18 million litres
Not generally accessible
In 1796 the Count of Tovar founded the Hacienda Santa Teresa sugar cane plantation in Aragua, one of the most fertile valleys in central Venezuela. Rum was first produced here 100 years later in 1896 with the Ron Santa Teresa brand name first registered in 1909, only the third trademark to be registered in Venezuela.
Santa Teresa harvest some 45 tons of sugar cane and 1,500 tons of coffee quintals annually. The estate is home to one of the most up to date distilleries in Latin America, capable of producing 18 million litres of rum a year. Santa Teresa are true 'estate rums' with cane harvested, distilled and bottled on the estate.
Distilled from fermented Venezuelan molasses, Claro is aged for two years in ex-bourbon casks and then lightly charcoal filtered prior to bottling, a process which removes some of the colour imparted by aging.
Launched in 1996 to commemorate the 200th anniversary of Santa Teresa and named in honour of the brand's founder, Alberto J. Vollmer. This molasses rum is a blend of pot and column distilled rums which have been aged using a solera system. Annual production is limited to just 1,000 bottles.
A blend of pot distilled (heavy) and column distilled (light) rums made from fermented Venezuelan molasses produced using sugar cane harvested on the distillery's own estate. The rums in the blend are aged between three and ten years in oak casks, mainly ex-bourbon barrels.
In both domestic and most export markets, this is Santa Teresa's flagship rum. Distilled from fermented Venezuelan molasses produced from sugar cane harvested on the distillery's own estate. Santa Teresa Añejo is aged for up to five years in oak casks, mainly ex-bourbon barrels.
Launched in 1996 to commemorate the 200th anniversary of the establishment of Santa Teresa. This molasses rum is a blend of pot distilled and column distilled rums which have been aged using a solera aging process, thus the rums are said to have an average age of around 15-years-old.