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 200^thanniversary of the founding of the Santa Teresa Estate. The top tier of barrels are filled with a blend of high and heavy type rums which have aged between four and thirty-five years. Rum from the bottom tier is transferred to large Limousin oak casks where it is batched and then blened for bottling.

The initial nose of honey, nuts and coconut leads to a balanced body of honey, caramel pecans and smoky wood with a smooth finish of coconut, and slightly smoked ripe fruit.