True enough. No distiller is about to share their precise process. Jamaica made the first, high quality rums, notably better than Bajan rum. Of course both countries later produced some of the finest and purest rums in the world.
Still, I'd LOVE to know a wee bit more about how much dunder is actually added to the new ferments. Another curiosity is how the Jamaican distillers like Appleton and W&N manage to maintain their consistency in view of their pot-stilled batch processes, and especially in view of the notable wild yeasts that are introduced.
A great subject, ripe for investigation (pun intended)...
Never ending story: Dunder, banana peels & 6-day aging
-
Capn Jimbo
- Rum Evangelisti and Compleat Idiot
- Posts: 3550
- Joined: Mon Dec 11, 2006 3:53 pm
- Location: Paradise: Fort Lauderdale of course...
- Contact:
-
Capn Jimbo
- Rum Evangelisti and Compleat Idiot
- Posts: 3550
- Joined: Mon Dec 11, 2006 3:53 pm
- Location: Paradise: Fort Lauderdale of course...
- Contact:
For those who are interested...
...as always the boyz at Homedistiller.org are always an interesting resource (and used by many small distillers as well). Here's a blind link to their threads entitled with "Dunder":
http://homedistiller.org/forum/search.p ... mit=Search
Have fun digging...
...as always the boyz at Homedistiller.org are always an interesting resource (and used by many small distillers as well). Here's a blind link to their threads entitled with "Dunder":
http://homedistiller.org/forum/search.p ... mit=Search
Have fun digging...
-
Capn Jimbo
- Rum Evangelisti and Compleat Idiot
- Posts: 3550
- Joined: Mon Dec 11, 2006 3:53 pm
- Location: Paradise: Fort Lauderdale of course...
- Contact:
After further research...
1. Dunder, aka backset is the leftovers (after distilling and capturing the alcohol) in the boiler of the the still. Dunder is NOT the lees (leftovers in the fermentation tank, after the wash is drawn off.
2. Dunder seems to be the big secret of Jamaican rum, and has inspired all manner of home and other distillers to experiment with it. The Jamaicans use dunder that has been long accumulated (think many years) and stored in "dunder (or mock) pits". The latter don't do a lot of storage, but often recycle relative "fresh" dunder into the next batch.
3. None of the latter really understand and their use seems more one of pure experimentation, trial and error. Some do add non-cane components to what they still call "rum". Those who use "fresh" may use it up to compose up to 50% of a new ferment. Those who are using old (or 2nd or 3rd generation/batches) may add only 25% or less.
The above is pretty common knowledge via the various home distilling forums, and may be the source of Abraham's comment. No matter. All of this is highly speculative. None of the home boyz are really sure what is happening or why, but some good results are claimed. Last, there are just as many sources who raise the issue of variable wild yeasts (which will be wildly different from one country or location to another). These wild yeasts can therefore be wildly unpredictable as to the flavors produced, from good, to simply awful.
In closing, I would have to say that Jamaica's ancient dunder pits are completely unique, idiosyncratic and unreproduceable anywhere else. Consider them 30 year collections of all the rum makings of the past, plus the built-up and wild yeasts of the present. These are not just dunder pits, they are gold mines.
1. Dunder, aka backset is the leftovers (after distilling and capturing the alcohol) in the boiler of the the still. Dunder is NOT the lees (leftovers in the fermentation tank, after the wash is drawn off.
2. Dunder seems to be the big secret of Jamaican rum, and has inspired all manner of home and other distillers to experiment with it. The Jamaicans use dunder that has been long accumulated (think many years) and stored in "dunder (or mock) pits". The latter don't do a lot of storage, but often recycle relative "fresh" dunder into the next batch.
3. None of the latter really understand and their use seems more one of pure experimentation, trial and error. Some do add non-cane components to what they still call "rum". Those who use "fresh" may use it up to compose up to 50% of a new ferment. Those who are using old (or 2nd or 3rd generation/batches) may add only 25% or less.
The above is pretty common knowledge via the various home distilling forums, and may be the source of Abraham's comment. No matter. All of this is highly speculative. None of the home boyz are really sure what is happening or why, but some good results are claimed. Last, there are just as many sources who raise the issue of variable wild yeasts (which will be wildly different from one country or location to another). These wild yeasts can therefore be wildly unpredictable as to the flavors produced, from good, to simply awful.
In closing, I would have to say that Jamaica's ancient dunder pits are completely unique, idiosyncratic and unreproduceable anywhere else. Consider them 30 year collections of all the rum makings of the past, plus the built-up and wild yeasts of the present. These are not just dunder pits, they are gold mines.