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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.
The dry nutty, woody, caramel honey and molasses taste is quick on the tongue and lingers only slightly. It's the wood and dry nutty taste that remains, but It's slightly spoilt by a noticeable overtone of ethanol. For the money I expected better, but yet a good contender non the less. It will be a very devisive Rum. One you'll have to taste for yourself.
This is probably one of the most underrated rums I've tried besides the Ron Centenario 20-Year.
Smells and tastes of caramel, butterscotch, molasses, honey, vanilla, and a light oak. This is exactly the type of rum I love. It's especially good for the low price of only $38.49 (Total Wine & More, 2020 price).
Bit disappointed with this one. Starts off well but to much of a rougher ethanol burn overpowers what flavor initially comes through. If Zacapa xo is a nine, El Dorado 15 and Plantation 20 year are an 8 I can't give this more than a 6. The sealed cork was covered in mould as well. First time I've ever seen that
It was a long time since I wanted to try it and I finally tasted today. I must say, it is really an excellent rum and above all value for incredibly reasonable price. You will be satisfied immediately, first sip! I'm sure in the future I will take another bottle. I love it! Highly recommended
este ron desde su apertura, puedes notar su aroma y lo delicado de su proceso lo cusl lo pone entre los mejores rones que he probado
Santa Teresa 1796 is my first rum love. It has a perfect balance of spice that lingers. Slight hints of molasses and nutmeg with a little oak.
If it was slightly more sweet, it would be a 9 for me. I'll admit that
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.
Nice dark leather color with pastry notes with caramel, honey, toffee, butterscotch. Same notes in mouth added with chocolate. Smooth, very short, no aftertaste. A little disappointed but for the price, it's ok.
I just tried with a drop of water and other fragrances are emerging, perhaps on ice.
This rum is outstanding as both a sipper or mixed. It's pleasant, accommodating, flexible and delicious. Perhaps more of a generalist in it's applicability, if I had to settle on having only one rum, this would be it.
Pleasant aroma. Sipping some proved to be interesting. Definitely a complex series of flavors and I don't claim to be anywhere near an expert but there is a distinct sweetness and some fruitiness to it. Gives a good burn but it not harsh nor overpowering. This would be excellent as a mixer as long as the ingredients used are not overpowering. This rum needs complimentary flavors that are subtle.
This is one smooth rum without any cloying sweetness or added flavorings. It's a perfect straight-up sipping rum, one of the best in the $50 US category. Excellent.
"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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