At this time, sugar was THE luxury product, and the molasses created during sugar production were treated as a waste product. By chance, the discovery was made that molasses could be fermented to make alcohol. “Eau de Vie” and the “Aguardente” were created with an eye on profit, and a desire to save resources. . Every country has its own name for the predecessor of today’s rum: From “Cachaca” and “Kill-Devil” to “Rumbullion”. But one thing was the same everywhere: Regardless of their names, the creations were all unpalatable.
But the British Navy was enthusiastic about the sugar cane spirit and made rum an official part of the daily ration for its seamen. #cheerstothequeen