Renaissance Single Rum 2018

Review by Michal Jurka

Michal Jurka

May 2025336 reviewsCzech

8.6/10

The founders and owners of the Renaissance brand/distillery and wine enthusiasts Olivier Caen and Linya Chiou started their first experiments with juice, molasses and pot distillation back in 2013 (allegedly on the edge of legality, as laws for this activity are strict in Taiwan). The brand as such was (legally) established only in 2017. They are the first and currently still the only rum producers in Taiwan, although sugarcane cultivation has a long tradition on the island. Taiwanese people, however, prefer whisky more than rum. They produce small batches and single casks. By mid-2023 they produced about 60 barrels. They pay attention to transparency of origin and production. They do not use any flavorings or colorings, although Asian legislation regarding these matters is not entirely precise. The owners insist that the entire production process takes place in Taiwan and that they have full control over it, which is why they have so far refused cooperation with independent bottlers (though this is no longer entirely true, as at least one collaboration has taken place with Rom de Luxe). They use two types of cane. Fermentation of molasses or juice lasts between 10 and 30 days. The rum is distilled twice, then aged in new barrels of French or American oak, in barrels from red or white wine, or in barrels from other distillates, e.g. cognac, and the rum matures either in one type of barrel or some combination. The angel's share is up to 14%. Rums are not diluted and bottled at cask strength. This one didn't excite me as much as the Armagnac and Noble Rot ones.