Distiller Notes
To commemorate the Hacienda’s bicentennial in 1996, Alberto Vollmer Herrera, member of the 4th generation of the family, challenged the company to develop a rum that could leverage all of its mastery learned in the first 200 years.
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.
Proof: 80
Professional Ratings
-
Tasting Panel
This single-estate rum is made from sugarcane grown on Santa Teresa property; the blending and bottling is also done on-site. The slow blending of 30 rums (through three styles of distillation) come together for spirits aged anywhere from four to 35 years. The nose continues to evolve, so as we sip, we return to grab additional olfactory notes of apricot and orange liqueur, as well as a defined salinity. The palate feel is luxurious: Chocolate-covered orange peel and new saddle become a liquid jewel that melts across the mouth, and the finish has a sweet resin-y quality. This overdelivers.
-
Wine Enthusiast
Made with a blend of rums ranging from four to 35 years, look for a mild caramel aroma and plush palate echoing with rich vanilla bean, fudge and mocha. The drying finish weaves in oak and walnut, laced with a bit of clove zing.
Often referred to as a Gold Rum, an Aged Rum is one that has been aged in barrels, often Ex-Bourbon or White Oak before bottling. As the Rum continues to age, it draws more and more color and flavor from the wood, adding both body and complexity to the finished product. Aged Rums can be sipped neat or added to cocktails. They fall somewhere in between White and Dark Rums in terms of their respective strength of flavor.