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Santa Teresa 1796 rum is produced in Venezuela and aged using the solera system that blends rums aged between 4 and 35 years. Before bottling, the rum is aged for a further year in large French oak casks to marry the blends.
This rum was first created in 1996 to celebrate the 200th anniversary of the establishment of the distillery, the Santa Teresa Hacienda.
Recommendable to most
Dark brown color pleases the eye. Nose carries notes of butterscotch that is delicate and enticing. Caramelized sugar on the tongue. Very smooth. The finish is long and pleasant. This is a great sipping rum! One of my favorites!
...the smell, after letting it breathe for 10 to 15 minutes is very pleasant and luscious.
The tastes itself gives you a at first quick but early vanishing burn, the taste itself soothes very fast (may be even to fast), that leaves you wondering if that was already all. Do not get me wrong, it tastes good, suppose to not be sugared making it an honest tasty rum...yet still thinking " it could be better".
For the offered price a good bargain and not a bad buy.
I find Santa Teresa 1796 kind of middle of the road for a sipping rum. Pleasant enough flavor, but not exciting. O.K. aftertaste, but again nothing exciting. I don;t find it terribly interesting in any direction. I could drink it all night, but why would I when I like many other in and less than the price point.
I much prefer Ron Zacapa 23, XO or Ron Centenario 20 for their fuller flavor and smoothness. Santa Teresa 1796 has considerably less body, smoothness, and comes across as “dry”.
"On the nose there’s a lovely dark profile. Fresh ground coffee, dark chocolate, caramel, vanilla, plums. There are some tropical fruits like pineapple and passion fruit, followed by a slight grassy note. Nutmeg, old leather, tobacco and white pepper. On the palate it goes down so easy. Milk chocolate, vanilla, honey, mango, toffee and cashews. Canned pineapple, blackcurrant, coconut cream and coca cola. The tobacco note is back along with some cinnamon. Not crazy sweet, fairly well balanced and easy going. Cocoa butter and orange marmalade. Towards the end is where you get a bit more oak spices and some alcohol heat. The finish is short with cocoa nibs, some oak tannins and maple syrup."
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