Habitation Velier Renegade Old Bacolet Long Fermentation Rum

This vibrant white rum shines best when sipped neat or with a single large ice cube to appreciate its complex flavors, though it also excels in citrus-forward cocktails that showcase its herbaceous notes; enjoy it year-round, but especially on warm evenings, paired with grilled seafood or spicy Caribbean dishes.

Nose: Fresh sugarcane juice, green mango, and dry hay dominate the aroma. Hints of white flowers and a subtle citrusy acidity add complexity. There's a clean, grassy undertone reminiscent of freshly cut lawn.

Palate: Crisp and herbaceous, with flavors of tart green apple skin and tarragon. White pepper provides a gentle spice kick. The texture is lively and well-balanced, with a slight oiliness coating the tongue. Mineral notes emerge, reminiscent of wet stones.

Finish: Long and saline, with a distinct mineral quality. Cardamom and makrut lime leaf linger, providing an aromatic spiciness. The finish tapers off with a clean, refreshing sensation, leaving a subtle vegetal sweetness on the palate.

This unique rum undergoes an extended fermentation period using wild yeasts native to the Old Bacolet farm in Grenada, followed by distillation in Renegade's custom-designed pot still, resulting in a spirit with high congener content and a distinct terroir-driven profile that showcases the Cain sugarcane variety grown on-site.

• This rum is made from a single variety of sugarcane called "Cain," grown on a windswept farm that was once a colonial-era sugar plantation. The farm's location between two rivers creates a unique microclimate that influences the rum's flavor profile.
• Despite being a white rum, it has an impressively high congener content of 328.1 gr/hlpa, which is more typical of aged rums. This gives it a complexity and depth of flavor rarely found in unaged spirits.
• The distillery uses a technique called "long fermentation," which can last up to two weeks - far longer than the industry standard. This extended process allows for the development of unusual flavor compounds, contributing to the rum's distinctive taste of green mango and cardamom.