Serrallés Distillery"„¢s legacy is a living force that drives their constant quest to perfect the art of rum making. It is the collective wisdom passed down through six generations of the Serrallés family through over 150 years at this craft.
The distillery"„¢s commitment to the people and techniques that define Don Q have made them an unquestionable favourite in their home of Puerto Rico.
DON JUAN SERRALLÃ‰S
Don Juan vastly expanded the family sugar cane business and founded the Serrallés rum making tradition. Using a copper pot still he imported from France, he produced the first casks of rum sold under the Serrallés name. He also founded the town of Mercedita, named after his wife, Mercedes. Don Juan laid the foundation not only for the Serrallés legacy, but for Puerto Rico becoming the world leader in rum production.
FÃ‰LIX J. SERRALLÃ‰S, JR.
During his tenure as CEO of DestilerÃa Serrallés (1981, 2017), Félix Serrallés Jr. focused his efforts on the consolidation and expansion of the family business through significant investments and modernization. Under his guidance, Don Q rum returned to the U.S. after a decades long hiatus, expanded its range of products, and has adopted environmentally conscious production methods that have made a positive impact on local ecosystems.
A CLEAN FINISH
With an enthusiasm rivalled only by a passion for quality, Serrallés distillery has invested significant time, knowledge, and resources in making the distillery a leader in clean, green production practices in the spirits industry.
Not only do they reap the benefits of real energy return and useful post-production materials, but they also get to do what"„¢s best for the people and wildlife of Puerto Rico.
Serrallés approach environmental responsibility as the challenge of finding ecologically conscious solutions within the context of an economically viable enterprise. Their waste reclamation program not only allows them to maximize their production capacity, but also provides valuable energy return and cost reductions in the form of biogas, electricity, service water, and industrial products that can be sold to other businesses. All this while doing what"„¢s best for the vibrant ecosphere of Puerto Rico and the Caribbean Sea.
Don Q is a pioneer among spirits producers when it comes to clean, environmentally conscious business practices. The company have invested millions of dollars and significant time and brainpower in the creation and implementation of the distillery"„¢s waste treatment system. Connecting a series of self-contained processes into an innovative cycle of waste treatment and energy harvest proved to be a worthwhile challenge.
MAKING DON Q RUM
1. SUGAR CANE
Sugar cane is crushed, and the juice is boiled in order to extract crystallized sugar. What remains is molasses, the basis for rum.
Molasses retains about 50% of the sugar from the cane juice; this is the basis for the entire rum-making process. Don Q select the finest molasses available to ensure consistent fermentation.
Using the fresh waters that flow from the RÃo Inabón, Don Q dilute the molasses to prepare it for fermentation.
4. STARTER CULTURE
The rich aroma of rum is born of a living starter culture"€�the yeast used to carry out the fermentation process. Don Q have kept their unique strain of yeast alive and in use for over 75 years.
Yeast naturally transforms the sugars in molasses into alcohol, producing other compounds along the way. The tiny organisms act as a one-of-a-kind flavour fingerprint. The specific mixture of elements they activate defines the essential flavour of Don Q Rum.
6. MOLASSES “BEER"�
Once the yeast has done its work, the resulting liquid is called the “beer"�"€�basically a molasses “mash"� with low alcohol content. This is the starting point for distillation.
A delicate science that removes unwanted elements, while maintaining the signature flavour of the Don Q recipe. Alcohol is liberated from the “beer"� and condensed into a spirit. Don Q is distilled five times, removing impurities for exquisite aroma, texture, and a pure, clean finish.
8. BARREL AGING
All Don Q rums are aged at least one year in charred American White Oak Barrels to impart flavour and character. The interaction of wood and rum matures and mellows the spirit, it also endows the Añejo and Gran Añejo varieties with a luxurious golden colour.
Once the rum has been aged, the exacting Art of Blending begins. This is the exclusive domain of the master blender"€�AKA “The Nose."� Light and dark rums are meticulously combined with Soleras (overproof rums straight from the barrel). Every batch of rum passes his expert examination before it bears the name Don Q.
For Don Q Cristal, aging and blending is followed by charcoal filtration that creates the subtle yet distinctive flavour profile that is the mark of excellent light rum. The pure, light, and delicate character of Don Q Cristal makes it ideal for a wide range of refreshing cocktails.
All Don Q rums are bottled on-site at the distillery to ensure the highest quality and consistency. The spirit in each bottle is a testament to the expert care and centuries of know-how that distinguish Don Q and DestilerÃa Serrallés.
DON Q AÃ‘EJO
We like to think Puerto Rico has the happiest angels in all the world: when during the agining of the Añejo rum, up to 10 percent is lost to evaporation. Compare that to Scotland, which loses only 2 percent to the so-called “Angel"„¢s Share."� Aged in American white oak barrels from 3 to 10 years, Añejo offers a bouquet and mouthfeel that rum experts find"¦ well"¦ intoxicating.