[#Beginning of Shooting Data Section]
Nikon D200
2007/11/22 11:16:28.6
RAW (12-bit)
Image Size: Large (3872 x 2592)
Color
Lens: 60 mm F/2.8 D
Focal Length: 60 mm
Exposure Mode: Manual
Metering Mode: Multi-Pattern
1/4 s - F/22
Exposure Comp.: 0 EV
Sensitivity: ISO 100
Optimize Image: Custom
White Balance: Auto
Focus Mode: Manual
VR Control:
Long Exposure NR: OFF
High ISO NR: Off
Color Mode: Mode II (Adobe RGB)
Tone Comp.: Normal
Hue Adjustment: 0¡
Saturation: Normal
Sharpening: Normal
Flash Mode:  
Flash Exposure Comp.:  
Flash Sync Mode:  
Image Comment:                                     
[#End of Shooting Data Section]

El Dorado 5 Year Old Demerara Rum

El Dorado 5 Year Old Demerara Rum is amber in colour and spirited with a dried tropical fruit nose.  A vibrant entry leads to an evolving palate of fruit, caramel and toasted coconut fading to a vanilla tinted glow.  Remarkably developed and complex for a relatively young rum which can be enjoyed mixed into a variety of delicious cocktails.

40% ABV 70cl

A versatile, golden 5 Year Old made using the world’s only wooden Coffey still.

El Dorado 5 year old was awarded with the prize for “Best Golden Rum under 6 Years Old” at the 2010 Golden Rum Barrel Awards, was voted the ‘Best Pouring Golden Rum’ in Imbibe magazine in 2011, and won a ‘Best in Class’ medal at the 2011 International Wine & Spirits Competition.


Serving suggestions
demerara-swizzle

Signature Drink

Demerara Swizzle

Ingredients:


50ml El Dorado 5 Year Old
25ml fresh lime juice
30ml pineapple juice
10ml sugar syrup
bitters


Method

In a highball glass, add 50ml El Dorado 5 Year Old, 25ml freshly squeezed lime juice, a dash of bitters, 30ml pineapple juice and 10ml sugar syrup. Fill up glass with crushed ice and swizzle. Add more ice and pineapple juice if necessary and garnish with a lime wedge.

golden-drake-2-640x962

Golden Drake

Ingredients:


50ml El Dorado 5 Year Old
25ml Roasted pineapple and coffee beans puree
25ml Freshly squeezed lime juice
8 Mint leaves
15ml Gomme syrup
20ml Soda water


Method

Gently muddle the mint with the sugar and lime juice, add the puree, rum and crushed ice. Stir together and top up with soda water.  Garnish with mint and coffee beans.


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