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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
With an amber color, the nose is sweet.
On the first touch of the palate there is also a slight sweetness, not as robust as the nose. The feel on the tongue is a rich complex character.
If added with ice, the richness fades quickly as does the slight sweetness
Santa Teresa 1796 is one of the best rum i have tasted, mix of perfect balance of spice that lingers, great smell, hints of oakhoney.molasses, vanilla and nutmeg.
Ive had 2 bottles of this, my second bottle tasted different then the first, maybe some quality control issue? Anyways either way its a decent bottle of rum but more of a mixer for me, its too rubbing alcoholish on the backend to be a sipper.
Very nice straight up. Subtle taste and not overly sweet. Unlike allot of South American Rums that l have had, this one is thin of the palette,which l prefer to syrupy.
Quite sherrywined, not much else going on. Some added sweetness. Simple and if you like this Hispanic style, ok to sip down.
A little hard to find, at least outside of duty free for me, but very good and well worth the cost. Definitely would recommend and buy again.
"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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