Santa Teresa 1796 Chuao Cacao Cask Finish Rum Limited Edition

A distinctive and luxurious rum expression that melds centuries-old Venezuelan rum tradition with rich, bittersweet cacao influence. Santa Teresa 1796 Cacao Cask Finish delivers depth and complexity—an indulgent, dessert-inspired spirit that remains grounded in balance and refinement, ideal for sipping neat or elevated after-dinner moments.

Origins & Craftsmanship
Produced by Santa Teresa, one of Venezuela’s most historic and revered rum houses, the 1796 range is known for its solera-inspired maturation, blending aged rums from a spectrum of casks to achieve harmony and nuance. This limited edition begins with the 1796 base: rums rested for up to 35 years in oak, yielding layered sweetness, mature fruit notes, and velvety texture.

This is not a flavored rum.

Why “Chuao Cacao”

Chuao is a real place, not a marketing invention

Chuao is a tiny coastal village in Venezuela, accessible only by boat or mountain trail. It has become world-famous among chocolatiers for producing some of the most prized cacao beans on earth.

Chuao cacao is known for:

• Exceptional aromatic purity

• Natural balance between bitterness, fruit, and sweetness

• Minimal harshness or astringency

• Extremely limited production

It is frequently used by elite chocolate houses and is often considered “grand cru cacao.”

Cacao-seasoned finishing casks

For this limited edition, Santa Teresa 1796 finished its mature solera-aged rum in oak casks that had been seasoned with Venezuelan cacao from Chuao (often referred to as Chuao cacao liquor or cacao infusion rather than chocolate itself).

This process:

• Imbues the wood with cacao aromatics

• Adds dark chocolate, roasted cocoa nib, and espresso tones

• Avoids sweetness or artificial chocolate flavor

• Preserves rum structure and dryness

Importantly, no chocolate is added to the rum. The influence comes exclusively from the interaction between the rum and the cacao-seasoned oak.

Tasting Profile

Nose:
Mysterious and inviting, with aromas of dark chocolate, espresso bean, dried fig, and toasted oak, layered over ripe tropical fruit and gentle caramel.

Palate:
Silky and complex, revealing deep notes of roasted cacao nibs, black cherry, molasses, and butterscotch. Hints of warm spice, vanilla bean, and subtle tobacco leaf provide dimension, while underlying oak and sweet dark chocolate interplay with fruit and spice.

Finish:
Long, warm, and velvety, with lingering cocoa bitterness, ripe dried fruit, and soft spice echoes that taper to a rich, contemplative close.

Quick Overview