaxing.

The final verdict is one of moderation for the Coca cola and an absolutely unexpected conclusion. The 3 year old El Dorado is a fantastic sipping rum. Even though it is clear and you would expect to use this as a mixer, I wouldn't. I find my initial impression is better than the 12 year El Dorado, which is no small feat. I find I liked the splash of coke the best, but even straight this is outstanding. Later I'll have to try this in a mojito. I suspect I'll find this rum to be truly versatile.

I love it when I am surprised like this. This rum breaks every rule of thumb I have been taught. Filtering is supposed to remove flavour and never improve the final spirit. Wrong! A three year old can never be a quality sipper. Wrong! And finally the more expensive and older a rum in the range, the better. Wrong!

This rum is sweet and mellow, full of flavours I have never tasted in a rum before and even though the filtering has removed some of the thicker heavier molasses notes, it has also removed the bitterness. El Dorado has achieved through filtering what most companies must achieve through aging!

I hope that over time this maintains its appeal for me. Because based on my two recent experiments with Flor de Cana 12 and El Dorado 3, this is going to be an great rum summer.

[Joe Riley]

Amazing what a little bit of age does, isn't it?

If you get the chance, try the ED-3 against the basic, El Dorado "White" rum. The difference is just staggering.

The El Dorado White is a tremendous, basic all-purpose white rum. The ED-3 is like the basic white on steroids. I get the butter aspect that you note, but I also get a really attractive nutty quality.

Age is deceptive. I'd love to hear someone's take of ED-3 vs. Flor de Caсa 4-yr white, which is actually less-expensive on my store shelf by about $3, and I love FdC 4-yr white and gold for cocktails, especially mojitos.

[rumdog007]

....... I'd love to hear someone's take of ED-3 vs. Flor de Caсa 4-yr white, which is actually less-expensive on my store shelf by about $3, and I love FdC 4-yr white and gold for cocktails, especially mojitos.

Complete opposite ends of the white rum spectrum. The dry FDC4 Blanco is one of my daiquiri "go-to's" when I want a more simple take. Tha FDC is hotter, too. The ED3 is on the sweeter side of the scale. The second daiquiri which I ever made with it, I used a little less simple syrup to get the balance right. And, the reward was a more complex drimk with another layer of flavor. The ED3 is more closely related to the, now discontinued, Pyrat Blanco.

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[Arctic Wolf]

I have now enjoyed my second taste of ED 3. This time I wasn't into the whole exploration of range, I just wanted a nice cool drink at the poolside on a hot day.

Two cubes of Ice
1 1/12 oz of ED 3
and half a can of Cold Coke

Its funny how your mood can affect how things taste. I was lazy and just felt like sipping on a tall one. The flavour was really good and indeed I picked up the nutty notes you mentioned Joe. For me it was kind of a mild macadamia taste. I think I picked it up because I was so relaxed and just let the flavours of the drink sit in my mouth and throat. What for me is so appealing about ED 3 so far is the mild smoothness with that touch of buttery oilyness. I really dig the finish this drink has.

As for the age making a big difference... I think the quality I taste is coming from the sugar cane itself more so than the aging. I taste nothing sour or bitter. Its as if they harvested the cane at just the right time, hand sorted the harvest removing everything that was spoiled slightly or not quite as it should have been, and then started to make rum.

I guess I am saying that I taste craftsmanship and attention to detail. About the only thing I can relate this to is that coffee bean commercial where only one in three beans is good enough. I wander if maybe at El Dorado only certain cane is good enough.

[rumdog007]

BTW, Artic Wolf, you'd love this...

HiTime has 1.75L's of FDC7 for $20. The kicker is that they come with a bottle tipper-stand!

[Arctic Wolf]

If only it was legal for me to import Rum in Canada. (sigh)

Of course persons are allowed to send me gifts.

[Tiare]

Just tried this rum for the first time tonight, and i am NOT disappointed, not a bit, i didnt expect to be either..its an excellent rum with a lovely buttery aftertaste.Its gonna get praises on my blog in due time.


