Santa Teresa 1796 Antiguo de Solera - neue Ausstattung

Volume: 0.7 litres | Alcohol content: 40% | Chill filtration: Yes | Colouring: Yes

Special Features:

Santa Teresa 1796 develops its character through three successive stages of maturation. Light, heavy and pot-distilled spirits first mature separately for between four and 35 years in oak ex-bourbon casks. Only then are they brought together in a blend. The 35 years therefore refer to the oldest components, not the age of the rum as a whole.

For its second maturation, the blend passes through a solera system with four rows of Hogshead casks. Half the contents are withdrawn at each transfer and replaced with rum from the row above. Since the casks have never been completely emptied since their first filling in 1992, a proportion of the original mother rum remains. The rum then undergoes a third maturation in large French Limousin oak vessels, which are likewise never completely emptied. This combination of marrying and further oak maturation gives the rum its consistent, smooth character.

This bottling was created in 1996 to mark the 200th anniversary of Hacienda Santa Teresa. Its aromatic range extends from fruit and nuts to dark chocolate, leather and spices. Despite a brief sweet opening, the rum becomes increasingly dry on the palate. The cork closure is sealed with wax by hand. The bottle contains 0.7 litres at 40% alcohol and comes in cylindrical gift packaging.

Tasting Notes:

• Nose: On the nose, fruity, sweet aromas mingle with oak.
• Palate: On the palate, nuts, leather and dark chocolate meet vanilla, cinnamon and prunes. The nutty notes are dry; fruit and a clearly perceptible woody character round out the flavour without sweetness dominating. A hint of caramel, along with subtle honey and pepper notes, adds accents. The rum feels smooth and balanced. The opening is briefly sweet before the flavour quickly develops in a drier direction.
• Finish: The long finish reveals dry apple notes, dry wood and a hint of spice.

Distillery/Bottler:

Hacienda Santa Teresa lies in Venezuela’s mountainous Aragua Valley and was founded in 1796. Coffee, cocoa and sugar cane were grown on the estate; its rum-making tradition dates back to 1830. That same year, the Vollmer family’s history in Venezuela began with the German merchant Gustav Julius Vollmer and his wife Panchita Rivas.

Santa Teresa processes molasses from sugar cane grown on its own estate. Production involves continuous fermentation and distillation in column stills and pot stills. Spirits of differing weights provide the Maestros Roneros with a range of building blocks for their blends. Knowledge of recipes, tasting and cask maturation is passed on within the company: aspiring Maestros learn under experienced predecessors before taking on the responsibility themselves.

Facts: