Food and Drink - Fall/Winter 2012 - (Page 106)

>p PRODUCERS Demerara Distillers Old-World Tradition A 300-year-old rum distillery wins over new customers with its high-quality, award-winning spirits. By Marta Jiménez-Lutter n our fast-paced world, businesses are born and disappear daily. It is unusual to find a company with a history as long as Demerara Distillers in Guyana. The rum distillery can track its roots back to the 1700s, when 300 local sugar cane producers formed an exporting cooperative and started selling the molasses-derived spirits. Demerara Distillers has grown and evolved over time, and it consolidated its production facilities at Plantation Diamond in Georgetown, in 2000, but it still retains some of the traditional stills company profile that it first used 200 years ago. “We have a wooden coffey still which is the only one of its kind in the Demerara Distillers www.theeldoradorum.com world today,” Executive Vice President for Headquarters: Georgetown, International Marketing Komal Samaroo explains. Guyana Specialty: Rum “We have a wooden double pot and a wooden single Komal Samaroo, executive vice pot still that produce very unique rums which form president for international marketing : “We think El Dorado part of our blend. We also have various continuous rum portfolio has something for stills and have added a new one recently to improve everyone.” the efficiency needed in today’s competitive world.” 106 food & drink • fall/winter 2012 • www.fooddrink-magazine.com << Demerara Distillers can create 12 different styles of rums thanks to its six continuous stills and two original wooden pot stills, which are the last of their kind in operation today. I Original Blends Demerara Distillers’ operation uses six continuous stills and two original wooden pot stills, the last of their kind still in operation. Each distilling process renders a different type of product. Demerara Distillers can create 12 distinctly different styles of rum, from light-bodied rums for mixed drinks to heavy-bodied ones for sipping. “Each product in the portfolio is a different blend and not one blend aged for longer periods of time,” Samaroo says. “The rums are aged for various periods and the blends are developed by our master blender to meet the taste of the most discerning consumers. This is possible because http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink - Fall/Winter 2012

Food and Drink - Fall/Winter 2012
Tableside Chat
Contents
NYC Wine & Food Festival
Going Global
Beverage Focus
Coffeehouses/Cafes
Caribou Coffee
Scooter’s Coffee & Yogurt
Barnie’s CoffeeKitchen
Distributors: Food Law
Progressive Gourmet
Rocky Mountain Natural Meats
Seattle Fish Company of New Mexico
Blue Mountain Growers
Dandrea Produce and Wines
Dorr Lobster
Gary’s Seafood and Specialties
Pohl Food Service Inc.
Supply America
Victoria Fine Foods
Bernatello’s Pizza Inc.
Best Mexican Foods
C.F. Gollott & Son
Clipper Seafoods Ltd.
Mountain Foods Products
Siedhoff Distributing
Sterling Pacific Meat
Producers: Business Strategies
Carib Brewery
Heroes Vodka
Mountain Pure Beverage Co.
Deli Express/E.A. Sween Co.
Family Fresh Pack
Haring Catfish Enterprises
Bear Republic Brewing Co.
Demerara Distillers
Walker & Sons Inc. – Slap Ya Mama
DRY Soda Co.
Good Time Beverages
Greencore USA
Jaindl Turkey Farms
McCall Farms
Nuovo Pasta Productions
Brewery Ommegang
R.L. Schreiber
Venus Wafers Inc.
Casper’s Ice Cream
Restaurants: Smart Marketing
Extreme Pizza
Buffalo Wings & Rings
Fatburger North America Inc.
PizzaRev
Famous Famiglia
Francesca’s Restaurants Inc.
Aurelio’s Pizza
Yoshinoya America
Crepe Delicious
FREEB!RDS World Burrito
Razzoo’s Cajun Café
Independent Restaurants
Grand Central Oyster Bar and Restaurant
The Alicart Restaurant Group
The Optimist
Larkburger
The Olive Tree Italian Restaurant
The Epicurean Group
Salty’s Seafood Grills
Retailers: Shopper Marketing
Weigel’s Inc.
Royal Buying Group
The Last Page

Food and Drink - Fall/Winter 2012

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