What traditional use does molasses have in the production of rum?

Molasses is a byproduct of sugar production and plays a crucial role in the fermentation process of rum production. During fermentation, yeast is added to the molasses, which converts the sugars present into alcohol. This is the primary step where the transformation of sugar into ethanol occurs, allowing for the production of rum.

While distillation is an important subsequent step where the fermented mixture is heated to separate the alcohol from the other components, it doesn't utilize molasses directly; rather, it processes the product of fermentation. Flavoring and coloring are aspects that may come into play later in the rum-making process, but they do not directly pertain to the role of molasses in the initial production stage. Thus, the foundational step where molasses is integral is its involvement in fermentation, making it vital for rum production.