Providence Dunder & Syrup Haitian Rum Blanc

56% ABV

Haitian Rhum made at Distillerie de Port-au-Prince by Herbert Barbancourt Linge in a Müller copper pot still from fresh cane juice and syrup. Vinasse, (commonly called Dunder in English) the liquid and solids remaining in the still after distillation are added to the ferment, much as is done in Jamaican Rum production. It is a process similar to Sour Mash in American Whiskey, where a yeast/enzyme/ester rich matter is added to the subsequent batch to assist the fermentation and add a distinctive funky character to the resulting Rum. It is distilled to about 75% ABV and then slowly diluted to 56% prior to bottling. Similar to Haitian Clairin in profile, this is a wild and funky Rum with tropical fruit, olive brine, and vegetal aromas and flavors.