All about making whisky
Santa Teresa is a light rum. Its production begins with the fermentation of molasses, either in batches (between one and two days) or through continuous fermentation over 15 hours (a process co-developed with Bacardi), giving it a must that is four times more pure. These different musts can be distilled in column stills to obtain a spirit with only the desired congeners, or in pot stills using artisan distillation methods. Ageing is carried out in vats of up to 18,000 litres or using the solera method. Recognised internationally for its quality and originality, “Ron de Vénézuela” has become one of the top ACs in the world of rum.
Single Malt, Taiwan 70cl / 57,8%
Single Malt, Scotland / Speyside 70cl / 46%
Single Malt, Scotland / Speyside 70cl / 51,5%
Single Malt, Japan / Honshu - Nagano 70cl / 61%
Blended Malt, Japan / Honshu - Nagano 70cl / 58,9%
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