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Rum lovers around the world owe a great debt to a simple plant: sugar cane. Hundreds of years ago, there was a sugar craze in Europe, and colonies were established around the Caribbean to make the sweet commodity. But the production of sugar creates a lot of byproduct—namely, molasses. There wasn’t much use for the thick, sticky, sweet substance until it was discovered that molasses could be fermented and then distilled. The alcohol quickly became popular with pirates, sailors and America’s founders.

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Make them all.

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So many spirits in Mexico.

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How Old Is the Rum in That Bottle, Really?

The number on the bottle doesn’t always tell the whole story.

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Where to go. Now.

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