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Molasses distilled and aged dark: caramel, spice, and the navy's old ration.
The Caribbean, 1600s
Rum was born on Caribbean sugar plantations in the mid-1600s, when enslaved workers and planters found that molasses, sugar's leftover, would ferment; a 1651 account already knew it as "Rumbullion, alias Kill-Divil".
Molasses ferments and runs through pot or column stills; years in charred oak, much of it secondhand bourbon wood, build the color and the burnt-caramel depth.
Molasses, dried fig, burnt caramel, and baking spice. The longer the tropical age, the deeper the char and leather.
Did you know
The Royal Navy issued sailors a daily rum ration for over three centuries; it ended on Black Tot Day, 31 July 1970, mourned aboard with black armbands and mock funerals.
Also known as: aged rum, navy rum, ron zacapa 23
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