Rum from Pearls, a cool coastal terroir near the distillery with rich, water-retaining soil influenced by a nearby marsh. Planted with Yellow Lady and Lacalome Red. Intense nut and almond notes,dry and earthy on the palate, finishing warm with gentle spic

Rum from New Bacolet (Grenada), grown on a steep sun-drenched hillside with four terroirs. Made from the sucrose-rich Lacalome Red sugarcane. Floral (lilac, dried flowers), rich and gently vegetal with fresh grass, finishing long, dry and well balanced.

Terroir rum from Grenada’s Dunfermline farm, made from Lacalome Red sugarcane. Sweet nose of figs, dates and raisins with a hint of caramel. Palate of nuts, golden raisins and fresh lemon. Soft finish with butterscotch.

Rum from Old Bacolet (Grenada), sheltered on the south coast between two rivers. Made from fast-growing Cain sugarcane. Soft caramel and vanilla, robust spice (cinnamon, allspice) with roasted nuts and a long, dry finish.

New Bacolet is one of the first matured versions of Renegade Rum. The rum is made from the sugarcane variety Lacalome Red and is known for its high sucrose content.

Rum from Dunfermline (Grenada), made from the sucrose-rich Lacalome Red sugarcane grown on one of the estate’s four terroirs. Lightly sweet and tropical with banana and pineapple, silky with orange and marmalade, finishing on candied fruit and buttery van

Terroir rum from Grenada’s Pearls farm made from Yellow Lady sugarcane juice and pot still distilled. Barrel matured for added depth, with grassy cane, vegetal layers and subtle spice.