Back in the seventeenth century, the Caribbean sugar agriculturists had a genuine production waste problem. As Wayne Curtis describes in his book “And a Bottle of Rum: A History of the New World in 10 Cocktails”, these growers produced sugar by first pounding sugar cane sticks, heating up the subsequent juices, and after that leaving the bubbled syrup to cure in clay pots. A sticky thick fluid would leak out of the pots, and that substance would be left behind.
We know this sticky substance as molasses. Today it is fundamentally being utilized for sweetening. As Curtis notes, growers back then couldn’t just give it away. Slaves and domesticated animals ate a portion of it, the rest was nothing but a waste. Producing two pounds of sugar would yield a pound of molasses. With no fare showcase or commercial use for it around then, growers simply dumped undesirable molasses into the sea.
Fortunately for the growers, somebody eventually figured out a use for this molasses. By blending it with the fluid skimmed off of cane juice amid its first boiling stage and aging it, one made a beginning stage for refining. In the end, the alcohol this procedure yielded ended up plainly known as rum.