Santa Teresa, an elegant rum estate established not far from Caracas, Venezuela, in 1796, is still going strong. Its Santa Teresa 1796 Solera Rum — processed using the solera method, like sherry, and aged in bourbon oak barrels, whiskey oak barrels and French limousin oak barrels — has a dark, brooding complexity best enjoyed in a snifter. The liquor’s bold character will also shine through in a drink like rum and pineapple. During the pandemic, Geoff Robinson, a company manager, enlisted bartenders to participate in designing a new “Crafted Together Limited Edition” label for the rum. The label is royal blue and gold with a subtle mosaic of images selected by about 25 bartenders in exquisite corpse fashion, with each participant nominating the next, and so forth. The company also donated $10,000 to the Bartender Emergency Assistance Program by the nonprofit United States Bartenders’ Guild.

Santa Teresa 1796 Solera Rum, $48, reservebar.com.

Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.