In this episode, we have a freewheeling conversation on a topic we've wanted to delve into for a long time — molasses production and the role it plays in rum! Maggie Campbell (Estate Manager at Mount Gay) and Zan Kong (Commercial Manager of Spirits at Worthy Park) lent their expertise and sterling personalities to guide us through the ins and outs of the sticky liquid that goes into making the overwhelming majority of the world's rum. Of course, we also discuss the new Mount Gay and Worthy Park releases that have been making the news recently — Mount Gay's first single estate rum and Worthy Park's new overproof expression.Zan and Maggie both have firsthand experience working at distilleries that have their own sugar mills, which is quite uncommon in the world of modern rum production. This allowed them to guide us through a number of fascinating topics, including:The incredible amount of work that goes into molasses and sugar production — and the unique skillsets it requiresThe differences between all the various molasses descriptors we often see, from Grade A to Grade C to blackstrap to high test, and beyondWorthy Park's decision to integrate cane juice into their rum-making processThe making of Mount Gay's new sugar mill (and what it allows them to do)The concern level for the quality of modern mass-market molassesDoes "single origin" molasses make a difference?How different types of molasses impact flavor in rumAnd much more!This episode is sponsored by independent bottler Raising Glasses. To check out (and order) their latest releases, visit their website.P.S. Did you know you can support The Rumcast on Patreon now and get bonus episodes, happy hours, and more? You can! Head to patreon.com/therumcast to check it out.