I’m sure anyone with a decent appreciation of rum will be able to guess why this Santa Teresa 1796 is named so.  Yes, got it in one this was the year the distillery first went into production.

This rum introduced in 1996 to celebrate the 200th anniversary of the distillery. It is bottled by C.A Ron Santa Teresa and is distributed in the UK by Coe Vintners of Essex.  The rum is bottled at 40% ABV and a 70cl bottle will set you back between £40-45.

The rum is produced in the often criticised solera method.  However, Santa Teresa have opted against one of those misleading age statements.  The oldest rum in this blend is (according to the website) 25 years old.  The solera is a four tier system and a lot of the rum in the blend will be a lot younger than 25 years old.  The rum is produced from two continuous column stills.  Like many “rons” there is no pot still element to the rum.

The presentation of the 1796 is classic and timeless.  The rum is housed in a blue cylinder and the plastic topped cork stopper is sealed with red wax which runs partly down the neck of the bottle.  It gives a kind of faux antique feel .  In the bottle the rum is a lovely rich almost mahogany colour.

Unusually for myself I have started with the premium offering from Santa Teresa before trying on of the more entry level rums they have.  I have previously quite enjoyed Pampero’s rums so I felt a well renowed sipper from the same country was likely to be at least half decent.

It was actually a Whisky reviewer or “vlogger” who I turned to mostly when looking to garner another opinion regarding this rum.  I remembered viewing a number of rum reviews by Ralfy (click on the link to open his review).  I often read the views of others before posting my review.  Usually with more complex rums.  Often I am at a loss as to descriptors for certain tastes or aromas.  Ralfy is one person who can certainly help with that.  He really does have a lovely way of conducting his reviews and getting his points across.

The nose of this rum is quite light and clean.  It is almost Bajan like.  It has a nice light sweet vanilla note and an overall sweet profile, which whilst not intense is inviting.  It smells as rum should with just enough sweetness to suggest that any kind of adulteration is minimal.  This is unlike some Venezuelan rums we could mention…..

Sipping the rum reveals the aged spirit contained within.  Spicy notes and a oaky flavour are very pleasant and not overpowering.  The alcohol burn often associated with the spicy tingle on the tongue is anonymous.  The rum is much lighter and less fruity than Pampero’s Aniversario for example.  It is more like a more aged and better developed version of their Anejo.  The sweetness of the nose is present in the sipping experience.  It is a light sugared almost honeyed sweetness. It’s not a fruity kind of sweetness.  The 1796 is aged in Limousin Oak Barrels which are often used to age wine and cognac, Limousin is not surprisingly in France.  This will go some way to explaining this rums overall profile.

Personally, I can see no need to mix this rum with anything.  I have sufficient rum which I can mix to produce long drinks.  I also have a pretty decent stock of rums which I can enoy “neat” as us English like to say.  Up here in the North East of England the term “raw” is often also used.  That is mainly due to the fact we will drink anything with alcohol in it…….with or without a mixer.

This is a very easy going, easy drinking sipping rum.  However, it is down to the blenders art how easily it goes down.  The rum has quite a bit of complexity but it is so well balanced and blended that it doesn’t challenge you as some rums can.  It kind of sneaks up on you and whispers in your ear just how good it is.

Certainly one of the better “rons” in my cabinet.