).Three different runs: a standard double run, a triple run of feints (heads and tails), and a reflux run on the leftovers from all that plus some fresh wash to make up the volume.
Not surprisingly the double run is the strongest flavour, the triple run the second strongest, and the reflux the lightest.
The reflux run is very drinkable now, and is ferking lovely.
Properly matured dunder works, and then some!
Both other runs are coming along very nicely, but clearly need more ageing before they hit their prime.
The stronger the flavour, the more ageing/oaking matured dunder rum seems to need. I am prepared to be very patient with these three batches, and give them a few years.
Don't forget, I am in the hot humid monsoon tropics, and that may be the magic ingredient in making el primo rum. There is just no substitute for long periods of heat and humidity, combined with the right naturally occurring microbes to do the job.
Be careful with how much matured dunder you use, it is quite strong. From memory I used about 5 litres in 35-40 litres of 28% abv. Might use a bit less next time. We'll see.
Big thanks to all the advice and info from various people, especially liquid_luv.