The first premium añejo rum in the world to be aged in the Solera method, Santa Teresa 1796 is distilled from molasses. A blend of rums aged between 4 and 35 year old rums then solera aged for another year in used whisky and bourbon barrels. The only aged rum that is produced in its entirety with the long-standing Solera method, an artisanal process using oak barrels that had been traditionally reserved for Spanish sherry and brandy. This round and firm-bodied rum is delicate with a complex and mellow flavor. The most demanding critics have listed the Santa Teresa 1796 Ultra Premium variety as "the best rum in the world".
96-100 points Wine Enthusiast
"The first couple of whiffs pick up toasty notes of caramel, almond butter, cotton candy and very old oak; with aeration, more profound aromas develop including saddle leather, vanilla, Sherry and dark caramel. Palate entry is perfectly balanced and sweet; by midpalate the flavor profile is honeyed, slightly cocoa-like, buttery to the feel and utterly decadent. Finishes long, layered, creamy and dark chocolate bittersweet."
