COLOR: Reddish amber and rich in tears.
NOSE: Fruity aroma with honey and dark chocolate notes.
TASTE: With a mellow yet complex flavor, this rum offers tobacco and leather notes, toasted and smoky. The rounded rum offers a balance that can only be achieved through the Solera method. It is full-bodied while remaining delicate, elegant and velvety. The end evokes attributes borrowed from the oaks in which it aged.
Ultimate Beverage Challenge 93 points - Balanced aromas of allspice, brown sugar and musk. The flavor is dry and dark with sweet spice flavors like cinnamon and star anise. The texture is smooth and even slightly suede. Pleasant finish of toasted spices. (Mar 2013)
Santa Teresa 1796 is the only aged rum that is produced in its entirety with the long-standing Solera method, an artisanal process using oak barrels that had been traditionally reserved for Spanish sherry and brandy. This round and firm-bodied rum is delicate with a complex and mellow flavor. It is best enjoyed on its own or with mineral water. The most demanding critics have listed the Santa Teresa 1796 Ultra Premium variety as ”the best rum in the world”.
|Wine maker notes
|The Master of the rums and our presentation card, Santa Teresa 1796is the ultra Premium anejo that has been named the best rum in the world by international juries.
It is also unique as the only rum that is totally aged through the ancient Solera method, for centuries the secret of Spainís sherry and brandy producers.
Ron de Solera. In the Solera, oak barrels are set in four rows one above the other. There, through the Solera process the rum makes a long journey: the crianza decants by cascade through the layers of barrels, ending as the final crianza in large French ask vats. Thus as it slowly moves from barrel to barrel, it achieves it mature, balanced body, and the perfect aging roundness that makes Santa Teresa 1796 distinctive and inimitable.
The Mother Rum, an aged elixir, more than 25 years old, is blended with high purity anejos. It is at the Solera that begins the barrels crianza. Once the rum achieves its desired maturity, one portion is decanted by cascade, from the first row on top, to the second one, until the rum reaches the fourth row of barrels, close to the ground. This crianza gives Santa Teresa 1796 its freshness, equilibrium, strength and a good portion of its unrivaled maturity.
Once the progression of cascade decanting is done, only a portion of the rum on the fourth row of barrels is taken to a second process: the slow and calmly final crianza in large oak vats, where the maturing process is completed. Since a portion of the rum never leaves the Solera, the anejo that we carefully bottle, is more and more round and smooth more Santa Teresa.
Launched in 1996 to celebrate the 200th anniversary of Hacienda Santa Teresa, this rum represents a proud 200-year tradition and summarizes the generosity of this land where we grow the sugar cane, distill the alcohol and age the bottle our internationally renowned Ron de Venezuela.