Dominican master rum distiller Jassil Villanueva Quintana is not only the first woman to become a maestra ronera for ultra-premium Dominican rum brand Brugal, but is also currently the youngest ‘Master of Rum’ in the world.
We spoke with Jassil following the launch of her latest rum innovation with Brugal – the limited-edition sipping rum collection Colección Visionaria, crafted using the world’s first Aromatic Cask Toasting technique developed by herself. The first edition in the multi-part series, Colección Visionaria Edición 01, Cacao just launched in the UK, with further editions to follow.
Could you explain what your role entails as the fifth generation maestra ronera and how you got involved in the rum industry?
I grew up with Brugal. I remember listening to stories from my parents and extended family as they shared the stories of Brugal and its traditions. I later came to understand that I was also a part of that legacy. I did not start working for the company until the rum masters of the fourth generation noticed that I had developed a great sharpness in my nose and palate, able to identify the finest details in every glass of rum. This is how my career began.
My workdays are never the same – being a maestra ronera has many responsibilities. Some days, I’m travelling, other days, I’m hosting visitors in our production plant for trainings. Other times, I’m focused on new product development in our aging warehouse or scheduling tasting sessions with the other maestros roneros for sensory evaluations of our products and meetings to educate and develop, or to ensure the quality of our rums.
This is in addition to managing and filing reports, following up on projects, and releasing our rums before they go to the production plant, as each of the production lots must be sensory approved by the rum masters. This process is integral to maintaining our Brugal quality.
In a few words or sentences, can you describe the characteristics of the rums you produce at the Brugal distillery?
The key characteristics of our rum are the inimitable quality, classy woodiness and well-balanced flavours. These are prevalent as a result of a number of essential details, such as the quality and purity of our unique spirit, the water from the springs in Puerto Plata, the unique climate of the region, our capacity to accommodate a great number of high quality casks in our aging warehouses and the skills and expertise passed down through five generations of Brugal family maestros roneros – secrets that are to this day still kept in the hands of the family’s rum masters.
Brugal 1888 is a double-aged rum that is first aged in Bourbon casks and goes through a second aging in Sherry casks to create a complex yet perfectly balanced sipping rum that evolves in the glass. The first maturation in bourbon American oak casks adds a woody dryness, with distinctive caramel, vanilla, coffee, and toffee notes on the nose. This is beautifully balanced during a second maturation in sherry Spanish oak casks, which adds roundness and a slight sweetness on the nose, with notes of red and dried fruits on the palate. Brugal 1888 is the perfect rum to sip and enjoy neat, however it is also the ideal base for classic stirred cocktails because of the depth of flavour achieved through the double cask aging process.
You have recently launched Brugal’s limited-edition collection Colección Visionaria – can you please speak more in detail about the collection and what it means to you?
Colección Visionaria is an exclusive, limited-edition rum that embodies our visionary spirit and 135 years of wood and cask expertise. Each generation of Brugal family maestros roneros has played an essential role in carrying out our legacy and passion for rum-making. Just like my predecessors, I have dedicated myself to creating truly exceptional rum and I envisioned an innovative cask toasting technique to craft this unique collection.
For the first edition of Colección Visionaria, I selected cacao – one of the most cherished ingredients in the Dominican Republic – as the first Dominican ingredient to toast the oak casks with. Cacao is close to my heart, because it reminds me of my family and, most importantly, home. Remembering the lush, green cacao fields that surrounded my family’s home and the bittersweet, yet rich aromas of cacao pods that encompassed much of my childhood, Jassil holds a deep fondness and connection for this homegrown treasure.
This week Brugal opened Casa Brugal in East London, a new neighbourhood café/bar that gives back to its community. How is Casa Brugal an extension of the charitable work Brugal does with The Brugal Foundation?
Brugal continues to bring out the best with its commitment and contributions to the development and wellbeing of communities, in the Dominican Republic and internationally. We established the Brugal Foundation in 1988, which is now a separate charitable organisation and has become the most admired non-profit institution in the country with programmes and actions positively impacting the whole of the Dominican Republic.
Inspired by our foundation, all profits from our first UK activation Casa Brugal, a dynamic neighbourhood café and bar in East London, will be donated to local London charity FoodCycle. FoodCycle’s mission is to connect communities, reduce loneliness and food poverty in London, by creating a welcoming space for people to meet, eat and have conversations.
You are the youngest female rum master in the world – what are the challenges you’ve faced as a woman in this industry, and what do you think needs to change to increase representation?
I think that this is changing. The spirits industry has opened its doors for women, and there are now many women playing key roles in major brands across the globe. In an industry that was historically led by men, being the first female master rum maker in the family after five generations and in the Dominican Republic is one of my proudest achievements and contributions.
When I was appointed in 2010, it marked a seminal moment in the history of Brugal that has heralded a wave of positive change throughout the company’s organisation and set a progressive example for how the rum industry is evolving. Today, 40 per cent of Brugal’s managing staff is made up of women.
Brugal is a rum that is enjoyed all over the world, so I feel proud of being part of a new generation of women who are industry leaders and are visible, showing that there are no roles or industries where women cannot succeed. Everyone should have the opportunity to achieve their dreams. I’m so proud and appreciate the opportunity to be a role model and advocate for the industry for the generations to come.
What advice would you give to new enthusiasts, especially women, who are just beginning to explore the world of rum?
To begin to explore rum, I would recommend first trying it neat, let it open for a moment and then begin to explore what notes you can perceive on the nose and on the palate, which should start to build your flavour library and preferences. Generally, the more layers of notes and flavours that you can identify on the nose and palate paired with a good finish, indicates a more complex rum with depth and character.
What’s your next focus at Brugal? Can you give our readers any insight into future releases?
I think there is still a long and exciting future ahead for me, Brugal and the rum industry. We are continuously working on new and interesting projects and liquids that keep me busy. There are interesting things to do every day and lots to look forward to in the future.
