After the Speyside barrel finish , Santa Teresa repeats the experience with a second exclusive edition.
Renowned for its rum, Hacienda Santa Teresa is also known for its coffee production. Nancy Duarte, the master rum maker, has carried out a specific refining derived from this know-how. She has in fact used American white oak barrels that have previously been used to age a rum cold-infused with Arabica coffee beans.
After a maturation common to the classic Santa Teresa 1796 , the rum spends 3 months in these specific barrels.
The first batch of this finish was only produced in 7000 copies.