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[El Dorado]

..its an excellent rum with a lovely buttery aftertaste.


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Only today I got an email from an individual to whom I recommended this rum to for mojito. She spoke about the slight body and after taste which makes it different from the run of the mill white rum.

Love to hear other comments as you savour liqiud white gold.

[Tiare]

Love to hear other comments as you savour liqiud white gold.

You will..after the Tales.

[Rum Runner]

I guess I am saying that I taste craftsmanship and attention to detail. About the only thing I can relate this to is that coffee bean commercial where only one in three beans is good enough. I wander if maybe at El Dorado only certain cane is good enough.

I have no argument with you that El Dorado is paying great attention to detail and craftsmanship.

Since they are sourcing high quality Molasses as the base I think they are less concerned with the type of cane. If the molasses is superior, then what variety/quality cane it came from is not really of import I would imagine.

Whether E.D. is purposely distilling and ageing this new genre "aged white" rum makes for interesting speculation.

To my mind and palate what's in the bottle shows the detail and craftsmanship gained from distillation and ageing, as well as blending and filtering.

The venerable Robert Burr had posted some time back here on the emergence of this new category not really seen before.

Looking forward here to tasting and learning more as this category comes to market.

[El Dorado]

I have no argument with you that El Dorado is paying great attention to detail and craftsmanship.

Since they are sourcing high quality Molasses as the base I think they are less concerned with the type of cane. If the molasses is superior, then what variety/quality cane it came from is not really of import I would imagine.

Whether E.D. is purposely distilling and ageing this new genre "aged white" rum makes for interesting speculation.

To my mind and palate what's in the bottle shows the detail and craftsmanship gained from distillation and ageing, as well as blending and filtering.

We are paying a great attention to detail and craftsmanship from moment one and that is from fermentation. Every thing we do is done with a precise intention and nothing is left to chance.

It should be note that some Guyana molasses (the same that we are using) is used by some other Caribbean islands but they have never been able to get the same quality of rum that we are getting. Rest assure anyone else can use the same molasses we are using and they will never be able to replicate our flavours and quality.

[Tiare]

And here is my opinion on the 3 year old white -

http://www.amountainofcrushedice.com/?p=5987

Everybody wouldnґt agree maybe as taste is personal but to me its the best white i`ve had so far.

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[Patapouf]

I have a terrible confession. I totally disgraced this rum this summer by making 'ready to go' shooters with it. The ED3 was on sale and I usually don't like white rum (that's my reasoning!). So while people were drinking, an aquaintance, who enjoys rum, told me that behind this cough syrup tasting concoction he detedted a great tasting rum. Oops!

[forrest]

I have a terrible confession. I totally disgraced this rum this summer by making 'ready to go' shooters

You made 'Alabama Slammers up against the wall the hard way with a Guyanese' with ED 3 Blanco?? You should be flogged.

[Rum Runner]

Confessions beg penitence. While forrest's suggestion of flogging is worthy I suggest something much more severe...No ED for you for six months!

[Arctic Wolf]

I had better bar my doors, and keep a shot gun handy lest this terrible retribution comes my way as well. I found ED3 to be a great cocktail rum. But then again I pretty much only use premium rums in my cocktails. Why not have the very best? And as Patapouf noted, his guest could indeed appreciate the higher quality rum.

Here is a sample cocktail for ED3

Arctic Wolf's "North of Mexico Daiquiri"

1 3/4 ounces ED3
1/4 ounce Triple sec
1/2 ounce roses lime cordial
a dollop of whipped cream
dash of mint extract

Prepare as you would any daiquiri

Instead of the mint extract you really should add snips of fresh mint leaves after shaking


I cocktail is not completely original, I came up with it when I was unable (as in physically unable due to revulsion) to add an egg white to an Acapulco, Hence I call this the North of Mexico Daiquiri to reference the cocktail it is based upon.

[forrest]

Arctic, i was teasing Patapouf because the 'apparent' kind of drink he made with his premium rum. Of course i mix (it is one of the many thing i am known for), it is just a jest among people in the know... Usually you don't mix 'excellent' spirits in dive bar shooters-- like i said i was only kidding.

