History of Rum
Caribbean sugar farmers of the 17th century had a serious industrial waste problem. As Wayne Curtis recounts in his enjoyable history And a Bottle of Rum, these planters produced sugar by crushing sugar cane, boiling the resulting juices, and then leaving the boiled syrup to cure in clay pots. A viscous liquid would seep out of the pots, and sugar would be left behind.
That liquid was molasses. Today we know molasses as a delicious enabler of gingerbread and shoofly pies, but as Curtis notes, in the 17th century, planters couldn’t give away the cloying liquid. Slaves and livestock ate some of the molasses, but for the most part, it was an annoying bit of industrial waste. Production of two pounds of sugar yielded a pound of molasses, so colonial planters were swimming in the sticky trash. With no export market or practical use for it at home, planters resorted to dumping unwanted molasses into the ocean.
Luckily for the planters, someone eventually figured out a use for this molasses. By mixing it with the liquid skimmed off of cane juice during its initial boiling and fermenting it, one created a serviceable starting point for distillation. And although the exact etymology is still murky, the liquor this process yielded became known as rum.