Rum Santa Teresa 1796 Solera - 70cl
Format: 70 cl
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| Santa Teresa 1796 | |
| Rum | |
| Notes of caramel, vanilla, spices, dried fruit | |
| Sugar cane molasses, water, yeast | |
| 70 cl | |
| 40.0% | |
| American oak ex-bourbon barrels | |
| Minimum 8 years, solera method | |
| Continuous and batch distillation | |
| Cold filtration | |
| Dark amber | |
| Neat, with ice or sophisticated cocktails |
Crafted through the solera method, a unique aging process that combines barrels of different vintages, the Santa Teresa 1796 evolves to achieve a rare aromatic complexity. The years of maturation in oak barrels impart a seductive amber color and an aromatic spectrum ranging from notes of dark chocolate and coffee to sugarcane and dried fruit.
On the palate, the Santa Teresa 1796 reveals a rich and well-balanced structure. The entry is soft, almost velvety, with a natural sweetness that gradually gives way to a refined dryness, tinted with tones of toasted nuts, vanilla, and exotic spices. The finish is long and persistent, leaving a warm and enveloping sensation.
This rum can be enjoyed neat, to fully appreciate all its nuances, or used as a noble base for sophisticated cocktails. It is particularly suitable for those seeking a deep tasting experience, capable of transporting directly into Venezuelan history and culture.
Santa Teresa 1796 Solera Rum is not just a distillate, but a true sensory journey in the art of distillation, made possible by the commitment and passion that this historic distillery puts into each of its creations.
Santa Teresa 1796
Discover the spirits, production style and story of Santa Teresa 1796.
Distillation
Combination of column and pot still distillation; blending of fractions and subsequent aging in a Solera system.
Ageing
Triple aging: (1) separate aging of components (4–35 years), (2) aging in rows of Hogshead barrels (Solera casks), and (3) finishing in large Solera vats made of French Limousine oak.