Hi Everyone,
I just go to taste the El Dorado Last Cask Diamond Uitvlugt (gold label) RX15428 and the Last Cask Diamond Tri-Canada (red label) RX15450, and I was very surprised by the nail and wood polish flavors they had.
Does anyone have any information as to how this is the case? The only common link between both is the Coffey still, which has far as I know doesn’t have such notes.
Have you really ever tried a single-still bottling from the Tri-Canada Still (the common link between the “Last Cask” bottlings)? I don’t know a single one. 
As this still was normally used for the production of neutral spirit, maybe the rum distilled on the Tri-Canada Still has a big amount of ethyl acetate, just like scotch grain whisky, which is distilled on large column stills.
That’s very possible, however while the red and black labels indeed mention the use of the Tri-Canada still, it’s not the case of the gold label which only writes “Diamond Coffey still rum aged in Uitvlugt casks”. Is there any confirmation that the Tri-Canada was used for that one?
Oh, I thought the Tri-Canada Still Rums were used for all of the three releases, but it seems, I was wrong. So I don’t know, but maybe you can get a big load of ethyl acetate in your rum by distilling it with the Diamond Coffey Still, too. 