ProvidenceDunder & Syrup

Providence Dunder & Syrup represents the second bottling of Distillerie de Port-au-Prince. The particularity of this rum lies in its elaboration, based on traditional methods: it is produced from syrup and juice of Cristalline cane, to which “vinasse” (called “dunder” in English) from previous distillations are added. The sugar cane comes from Michel Sajous. Fermentation is done with selected yeasts and vinasse from previous distillations, allowing the development of a particular aromatic complexity. The must obtained after fermentation is distilled in two stages in a still heated by hot water. The resulting distillate has a strength of about 73% coming out of the still and is then progressively reduced to 56% for bottling.