Instructions

1. Ferment the molasses using water and yeast to start the process. In Jamaica, the yeast is usually from the previous batch or foam produced by an earlier fermentation.

2. Distill the mixture using a pot still or column still. Much of the world's rum is made in columns tills; pot stills produce a more full-bodied taste.

3. Age the rum. In most countries, rum is aged for at least one year. In many places, the aging time is up to seven years. Rum is commonly aged in used bourbon casks, other wooden casks or stainless steel tanks.

4. Blend rum to improve quality and flavor. Light rums should be filtered to remove coloring, while caramel may be added to darker rums to perfect the shade.