To commemorate the Hacienda’s bicentennial in 1996, Alberto Vollmer Herrera, member of the 4th generation of the family, challenged the company to... More Details
To commemorate the Hacienda’s bicentennial in 1996, Alberto Vollmer Herrera, member of the 4th generation of the family, challenged the company to develop a rum that could leverage all its mastery learned in the first 200 years.
The Hacienda Santa Teresa is where it all happens. From harvesting the sugarcane to bottling, the process of rum making takes place in the Aragua Valley with the perfect environmental conditions for aging rum.
