Anton

Most interesting, I presume you use some of your dunder pit in your fermentations? Approximate percentage?

Is there a definition of a light rum? And a smooth rum? Can a light and or a smooth rum be flavourful? Does the pH of the fermentation process have an influence on the taste of the final product? It seems as if the standard pH is less than 4.5, where I have reasonable success with levels between 5.5 and 6.5

I think the white rum can work. I am also new to rum, but I am positive about your ideas. With regards to ageing your rum for a limited time, this can also work. You can also consider using oak chips. The molassa is fine, I will consider introducing a lower grade molasses and some dunder to enhance the flavour.

I can recommend Distillique, I think they are appropriately accredited