Santa Teresa 1796 Chuao Cacao Cask Finish Rum Limited Edition

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A distinctive and luxurious rum expression that melds centuries-old Venezuelan rum tradition with rich, bittersweet cacao influence. Santa Teresa 1796 Cacao Cask Finish delivers depth and complexity—an indulgent, dessert-inspired spirit that remains grounded in balance and refinement, ideal for sipping neat or elevated after-dinner moments. Origins & CraftsmanshipProduced by Santa Teresa, one of Venezuela’s most historic and revered rum houses, the 1796 range is known for its solera-inspired maturation, blending aged rums from a spectrum of casks to achieve harmony and nuance. This limited edition begins with the 1796 base: rums rested for up to 35 years in oak, yielding layered sweetness, mature fruit notes, and velvety texture. This is not a flavored rum. Why “Chuao Cacao” Chuao is a real place, not a marketing invention Chuao is a tiny coastal village in Venezuela, accessible only by boat or mountain trail. It has become world-famous among chocolatiers for producing some of the most prized cacao beans on earth. Chuao cacao is known for: Exceptional aromatic purity Natural balance between bitterness, fruit, and sweetness Minimal harshness or astringency Extremely limited production It is frequently used by elite chocolate houses and is often considered “grand cru cacao.” Cacao-seasoned finishing casks For this limited edition, Santa Teresa 1796 finished its mature solera-aged rum in oak casks that had been seasoned with Venezuelan cacao from Chuao (often referred to as Chuao cacao liquor or cacao infusion rather than chocolate itself). This process: Imbues the wood with cacao aromatics Adds dark chocolate, roasted cocoa nib, and espresso tones Avoids sweetness or artificial chocolate flavor Preserves rum structure and dryness Importantly, no chocolate is added to the rum. The influence comes exclusively from the interaction between the rum and the cacao-seasoned oak. Tasting Profile Nose:Mysterious and inviting, with aromas of dark chocolate, espresso bean, dried fig, and toasted oak, layered over ripe tropical fruit and gentle caramel. Palate:Silky and complex, revealing deep notes of roasted cacao nibs, black cherry, molasses, and butterscotch. Hints of warm spice, vanilla bean, and subtle tobacco leaf provide dimension, while underlying oak and sweet dark chocolate interplay with fruit and spice. Finish:Long, warm, and velvety, with lingering cocoa bitterness, ripe dried fruit, and soft spice echoes that taper to a rich, contemplative close. Quick Overview Category Details ABV / Proof 43% ABV Origin / Region Venezuela Production or Base Solera-style aged rum Aging or Maturation Extended oak aging with cacao cask finish Aromas & Flavors Dark chocolate, espresso, dried fruit, caramel, spice Style / Identity Limited-edition, cacao-accented premium rum   Cocktail Ideas 🥃 1796 Cacao Old Fashioned (House Classic) Spirit-forward, restrained, and luxurious Ingredients 2 oz Santa Teresa 1796 Cacao Cask Finish 0.25 oz demerara syrup (2:1) 2 dashes aromatic bitters 1 dash chocolate bitters MethodStir with ice until well chilled.Strain over a large clear cube in a rocks glass. GarnishExpressed orange peel (discard or rest on rim) Why it worksThe cacao finish replaces excess sugar, adding depth and bitterness while preserving structure. 🍫 Cacao Rum Manhattan A refined, after-dinner classic Ingredients 2 oz Santa Teresa 1796 Cacao Cask Finish 0.75 oz sweet vermouth 1 dash aromatic bitters 1 dash chocolate bitters MethodStir with ice.Strain into a chilled coupe. GarnishBrandied cherry or expressed orange peel Why it worksDark chocolate notes echo the vermouth’s richness, creating a seamless, elegant digestif. ☕ Cacao Espresso Rum Minimalist, modern, and dessert-adjacent Ingredients 1.75 oz Santa Teresa 1796 Cacao Cask Finish 0.75 oz fresh espresso 0.25 oz rich simple syrup (optional, to taste) MethodShake hard with ice.Double-strain into a chilled coupe. GarnishThree coffee beans Why it worksEspresso amplifies roasted cacao and spice without pushing the drink into sweetness. 🌑 1796 Midnight Negroni Bitter-sweet, structured, and contemplative Ingredients 1 oz Santa Teresa 1796 Cacao Cask Finish 1 oz sweet vermouth 1 oz bitter aperitivo (Campari-style) MethodStir with ice.Strain over a large cube. GarnishOrange peel Why it worksCacao bitterness integrates beautifully with the aperitivo, adding depth and gravitas. 🍊 Cacao Rum & Orange (Highball Serve) Simple, elegant, and retail-friendly Ingredients 2 oz Santa Teresa 1796 Cacao Cask Finish 4–5 oz high-quality orange soda or sparkling water + orange zest MethodBuild over ice in a highball glass. GarnishOrange twist Why it worksBright citrus lifts the cacao notes, keeping the drink refreshing and approachable. 🥂 Neat & Pairing Serves (No Mixing) Perfect for tastings or premium recommendations: Neat, in a tulip glass With one large cube to open aromatics Paired with: 70–85% dark chocolate Espresso or Cuban coffee Chocolate truffles with sea salt Aged cheeses (Comté, aged Gouda)

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