An unaged, high ester overproof rum made from estate grown sugarcane fermented for 28 days with dunder and wild yeast. Distilled in steel and copper high-reflux pot stills, this has aromas of ripe pear, Twizzlers, sea salt, sweet cream, Sharpie marker, green olive, strawberry jam, underripe pineapple, eggnog, jackfruit, nutmeg, almond flour cake, mint, and caper berry.