"There will certainly be subtle variances from region to region, from country to country, but generally speaking molasses-based rums will have a certain caramel and vanilla character, a certain sweetness. On the other end of the spectrum, you have rhum agricoles, or sugarcane juice-based rums. They tend to be grassier, a lot more pungent, with heavy alcohol aromatics. I’ve heard a number of people describe them as tasting more like tequila than rum."
How is a molasses-based rum different from a sugarcane juice-based rum?