Thanks for the great vid. My folks were born and raised there, it’s a beautiful country, with beautiful people. I love rum, I make rum using molasses, It’s a little difficult getting it here in south australia but after watching your vid I’m gonna hunt more down 🤙🏽🤙🏿🙏
Enjoyed your talk on Diamond distillers I am a great fan of Rum from Guyana having a selection of 56 from the Caribbean, El Dorado 12 being a favourite
Thanks Dan, Sorry for the slow reply. I read your comment ages ago, but then Christmas got in the way. I'm really pleased to hear you enjoyed the video and even more pleased to see another Rum fan/ Guyanese Rum fan. They really do produce some of the very best Rum in the world. Have you had a chance to try the New version of El Dorado 12? They re-released it (slightly under the radar) with no added sugar...(Similarly with the 15) Love to hear your thoughts on it, and thanks again for watching. Rum on!!!
Early 90's I was lucky enough to be sent there while serving in the Army for a few weeks. I had no iudea where the place was, thought it was Africa. Was there a week and had only ever had Bacardi and coke. Boy did that change. Became friends witha guy who worked at the disttillery. I thought it was a petrol plant. He ran his scooter of the stuff, like a lot of people. I wasnt much interested until he got me to taste some rum from a wooden still. And that was it. My rum journy began.
Peter D'Aguar was a family friend of my grandfather, they had some role in the history of rum production from Guyana. (Not my grandfather, the D'Aguar family!!).
noice 15 and 8 year wonderful choices, being a Guyanese i must say im proud but if you ever want the pot of gold you need the 50 year old.batch Cheers mate
Sorry Nikola, only just seen your message- It's a great question and if I'm honest not one I've given much thought to before. Depending on what it is for I would be tailoring it to fit around other ingredients, but if it's to be enjoyed on it's own then I would pick a really tasty Irish without breaking the bank, perhaps a Redbreast Lustau edition? Or The Tullamore Dew XO Caribbean Cask- If budget is flexible then it could be fun to use a cask strength something?! I'd go in the opposite direction to most when it comes to the cream and I'd go for something lighter like a single cream, and I'd definitely be adding some nutmeg or something that assists the spiciness rather than the vanilla sweet notes. Sugar wise again, I'd play around but i'd start experimenting with Demerara or soft brown sugar if I were using the whiskies I mentioned earlier. What are your thoughts? let me know so I can have a go myself and perhaps I can put something together for another video? Thanks for messaging and again, sorry for the slow response, Lewis
@@DropWorks Hi Lewis, I did a very basic recepie over the weekend. 350ml The Tullamore Dew , 1can of evaporated milk, 300ml of single cream, 3 spoons of Hurshey's Chocolate sauce , and some vanilla extract. It turned out great. I will be experimenting with different options over the next few weeks, maybe in smaller batches so I can compare :) Thanks for getting back to me.
Excellent summary of a complex subject! I am sure I will refer back to it as I still get the stills muddled after all these years working with them
Love the Guyanese run . My fav is the El Dorado 25 year .
Wow!! That's a serious Rum!!
Concise, accurate, and well done.
Thank you!!
Thanks for the great vid. My folks were born and raised there, it’s a beautiful country, with beautiful people. I love rum, I make rum using molasses, It’s a little difficult getting it here in south australia but after watching your vid I’m gonna hunt more down 🤙🏽🤙🏿🙏
Enjoyed your talk on Diamond distillers I am a great fan of Rum from Guyana having a selection of 56 from the Caribbean, El Dorado 12 being a favourite
Thanks Dan, Sorry for the slow reply. I read your comment ages ago, but then Christmas got in the way. I'm really pleased to hear you enjoyed the video and even more pleased to see another Rum fan/ Guyanese Rum fan. They really do produce some of the very best Rum in the world. Have you had a chance to try the New version of El Dorado 12? They re-released it (slightly under the radar) with no added sugar...(Similarly with the 15) Love to hear your thoughts on it, and thanks again for watching. Rum on!!!
Very informative, thanks
Early 90's I was lucky enough to be sent there while serving in the Army for a few weeks. I had no iudea where the place was, thought it was Africa. Was there a week and had only ever had Bacardi and coke. Boy did that change. Became friends witha guy who worked at the disttillery. I thought it was a petrol plant. He ran his scooter of the stuff, like a lot of people. I wasnt much interested until he got me to taste some rum from a wooden still. And that was it. My rum journy began.
Thanks for this.
❤❤ Guyana..... W I K I D 😊
Peter D'Aguar was a family friend of my grandfather, they had some role in the history of rum production from Guyana. (Not my grandfather, the D'Aguar family!!).
noice 15 and 8 year wonderful choices, being a Guyanese i must say im proud but if you ever want the pot of gold you need the 50 year old.batch Cheers mate
Absolutely!! Thanks for watching- I remember trying the 50th and it is exceptional liquid!!! Rather pricey if I remember rightly though?!?!
@@DropWorks yes mate it does carry a high price tag but the reward like u said is exceptional cheers
Lewis, can you give me your best Irish Cream recepie ?
Sorry Nikola, only just seen your message- It's a great question and if I'm honest not one I've given much thought to before. Depending on what it is for I would be tailoring it to fit around other ingredients, but if it's to be enjoyed on it's own then I would pick a really tasty Irish without breaking the bank, perhaps a Redbreast Lustau edition? Or The Tullamore Dew XO Caribbean Cask- If budget is flexible then it could be fun to use a cask strength something?! I'd go in the opposite direction to most when it comes to the cream and I'd go for something lighter like a single cream, and I'd definitely be adding some nutmeg or something that assists the spiciness rather than the vanilla sweet notes. Sugar wise again, I'd play around but i'd start experimenting with Demerara or soft brown sugar if I were using the whiskies I mentioned earlier. What are your thoughts? let me know so I can have a go myself and perhaps I can put something together for another video? Thanks for messaging and again, sorry for the slow response, Lewis
@@DropWorks Hi Lewis, I did a very basic recepie over the weekend. 350ml The Tullamore Dew , 1can of evaporated milk, 300ml of single cream, 3 spoons of Hurshey's Chocolate sauce , and some vanilla extract. It turned out great. I will be experimenting with different options over the next few weeks, maybe in smaller batches so I can compare :)
Thanks for getting back to me.
They're no longer adding sugar to the El dorado line up
Good point!! Thanks for adding that important update
“I’m up a ladder” ... but Kieran isn’t. So that’s a bonus.
Brilliant Andy!! I am so glad Kieran is no longer up a ladder under my watch?!?! Kieran if you're watching, get down from there!!!