Slightly gold-tinted rum distilled from fermented molasses. Aged more than 2 years in used whisky and bourbon barrels. In contrast to its name Claro, this aged rum has been carbon-filtered to remove most of the color gained while aging at least two years in oak barrels. From the American oak barrels, Claro gains a slightly […]

Brown rum distilled from fermented molasses. Aged up to eight years in used whisky and bourbon barrels.

Dark brown, coffee-flavored rum distilled from fermented molasses. One of the richest coffee based liqueurs I've had the pleasure of drinking. The decadent roasted Venezuelan coffee flavor doesn't overpower the aged rum base spirit and at 38% alcohol you can drink Araku straight or add the rich flavor to cocktails. Araku is slightly sweet but […]

Brown rum distilled from fermented molasses. A blend of solera aged rums aged in Limousin oak and in used whisky and bourbon barrels. In 1992, master distiller, Nestor Ortega, constructed a barrel nursery of Limousin oak barrels in which to age the rum that would be released on the 200thanniversary of the founding of the […]

Light brown rum distilled from fermented molasses. A very popular rum in Venezuela, mixes well with almost anything.

Brown rum distilled from fermented molasses. Blend of aged rums up to five years. A good aged rum for mixing from Santa Teresa. The most popular of the rums from this family owned distillery.