RUM EL AL VARIABLE DUNDERCLAP 74% 375ML LOS A

variable dunderclap the line of variable rums all deviate from baseline because they have one variable changed. yes, the naming of the rum et al. batches are very literal. the dunderclap expression has 33% dunder (see below to learn about dunder) added into the fermentation in place of some water. everything else was kept as constant as possible from baseline. it's fermented from 100% baking grade molasses for 17-23 days using the distiller's yeast strain of saccharomyces cerevisiae. it's then double pot distilled to a spirit strength of 75% abv. this is an extremely small batch, yielding only 14.5 gal of rum. variable (dunderclap) is bottled at both still strength and with water added to bring it down to a strength of 49% abv. dunderclap at still strength (75%) has similar notes, but the flavors and aromas are much more concentrated. on the nose there’s a variety of fruits, like dried apples, fruit leather, fig jam, raisins, and prunes. there are notes of vanilla and caramel alongside smarties and a touch of musk. on the palate, the sip is very oily and has very little heat. the first flavors i get are grape jelly and fig jam. there’s some earthiness that reminds me of wet branches. there are notes of candied grapefruit and honey roasted macadamia nuts. what is dunder? dunder is the dark liquid that’s left over in the still after distillation of the fermented wash. effectively all of the alcohol has been removed. what’s leftover is microbial solids, organic & long chain fatty acids, minerals, and unfermented sugars. straight out of the still, it’s sterile, but after only a couple days, yeast and bacteria begin to grow. the benefits of adding dunder include reusing some waste material, recycling & enhancing flavors, adding nutrients, adjusting the pH to a more optimal level, and introducing a little bit of microbial contamination. ultimately, this results in a rum with more complexity and flavors (mostly in the form of esters).