Following distillation, the rum is aged for six to eight years in toasted, American oak casks before being double-barreled, or finished, for an additional two to four years in casks that were previously used to mature Oloroso sherry (each sherry cask used in the maturation process is hand-selected by George Espie, The Macallan's Master of Wood, and is the same type used to mature The Macallan Single Malt Scotch Whisky). "The big challenge was using a different kind of wood," said Juan Campos, Brugal's brand ambassador in the United States, when discussing how Brugal is differentiated from other rums.