Because the world continues to seize maintain of all issues premium, getting old strategies have grow to be a scorching matter in rum. However what precisely does getting old rum with the Solera Technique imply? We requested Model Ambassador, Marlo Gamora of Santa Teresa 1796 Rum concerning the solera getting old system and the flavors this method imparts to the rum-making Santa Teresa as an ideal base in sometimes whiskey-forward cocktails.
Inform concerning the Solera System utilized in getting old Santa Teresa Rum and the flavors this methodology imparts on the rum.
Santa Teresa makes use of a standard Spanish-style Solera System. Solera is a course of for getting old liquids equivalent to wine, beer, vinegar, brandy, and rum by fractional mixing in such a method that the completed product is a combination of ages, with the common age progressively rising as the method continues over a few years. The aim of this labor-intensive course of is the upkeep of a dependable type, consistency, and high quality of the Santa Teresa 1796. The Solera will permit for that nice number of flavors and aromas to be blended right into a liquid that may constantly style basically the identical. This Solera course of is known as “Crianza de Barriles,” which is translated to, “upbringing a baby (the barrels).” The strategy provides Santa Teresa 1796 nice viscosity and consistency. It additionally softens the rum and provides it a definite aged aroma that’s shared amongst the older blends. Santa Teresa 1796 is unexpectedly dry. With all of the wooden contact and getting old, Santa Teresa 1796 has a deep wealthy taste of cinnamon, dried apple, caramel, nutmeg, and slight hints of cardamom. The mixing and Solera course of actually softens the spirit and the palette.
Speak to us about utilizing ST1796 in Traditional Cocktails. How does it maintain up in sometimes whiskey-based cocktails?
I at all times encourage folks to strive it neat or on the rocks for the primary time, to have the ability to really style the rum’s full taste notes. Nonetheless, I prefer to get artistic with it. Santa Teresa 1796 gives a great base to create a wide range of traditional cocktails, particularly whiskey-based cocktails. Santa Teresa 1796 is dry and sophisticated. It shares the identical taste profiles as a bourbon and rye whiskey that has been aged 10-years and up. Santa Teresa 1796 works splendidly in an Outdated Common, Negroni, Boulevardier, and a Manhattan. Santa Teresa’s dry end actually compliments any traditional cocktail as an alternative to whiskey.
What ought to bartenders learn about mixing with ST1796?
Santa Teresa 1796 is extraordinarily versatile. It may be brilliant and refreshing on one finish and wealthy and sophisticated on the opposite finish. Santa Teresa 1796 mixes very nicely, it might take any citrus, bitter, heat, chilly, and infusion purposes. Normally, yow will discover me having fun with Santa Teresa 1796 in a Queenspark Swizzle, Daiquiri, Rum Julep or with tonic throughout the spring and summer season months. I take pleasure in substituting Santa Teresa 1796 with any whiskey-based cocktail. For instance, Santa Teresa in a Sizzling Toddy, Irish Espresso, or Espresso Martini provides an thrilling taste and depth to the cocktails that’s shocking and comforting on the identical time. Don’t be afraid to experiment with Santa Teresa 1796, you will see it surprisingly pleasant each time.
The Venezuelan
Components:
- 1 1/2 oz. Santa Teresa 1796 rum
- 3/4 oz. lime juice
- 1 oz. demerara syrup
- 1 dropper vanilla extract (about 20 drops)
- 3 dashes Angostura bitters
- 1 1/2 oz. glowing wine
Preparation: Shake all substances with ice besides glowing wine. Double pressure right into a glass, high with sparkline wine in a coupe. Garnish with an orange peel.
