TRIPLE AGED SOLERA RUM

Triple aged rum through our unique Solera process

Santa Teresa 1796 is the first triple aged rum, with blends aged up to 35 years, through our unique Solera process. Every bottle of Santa Teresa 1796 has some of the very first Ron Madre (mother rum) running through it. Since we first filled the Solera casks in 1992, they have never been emptied.

The triple aging process:
1. Traditional aging: three types of alcohol; light, heavy and pot-still, are all aged separately from 4 -35 years. With their complex flavors and aromas, our Maestros Roneros carefully blend them to create our Santa Teresa 1796.
1) Light: wood, vanilla, clove, and other spices.
2) Heavy: apple, pear, banana, fermented fresh fruits, honey.
3) Pot Still: leather, dark chocolate, tobacco, rum cellar.

2. Solera Cask aging: Our Solera is a unique aging method, exclusively used for Santa Teresa 1796. It consists of a system of four rows of Hogshead barrels filled with rum, which cascade down one barrel to another, from top to bottom, until it reaches the ground, or suelo in Spanish, hence the name Solera. The result is a smooth and balanced rum since the Solera works as a delicate refining process that achieves something like a cotton shirt going through a journey that transforms it into a silk shirt. This magic happens because the barrels in the Solera are only half emptied and replenished with half of the barrel right above. Therefore, in each bottle, there is always a portion of that first blend created for its launch, the original Ron Madre from 1992, which ensures the consistency of the flavor over time.

3. Solera Vat aging: aged a third time in large vats made of French limousine oak, which are never emptied, achieving its distinctive smoothness and balance.