Three years ago, after our first crack at distilling rum we began cultivating dunder.  Tropical fruity with candied pop, it’s the special ingredient in some of our favorite rums. For those unfamiliar, in the pot still remains an intense steeping liquid concentrated with flavor, residuals of the original ferment.  Every time we distill rum (which is often) we collect a little bit more, and over time these flavors grow.  If you’ve ever had a wonderous and warm West Indies rum you’ve likely noticed a transportive tropical flavor that you can’t quite pin down—that’s dunder.  Each distillery’s is unique to their place and methods.  When we add just a little bit to our molasses ferment, we are adding our stamp, a record of the distillery's life making rum.