Dunder & Syrup represents the second bottling of Distillerie de Port-au-Prince. The particularity of this rum lies in its elaboration, based on traditional methods: it is produced from syrup and juice of Cristalline cane, to which “vinasse” (called “dunder” in English) from previous distillations are added. The sugar cane comes from Michel Sajous, in Saint-Michel de l’Attalaye, 150 kilometers north of the capital.
Fermentation is done with selected yeasts and vinasse from previous distillations, allowing the development of a particular aromatic complexity. The must obtained after fermentation is distilled in two stages in a still heated by hot water. The resulting distillate has a strength of about 73% coming out of the still and is then progressively reduced to 56% for bottling.
