Do you make Jamaican-style pot still rum w/dunder?

[lamowery]

Hi,

I posted an intro a few weeks ago as a journo looking for folks to comment via their forum ID only (no real names, unless you live in NZ where it's legal), on producing high ester, Jamaican-style pot still rum with dunder.

Specifically, I want to hear from anyone who is focused on this style predominantly. Why did you choose it? Because you love high ester Jamaican rums? Why? Did you have an experience with high ester rum either in Jamaica or elsewhere that imprinted on you? Do you try to emulate the style because of the unavailability of the product in the market or your curiosity and propensity to experiment?

I've already drafted a story for Punch.com with very helpful comments from three forum users, but I am now trying to bolster the piece with words from someone that pursues this style specifically.

Thank you in advance.
Lauren

[Beerswimmer]

Yes. Heavy, navy style rum is about all I made. I love it because of the depth of flavor:fruity esters, spices(natural phenols, not added), an almost buttery flavor, and the wood. I aged on toasted French oak, and I believe it was the secret final flavor. The high esters are what I like so much about it. Pusser's rum was my gateway(and goal) for this type of rum. Not too heavy, but packed with flavors. Both the lack of a variety of choices and price, combined with my curiosity to experiment and try to make the most flavorful product possible.

I have used many types of yeasts in order to try and get the most flavor I could. Flavorful yeasts such as hefeweiss yeasts, Belgian Trappist yeasts, wild yeasts, various Brettanomyces strains, etc... I'm still searching. I made my own pits to see what would happen. I pretty much just slapped a coffee filter over the top of jugs of dunder and let then=m sit between batches. Some had some molasses added, some not. Some were great, and others were nasty. But they added a certain depth of flavor that I haven't been able to get without it. I need to try and experiment just what certain bacterias and bretts will do to dunders....it's a real rabbit hole to fall down!

[Monkeyman88]

My dunder pit is a 60L barrel with the top cut off. It sits in the shed uncovered. There used to be three banana peels in there. Pretty sure they have completely dissolved, a few egg shells, a few dozen flies and about a million sand flies. There is a nice thick spongey mould stuff floating on top, and it smells so good you would almost want to drink it as is.