Exclusive Interview with Master Blender Paola Medina of Dos Maderas Rums

For a new rum brand, the journey from newcomer to category ambassador is often long, arduous and is filled with soul searching and image re-definition.

We were impressed by the quick establishment of the Dos Maderas brand as the de-facto leader of the fusion world between sugarcane and grape spirits. -publishers

Q: How long have you been working for the rum industry? How did you get started?

We started in Williams-Humber t in 2005-06, but have been involved in the world of spirits and beverages since 1945, the year when the Gran Duque of Alba was born.

Q: Could you describe to our readers your everyday activities? In other words, how much time do you dedicate to quality control, new product development, research, etc.?

We are a team of enologists who dedicate daily to the care and follow-up of our wines, brandies and rums. We control each barrel daily to monitor the evolution and later do the appropriate blending.

Q: How many different rums does your distillery produce?

We have three types of rums, Rum Dos Maderas 5+3, Rum Dos Maderas 5+5 PX, and Rum Dos Maderas Luxus. Our rums are produced and aged in the Caribbean, specifically in Guyana and Barbados. In the case of Dos Maderas 5+3, it ages 5 years in the Caribbean and 3 years in Jerez in barrels that previously aged Palo Cortado, specifically Dos Cortados, a wine with a certified age of 20 years.

As far as Dos Maderas 5+5 PX, it ages 5 years in the Caribbean, 3 years in barrels of Palo Cortado and 2 more years in barrels previously used to age Pedro Ximenez, Don Guido, a wine with a certified age of 20 years. In all of our rums, the aging process is based on the dynamic system of Soleras and Criaderas.

Q: Which of your rums are you the most proud of and why?

We are proud of each one of them, because with all their careful monitoring and aging, even if they belong to the same family, each one has its very distinctive personality.

Q: As a Master Blender, how easy/difficult is it for you to taste a young rum and anticipate the effects of aging on it? How much of that is within your control and how much depends on environmental/ cask conditions/ etc. that are harder to predict?

At first it is not an easy task, but as with everything, familiarizing with and learning about the origin of the raw material is the key, and one can learn with patience and knowing that the evolution of the aging process is our best ally. This is our best school.

As far as how we can intervene, we can control the time we have decided to age and later the temperature and humidity conditions in our cellars, which we try to keep at 15-18 degrees and 80% relative humidity. We also play with the alcoholic grade at which we age rums, so as to foster the birth of their very particular characteristics.

Q: In all of the years you have spent in the industry, what are some of the biggest changes (good or bad) that you have witnessed?

The positive part has been my involvement in the birth of our rums and their great acceptance, quality and personal identity that sets them apart. At the same time, some of our wines and brandies have followed the same path, particularly with the birth of the Brandy Gran Duque de Alba XO, which has been, and continues to be, a very interesting project with great acceptance.

The most complicated and difficult part is the current situation that the entire wine-producing industry is experiencing, which is intimately linked to the recession.

Q: What has been your greatest challenge/obstacle you have encountered thus far as a Master Blender?

Fortunately, during my entire professional career, I see all experiences in a very positive light, as we can learn from these experiences.

Q: Have you perceived a change in how consumers think of rum since your involvement with the industry began?

Yes, of course. We are seeing an evolution in the way people think about rum and consume it, as they want to know and learn about what they are drinking and how it is produced, which translates into a direct involvement of producers, enologists, etc., with the consumers and clients.

Q: How about consumer palates? Have you had to adjust the flavor of your rums to keep up with changing patterns in the market , or has your target market remain unchanged over the years?

Having rums with such defined and distinctive personality, they have all been well accepted, fitting in with the personal and subjective palates of consumers.

Q: Respect for tradition is something very common in the industry. How do you balance the love for tradition with the needs imposed by modern times (such as using younger rums or adding flavors)?

We are very lucky to be able to learn greatly from our predecessors and combine this with new technologies as well as current (and future) knowledge. At the end, the best argument is the results obtained.

Q: If I came to a party at your house and ask for a rum-based cocktail, what are you likely to offer me?

I would offer Dos Maderas 5+3 as a Spanish Daiquiri; 1.5oz Dos Maderas 5+3, 1oz simple syrup, .75 oz freshly squeezed lime juice, served over fresh ice. For sweet cocktails, such as a Mai Tai, it could be Dos Maderas 5+5, although because of its characteristics, it also entices you to enjoy it straight.

Q: Is there a particular message or comment you would like to share with our readers?

I would like people to get to know them and enjoy them, having the time to truly do so.