Santa Teresa 1796 Solera RumBeginning with aromas of caramel, honey, walnut, and oak, the palate introduces toffee, mocha, and coconut. The finish is long and complex, evolving through brown sugar, tropical fruit, and chocolate.

Made with 40 botanicals using three processes: boiling

fermenting and distilling all onsite

and genuinely minty liqueur with herbal depth and natural character

and a creamy texture

star anise

textured finish

They blend tequilas from their two distilleries: 'El Centenario' founded in 1952 and 'La Vencedora'

built in 1842

5% malted barley while the “B” higher rye mash is made with 35% rye

a bourbon enthusiast who values the Bottled in Bond standard and exceptional quality-to-price ratio

which are then refilled and returned to the warehouses to finish aging for 2-3 months

Quassia wood