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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
The Dos Maderas master blender, Paola Medina – recognized by Decanter Magazine as ‘one of the 10 most outstanding winemakers in Spain’ – ensures the quality and harmony of the finished rums after ageing.
The Dos Maderas master blender, Paola Medina – recognized by Decanter Magazine as ‘one of the 10 most outstanding winemakers in Spain’ – ensures the quality and harmony of the finished rums after ageing.