Rum Et Al. Variable Dunderclap is where Robyn Smith's scientific curiosity takes center stage — a rum that uses one of the oldest and most misunderstood techniques in Caribbean distilling to push the flavor envelope well beyond what Baseline delivers. Starting from the same 100% baking grade molasses base as Baseline, Dunderclap adds 33% dunder into the fermentation in place of water — all other variables kept as consistent as possible to isolate the effect of the dunder alone. Dunder — the leftover liquid from a previous distillation — is the secret behind the deep funk and ester complexity that defines classic Jamaican rum, and here it transforms the fermentation entirely. Fermented for 17 to 23 days, then double pot distilled to 75% ABV in extremely small batches and bottled at 49%, the results are dramatic. The nose adds layers of earthy funk, fermented fruit, and wild complexity on top of the Baseline foundation, while the finish brings coriander, black pepper, minerality, orange peel, cinnamon, and vanilla in a long, satisfying close. For rum geeks who want to taste exactly what dunder does — this is the experiment worth running. Buy Rum Et Al. Variable Dunderclap Rum online with fast shipping right to your door.