STEP 1: Grow 

When raw sugarcane, in this case from Paraguay, is processed into table sugar, the byproduct is the sweet, thick brown syrup known as molasses.

STEP 2: Ferment 

Inside temperature controlled tanks that are more common in winemaking, yeast interacts with the molasses, consuming the sugar and transforming it into alcohol.

STEP 3: Distill 

The result, a low-proof molasses beer, is poured into an eight-foot copper alembic that concentrates the alcohol to produce high-proof rum.

STEP 4: Infuse

After being diluted with water, the rum is spiced with orange peel, dried osmanthus flowers, cloves, and nutmeg for a Christmasy kick. » greenbar.biz.