Terroir is the interaction of microclimate, soil and place – topography and aspect – and their influence on a plant. Each terroir, represented by a single parcel of land, a distinct growing environment, will influence the growth of a plant, its composition – and its ultimate flavour.
Renegade Rum Distillery
Located near Pearl, on the north-eastern side of the Windward island, Renegade Rum Distillery is both technologically advanced and environmentally sound. It’s designed to produce up to 1 million litres of spirit each year from fresh sugarcane juice – no molasses – and is one of the most significant new rum distilleries in the world.
Renegade Rum Distillery is an industry-changing project from Mark Reynier, the man behind the renaissance of Islay’s Bruichladdich single malt whisky and Ireland’s groundbreaking, terroir-driven Waterford Distillery. The journey has been over a decade in the making and it has not been without its struggles; some said Renegade was mad to even try. The destination? To produce the most profound rum the world has ever seen.
The destination? To produce the most profound rum the world has ever seen.
The character of the land
A TERROIR-DRIVEN RUM
OUR PROCESS IS DEFINED BY THE TERROIRS OF GRENADA
INFLUENCE OF ASPECT
TERROIR: PLACE, TOPOGRAPHY, ASPECT
Another key variable to terroir is place; which is to say, a farm’s topography, its orientation, its altitude and its aspect.
The place of a plant determines a number of factors. The influence of microclimate – the intensity of heat, the flow and pooling of rainwater. Even the availability of nutrients in the soil.
THE RENEGADE METHOD
For those who like to get a bit geeky
Renegade Rum Distillery’s started with a blank canvas and developed their own unique method. From seed to bottle, each stage is designed to optimise their terroir driven approach to make the most profound rum ever.