Best moly rum so far

[MtRainier]

I made a 20g batch with 1 year old dunder that had been sitting with a lambic and bacterial pellicle on it for a while. It smelled pretty intense in the stripping run.

Then I had the idea to add a cup of blackstrap to the spirit run just for flavor. It came out great! It tastes quite a bit of molasses.

I diluted to 55% and put it in a 3g charred that I'd used once for a batch of HBB. Can't wait to see how it comes out, but the white tastes pretty good.