A column by Paul Kuehn
During a recent visit to a rum distillery I started a conversation with the ‘bar keep’ concerning how they produce their incredible rum. “Do you process your own molasses from sugar cane at your facility to make your rum?” I found his answer to be incredulous. “We do not use sugar cane. We only use organic molasses.” I had no response as I was forced to ponder my past knowledge of rum production. Could my liver have been lying to me as to the origin of rum? Have millennials become so indoctrinated as to the harm of sugar that they have blacked out the origin of their favorite drink, rum and coke?
So where does molasses come from? Molasses is most commonly processed from sugar cane or beet juice which is boiled and the liquid is separated into grades of molasses and crystal sugar. Molasses can also be processed from dates, pomegranates, carob and sorghum. The molasses can be separated into three categories. Light molasses is used for baking and flavoring. Dark molasses is used for ginger snap cookies to provide the color and the unique flavor. Blackstrap molasses is used for baked beans and the great Low Land barbecues that bless HHI. Sulfured molasses refers to the addition of sulfur as a preservative and adds a distasteful bitterness. However, when used in cattle feed it adds nutrition and is required to be stable for long periods of time.
Rum is a distilled alcohol that is made from byproducts of sugar production such as molasses or even cane juice. So the next time you are hoisting a rum neat, on the rocks or in a cocktail, give a shout out to the magnificent sugar cane.