Santa Teresa Dark Rum 1796 Triple Aged Solera Rum

Santa Teresa 1796 is the Venezuelan rum that even sugar-wary enthusiasts respect — The Rum Barrel, no fan of soleras, calls it one of the better commercial premiums and found it not crazy sweet and fairly well balanced. Hacienda Santa Teresa was founded in 1796 in the Aragua Valley, growing cocoa, coffee, and cane, and it's Venezuela's oldest rum producer, still run by the Vollmer family; 1796 was created in 1996 for the estate's bicentennial. It's molasses rum from three distillates — heavy column, light column, and pot still — aged four to thirty-five years in ex-bourbon casks, then married in a solera in ex-bourbon and ex-cognac oak, bottled at 40% ABV with a hand-dipped red wax seal; Drinkhacker notes traces of rum in the solera now exceed sixty years old. Tastings.com found fruity, complex aromas of salted vanilla caramel, caramelized plantain, toasted coconut shell, and pipe tobacco, a chewy, dry-yet-fruity body, and a finish of caramelized banana, black tea, walnut, and toffee — a rum that takes you for a ride. The Rum Barrel: milk chocolate, vanilla, honey, mango, toffee, cashew, canned pineapple, blackcurrant, coconut cream, cola, tobacco, and cinnamon, going down easy. Honest note: it's a solera, so the age is a range, and it's a soft, dry-leaning Spanish-style sipper. For a cigar, a Rum Old Fashioned, or neat over one cube, it's Venezuela's benchmark. Since 1796.

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