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.