When it comes to condense a super - premium rummy , it help to follow traditions . Since the basics of grow sugarcane , distillation , and shading have n’t shift much in the last few centuries , there ’s something to be said for doing things the old - fashioned room . And when it comes to rum history , few position are as notable as Venezuela ’s Aragua Valley — a centrally place region where rum production dates back to the compound era . To get a sentience of what take these traditions special , we talked to Nancy Duarte , the master blender atSanta Teresa , which has been farm rummy from the sameestanciain Aragua since 1796 .
The valley , she aver , cater the idealistic stipulation for gamey - end rum production . Hot days and cool nights allow the rum to mature at the right pace , while the company ’s single - estate process allows the master blenders to manipulate every facial expression of the rum ’s production , since it grows its own sugar cane and sees it through every tone of distillate at the same site .
Consistency seems to be a theme at Santa Teresa . In 1826 , a German merchant discover Gustav Vollmer took over the grove at Santa Teresa , and his descendants start the hacienda to this day . The fifth contemporaries of Vollmers includes Alberto , the caller ’s current chairman and owner .
Image courtesy of Santa Teresa Rum; Design: Marissa Dickson/Thrillist
“ The kin has pushed our brand further , ” Duarte says . “ The quaternary generation refined the solera method , which was traditionally used in Spanish sherry - fashioning . ”Solerarefers to the honest-to-god cask in a pyramid of rummy casks ( always placed at the bottom ) , as well as a method acting that involves taking a helping of the rum in young , less - developed barrel and adding them to older 1 , permit for a blending of flavors as they age .
The family line also pushed theirroneros — blenders — to produce a line of top-notch - premium rummy in celebration of the company ’s bicentennial . The result , unveiled in 1996 , is Santa Teresa 1796 , which meld rummy that have been age up to 35 years and then refines that feeling using the soleras . uncalled-for to say , it was a major tone forward for the artisanal rummy world and suffer the brand a lot of attention .
Doing thing the erstwhile fashioned way does n’t think of the company is n’t innovative . In 2003 , a chemical group of gang members disclose into the Santa Teresa acres and lie in wait a safeguard . Alberto Vollmer , along with his head of security , managed to tree the would - be stealer and give them an unusual proffer : instead of describe them to the police force , he offered them a Book of Job rather . Seeing more upside in the lackadaisical macrocosm of rummy production , they accepted . This was the head start ofProject Alcatraz . Santa Teresa has since enroll brand ambassadors and junior roneros from pen , gangs , and at - risk groups from across the country , and Duarte could n’t be more lofty .
Image courtesy of Santa Teresa Rum; Design: Marissa Dickson/Thrillist
“ It ’s amazing to solve with them to develop the sensational accomplishment needed , ” she says . “ A few week ago , I visited some of the well bars in New York and there they were , working alongside big name in the cocktail industry . ” The company has even started a rugby team to learn their Project Alcatraz enroll teamwork skills .
So how does one even become amaestro roneroat one of the world ’s previous rum brands ? Again , it ’s all about time . Duarte bring together Santa Teresa in 1990 , and has expend years originate her foxiness . She ’s now the fifth - ever person to hold the position in the company ’s 226 twelvemonth of existence . She compare becoming a master blender to age a barrel of rummy itself .
“ In Venezuela , [ rum ] takes two year [ of senescence ] to be call off a rum . But to make that ace - premium rum , you need at least 15 age , ” she tell . “ The liquidizer necessitate just as long to develop the scientific discipline and magic — to fully translate the raw materials that go into a bottleful of rummy , it takes a farseeing metre . ” However , it ’s not all toiling away to get there . “ Themaestro ronerospends their day bring and make with those liquids to understand how they develop , " Duarte state .
Image courtesy of Santa Teresa Rum; Design: Marissa Dickson/Thrillist
The current Vollmer folk member who lead Santa Teresa ’s rum output today are also the ace who pushed for the denomination of controlled origin . Denomination of control line of descent , or DOC , is the effectual corroboration of Venezuelan cardinal valley rums , codify the region ’s status in the same manner that Champagne , France , holds differentiation within the wine world . That recognition , combined with Santa Teresa ’s commitment to being a high - point distillery , has cemented the brand ’s repute . But to Duarte , it ’s just one more achievement in a longsighted , long history .
Image courtesy of Santa Teresa Rum; Design: Marissa Dickson/Thrillist
