Rum is derived from a by-product of sugar, in the form of molasses. It is produced from the fermentation of a sugarcane source.1 Molasses is the final by-product from the production of sugar, and contains essential non-sugar organic compounds and minerals in the production process.1 It was discovered that when the sticky substance of molasses was set in the sun to cook or ferment, that it produced a new substance. This organically rich substance would be the basis for the future rum industry. This fermented material then undergoes a distillation process that in turn yields a clear liquid that is then aged in oake

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