Ron Santa Teresa 1796 was first produced in 1996 to celebrate the 200th anniversary of Hacienda Santa Teresa, the estate that gives the rum its name.

This Venezuelan rum is produced from sugarcane molasses that were fermented and carefully distilled. After that, the rum was aged in American and French oak barrels using the traditional Soleras system. Traditionally utilised in Spain to age Sherries and Brandies, this procedure was adopted by many Caribbean rum producers in order to craft its premium products.

Ron Santa Teresa 1796 has a nice toasted-wheat colour and a nose defined by prominent aromas of honey, along with notes of toasted walnuts, caramel, smoke and fresh tobacco. The palate is simple delicious. Well-balanced, silky and very long.