Helan Singh
February 02, 2024
Blackstrap molasses is a byproduct of sugarcane juice boiled three times, reaching a stage where sugar is nearly absent. This dark, sticky syrup imparts a profound bitterness, elevating the rum's flavour profile.
Distillers use blackstrap molasses as a base for crafting rum, infusing it with caramel colouring to mimic an aged appearance. The bitterness and vegetal taste make it a versatile additive, balancing sweetness or sourness in cocktails.
While embraced for its flavour, blackstrap rum lacks official categorization, leading to varied definitions among experts. Some link it to the final molasses stage, while others add colours and a touch of molasses to label it as a blackstrap variant.
Authentic blackstrap rum distinguishes itself through a distinctly bitter and almost vegetal taste, setting it apart from mere dark rums. The complex notes are derived from the final stage molasses, not just artificial colouring.
Surprisingly, the resulting spirit may have a transparent colouring when blackstrap is used in distillation. Distilleries often employ blackstrap molasses to produce clear, white liquors with exceptional flavour components.
Appreciating blackstrap rum revolves around savouring the sugarless, bitter notes of molasses rather than fixating on the dark appearance.