Renaissance Distillery is quite simply the first distillery to produce rum in Taiwan. It is located on the island of Formosa and has been officially in operation since 2017.
For this cuvée Noble Rot cask finish, molasses fermentation lasted 25 days. Distillation took place in March 2018 in the house's copper Charentais pot still.
This rum is aged for a total of 4 years.
Initially, maturation took place in first-fill French barrels known as "Noble Rot". Noble rot" is a fungus (Botrytis Cinerea) that concentrates sugar in grapes. It produces wines with residual sugars, such as Sauternes, Jurançons and Coteaux-du-Layon.
Next, the rum was transferred to a "Shaved Toasted Charred 2" cask, an ex noble rot cask that has been reworked with a level 2 chaud.
Barrel number 18089 bottled in June 2022 produced 233 bottles.
Bottling was carried out without filtration or addition. The rum underwent no reduction. It was smoked at 65° and aged naturally at 63.2°.
Nico's tasting notes
The nose transports us without delay to the middle of a cellar charged with the kind of vapors that angels delight in. A certain humidity reigns, in which the aromas of oak barrels gently disperse. In this thick air, grapes and peaches swell in a sheath of blond tobacco.
With aeration, the fruit continues to run merrily and uninterruptedly. A small, concentrated hint of licorice comes to the fore; it closes the ranks and brings a little rigor and elegance to our playful fruit basket. To complete the picture, a soft woody finish loaded with sweet spices embraces the whole.
The palate is jammy to perfection, with mirabelle plums, peaches, apricots and quinces, which are soon shaken by a trail of powder ready to ignite. The mineral, coppery, lightly burnt notes stand out, bringing out all the greediness of the wood. Indeed, the flame passed over the oak gives way to beautiful flights of tonka bean, vanilla and cinnamon, in a mellow, even creamy wood fiber. A certain vegetal sweetness is also expressed, bordering on sage and fresh sugarcane.
The finish is elegantly spicy, the roast develops nuances of cocoa and coffee, then melts into a pastry that never leaves the palate.
"A rum of great complexity, a universe unto itself..."
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