Sugar cane has been a part of the Taiwanese economy for centuries, but unlike most sugar-producing nations it never developed an accompanying rum tradition. That is until husband and wife team Olivier and Linya began experimenting with small pot stills and local molasses back in 2013.

Abundant creativity and a radical commitment to transparency quickly made Renaissance a force to be reckoned with in the rum community. This masterclass will showcase the high-ester spirits made at Renaissance aged in a variety of casks including ex-Armagnac barrels and fino sherry butts. Not to be missed.