🇹🇼 Taiwanese Rum - Discover the best Taiwanese rums

All rums from Taiwan

Sugar cane has been exploited on the island of Taiwan since the 17th century. The sugar is then sold mainly in Japan. Sugar production reached its peak in the 19th century when cane alcohol spread among the population. With Japanese colonization in 1895, cane alcohol was returned to industrial and military use. It took until 1945 for rum to return to the current consumer market. The sugar industry resumed and prospered until the mid-1970s. Then followed a long decline of cane and rum for 40 years. Today the small island of Taiwan is well represented on the rum planet both through its several rum bars but also through the Renaissance distillery founded in 2017. It has two stills which make it possible to obtain two different types of aromas. The rum is produced from cane juice or molasses, and has already won several medals in various international competitions.

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€240.00 - €250.00

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63 % ABV - 65 % ABV

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Rarity (copy number)

200 - 350
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In the world of spirits, Taiwanese rum remains relatively unknown. However, this Asian island has managed to develop a unique expertise in the production of high-quality rums. In this article, we take you on a journey to discover the Taiwanese terroir and its delightful eaux-de-vie.

An exceptional terroir for quality production

Taiwan is located in the Pacific Ocean, between China and the Philippines. Its humid subtropical climate provides optimal conditions for cultivating sugarcane, the main ingredient of rum. The volcanic soils of the island also offer a mineral richness ideal for developing the aromas of this spirit.

Sugarcane, the very essence of Taiwanese rum

The sugarcane used to produce Taiwanese rum mainly comes from the fertile plains surrounding the central mountains of the island. It enjoys generous sunlight and regular rainfall, conditions conducive to healthy and vigorous plant growth.

Taiwanese rum producers carefully select sugarcane varieties that are best suited to their terroir. They prioritize sugarcane varieties rich in sucrose, in order to obtain high-quality juices for fermentation and distillation.

Stills for controlled distillation

The distillation of Taiwanese rum takes place in traditional stills, which precisely extract the aromas and flavors from the fermented juice. Various distillation methods are employed – including continuous and batch distillation – all aiming to best preserve the aromatic intensity of the rum.

Thus, Taiwanese rum presents an interesting alternative for connoisseurs in search of new flavors. Its artisanal production and exceptional terroir give it an authenticity that is waiting to be discovered and appreciated.