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The bouquet offers integrated scents of roasted chestnut, dried tobacco leaf, maple, orange zest, brown sugar, cinnamon and egg cream. The palate entry is curiously medicinal; the midpalate improves as the taste includes bittersweet flavors of old oak, wood resin, molasses and tree sap. Concludes intensely sap- and maple-like.

This special edition takes Santa Teresa 1796’s distinctive triple-aged solera rum in a genuinely compelling new direction. The rum first undergoes the house’s established sequence of separate aging, solera cask aging, and solera vat aging before additional maturation in casks sourced from Dublin’s Teeling Distillery. The final blend combines both American white oak and European oak barrels previously used to mature Teeling Single Grain and Single Pot Still Irish whiskey. That layered approach brings together two very different traditions without obscuring the identity of the base rum. Santa Teresa’s polished, supple character gains subtle accents of malt, cooked grain, dry spice, citrus peel, dates, vanilla, and seasoned oak, with the European wood contributing an especially intriguing spice dimension and sweet dried fruit. This is a thoughtful collaboration, less about novelty than about using Teeling’s varied cask program to add depth and complexity to an already sophisticated solera rum.