Hacienda Santa Teresa was founded in 1796 in Venezuela's Aragua Valley, growing coffee, cacao, and sugarcane under Spanish rule — and it's still there, having withstood, as the family puts it, wars, revolutions, invasions, and dictators. Rum production began in 1830, and the Vollmer family has run the operation ever since, now in its fifth generation, making Santa Teresa Venezuela's oldest rum brand and its largest producer. It's a genuine single-estate, farm-to-bottle operation: cane grown on the hacienda, distilled on both multi-column continuous and pot stills, aged and bottled on site in a valley whose warm days and cold nights are close to ideal for maturation. The flagship 1796 was created for the hacienda's bicentennial in 1996 by Maestros Roneros Nancy Duarte and Néstor Ortega, and Santa Teresa was the first rum producer to state solera on its label — a fractional blending system borrowed from sherry, where barrels are only half emptied and refilled from the tier above, so every bottle still contains a trace of the original 1992 blend. It's triple aged, blends up to 30 casks of rum aged 4 to 35 years, carries just 3 grams of sugar per bottle, and has collected over 100 international medals. The range also includes the Claro, Gran Reserva, and 1796 cask-finish releases built on Venezuelan coffee and Chuao cacao.

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