The line of Rum Et Al variable rums all deviate from baseline because they have one variable changed. The dunderclap expression has 33% dunder added into the fermentation in place of some water (what’s left over in the still after distillation of the fermented wash - microbial solids, organic & long chain fatty acids, minerals, and unfermented sugars). Everything else was kept as consistent as possible from the baseline recipe. It's fermented from 100% baking grade molasses for 17-23 days using the distiller's yeast strain of saccharomyces cerevisiae. It's then double pot distilled to a spirit strength of 75% abv. 

On the nose there is cinnamon and raisins with notes of custard. Orange zest and orange blossom follows, along with brown butter. Dried apples, fruit leather, fig jam, raisins, and prunes. Then, notes of vanilla and caramel alongside smarties and a touch of musk. On the palate, the sip is very oily and has very little heat - grape jelly and fig jam, wet branches, then a finish of candied grapefruit and honey roasted macadamia nuts.