More than twenty years ago Oliver y Oliver decided not to distill, since it made much more sense to go and select the best available distillates in the Caribbean to make sure that they were able to make the best possible rums in the market. Instead of engaging in distillation, their maestros roneros make a choice among the best sugar distilleries in the Caribbean and from then select what they consider to be the best and finest alcohols.
Oliver y Oliver regularly obtain selected ultra fine alcohol at 96% ABV from the best distilleries in Panama, Guatemala, Nicaragua and Dominican Republic. They select medium alcohol or malt at 75% ABV, from Trinidad Tobago and other distilleries in the French and English Caribbean islands. They age and blend the different distillates and place them to mature in Tempranillo and Bourbon barrels under the traditional solera method (solera jerezana).
Concerning the special finish rums, when they are ready to be bottled they are placed for special finish for approximately six months in barrels previously used to age Malt Whisky, Sherry or Port, and then bottled and marketed as OpthimuS 25 Malt Whisky, Sherry or Port finish.
The Bodegas for rum aging were originally located in the low valley of San Francisco de Macorís and were later moved to the Hato Nuevo valley in the rural area of Santo Domingo, both in Dominican Republic.