2018. 48.2%ABV. Back of the label says: "produced using sugar cane syrup made with natural juices, and by adding approximately 30% of dunder from previous batches during the distillation process. This is an archeological example of the production method used in the French colonies, influenced by the 'dunder-style' technique developed by the English in Jamaica." It has color. Sort of between gin and white wine. Off-clear? Native yeasts. Pot still. Still proof. This is simultaneously the most confusing and the most traditional of La Maison & Velier Clairins. There's diacetyl and estery aromatic compounds! Butter, caramel, candy, bubblegum, overripe banana. But, it is so damn salty and briny sometimes you think you're drinking Mezzetta. It's real flaw though, is it's structure. It seems to fall apart under anything but ideal conditions. It's watery, but still has linear, minty, herbal elements and a never-ending finish. All in all, it's a strange bird. However, I can believe it's a rum. It's not completely alien like the rest of this series. Aromas of caramel candy, buttercream icing, lemon sorbet, thyme, mint, diesel, roasted carrot, onion peel, pineapple, orange blossom, palmarosa, sea salt, oil-cured black olives, pickle brine, tomato leaf. It vacillates between a friendly, floral and fruity aromatic profile, and 'clean up in the condiment aisle.' The alcohol can be aggressive at times for under a 100 proof, yet at other times, almost disappear. Flavors of ripe banana, mustard seed, celery, wintergreen, lemon, licorice. But, it quickly becomes watery and even more herbal. The finish is long and bitter with loads of peppermint, lemon balm, rose, fennel, thyme. It is at times astounding and at others -- perfume.