OUR ELABORATION

LET’S GET TO KNOW EACH OTHER MORE

We were introduced to each other a long time ago and there’s something that’s perfectly clear: MAGNO IS SOMETHING TRULY OURS. But after all this time together, you might want to know us a little bit more. Maybe it’s exactly the reason why we’re both here, sitting across from each other. Let’s discover together the keys of our secret…

THE GRAPE: THE GREATEST DIFFERENCE

Magno and Alma de Magno are the product of the distillation of wines made with the best selection of grapes, that noble and mythical fruit, that’s been a gastronomic staple of Mediterranean civilizations for ages. And if that wasn’t enough, it was through Cadiz that the Phoenicians introduced the vines into the Iberian Peninsula. Is it possible to be more authentic and ours than Magno?

DISTILLATION: THE FOUNDATION OF IT ALL

Following a careful selection of the best grapes from the Airen species, an artisanal distillery process is carried out in copper stills and columns that can be found in the distilleries in Tomelloso. This is how we produce the most select distillate and spirits, with a perfect nose.

AMERICAN OAK BOTAS OR SHERRY CASKS

Magno is made in the traditional way, and that requires time, attention and loving care. It’s aged in Sherry Botas or casks, but not all botas are suitable: It must be one of ours, made with American oak, with 500 litre capacity, 50 or 60 years of age and must have contained traditional fragrant wines from Jerez, for at least 20 years.

AGEING:
AN UNIQUE
SYSTEM

AGEING:
AN UNIQUE SYSTEM

Mastery and tradition combine in the unique criaderas (butts) and solera elaboration system from the “Marco de Jerez” region, that originated in the 18th century.
The system consists of dynamic ageing in different scales of botas, in which a magnificent blend of new distillates and other older ones is combined using the traditional extraction and reposition (saca y rocío) method. The top levels are used by the Criaderas; and in it the youngest brandies are stored, while the Solera, the bota that’s closer to the ground, holds the oldest brandy.

It is always from the Solera that the brandy that’s ready for consumption is extracted, this process is called “saca” and the amount extracted to be bottled is replaced by the same amount of brandy from the Criadera that sits right on top of the Solera; this reposition is known as “rocío”. This same process is replicated from bottom to top, in all scales until the top level is reached, and this one will be repositioned with new distillate.
SOLERA
RESERVA
SOLERA GRAN
RESERVA

CURIOSITY...

The saca is always partial, a maximum of a third of the content of the bota is extracted, so the liquid contained within will always be a blend of brandies with different ages. That’s how we reach Magno and Alma de Magno’s highest level of quality, year after year.

JEREZ: THE OTHER GREAT DIFFERENCE

MAGNO has the accent of Cadiz, and it’s by this accent that you’ll notice its difference. You’ll recognize it by its distinctive taste and nose, by its unique and traditional elaboration and by the incomparable air that can only be achieved by being born in the geographical area of the “Marco de Jerez”, the triangular region formed by Sanlúcar de Barrameda, Jerez de la Frontera and El Puerto de Santa María, where Osborne’s cellars are located. There’s written documents that certify that grape spirits have been distilled in this area since 1580.
IF OUR ENCOUNTER HAS LEFT YOU THIRSTY FOR MORE, AND YOU WANT TO KNOW EVEN MORE ABOUT THE WORLD OF BRANDY, VISIT: