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"In the Caribbean it was discovered that molasses, a byproduct of the sugar refining process, could be fermented into alcohol. Rum's popularity quickly spread in the Caribbean as the Royal Navy adopted it as a ration for sailors in place of French Brandy, and in New England rum lodged itself as a large industry and a staple spirit in the American colonies. Flavored with hints of molasses, fruit, white cake and vanilla. Serve with cola or in a rum cockail."
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