Santa Teresa 1796 Arabica Coffee Cask Finish Rum Limited Edition

Santa Teresa 1796 Arabica Coffee Cask Finish is a sophisticated and richly expressive limited-edition rum that elevates the classic Venezuelan Solera style with nuanced coffee influence. Deep yet balanced, it harmonizes layers of coffee, cocoa, and mature oak with the natural sweetness and complexity of the 1796 base—perfect for contemplative sipping and creative, premium cocktails.

Origins & Craftsmanship
From the historic Hacienda Santa Teresa in Venezuela, this expression begins with the house’s revered 1796 triple-aged Solera rum, a blend of rums matured through an integrated solera system for smoothness and depth. For this limited edition, that base spirit is finished in American oak casks that were previously used to age a rum-based infusion of premium Arabica coffee beans. This secondary maturation allows subtle coffee aromatics and flavor nuance to marry with the rum’s inherent character without added sweeteners or artificial flavoring. The resulting spirit is layered, refined, and exceptionally drinkable.

Tasting Profile

Nose:
Warm and inviting, with rich aromas of lightly roasted Arabica coffee, dark chocolate, toasted almond, and soft vanilla, underscored by mature oak and dried fruit.

Palate:
Medium- to full-bodied and silky, unveiling harmonious coffee notes alongside brown sugar, cocoa nibs, rich caramel, and gentle spice. The rum’s inherent sweetness and complexity integrate seamlessly with the coffee influence.

Finish:
Long, smooth, and layered, with lingering coffee-cocoa echoes, warm oak spice, and a soft, satisfying warmth that invites another sip.

🍹 Signature Cocktail Recipes for Santa Teresa 1796 Arabica Coffee Cask Finish

These cocktails showcase the rum’s coffee character in balanced, elevated serves suitable for bars, menus, or at-home enjoyment.

☕ Café Solera

A rich, spirit-forward short cocktail that celebrates the coffee nuance

Ingredients

• 2 oz Santa Teresa 1796 Arabica Coffee Cask Finish

• 0.5 oz coffee liqueur (optional for depth)

• 2 dashes chocolate bitters

Method
Stir gently with ice and strain into a chilled coupe.

Garnish
Orange twist

Why it works
This cocktail leans into the rum’s coffee and cocoa layers, with bitters harmonizing the profile without sweetness overload.

🥃 Coffee Old-Fashioned

Elegant and refined, with subtle coffee warmth

Ingredients

• 2 oz Santa Teresa 1796 Arabica Coffee Cask Finish

• 0.25 oz demerara syrup

• 2 dashes aromatic bitters

Method
Stir with ice until well chilled. Strain over a large ice cube in a rocks glass.

Garnish
Expressed orange peel

Why it works
A classic old-fashioned structure allows the rum’s coffee and caramel notes to shine with balanced sweetness and spice.

🍫 Arabica Espresso Martini

Modern classic with a coffee finish

Ingredients

• 1.5 oz Santa Teresa 1796 Arabica Coffee Cask Finish

• 0.5 oz freshly brewed espresso

• 0.5 oz coffee liqueur

• 0.25 oz simple syrup (optional)

Method
Shake all ingredients with ice. Double strain into a chilled coupe.

Garnish
Three coffee beans

Why it works
The espresso and cacao hints in the rum create a seamless extension of the classic espresso martini—rich, refined, and balanced.

🍊 Roasted Orange Highball

Bright and refreshing with a coffee-spiced edge

Ingredients

• 1.75 oz Santa Teresa 1796 Arabica Coffee Cask Finish

• Top with ginger beer or high-quality soda

• 0.25 oz fresh orange juice

Method
Build over ice in a highball glass.

Garnish
Grilled or expressed orange slice

Why it works
Citrus and ginger balance the rum’s richness and bring out subtle coffee fruitiness.

🍮 Coffee & Cream Rum Flip

A rich after-dinner classic with depth

Ingredients

• 1.75 oz Santa Teresa 1796 Arabica Coffee Cask Finish

• 0.5 oz simple syrup

• 1 whole egg

• Freshly grated nutmeg

Method
Dry shake, then add ice and shake again. Strain into a coupe.

Garnish
Nutmeg

Why it works
The creamy texture and nutmeg enhance the rum’s spice and cocoa notes, making this an indulgent digestif.

Quick Serving Tips

• Serve neat at 16–18 °C (60–64 °F) to let coffee and oak aromatics open.

• A large crystal glass helps concentrate the richer notes.

• Pair with dark chocolate desserts, coffee-accented pastries, or aged cheeses for optimal harmony.