Santa Teresa 1796 Solera Rum With a mineral and peppery frame, the molasses, white and black raisins, and cigar tobacco notes are highlighted from start to finish in this Venezuelan rum.

The company produces several rum expressions, but only one is exported: Santa Teresa 1796 Solera Rum. It is described as “a single estate, farm to bottle” rum. This expression was first ...

Their bottles, sold under the Papa’s Pilar banner, blend both their own U.S. produced rum and a bevy of Caribbean rums of various ages into a solera system, in which rums are eventually aged in ...

The rum brand Santa Teresa agrees, especially with the launch of its Coffee Cask Finish expression which uses barrels that previously held cold brew for finishing its Solera rum, creating a coffee ...

This balanced and complex dark rum is a blend of copper pot still distilled rums all of which are at least 12 years old. Ron Zacapa Centenario 23 Solera is a premium rum produced in Guatemala.

You might look at Zacapa No. 23 and assume it’s a 23-year-old dark rum. It was made using the Solera aging system of rotating barrels. It’s a blend that runs between six and 23 years old ...

This cool, high-altitude environment slows down the aging process, allowing the rum to develop more layered, complex flavors and a smoother finish. Finally, Zacapa employs a dynamic solera aging ...

An “infinity bottle” is an idea that borrows from the concept of wine or liquor solera systems, a process by which wine, brandy, rum, whiskey and sherry are occasionally aged. In a solera ...

to a $17 pressed pig and rum dish featuring a braised pig head, white beans, "pickled things," and Santa Teresa Solera rum and a $24 milk-braised pork shoulder dish served with broccolini and apricot.