Produced by the Lost Spirits Distillery in Monterey County, California using grade A baking molasses, initially fermented in a nitrogen deprived fermentation tank with cultured bacteria and banana dunder and the highest quality molasses. Following low rectification distillation, the new spirit is aged in Oloroso sherry seasoned American oak. Master Distiller Bryan achieves a fuller flavour rum using only Grade A baking molasses which are fermented with dunder, a mix of overripe bananas and yeast, a traditional component of Jamaican rum, which creates more concentrated flavours. Much of the character comes from a high density of rancio (oak derived aldehydes) and smoky (phenolic) notes, both created during maturation.