Renegade Rhum Blanc Pre-Cask Dunfermline Pot Still 50%
Introducing the Rhum Blanc Pre-Cask Dunfermline Pot Still, a limited release originating from the Renegade distillery in Grenada. With only 1632 bottles available, this rum offers aromatic scents of fermented, medicinal, vinegar, hay, and olive, followed by bold flavors of herbal, root, dry, olive, and hay. Boasting an ABV of 50%, it has been highly appreciated by the RumX community for its distinct, complex profile and fresh grassy notes. Though some users found the finish short and called the taste acquired, this unique rum is a promising experience for enthusiasts who seek a diverse and intense flavor journey.
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How does this rum taste?
The Rhum Blanc Pre-Cask Dunfermline Pot Still offers a fresh, herbal nose with citrus and olive hints. Its creamy palate follows suit, yet contrasts with a disappointingly short, honeyed finish. This potent, complex rum with verdant, medicinal notes is intriguing but polarizing.
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About the Renegade distillery
The Renegade distillery is located in Grenada. Rums from Renegade have been reviewed 273 times with an average of 7.4/10.
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Stefan Persson
7 June 2023
“Bought a bottle of this rum to a really good price from Catawiki. This is my first, but hopefully not my last, Renegade Pre Cask Single Farm Origin rum. Renegade bottles its Pre-Cask rums farm by farm and terroir by terroir. The Defermline is released as two different distillations, column an pot still. It would have been very interesting to taste them side by side. The cane used is Lacolme Red grown at the Mango Land on the Anderson’s field which was a part of an distillery closed down after the hurricane Ivan 2004. The finish is quite long and goes on as in mouth and palate. Overall a very good and distinct rum with some similarities with Rhum Blanc from Guadeloupe.”
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Christoph
6 December 2022
“Reminiscent of a very olive and cucumber-heavy Clairin that has too much alcohol.”
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Frank
22 October 2021
“3rd and 4th sample of the pre-cask project. Pot Still vs Column Still.Nose: more fermented fruit here, more honey, similar to the old Bakolet. Vinegar and sloe.Palate: the fruitiness completely recedes, giving way to something very rooty and herbal. Crass, how different from the others that is.”
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