Hacienda Santa Teresa was founded by Count Tovar y Blanco in the fertile valleys of Aragua, Venezuela in 1796 as a sugar cane plantation. After nearly 100 years of cane production, the first rum was produced and Ron Santa Teresa was born. Molasses ( thick, dark brown syrup ) is the result of grinding the sugar cane and refining the sugar. The sugar remaining in the molasses is then fermented and distilled to produce light alcohol rum. Some of the rum is then fermented a second time to obtain a richer, deeper rum in taste and aroma. The two are then blended together with the addition of spring water to reduce the alcohol to a comfortable level.
Santa Teresa 1796 results from a careful blend of their finest aged spirits that is further aged in a style borrowed from the Spanish sherry producers. It is the first premium añejo rum in the world to be aged in the Solera method, which is unique to the entire rum world.
Santa Teresa 1796 is a bold and elegant rum with blends up to 35 years aged in bourbon oak barrels, then further aged through the artisanal Solera method resulting in a dry, smooth and balanced rum.
Amber red and rich of thick tears, Fruity aroma with notes of wood, Unique taste of nuts, leather, vanilla, cinnamon, dark chocolate, prunes, hints of honey and pepper
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