Page 52 - CAPE Green Engineering Syllabus 2016.docx_Neat

CASE STUDY 2

Demerara Distillers Limited

The story of Demerara Distillers Limited (DDL) began in 1670 when every sugar estate had its own rum
still, and a group of sugar cane producers formed an exporting co-operative. The rum was produced
mainly for use of the sailors of those days. In the seventeenth and eighteenth centuries, there were
over 200 small distilleries operating in Guyana. Since each
sugar plantation had its own distillery producing blends
that were unique to each (Ref). These distilleries were
eventually consolidated and in the early 1990s only three
distilleries remained all, at Enmore, Uitvlugt and Diamond
Sugar Estates under the ownership of Demerara Distillery
Limited. These three distilleries were further consolidated
at the Diamond location. Interestingly the unique stills and
fermentation practices for some of the unique alcohols
were relocated to Diamond so as to retain the access of
these special spirits so vital for the manufacture of the
world acclaimed blends of rum. In addition to these special
spirits DDL has invested heavily into new production
facilities and quality management.

The Diamond Distillery has the capacity to produce in Figure 1-Location of the Estates
excess of 26 M litres of pure alcohol annually, and is the

largest supplier of bulk rums and alcohols from the

Caribbean to brand owners in Europe and North America.

The company's impressive list of clientele includes companies such as Diageo, Jim Beam Brands, Hiram

Walker, Allied Distillers, and Corby's.

In addition to the manufacture of spirits DDL is also one of the leading manufacturers of non-alcoholic
beverages such as soft drinks and fruit juices.

The process of alcohol production can be divided into fermentation, distillation and blending
(including aging). The fermentation and distillation is done at the distillery. These processes are very
complex and lend themselves to many issues which can have significant negative environmental
impacts if ignored. Over the years DDL has shown an increasing sense environmental responsibility;
which led to the increased efficient use of the input materials, by-products/waste and energy
utilisation.

One of the main reasons for the construction of a distillery on the sugar estates in ancient times was
to utilise the blackstrap molasses which was produced in very large quantities as the main by-product
of the sugar manufacturing process. This molasses is the essential feedstock for the fermentation
process to produce ethanol the main components of all rums and other strong alcoholic beverages.
Fermentation converts the sugar in the molasses to ethanol and carbon dioxide.

C12H22O11 + H20 → C6H12O6 + C6H12O6
Sucrose Water GlucoseFructose

C6H12O6 + C6H12O6 → 4C2H5OH + 4CO2

GlucoseFructose Ethanol Carbon Dioxide

CXC A36/U2/16 48