Crafted in the spirit of curiosity and precision, Tailspin is the second release in the Rum et al. Variable Series, a bold exploration of how distillation impacts flavor. Produced in an undisclosed U.S. location using 100% baking-grade molasses and a 33% dunder addition, Tailspin was triple distilled using a traditional pot still. Tails and dunder were added back into the second and third runs, a technique designed to simulate the layered intensity of a double retort pot still. Fermented over 18–20 days with Saccharomyces cerevisiae, this small-batch rum yields only 18 gallons of richly complex spirit, presented here at a potent 75.8% still strength.

Tailspin’s aroma is a wild ride of juicy fruit gum, grilled peaches, eucalyptus branches after rain, and sweet barbecue glaze. On the palate, it offers a dense, creamy profile of prunes, burnt caramel, and roasty sweetness, laced with clove, anise, and lingering damp wood. Add water, and the rum opens beautifully—revealing dried mango, creamsicle, wet branches, roasted cinnamon, and dried figs layered with baking spices. It’s a rum that transforms with every sip, inviting exploration whether neat or proofed down to 49%.

With no additives beyond reverse osmosis water for dilution, Tailspin embodies authenticity and innovation. It’s a tribute to craft, patience, and the pursuit of deep, expressive character in unaged rum. Whether you're a connoisseur of high-ester spirits or simply curious about the untamed side of distillation, this limited release delivers intensity, complexity, and a masterclass in how method shapes flavor.