[Arctic Wolf]

Don't worry, I have seen enough of your posts to know when you are kidding Forrest; I figured my hyperbole would let you know I was kidding. I just used the situation as an excuse to post my daiquiri. glass.gif

I'm not really that good with a shot gun..... :p

[forrest]

Since we are talking drinks, there are a few things that seem to be serious problems with your drink: Roses is foul.... Whip Cream??-- MINT EXTRACT???
Here is how i would do it:

"North of Mexico Daiquiri"

1 3/4 ounces ED3
1/2 ounce Triple sec
1/4 ounce Fresh Lime Juice
**a dollop of whipped cream [i don't really know what to say about this, Milk products and Sour components are fighters on your palate-- and they fight chemically also... so for a nice creamy texture and froth on top --Use an egg white! if cracking and separateing is beyond your scope by some of the prepackaged egg white in a carton at the grocery store..)

A Generous Mint Sprig

Take the "bigger" leaves off of the mint sprig-- throw them into your shaker with the liquid-- {leave the cute little top, for the garnish}

To Prepare this: Place Lime Juice, Triple Sec, Rum and Egg white into shaker with Torn Mint leaves-- Dry shake vigorously with no ice (this will emulsify the ingredients).. Then add ice to your shaker and shake vigorously until completely chilled . . Strain into a chilled cocktail glass and garnish with Remainder of Mint Sprig (slap it between the palms of your hand to release the volitile aromatics..)

Some recomendations from a friend!

[Arctic Wolf]

In my defense, fresh mint really is hard to find around here. I do agree it is much better.

Because I use the whipped cream instead of egg white, the roses works better. Roses lime cordial is not nearly as acidic as fresh lime juice which limits that chemical fighting you are talking of. (Probably the fact that I cheat and use that imitation whipped cream stuff which doesn't use real cream but instead some kind of hydrogenated oil instead probably eliminates the rest of the reaction you are speaking of.)

If I was to do it your way, I would have to add a touch of sugar with the egg white, but then of course we would have an Acapulco, and not a North of Mexico Daiquiri.

Acapulcos are quite nice by the way as long as I can forget that we have raw egg white in them.

[Tiare]

All i want to say when it comes to cocktails is - to use as fresh ingredients as possible!

I can only speak for myself but when i canґt find fresh mint i simply wait until i get it again. Or maybe..rather than mint extract, a mint liqueur?

T

[Arctic Wolf]

I was actually thinking of putting in a peppermint lifesaver (I duck as Forrest levels his own shotgun at me...) but I like the idea of a mint liqueur.

Thank you Tiare for an excellent suggestion.

Perhaps give me a suggestion as which might be best as the closest item I have to a mint liqueur is peach schnapps. Something easy to find in most liquor stores.

[Patapouf]

You made 'Alabama Slammers up against the wall the hard way with a Guyanese' with ED 3 Blanco?? You should be flogged.

Yes, I should of been flogged. But while conducting this travesty, I discovered my new favorite white rum. Find the positive in everything!

[forrest]

Yes, I should of been flogged. But while conducting this travesty, I discovered my new favorite white rum. Find the positive in everything!

Well you seem penitent. . . i will forgive you!g()fy

You certainly are lucky to have a friend with a palate so refined that he could taste 'the quality that lay underneath'.

i'm jes messing we have all done something to that effect, but i agree that is one dandy white rum!:)

[Tiare]

You certainly are lucky to have a friend with a palate so refined that he could taste 'the quality that lay underneath'.

I think that really is admirable, it also shows the quality of the ED 3 year white...as it makes itself known despite and through all the "mud"..

As for mint liqueur, maybe you can try creme de menthe?

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[Joe Riley]

I think that really is admirable, it also shows the quality of the ED 3 year white...as it makes itself known despite and through all the "mud"..

As for mint liqueur, maybe you can try creme de menthe?

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How about mint bitters, i.e. Fee Brothers Mint Bitters?

[Tiare]

............no more than one drop.................;-)