Ron Santa Teresa 1796 Solera Rum (750ml)
Rum Learn More
How to Drink
Double Rocks Glass
To commemorate the Hacienda’s bicentennial in 1996, Alberto Vollmer Herrera, member of the 4th generation of the family, challenged the company to develop a rum that could leverage all its mastery learned in the first 200 years.
The Hacienda Santa Teresa is where it all happens. From harvesting the sugarcane to bottling, the process of rum making takes place in the Aragua Valley with the perfect environmental conditions for aging rum.
From the distillery: On the nose, caramel sweetness, toffee brittle, pepper and cooked apple. On the palate, vanilla and rich notes of butterscotch, molasses and chocolate, notes of banana sweetness and hints of Calvados. On the finish, long, fruity finish with caramel and nuts.
With blends up to 35 years aged in bourbon oak barrels, then further aged through the artisanal Solera method, commonly used in the production of Spanish sherry, resulting in a dry, smooth and balanced rum