Rum · 49.0% ABV
Variable — Tailspin
Price
$$$$
Order size
1+ cases
12 bottles per case
An expression of the Variable line exploring triple distillation — tails and dunder are recycled back through the second and third runs to mimic a double retort pot still. 100% baking-grade molasses with 33% dunder, fermented 18–20 days with S. cerevisiae, triple distilled.
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An expression of the Variable line exploring triple distillation — tails and dunder are recycled back through the second and third runs to mimic a double retort pot still. 100% baking-grade molasses with 33% dunder, fermented 18–20 days with S. cerevisiae, triple distilled.
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The Brand
Rum et al.
El Segundo, CA
Est. 2024
Rum et al. is an experimental rum project from et aliae spirits, LLC - self-described "experimental rum makers who love the art and science behind the various techniques used to create rum." The company is built around transparency: every batch documents and shares its own fermentation and distillation details on the bottle and website. The name "et al." nods to the Latin "et aliae" ("and others," feminine plural), a phrase common in scientific literature - chosen both as a nod to founder Robyn Smith's science background and to honor everyone who paved the way before her.
View brand profile →The Founder's Note
Robyn Smith is a chemical engineer, educator, and distiller who started in the spirits industry in 2018 as a research chemist at Lost Spirits Distillery, working across R&D, chemical analysis, and production. She describes herself as a bourbon person originally, who fell for rum "literally during my interview with Lost Spirits." In 2024 she partnered with Aaron Rokjer of Dead of Night Distillery to launch Rum et al., while separately building out her own boutique distillery in El Segundo, California.
How It's Made
Each batch starts from unsulfured, baking-grade molasses (sulfur inhibits the yeast), fermented in 264-gallon/1000-liter totes with distiller's yeast, often with dunder - the mineral-, ester-, and fatty-acid-rich leftover liquid from a prior distillation - recycled back into the wash to build complexity. Distillation runs low and slow, about 5 hours, on a 55-gallon Mile Hi Distilling pot still nicknamed Moira. Every rum is unaged and bottled without additives beyond reverse-osmosis water used to bring it down to proof, hand-bottled and hand-labeled. The physical bottle labels state the rums are fermented, distilled, and bottled by Dead of Night Distillery in Los Angeles, California, in collaboration with et aliae spirits.
Tasting Notes
At 49% ABV: nose turns fruitier, dried mango and creamsicle; palate adds cinnamon, wet branches, dried figs, apples, roasted cinnamon, allspice, nutmeg, and burnt caramel with prunes on the finish. Also bottled at 75.8% ABV (still strength, 375 mL): nose of juicy fruit gum and sweet-and-tangy barbecue with musky, damp wood and eucalyptus; palate is creamy with prunes, burnt caramel, roastiness, grilled peaches, cloves, and anise.
