Hacienda Santa Teresa was founded by Count Tovar y Blanco in the fertile valleys of Aragua, Venezuela in 1796 as a sugar cane plantation. After nearly 100 years of cane production, the first rum was produced and Ron Santa Teresa was born. How is Santa Teresa made? Molasses is the result of grinding the sugar cane and refining the sugar. The sugar remaining in the molasses is then fermented and distilled to produce a light alcohol ? rum! Some of the rum is then fermented a second time to obtain a richer, deeper rum in taste and aroma. The two are then blended together with the addition of spring water to reduce the alcohol to a comfortable level. The blend is then aged for at least 2 years in oak barrels. Santa Teresa?s cellars proudly house rums of 10-years; fabulous blends of over 20 years old and genuine jewels of nearly 80 years of age that are used only in exclusive editions.