Santa Teresa 1796 is one of the most popular rums from Venezuela's largest distillery. It is aged in solera, or stacked oak casks, a method originally used to mature sherry. It is with this particular technique that the cuvée acquires its character and balance.
Nico's tasting notes
The nose of this rum opens with typical notes of molasses and caramel. Simple and pleasant, it evolves on a rather fat and sweet blond tobacco. It's easy to see how the cask has been burned, as a toasty woodiness gives the whole a firm hold.
When the glass is shaken a little, a fairly powerful alcohol takes flight, bringing with it fruity notes and a sort of strawberry candy. This second nose takes a decisive step away from the first impressions, giving way to cane sugar syrup.
On the palate, the rum recaptures the character seen on the nose in the opening moments. There are burnt notes of sugar, molasses and wood, with a hint of vanilla. Its texture is very smooth, round and also tangy at times. But in the end, it's the toasted profile that stands out: a slice of toasted bread comes to mind.
The finish is light and easy, like a milky caramel candy.
"Here's a good example of Latin American style that doesn't go overboard with sweetness..."
