Our fermenters are never dry because we never completely empty them. When a fermentation reaches 11% abv, we take around four fifths out, and run it through our still. The last fifth remains and we add fresh molasses and water. At the end of the distillation, we take what’s left in our still (stillage/pot ale/DUNDER), which is still pretty flavoursome, and throw it back into our fermenters too. And the process starts over. In doing this our own bacteria and yeast blend are always being fed, kind of like a sourdough. This allows for complex flavours to build over time and gives our rum its own unique ‘funk’.