Taiwanese French Duo Brings Taiwan's Unique Spirit to the World of Rum!

　Taiwanese French couple Ciou Lin-ya（邱琳雅）and her husband Olivier Caen（剛歐利文）grow sugarcane in Cishan and operate Taiwan's first rum distillery, Renaissance Distillery（文藝復興蘭姆酒廠）. Their rum, which is a testament to the unique features of Taiwan's terroir, has received numerous international awards and put Taiwan on the world's rum map.

　Although rum is made from sugarcane and Taiwan has a history of being a sugarcane kingdom, during his first visit to Taiwan in 1998, Olivier was surprised to find it did not produce rum. Therefore, when they moved to Taiwan, he began growing sugarcane and producing rum. At first, Lin-ya did not want to be involved in rum production. However, after she attended an international wine and spirits fair with her husband, she began to understand his passion and expertise. She then decided to join him in founding Renaissance Distillery, with the goal of preserving Taiwan's sugarcane culture through rum.

　Rum is made with fresh sugarcane juice or molasses, which is then fermented, distilled, and aged in oak barrels. Factors like molasses, fermentation time, yeast, timing, barrel types, and climate conditions all influence the flavor. Olivier believes that making rum is an art form that requires constant innovation. He has collected over 50 types of oak barrels to experiment with flavors and continues to explore the endless possibilities of making rum.

　Despite receiving accolades and multiple international awards, the couple adheres to a philosophy of small-batch production. They are committed to developing new flavors instead of copying traditional rum recipes. This distinctive strategy, rather than targeting a vast market, emphasizes catering to individuals who genuinely appreciate and cherish Renaissance Rum, guaranteeing a one-of-a-kind, exceptional experience in every sip.

臺法夫妻攜手製酒 將臺灣標記在世界蘭姆酒版圖
文/李曉萍 
臺法夫妻邱琳雅與丈夫剛歐利文（Olivier Caen）在旗山自種甘蔗，釀造出蘊含臺灣風土的蘭姆酒，並創立臺灣第一家蘭姆酒廠「文藝復興蘭姆酒廠」，屢獲國際大獎，讓世界看見臺灣。
蘭姆酒以甘蔗為原料製成，1998年歐利文首次造訪臺灣，十分驚訝曾是甘蔗王國的臺灣竟無蘭姆酒產業。隨著他與琳雅返臺定居，展開栽種甘蔗並自製蘭姆酒的計畫。琳雅起初並未參與，但在一場酒品國際展會上，感受到歐利文對蘭姆酒的專業與熱忱後，決心加入並共創「文藝復興酒廠」，意在以蘭姆酒延續臺灣甘蔗文化。
蘭姆酒製作以新鮮甘蔗汁或糖蜜為原料，經發酵、蒸餾後存放於橡木桶中熟成，從糖蜜、發酵時間、菌種、時間掌控、橡木桶種類、氣候條件等，每個細節都會影響到蘭姆酒的風味。歐利文認為製酒如藝術創作，應大膽創新，為此他收集了超過50種橡木桶，進行風味實驗，探索蘭姆酒的無限可能。
即使在多項國際賽事中屢獲大獎肯定，夫妻倆仍秉持小量生產、不復刻經典酒款，比起追求大眾市場，他們更重視真正了解並喜愛文藝復興的知音。

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