Rum Fire is made from a blend of molasses and dunder, natural airborne yeast, then then fermented in cedar vats for 10-14 days (most rums usually ferment for about 36 hours). This is a major component to the complex flavor profile. The dose of dunder helps lower pH, conserve liquid, provides yeast nutrients and helps concentrates esters, an integral component indicative of the style that is Rum Fire. Then and now, this funked out fermentation takes place in both open air "Dunder Pits" and large Jamaican cedar casks. Clocking in at 126 proof, this rum is truly THE FIRE!