A blend of Santa Teresa rum aged between 3 and 9 years in oak casks. Versatile, working well as a sipping rum as well as the core of a mojito.
The Claro is a molasses-based rum that is created by blending rums that have been aged for an average of three years in used American oak casks. The rum is blended and then bottled at 40% abv. Light on the palate in the entry, the first thing you taste is sugar – almost cotton candy-like. The entry very quickly dissipates and the astringency from the nose finds its away across your tongue and down your throat very quickly. This rum is not a sipper. Once you get past the initial shock of ethanol and go back for a second or third sip, you start finding very pleasant notes of toasted coconut, banana, and raw cane. There is a sweetness throughout the tasting experience that makes a valiant effort to combat the ethanol burn, but ultimately loses out.
Brown rum distilled from fermented molasses. Blend of aged rums up to five years. Often overshadowed by Santa Teresa's flagship 1796, Gran Reserva is a great mixing rum that can be enjoyed on the rocks as well. This blend of rums aged up to five years in used American bourbon and whisky barrels, is one of the classic Caribbean rums that should be on every bar. Often overlooked by bartenders due to the plastic pourer that is required in many countries to ensure that the bottle is not refilled with a lesser product, the closure is being replaced which will make this rum much more accessible to consumers and the trade. The aroma of caramelized fruit sugars and dark fruit is consistent with the initial taste. The body is characterized by cinnamon and nutmeg spices followed by the underlying smoky oak finish. Bottled at 40% alcohol by volume.
Santa Teresa 1796 is a super premium rum for which every step of the production process occurs at the Hacienda Santa Teresa in Venezuela. The culmination of five generations of rum-making expertise that pioneered a uniquely complex production process, employing the traditional Spanish Solera Method to produce a rum with a RICH, REFINED and UNEXPECTEDLY DRY taste that evolves in every sip.
Santa Teresa Araku is a delicious blend of rum and coffee. It is the result of combining Santa Teresa anejos, aged for two years in white American oak barrels, with a refined yet powerful coffee infusion. The nose offers the bold aroma of roasted coffee beans, while the sweet, full bodied palate displays rich flavors of freshly brewed coffee and vanilla, complemented by a hint of oak.