This second batch in our experimental fermentation series brings together 5 separate distillation runs, combining short and long fermentation techniques. Our short 3-week ferments use commercial yeast with fresh dunder, while the longer 6-week ferments feature a mix of wild yeast, single-strain commercial yeast, mature dunder and local Islay bacteria. The result? A deeply complex, funk-rich overproof rum that balances intensity with precision. Slightly larger in volume than Batch One, but with no compromise on flavour.