How was rum manufactured on a typical sugar plantation?

- Molasses: A thick syrup leftover after the sugarcane juice is refined to produce sugar crystals.

- Water

- Yeast

Process:

1. Dilution: The molasses is diluted with water to reduce its viscosity and ensure a suitable environment for fermentation.

2. Fermentation:

- The diluted molasses is transferred to fermentation vats or casks.

- Yeast is added to initiate the fermentation process, converting the sugars present in the molasses into alcohol (ethanol) and carbon dioxide.

3. Distillation:

- The fermented mash from the vats is distilled in a pot still or a continuous still to separate the alcohol vapors from the remaining liquid.

- The alcohol vapors rise and are condensed back into a liquid, resulting in a higher concentration of alcohol.

4. Aging:

- The distilled rum can undergo aging in wooden barrels, typically made from oak. This step enhances its flavor and smoothness by allowing it to interact with the wood components and acquire color, complexity, and unique characteristics.

- Aging can last anywhere from a few months to several years, depending on the desired characteristics of the rum.

5. Bottling:

- Once the rum has reached its desired maturation level, it is bottled and sealed.

- Bottling involves filtering to remove any sediments and ensuring the rum's clarity.

6. Distribution:

- The bottled rum is distributed and sold to consumers, where it can be enjoyed neat, on the rocks, in cocktails, or used in various culinary preparations.