Santa Teresa 1796 is a blue-chip rum made using the solera process by Venezuela’s oldest rum producer. Aged in ex-Bourbon and Cognac casks, Santa Teresa 1796 was primed with a “mother rum” that was already between four and 35 years old. That’s been being passed down through the solera since 1992 when this brand was launched, and the stack of barrels has been topped off with new rum, which flows down the solera until it finally makes its way into a bottles.
For a spirit this well-aged, the rum is surprisingly fresh and light on the nose, with touches of almonds, coconut, and caramel corn. Hints of evergreen. The palate reveals smooth caramel, with mild vanilla notes, and a supple, well-balanced finish. Any harsh character has been aged out in the solera process, leaving behind a supple, if surprisingly simple, yet nicely aged rum. Complex enough without being overblown.