Rum is traditionally fermented with which ingredient?

Rum is traditionally fermented using molasses, which is a byproduct of sugar production. The fermentation process involves yeast converting the sugars present in molasses into alcohol. This is a crucial step in rum production, as it contributes to the flavor profile and character of the finished spirit.

Molasses is rich in sucrose and other sugars, making it an ideal ingredient for fermentation. This gives rum its distinctive taste that can vary widely depending on the type and quality of molasses used, as well as the fermentation and distillation methods employed.

While other fermentation sources like grains (used in whiskey), fruits (used in certain types of brandy), and honey (used in mead) are integral to the production of other alcoholic beverages, they are not relevant in the traditional production of rum. The unique association of rum with molasses is what sets it apart from these other spirits.