Oh, OK, I do recall now that most rums, at least the large-production variety, are made from molasses, which is the first step in processing and distilling sugar cane. The smaller rum producers are able to use sugar cane, though I suppose they go through an intermediate molasses step as well. Maybe, because it does not stay in that state that long they bypass the side products such as the aldehydes that you mention.
I remember a few years ago, sailing around Tortola, there was this microbrewery of rum, Callwoods's. From what I recall, they grew their own sugar cane, pressed it, fermented it, bottled it, and sold it right there. And they claim you got no hangovers from it. Well, that is not quite right, as it caused me to stay another night there. |
