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Produced in Venezuela with top-quality, organically grown Arabica coffee beans from Hacienda Santa Teresa, and featuring Santa Teresa’s new brand visual identity, this blend celebrates the finest of Venezuelan coffee and rum
Santa Teresa 1796, Venezuela’s esteemed and oldest rum producer, introduces their newest expression, Santa Teresa Arabica Coffee Cask Finish. This innovative and exceptional blend marks a groundbreaking moment for rum enthusiasts, coffee connoisseurs, and the brand, which is introducing a new and refreshed brand visual identity designed to honour centuries of tradition while embracing a modernized aesthetic.
Santa Teresa Arabica Coffee Cask Finish begins with the renowned Santa Teresa 1796, a triple-aged, award-winning Venezuelan Solera rum, cherished for its super-premium quality and minimal sugar content with just 3 grams of sugar per 750 ml bottle. This distinguished rum undergoes an additional transformation, spending three months in American white oak casks previously used to age a rum-based cold brew coffee. This meticulous process infuses the rum with rich coffee aromas and flavours, enhancing its depth and character without the use of additives.
Crafted with top-quality Arabica coffee beans, organically grown, roasted to a medium level, and ground coarsely under the guidance of the brand’s master distillers at Hacienda Santa Teresa, this single-estate masterpiece represents the first Venezuelan rum ever finished in coffee casks. The production process begins with selecting premium Arabica coffee beans, which go through a cold brew process with 4-year-old rums instead of water. This cold brew mixture is placed in selected American white oak barrels, where it rests for six months, allowing the barrel to add maturity and complexity while absorbing the rich coffee notes. At the end of this period, the cold brew is extracted and Santa Teresa 1796, once it’s undergone its triple ageing process through the unique Solera method, is introduced to the coffee-infused barrels. This final step, lasting three months, allows the rum to acquire subtle notes of coffee.