Thanks I appreciate that. Especially since I've rewritten that section soo many times. I had grand plans to include diagrams and what not, but at some point you gotta know when to walk away from a video lol
Hey Arminder, while we don’t know exactly what exactly scotch barrels are used, we know Santa Teresa has a distribution relationship with Bacardi. Bacardi owns a couple different speyside single malts so it’s reasonable to assume they are using Craigellachie or Aultmore or a combination of the two. Again we can’t say this with 100% certainty but it’s likely, just some food for thought
That mega-explaination of Solera was super helpful! Even though I've read Solera explanations before.. this still was way clearer. Also, this was EXACTLY the kind of breakdown I was hoping for in the special releases of S.T... super interesting about the speyside one.. I was expecting that one to be good, but.. fascinating to hear it might be awful! maybe if I see it at a bar I'll order an ounce or two to see what the deal is. the coffee one sounds fun! But, indeed, seems potentially like they were "Good to try, not to buy" scenarios.. these two bottles. Still, always fun when an old distillery kicks out an unexpected release!
Thanks, I’m glad how I broke the solera was helpful! Took a lot of rewrites to get it there. In terms of the rums, if you do get the opportunity to try them in a cocktail, I think it’s worth trying them. Neat… not so much for me
Sounds like the coffee rum came from a Richland Rum barrel where they do exactly what you said with the coffee beans. The coffee’s quite delicious, and they don’t make a coffee infused rum so I’m thinking I know where the barrels go now.
The only finished rum I've ever had so far is the Worthy Park Special Casks Series Calvados 10 Years. It was interesting to note the amount of apple the two years gives the rum. But my main question after this video is: what are those coupe glasses you're using and what is their volume? The coupes I have are a bit too big in volume to use for many cocktails.
Defnitely my first on RUclips.... I might have done one or two on IG a looong time again. Its been a very long time since I've had Pampero. Need to revisit it.
I managed to try the coffee finish. The coffee notes are subtle, more so than say, an artificial coffee rum like that Kraken Black Roast that came out a few years ago (yes, I used to drink terrible rum), but overall I enjoyed it. And I AM a scotch guy, so I'd like to try the speyside finish, but I haven't been able to find a bottle yet.
How would you compare the Speyside Whisky Finish with a peated whisky from Speyside or Islay? Do you have the same reaction to peated whiskys? I love peated and smokey whiskys, so this might be right up my alley.
The Speyside Whisky finish is definitely milder than in an actual peated whisky. I kind of have the same or maybe stronger reaction when drinking a peated whisky. I'd love to find one that I might like. Any recommendations?
@@therumrevival I would say top of my list for peated whiskies would be: Bruichladdich Port Charlotte, Lagavulin 16, Compass Box Peat Monster (this might be the most peated of my list?), and then a banger of a bargain is Kirkland Islay Single Malt Scotch if you can find it.
In its most literal sense, solera just means a "blend of different ages". Bacardi could call their Superior (white) rum "solera" if they wanted to because it's a blend of 1-3 year old rums. Of course Solera also refers to a bottling tradition, but I'm just saying it's not really possible for Santa Teresa to be "lying" about solera aging.
I picked up the original bottle a few years back. I tried it and found it to be very forgettable. So when I saw these new expressions on the shelves, I just walked past them.
Coffee and Rum is one of those combinations that should be great, but sadly most Coffee finished rums are something of let down IMO. For me the hest is a flavoured rum from Cuba called Black Tears, but I appreciate you will not be able to get that in US LMDR did a Columbian that was finished in Coffee Liquor barrels which was pretty good but again not sure that brand makes an appearance on the US market. As to Whisky finished Rums like you I tend to avoid them.
@therumrevival It doesn't bother me. You should see the crazies and loons I endure on 60s music forums when I say The Beach Boys are better than The Beatles 😂
I already understood the solera system, but this was a really good explanation.
Thanks I appreciate that. Especially since I've rewritten that section soo many times. I had grand plans to include diagrams and what not, but at some point you gotta know when to walk away from a video lol
@@therumrevival You gotta know when to hold em...
Best rum channel on youtube.
Loved meeting you the other night and chatting at Kon Tiki
Keep on doing what you do!
Thank you very much! I appreciate it!
That is some quality review on Santa Teresa rums, love the detail explanation of solera. Keep up the great work.
Thank you! Will do!
Hey Arminder, while we don’t know exactly what exactly scotch barrels are used, we know Santa Teresa has a distribution relationship with Bacardi. Bacardi owns a couple different speyside single malts so it’s reasonable to assume they are using Craigellachie or Aultmore or a combination of the two. Again we can’t say this with 100% certainty but it’s likely, just some food for thought
Thanks for breaking that down! I’m not familiar with those distilleries, though to be fair I’m not familiar with most scotch distilleries lol
That mega-explaination of Solera was super helpful! Even though I've read Solera explanations before.. this still was way clearer. Also, this was EXACTLY the kind of breakdown I was hoping for in the special releases of S.T... super interesting about the speyside one.. I was expecting that one to be good, but.. fascinating to hear it might be awful! maybe if I see it at a bar I'll order an ounce or two to see what the deal is. the coffee one sounds fun! But, indeed, seems potentially like they were "Good to try, not to buy" scenarios.. these two bottles. Still, always fun when an old distillery kicks out an unexpected release!
