What is dunder in the context of Jamaican rum?

In the context of Jamaican rum, dunder refers to the traditional yeast source derived from the acidic, yeast-rich leftovers that result from the distillation process. The production of dunder is an integral part of Jamaican rum-making because it contains various organic compounds and naturally occurring yeasts that contribute to the distinct flavors and aroma profile of the rum. This mixture is often reused in subsequent fermentations, allowing for a more robust fermentation process and adding complexity to the final spirit.

This method is particularly characteristic of the pot still production used by many Jamaican rum distilleries. The use of dunder allows for unique esters and congeners to develop, which is a hallmark of high-quality Jamaican rum, making it distinctly flavorful and aromatic compared to other rums produced in different styles or regions.