variable
tailspin
my variable rum series explores how changing a single factor in the production process affects the final flavor. variable (tailspin) is all about distillation. unlike my previous batches, which were double distilled, tailspin was triple distilled with tails and dunder added into the second and third distillations. this was my way of mimicking the effect of a double retort pot still using only a traditional pot still (more on that below). by recycling tails and dunder, i gave the flavor compounds a second chance to make it into the final spirit.
everything else in the production process was kept as constant as possible from baseline and variable (dunderclap). it's fermented from 100% baking grade molasses with the addition of 33% dunder for 18-20 days using the distiller's yeast strain of saccharomyces cerevisiae. this is an extremely small batch, yielding only 18 gal of rum at 75.8% abv.
it’s also available at still strength!
i thoroughly enjoy appreciating spirits at still strength, meaning straight off the still without any water added, and i want to share that experience with you! that’s why i part of the batch is bottled at still strength, which for tailspin is 75.8% abv.
what does it taste like?
tailspin at still strength (75.8%) reminds me of juicy fruit gum and sweet & tangy barbeque on the nose. there are also musky and damp wood notes that remind me of eucalyptus branches after a heavy rain. it’s quite different from dunderclap and baseline! on the palate it’s creamy with immediate notes of prunes and burnt caramel. it’s roasty, yet fruity and sweet, like grilled peaches. that damp wood note carries through to the palate and is accompanied by some spices like cloves and anise.
with water added, tailspin (49%) becomes fruitier with notes of dried mango and creamsicle on the nose. there’s also cinnamon peaking through along with wet branches. on the palate, notes of dried figs and apples come forward, followed by roasted cinnamon, allspice, and nutmeg. the burnt caramel and prune note comes through on the finish.
how does this mimic a double retort pot still?
double retort pot stills are quintessential to the rum industry. they’re comprised of a pot still followed by two retorts (or, for my home distillers out there, thumpers) in series. the pot is filled with wash, while the retorts are loaded up with late and early tails from previous batches. this enriches the rum with flavor in one single distillation.
now, i don’t have access to a double retort pot still, but i wanted to recreate a double retort pot still using only a pot still. the first distillation was a typical stripping run, where only wash was distilled to low wines (35% abv). for the second distillation, late tails was mixed in with the low wines along with dunder to lower the abv of the liquid in the still. what comes off the still is high wines (~65% abv), which was mixed with early tails for the third and final distillation. dunder is also added to bring down the abv to safe levels for distilling (~40% abv). what comes off the still is tailspin!
this method allowed me to layer in complexity and capture a wider range of flavors, just like a double retort pot still would.
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baking grade molasses (20 vol%)
dunder (33 vol%)
water (47 vol%)
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distiller’s yeast (s. cerevisiae)
125 gal total volume
18-20 days
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pot still (55 gal)
triple distilled
2nd & 3rd distillations include tails & dunder
still strength = 75.8% abv
18 gal total spirit
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bottled february 19th, 2025
total bottles (375 mL) at 75.8% abv = 60
total bottles (750 mL) at 49% abv = 85
nothing added (except reverse osmosis water for 49% abv rum)
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total congeners = 272 g/hlpa
1-propanol (alcohol-like) = 28.02 g/hlpa
acetaldehyde (green apple) = 4.43 g/hlpa
acetone (nail polish remover) = 4.65 g/hlpa
amyl alcohols (fruity & alcoholic) = 170.22 g/hlpa
ethyl acetate (sweet) = 21.22 g/hlpa
ethyl butyrate (pineapple) = 0.08 g/hlpa
isoamyl acetate (banana) = 0.11 g/hlpa
isobutanol (sweet & musty) = 38.34 g/hlpa
isobutyl acetate (fruity & floral) = 0.01 g/hlpa