Our masters

MARCOS ALGUACIL

Master blender

Our winemaker and Master Blender Marcos Alguacil, has a degree in Biology from the University of Seville, and completed his training with a doctoral thesis at the University of Malaga. Marcos is ultimately responsible for ensuring the quality and consistency of our brandies and sherry wines during their preparation and ageing.

His passion for the art of winemaking and blending has recently led him to receive the title of Best Winemaker of Fortified Wines and Liqueurs at the 2022 Bacchus International Competition thanks to the extraordinary quality of the products he has made, proven by their results in the competition. An accolade that rewards the expertise and mastery of the team.

In Marcos's words, "to be a Master Blender, you need to have a great sensitivity and affection for brandy. It's a world in which we communicate sensations and perceptions through a product that is as delicate as it is complex."

VIRGINIA MARTÍN ROJAS

Master Distiller

Our Master Distiller, Virginia Martín, (PhD in Molecular and Cellular Biology) uses her in-depth knowledge of grape varieties, wine regions and winemaking processes, to select the most suitable wines to obtain the desired taste and aroma profile in the final spirit.

Virginia manages the distillation process, the pressures, temperatures and determines the exact point of transition from one phase to another, that's to say, when to switch from the heads, to the heart and tails, in each batch. Her highly developed palate allows her to identify the most subtle nuances in distillates and make precise decisions about the production of the final product.

JESÚS FIGUEREO

Cooper

Jesús Figuereo Gutiérrez is a true artisan who has been with us for 37 years. His main tasks are maintaining and repairing the winery's stock of oak casks.

Jesus carries out the "repaso" or review of all the rows of casks in our cellars, checking each butt one by one, looking out for stains on the staves that could indicate possible leaks. However, his most dedicated work undoubtedly takes place in the cooperage, where all the butts that could not be repaired in the cellars will end up. This is where he removes and replaces the cask heads, replaces staves, scrapes out the wood, seals joints with enea, replaces the hoops; a whole range of artesanal tasks that require complete mastery.

JUAN PACHECO

Warehouse section manager

Juan Pacheco Sánchez is our warehouse section manager and has been part of Osborne for 39 years. He started out as cellar assistant at the age of 17, working side-by-side with his father. Juan is a master of the arts of "saca" and "rocio," the processes of removing wine from the solera and replenishing the casks. In addition, he also handles the blends of the holandas, and the piling up and dismantling of the rows of butts.

ISABEL CASAS

Laboratory manager

Isabel Casas is responsible for analysing samples of brandies throughout the different phases of their production, from freshly distilled holandas to the finished product. She graduated in Food Technology and started her professional career abroad. She soon returned home to continue the work of her father and grandfather who were both prestigious oenologists working in the Osborne cellars in Jerez.