Thanks, I’m glad how I broke the solera was helpful! Took a lot of rewrites to get it there. In terms of the rums, if you do get the opportunity to try them in a cocktail, I think it’s worth trying them. Neat… not so much for me
I'm with you. I'd like to see a 46% ABV version of "regular" Santa Theresa.
Alright! Here's hoping there's more of us out there.
Hey, nice videos! Do you reckon you can do a review of Renegade rum next?
Hmm I’ll have to see if there are any bottles near me
Sounds like the coffee rum came from a Richland Rum barrel where they do exactly what you said with the coffee beans. The coffee’s quite delicious, and they don’t make a coffee infused rum so I’m thinking I know where the barrels go now.
ahh I'll have to keep an eye out for that rum to see how it compares
Peat is a monster, certainly not surprised it would overpower Rum.
Peat monster….Someone should name a scotch after that 😜
The only finished rum I've ever had so far is the Worthy Park Special Casks Series Calvados 10 Years. It was interesting to note the amount of apple the two years gives the rum. But my main question after this video is: what are those coupe glasses you're using and what is their volume? The coupes I have are a bit too big in volume to use for many cocktails.
They are Luminarc Barcraft Coupes and 5.5oz
Gravitate towards highland and Speyside whiskey like Glendronach or Aberlour, not the biggest fan of Islay
hey man is this the 1st venezuelan rum review? have you tried PAMPERO ANIVERSARIO?
Defnitely my first on RUclips.... I might have done one or two on IG a looong time again. Its been a very long time since I've had Pampero. Need to revisit it.
I managed to try the coffee finish. The coffee notes are subtle, more so than say, an artificial coffee rum like that Kraken Black Roast that came out a few years ago (yes, I used to drink terrible rum), but overall I enjoyed it. And I AM a scotch guy, so I'd like to try the speyside finish, but I haven't been able to find a bottle yet.
Yeah I’ve definitely had other coffee rums that felt very artificial. This is definitely not yet.
Well, my mouth likes Rum Fire a lot... so you aren't entirely clueless about it, at least. 🙃
hahah
How would you compare the Speyside Whisky Finish with a peated whisky from Speyside or Islay? Do you have the same reaction to peated whiskys? I love peated and smokey whiskys, so this might be right up my alley.
The Speyside Whisky finish is definitely milder than in an actual peated whisky. I kind of have the same or maybe stronger reaction when drinking a peated whisky. I'd love to find one that I might like. Any recommendations?
@@therumrevival I would say top of my list for peated whiskies would be:
Bruichladdich Port Charlotte, Lagavulin 16, Compass Box Peat Monster (this might be the most peated of my list?), and then a banger of a bargain is Kirkland Islay Single Malt Scotch if you can find it.
I find it hard to believe this is truly solera aged
In its most literal sense, solera just means a "blend of different ages". Bacardi could call their Superior (white) rum "solera" if they wanted to because it's a blend of 1-3 year old rums.
Of course Solera also refers to a bottling tradition, but I'm just saying it's not really possible for Santa Teresa to be "lying" about solera aging.
I haven’t been there so I can’t first hand verify but I’m sure what I know from reputable sources
Try the isle of Islay cocktail and then tell me scotch doesn’t belong in a tiki drink every once in awhile
I'll try anything twice lol
I picked up the original bottle a few years back. I tried it and found it to be very forgettable. So when I saw these new expressions on the shelves, I just walked past them.
You can probably keep on walking past them lol tho I do enjoy them in drinks
Coffee and Rum is one of those combinations that should be great, but sadly most Coffee finished rums are something of let down IMO.
For me the hest is a flavoured rum from Cuba called Black Tears, but I appreciate you will not be able to get that in US LMDR did a Columbian that was finished in Coffee Liquor barrels which was pretty good but again not sure that brand makes an appearance on the US market.
As to Whisky finished Rums like you I tend to avoid them.
I really do want the coffee and rum combo to work, but alas have yet to find the killer rum. Unfortunately we don't get those brands you mentioned.
column still distilled to 95%, isn't that just vodka?
pretty much - all that aging is doing most of the heavy lifting
Coffee should never be put anywhere near rum. As for scotch the only place it belongs is down the sink.
Haha im surprised no one has replied in response to your sink comment lol I like the confidence!!
@therumrevival It doesn't bother me. You should see the crazies and loons I endure on 60s music forums when I say The Beach Boys are better than The Beatles 😂