What is the most common sugar source used for rum?

The most common sugar source used for rum is molasses, which is a byproduct of sugarcane processing. Molasses is rich in fermentable sugars, making it an ideal base for fermenting and distilling rum. This fermentation process transforms the sugars into alcohol, which is essential for producing rum’s character and flavor profile.

While sugarcane itself can be used to produce rum, typically through juicing and fermenting the fresh sugarcane juice, molasses is much more widely utilized in the industry due to its availability and cost-effectiveness. Rum produced from molasses is often referred to as "industrial rum," while those made from pure sugarcane juice are usually labeled as "agricultural rum," which tends to showcase fresher and fruitier flavors.

In contrast, corn and beet sugar are sources for other spirits, such as bourbon or vodka, but they are not the primary ingredients for rum production. Sugarcane is closely related to molasses, but it is the molasses that serves as the predominant source of sugar in rum-making.