British Guyana may well be located in South America, but its soul belongs to the Caribbean. The Dutch were the first to colonize this country, but the history of rum began with the arrival of the English. The country has been harvesting sugar cane since the 16th century and by the 18th century, no fewer than 384 distilleries could be counted throughout the country. It is one of the largest sugar suppliers to the British throne. The local ugar crop has always been known as Demerara Sugar. The rums are identified by initials still used today: AN Albion or PM for Port Morant.

In 1971, the distilleries are merged and re-grouped into three entities. Today, only Diamond Distillery remains and showcases the various pot stills gathered and named after the old distilleries that once dotted the land. Many are true museum pieces!

Rums of Guyana are heavy and laden with aromatic essence. Distillation often calls for 'retorts', a strange appendage that acts as a still tray. The use of pot stills and these 'retorts' bring robust flavor to the Demerara rums.


Plantation Guyana 2005

Plantation Guyana 2005