"Usually, molasses-based rum is going to be distilled via a column still, which is kind of a continuous distillation process. Sugarcane-based rum is most often distilled via a pot still, which is one distillation each time it runs through the still, instead of multiple distillations each time, and most of those rums produce what would be called rhum agricole—those are meaningfully different in terms of flavor. With distillation, how you do it, what you take out, and what you leave in are the big questions."