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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
Solid solera rum at a very reasonable price. Toffee, caramel and leather on the nose. More alcohol burn than Zacapa 23 but still good. Drink neat and let sit for 15 minutes.
This rum has a sweet, smoky flavor. Unfortunately, palate doesn't differentiate the more complex flavors. The 40% alcohol content makes for a smooth sip with no burn. Definitely easy to drink neat.
If you think Diplomatico is now too sweet and flat, give Santa Teresa 1796 a try. I find it quite similar in style to the popular Venezuelan rum, but with much less sugar and some added complexity from the solera aging process. You get the same honey, butterscotch, and chocolate notes, but with more nuts, dried fruits, and a touch of smoky oak. Strikes a great balance between all facets to remain approachable, yet interesting with every sip. My favorite Latin style rum to date.
This rum smells fruity and sweet (caramel). In mouth has a flash of sweetness and moves quickly to the spices (and some leather and chocolate). Afterburn is smooth and it last for some time. However, it is missing some balance between aroma and taste to make it a great rum (but it is close though). Maybe a higher ABV would have helped to bring up some of the flavors that are overpowered by the spices?
Aye, this be a decent rum. On the nose, she be sweet with oak, vanilla, and caramel - standard rum fare - but there also be a hint of fruit, and a tiny bit of smoke/tobacco hidin' in the background. As for taste, she not be terribly complex OR as sweet as she smells. There be a quick hit of sweet, but then that turns into a bitter, twangy, wine/sherry flavor that lingers a bit too long. Beyond that, there be a distinct oak flavor with baking spices to boot. There be a little burn goin' down the hatch, but not so much as you'd notice after several sips. Might this be good for sippin'? Aye! More so if you have a penchant for wine or sherry hijackin' the flavor of an otherwise decent rum. arrgh!
"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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