Santa Teresa 1796 Venezuelan Single-Estate Solera Rum is made in the mountainous Aragua Valley, home to the perfect environmental conditions for aging rum.
As the world continues to grab hold of all things premium, aging methods have become a hot topic in rum. But what exactly does aging rum with the Solera Method mean? We asked Brand Ambassador, Marlo Gamora of Santa Teresa 1796 Rum about the solera aging system and the flavors this technique imparts to the rum-making Santa Teresa as a perfect base in typically whiskey-forward cocktails.
Tell about the Solera System used in aging Santa Teresa Rum and the flavors this method imparts on the rum.
Santa Teresa uses a traditional Spanish-style Solera System. Solera is a process for aging liquids such as wine, beer, vinegar, brandy, and rum by fractional blending in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years. The purpose of this labor-intensive process is the maintenance of a reliable style, consistency, and quality of the Santa Teresa 1796. The Solera will allow for that great variety of flavors and aromas to be blended into a liquid that will consistently taste essentially the same. This Solera process is called “Crianza de Barriles,” which is translated to, “upbringing a child (the barrels).” The method gives Santa Teresa 1796 great viscosity and consistency. It also softens the rum and gives it a distinct aged aroma that is shared amongst the older blends. Santa Teresa 1796 is unexpectedly dry. With all the wood contact and aging, Santa Teresa 1796 has a deep rich flavor of cinnamon, dried apple, caramel, nutmeg, and slight hints of cardamom. The blending and Solera process really softens the spirit and the palette.
Talk to us about using ST1796 in Classic Cocktails. How does it hold up in typically whiskey-based cocktails?
I always encourage people to try it neat or on the rocks for the first time, to be able to truly taste the rum’s full flavor notes. However, I like to get creative with it. Santa Teresa 1796 offers an ideal base to create a variety of classic cocktails, especially whiskey-based cocktails. Santa Teresa 1796 is dry and complex. It shares the same flavor profiles as a bourbon and rye whiskey that has been aged 10-years and up. Santa Teresa 1796 works wonderfully in an Old Fashioned, Negroni, Boulevardier, and a Manhattan. Santa Teresa’s dry finish really compliments any classic cocktail as a substitute for whiskey.
What should bartenders know about mixing with ST1796?
Santa Teresa 1796 is extremely versatile. It can be bright and refreshing on one end and rich and complex on the other end. Santa Teresa 1796 mixes very well, it can take any citrus, bitter, warm, cold, and infusion applications. Usually, you can find me enjoying Santa Teresa 1796 in a Queenspark Swizzle, Daiquiri, Rum Julep or with tonic during the spring and summer months. I enjoy substituting Santa Teresa 1796 with any whiskey-based cocktail. For example, Santa Teresa in a Hot Toddy, Irish Coffee, or Espresso Martini adds an exciting flavor and depth to the cocktails that’s surprising and comforting at the same time. Don’t be afraid to experiment with Santa Teresa 1796, you will find it surprisingly delightful every time.
The Venezuelan
Ingredients:
- 1 1/2 oz. Santa Teresa 1796 rum
- 3/4 oz. lime juice
- 1 oz. demerara syrup
- 1 dropper vanilla extract (about 20 drops)
- 3 dashes Angostura bitters
- 1 1/2 oz. sparkling wine
Preparation: Shake all ingredients with ice except sparkling wine. Double strain into a glass, top with sparkline wine in a coupe. Garnish with an orange peel.
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Source: Mixology News
