Technical Director, Winemaker, and Master Blender for Bodegas Williams & Humbert: JUAN JOSÉ MESA

Juan José Mesa has a degree in Chemical Sciences and Oenology from the University of Cádiz and was also awarded the Exceptional Graduate Prize at the end of his degree in oenology. He also has a PhD in Chemical Sciences. His doctoral thesis, supervised by prestigious professors, was about  “The veil of Flor (yeasts) in the fine wines of the Sandeman Bodegas”. He has specialized in fermentation and has taken doctorate courses in Microbiology and Analytical Chemistry. He has been a lecturer at the University of Cadiz, in the area of Microbiology and also a research scientist at this same University. His research papers have been published in international journals. He was the president of the Andalusian Association of Oenologists for 10 years (2014-2024). Since October 2022 he has been the Technical Director, Winemaker, and Master Blender at Bodegas Williams & Humbert.

TRL: What does the rum mean to you? What made you fall in love with rum and when did it happen?

For me, rum is one of the distillates with the richest aroma and greatest versatility.  I remember falling in love with rum at a specialized tasting held at the University, where I was able to discover the many nuances found in rum. It is also a spirit with a lot of romanticism surrounding it, evoking wonderful stories in our imagination. 

TRL: Three essential characteristics that define the rum according to your perspective.

The aromatic intensity and the harmony of floral, spicy, and toasted wood fragrances can be found in a good rum.

TRL: What is the most important contribution you have made to the rum industry?

Participating in a project as exciting as Dos Maderas, a unique and singular rum because of its triple aging in the Caribbean and Jerez. To do so, moreover, by adding my experience of more than 20 years in the production of sherry wines, which play a very important role in the process of making our rums. I am excited to collaborate in the growth of this family of rums, such as the new addition of Dos Maderas Atlantic to the range and also with other projects we are working on which we hope will soon see the light of day.

TRL: Benefits that the rum industry has given you.

Having the opportunity to meet people involved in this industry, to learn first-hand all about rum culture and its production process and, in general, the great richness of this distillate.

TRL: What’s another thing you are passionate about, in addition to rum? Why?

I am passionate about sherry wines! For more than 20 years I have been dedicated to the elaboration of these versatile wines, so singular and unique, with so much tradition and history behind them. Precisely this experience with sherry, sherry casks and ageing systems such as criaderas and soleras has been fundamental when making Dos Maderas rum.

TRL: What is your favorite place for drinking rum?

On any beach in Cádiz, in southern Spain, the province where Jerez and our bodegas are located. These beaches, which are among the most beautiful in the world, are an ideal place to sip a rum while watching one of the magnificent sunsets.

TRL: Favorite drink + Recipe

The Hurricane due to “the perfect harmony achieved between Dos Maderas Rum, fruit, and citrus.”

1 oz. Dos Maderas 5+3

1 oz. Dos Maderas 5+5

1 oz. passion fruit syrup

1 oz. fresh lemon juice

.5 oz. pomegranate grenadine (optional)

TRL: Why is it important to educate the rum consumer?

It is very important because thanks to this education the consumer can have the necessary criteria to choose the best rum for each moment and be able to enjoy it to the full, valuing all its qualities, knowing how to choose quality and appreciating authenticity.

TRL: Any tips to train the palate and taste a good premium rum?

The key is to taste many different rums to find the nuances of each one. This allows you to distinguish and appreciate the characteristics of a good rum.

TRL: How can the rum contribute to improving the crisis in some countries?

By producing quality rums with high added value that contribute to the socio-economic development of the areas of origin.

TRL: Is the commitment to sustainable development the key to success for the permanence of the rum industry in the world? Why?

It is essential. The development of the distillate industry must be sustainable. This is how we understand it at Williams & Humbert, where we implement sustainability policies both in the winery and in the vineyard, where the sherry wines that go into the production of our rum come from. We are pioneers in the organic growing of Pedro Ximénez in the Marco de Jerez, and we have 50 hectares of organic vineyards. We carry out special practices and treatments that respect and even improve the development of the auxiliary fauna. The result of this type of growth has been the Fino and Oloroso 2015, the first organic sherries in the Marco de Jerez.

Furthermore, since the launch of their Dos Maderas range of rums, Williams & Humbert have wanted to contribute to the conservation of the environment of the beautiful Caribbean region where their rums are produced. Thus, Dos Maderas Luxus, Williams & Humbert’s top-of-the-range rum,  has been collaborating with organizations for the protection of endangered turtle species for more than 10 years.  Part of the profits of this brand, whose symbol on the label is a turtle, go to this end.

TRL: Who would like to meet in the rum industry? What would you say to him/her?

Anyone involved in the industry, whether it’s a master blender or a bartender. You always learn from others and their experiences.

TRL: What are your next goals in the rum industry?

To contribute knowledge, to participate in the creation of new products that are to the consumer’s taste and to continue working and researching to achieve quality creations.  That is where, in my opinion, the focus should always be: on quality, which must be present from the beginning to the end of the entire rum-making process.

TRL: Plans you have when you leave the rum industry.

I hope it will be in a long time and after having contributed to this industry with my work. And when that happens, it would be a good plan to enjoy the result, tasting these rums on any beach in Cádiz that I mentioned before.

TRL: Why is the role of the bartender important in the rum industry?

Because they play a fundamental role in the consumer education we were talking about earlier.  In the cocktail bar, they show great creativity, which is enormously attractive to consumers, offering them unique and varied forms of consumption. In addition to this, they play an important role in disseminating information about these distillates, as they are highly trained professionals with a wide range of knowledge and training. 

TRL: What is your advice for new generations in the rum industry?

I would point out to them the importance of innovating and to do it always respecting the heritage and the legacy received. That is part of the Williams & Humbert philosophy. To make rum that represents the best of our land and our history. Rum making is an art that does not end with one generation, so the next must pick up the baton and continue to innovate and research.

TRL: How can people learn more about you? Website? Social media page?

I would recommend following the @dosmaderas profile and the www.dosmaderas.com  website where you can learn more about the work of our team and the passion we put into our family of rums.