Stolen Overproof Rum uses dunder (the liquid left in a boiler after distilling a batch of rum) as a traditional flavor source. Unlike other Jamaican rums, this rum is the last of a 6-year aged rum distilled using very old, traditional pot stills; the same as those found in Scotland to make superior single malt whiskies. Mountain rain water collected by the estate’s own rain water retention system is a key ingredient. The sugar cane is grown entirely on the estate and hand-harvested by local farmers. The sugar cane mash is fermented using a proprietary yeast strand that is cultured in outdoor wooden vats. After the distillation, the rum is carefully matured in ex-whiskey barrels. The result is a distinctively smooth 123 proof dark bronze rum with extraordinary complexity and depth of flavor. The nose is not the wet grass one might expect but rather offers a dose of white and black pepper spice married with charred oak and ripe banana. On the palate, there is a hint of charred vanilla along with notes of tangerine, banana, and pear. The rum has medium viscosity and lovely long legs, leaving a luscious light coat in your mouth.