Santa Teresa Coffee Cask is a Venezuelan rum bottled at 40% ABV and finished in coffee-seasoned barrels. The process begins with Santa Teresa 1796, a rum aged through the Solera method. Separately, Arabica coffee beans are medium roasted, coarsely ground and cold brewed using 4-year-old rum instead of water. This cold brew rests in American white oak barrels for six months. The Solera-aged rum is then finished for three months in the seasoned barrels.
It’s a bolder flavor profile than the inaugural Speyside Cask but not without considerable charms. Another winner from Santa Teresa. Now, where can I get some of this rum cold brew?