Honeyed single estate rum from Venezuela with elements of bitter chocolate, nuts and buttery biscuits. It’s made, strangely for a rum, in the course of the solera process: casks of various aged rums are stacked vertically, the oldest (aged around 35 years) on the bottom, and because the distiller draws rum from one cask they most sensible it up with more youthful liquid from the blend. Santa Teresa 1796 used to be awarded Highest in Category (Aged Rums 15+) on the International Cane Spirits Festival 2007 and is Highest enjoyed over ice or mixed with mineral water.
