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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
I have had this on many occasions. It has much more alcohol in the aftertaste, which is not my everyday preference. Good taste and cool bottle
Note di degustazione
Santa Teresa 1796 commemora 2oo anniversario della distilleria. medio-ambrato mogano di colore, come ci si aspetterebbe da un rum che ha trascorso tanti anni nel rovere. Leggermente dolce, aromi hinting ben equilibrato di amarena e zucchero d'acero, ma non invadenti.sapori di quercia, fumo, un po 'di spezie cannella in un corpo medio che dà ogni indicazione questo rum è magistralmente realizzato con cura ben integrati. Si conclude con un lieve secchezza anice che indugia fino al prossimo sorso. Non potrei essere più d'accordo con l'autovalutazione del distillatore: ". Un rum, rotonda bouquet, ricco di aroma, sviluppato con le competenze e la tradizione di 200 anni di storia"
This rum I feel is being held back. The notes are there, but aren't really forceful. I feel like they purposely hold it back to appeal to more people.
"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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