Spanish Rum Production
process using Solera System
From the home of rum in the Caribbean to the heartland of sherry, Dos Maderas elaboration process brings together two cultures. After its first ageing in the Tropics, these spirits are matured for a second time using the traditional solera system of Sherry. The result combines the best of these two worlds.
SUGAR CANE
How rum is made using Sugar Canes
The Dos Maderas journey begins with sugar cane, best grown in the tropical climates of Barbados and Guyana. Harvest is between February and June, when the plants are at their best.
SUGAR CANE
How rum is made using Sugar Canes
The Dos Maderas journey begins with sugar cane, best grown in the tropical climates of Barbados and Guyana. Harvest is between February and June, when the plants are at their best.
FERMENTATION
Fermentation process of rum
After the sugar from the cane is refined, the molasses is fermented with the addition of yeast. The best strains are used to optimise the characteristics of the sugarcane, with fermentation taking place over two days.
FERMENTATION
Fermentation process of rum
After the sugar from the cane is refined, the molasses is fermented with the addition of yeast. The best strains are used to optimise the characteristics of the sugarcane, with fermentation taking place over two days.
DISTILLATION
Rum and the Distillation Process
The fermented molasses is distilled by traditional rum producers in Barbados and Guyana, using a variety of methods and a number of still types – everything from old Coffey alambiques to discontinuous wooden stills. Rich pot still flavors and the lighter styles produced with column stills combine to capture the diversity of rum from the region.
DISTILLATION
Rum and the Distillation Process
The fermented molasses is distilled by traditional rum producers in Barbados and Guyana, using a variety of methods and a number of still types – everything from old Coffey alambiques to discontinuous wooden stills. Rich pot still flavors and the lighter styles produced with column stills combine to capture the diversity of rum from the region.
RUM AGING
CARIBBEAN
The hot Caribbean climates of Barbados and Guyana are ideal for the first maturation of Dos Maderas. These spirits spend five years resting in 220-litre ex-bourbon oak casks. The five-year-old rums from Barbados are light and refined, while those from Guyana are generally heavier and more full-bodied.
RUM AGING
CARIBBEAN
The hot Caribbean climates of Barbados and Guyana are ideal for the first maturation of Dos Maderas. These spirits spend five years resting in 220-litre ex-bourbon oak casks. The five-year-old rums from Barbados are light and refined, while those from Guyana are generally heavier and more full-bodied.
SELECTION
Choosing the best rum
After five years of ageing in the Caribbean climate, these are already exceptional rums in their own right. A crucial part of the Dos Maderas process, however, is selecting and blending rums from these two diverse rum producing countries to produce a spirit with the perfect characteristics to be enhanced by sherry cask ageing in Jerez.
SELECTION
Choosing the best rum
After five years of ageing in the Caribbean climate, these are already exceptional rums in their own right. A crucial part of the Dos Maderas process, however, is selecting and blending rums from these two diverse rum producing countries to produce a spirit with the perfect characteristics to be enhanced by sherry cask ageing in Jerez.
RUM AGING
JEREZ
This blend is then shipped to the Williams & Humbert sherry-ageing bodega in Jerez, the heart of the sherry-producing region. Spain’s unique solera ageing process transforms the spirit, with the climate of Jerez and a combination of sherry barrels all contributing towards the flavour of the final product.
RUM AGING
JEREZ
This blend is then shipped to the Williams & Humbert sherry-ageing bodega in Jerez, the heart of the sherry-producing region. Spain’s unique solera ageing process transforms the spirit, with the climate of Jerez and a combination of sherry barrels all contributing towards the flavour of the final product.
AGING RUM IN PALO CORTADO SHERRY CASKS
To produce Dos Maderas 5+3, 5+5 and Seleccion, the Caribbean-aged spirit is aged in barrels previously used to age 20-year-old Palo Cortado. This one-of-a-kind sherry imparts a unique character to the rum, adding complexity, and notes of dried fruits and walnuts.
AGING RUM IN
PEDRO XIMENEZ
SHERRY CASKS
The casks of the sweetest sherry wine adds another dimension to Dos Maderas 5+5, Seleccion and Luxus, providing smoothness, as well as flavors of raisin and prune. These exquisite rums are transformed through the solera ageing process with casks that previously aged very sweet 20-year-old Pedro Ximénez. These highly sought-after casks are over 80 years old, adding wonderfully complex flavors.
AGING RUM IN PALO CORTADO SHERRY CASKS
To produce Dos Maderas 5+3, 5+5, and Seleccion, the Caribbean-aged spirit is aged in barrels previously used to age 20-year-old Palo Cortado. This one-of-a-kind sherry imparts a unique character to the rum, adding complexity, and notes of dried fruits and walnuts.
AGING RUM IN PEDRO XIMENEZ SHERRY CASKS
The casks of the sweetest sherry wine adds another dimension to Dos Maderas 5+5, Seleccion and Luxus, providing smoothness, as well as flavors of raisin and prune. These exquisite rums are transformed through the solera ageing process with casks that previously aged very sweet 20-year-old Pedro Ximénez. These highly sought-after casks are over 80 years old, adding wonderfully complex flavors.
CRIADERA & SOLERA SYSTEM
BLENDING PROCESS
DOS MADERAS RUM MASTER BLENDER JUAN JOSÉ MESA
The Dos Maderas master blender, Juan José Mesa – with over 20 years of experience – ensures the quality and harmony of the finished rums after ageing.
CRIADERA & SOLERA SYSTEM
BLENDING PROCESS
DOS MADERAS RUM MASTER BLENDER JUAN JOSÉ MESA
The Dos Maderas master blender, Juan José Mesa – with over 20 years of experience – ensures the quality and harmony of the finished rums after ageing.