This rum comes from the Hacienda Santa Teresa distillery in Venezuela.
Santa Teresa 1796 is made from molasses and is the result of a blend of rums that can be aged for up to thirty-five years . This is done in oak barrels , according to the solera method .
It then undergoes a nine-month finishing period in American oak barrels, previously infused with a rum-cocoa maceration prepared from Chuao cocoa beans. This variety is grown near the Hacienda.
This finishing project is part of a partnership with the committed Venezuelan chocolatier María Fernanda Di Giacobbe.
