Santa Teresa Dark Rum 1796 Triple Aged Solera Arabica Coffee Cask Finish

Tastings.com said that with some imagination you could be sipping an expertly distilled Espresso Martini. This is the first Venezuelan rum ever finished in coffee casks — and the coffee is grown on the estate. 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. The process is elaborate: organic Arabica beans from the hacienda, medium-roasted and coarse-ground, are cold-brewed with four-year-old rum instead of water; that cold brew rests six months in American white oak barrels, soaking them with coffee; the brew is drawn off, and Santa Teresa 1796 — the estate's triple-aged solera of pot and column rums aged four to thirty-five years — goes into the coffee-soaked barrels for three months, bottled at 46% ABV (92 proof) in a gift box. Tastings.com found coffee, milk chocolate, turbinado sugar, and toasted caramelized nuts with a dry-yet-fruity medium-full body and a long finish of salted caramel doughnut, cherry maple granola, toasted oak, and candied pecan — roasty, toasty layers richly balanced. Drinkhacker calls it a single-estate masterpiece. Honest note: Rum Ratings' taster found the coffee subtle — for a bigger coffee note at less money, they suggested Dictador 12 — and this is a special edition priced as one. For an Espresso Martini base, a coffee Old Fashioned, a dessert pour, or neat with a cigar, it's Venezuela's coffee and rum in one barrel. Since 1796.

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