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New El Dorado 15 seems to have less sugar


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vomi1011

Posted 30 Mar '21 from Germany with 325 ratings

There is a review, the new El Dorado 15 seems to have less sugar:
https://www.rumrevelations.com/post/el-dorado-15-rum-review-old-vs-new-where-s-the-sugar
I didn't have the new one yet, but the sugar content was probably adjusted due to EU regulations.
Are you going to stock up the old one, or do you prefert the less sweeter version?
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Stefan Persson (TASTING CLUB)

From Sweden with 217 ratings Replied 30 Mar '21

Vomi, Really interesting, I will definitely go for the new one. I’m also pretty sure that it’s a result of the EU regulations cause otherwise they couldn’t label it rum, instead they should have been forced to label it spirit drink if they still wanted to export it to EU.
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Harrie

From Netherlands with 76 ratings Replied 30 Mar '21

I stayed away of these famous rums just because of all the added sugar; so the new one sounds interesting enough to give it a shot one day. Now just wait till my vendor has sold his old stock.
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OdysseusUnbound

From Canada with 27 ratings Replied 31 Mar '21

I like all the ED rums, sweetened or not, but I believe lowering/eliminating additives is a step in the right direction for ALL rums.
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vomi1011

From Germany with 325 ratings Replied 31 Mar '21

Could be, or it could be the same as with paxarette in whisky. The rums will taste more spicy and younger. We will see.
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Harrie

From Netherlands with 76 ratings Replied 1 Apr '21

@vomi1011;

Interesting comparison, though the opinions about paxarette are also all over the place, but there are a few differences. The use of paxarette is only banned (as far as I know) by the SWA so is only applied to Scotch, leaving it free for use by all other whisky producers. With sugar and other additives in rum the legislation comes from the importing country (=EU) and producers are still free to use the amount of sugar they want but just can't call it rum anymore.

The interesting point here is that El Dorado apparently thinks it is more important to keep calling their product a rum than to stick with their old (and succesfull) recipe.

In my opinion it still would be best that all ingredients should be stated on the label (including e150a) and let the consumer decide if they want rum with or without additives.
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vomi1011

From Germany with 325 ratings Replied 1 Apr '21

I think it's not easy to find a whisky aged in paxarette coated barrels. But I don't know. Maybe there are some on the market, because some people are looking for such bottlings. The old whisky bottles with that kind of barrel aging are very expensive. I found a sheet from eye from spirits, they visualized the intensity of aromas from paxarett vs. pure sherry barrels.

 Sugar is also a flavor enhancer, we often forget that when we ask for pure rum. The fact is, we would not drink many of the sweetened rums without the added sugar. What we actually want are pure long aged pot still rums that naturally take on intensity of aromas. But we also have to pay for it, often more than 100 €. And since we have a lot of price discussions here, many are not willing to pay such prices.

 But it would be in fact better to list all ingredients for the consumers, since most of them are not rum lovers. As rum lovers we know of the most rums whether they a sugared or not. So this is not an issue for us or not an issue for me. Today also almost all rums are colored. So the color is insignificant for the taste. Color is for me a classification from gone days that is useless in the current time. It would make no difference whether the label says e150a. We already know it when we see the color of the rum.

 I am willing to pay a certain amount of money for a specific flavor profile, even if I know it was achieved with additives. Let's take Zacapa 12, a pure rum. Would I buy such a rum for 37 € ... no way, the aromas are thin, young, it has nothing that I desire. But I would buy a Zacapa 23 even if it's younger, maybe between 7 and 10 years old. The caramel sweetness with herbs and dry fruits is delicious. Let's ban added sugar, what can we expect from the Zacapa 23? It would be a lot worse than Zacapa 12. In many cases most Solera rums won't taste better without added sugar.

 The market already offers everything for rum lovers, at any price. If we want to buy rum without added sugar, then we have to pay for it. There are many great rums out there. In case of El Dorado 15 it could be an improvement. This rum already had an intense flavor profile. Because it's not a rum from multi-column distillation. But for many other solera rum this is not the case.
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Kamamura

From Czech Republic with 31 ratings Replied 1 Apr '21

"The use of paxarette is only banned (as far as I know) by the SWA so is only applied to Scotch, leaving it free for use by all other whisky producers."

 I believe that such practice is forbidden in anything that is called "straight Bourbon". AFAIK straight Bourbon is the most strictly regulated alcoholic beverage, since whisky producers can use E150a caramel to color their products (officially to "compensate for variations between batches to be able to offer uniform product"), but it is forbidden to color straight bourbon. Moreover, only new casks from American white oak are allowed (which creates that huge supply of used bourbon casks the rest of the world ages their whisky, rums, and other booze), and minimum aging is 4 years, I believe. They also offer the "bottled in bond" option where the aging is done in federally supervised warehouses to rule out various adulteration practices (provisions from after the prohibition era to let the consumers distinguished quality products from the terrible hooch everyone rushed to get rich on).
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vomi1011

From Germany with 325 ratings Replied 16 Apr '21

A new version of El Dorado 15 has been discovered. It has the new design and a bottling date of 18/06/2020. Unfortunately there is no difference in design to the version with 21g sugar.
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