There are two production processes, which are at the origin of two very distinct alcohols:
• Traditional rums: made from molasses, originating from the production of cane sugar.
• Agricole rhums or Pure cane juice: made from sugarcane juice (the “vesou”) which is crushed, fermented and then distilled.
"Traditional" rum predates "agricole" rum. Sugar production having become less and less profitable in the West Indies at the end of the 17th century with the collapse of sugar prices - caused by the fall of slavery and then, the discovery in Europe of the sugar beet - the French planters decide to find other more profitable outlets for the cultivation of sugarcane: thus they decided to suspend the production of sugar to devote themselves to that of rum only, without going through the manufacture of molasses.