This special release from Santa Teresa uses the brand's solera process: casks of different aged rums are stacked vertically, the oldest (aged around 35 years) at the bottom, and as the distiller draws rum from one cask they top it up with younger liquid from the blend. It is then aged for up to 13 months in ex-Speyside whisky casks resulting in notes of dark chocolate, caramel, almond and oak spice
