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Santa Teresa 1796 rum is produced in Venezuela and aged using the solera system that blends rums aged between 4 and 35 years. Before bottling, the rum is aged for a further year in large French oak casks to marry the blends.
This rum was first created in 1996 to celebrate the 200th anniversary of the establishment of the distillery, the Santa Teresa Hacienda.
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Posted
12 days ago
Found this at a Hilton hotel on La Defense area in Paris.
Great sipper and and notes of butterscotch and caramel. Almost burnt caramel. Quite sweet on the back end.
An ice cube really opened this one up.
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7,8:The nose of this rum opens with typical notes of molasses and caramel. Simple and pleasant, it evolves on a rather fat and sweet blond tobacco. It's easy to see how the cask has been burned, as a toasty woodiness gives the whole a firm hold.
When the glass is shaken a little, a fairly powerful alcohol takes flight, bringing with it fruity notes and a sort of strawberry candy. This second nose takes a decisive step away from the first impressions, giving way to cane sugar syrup.
7:On the palate, the rum recaptures the character seen on the nose in the opening moments. There are burnt notes of sugar, molasses and wood, with a hint of vanilla. Its texture is very smooth, round and also tangy at times. But in the end, it's the toasted profile that stands out: a slice of toasted bread comes out.
7:The finish is light and easy, like a milky caramel candy.