Molasses vs Sugar

Why We're Choosing Molasses Over Sugar

At Carleton’s Prize Distilling, we’re building something from the ground up—and every decision matters. Before the stills are turned on, before the first batch is fermented, we’ve had to ask ourselves some essential questions. One of the biggest? What should we make our rum from? There are several options out there: refined sugar, cane syrup, raw sugar blends. But we’ve made a clear choice. We’re choosing molasses—and here’s why.

Honoring the Roots of Rum

Molasses is more than just a byproduct of sugar production. It’s the foundation of traditional rum. For centuries, distillers from the Caribbean to colonial New England relied on molasses to create a spirit with depth, richness, and identity. Choosing molasses isn’t just about ingredients—it’s about respecting history and building on a legacy we believe in.

A Choice That Starts at the Source

We plan to use fancy-grade molasses, chosen not just for sugar content, but for its contribution to aroma, minerality, and complexity. Every step of the process—from fermentation to distillation—will reflect that bold, natural starting point. We believe the best rum doesn’t begin in the bottle. It begins in the wash.

Anchored in New England’s Spirit

Carleton’s Prize is named after a Revolutionary War event on Lake Champlain. Our brand is inspired by American naval grit, Vermont’s independent spirit, and centuries of rum tradition. Back then, no one was using refined sugar to make rum. They were using molasses. So are we.

What You’ll Taste—Soon

We’re not bottling just yet—but when we do, you’ll taste the difference. Molasses-based rum is fuller, richer, and unapologetically real. Our choice to use molasses is a promise: that we’re building this distillery the right way from day one.

Thanks for being part of the journey.

Follow along as we bring this vision to life—one bottle at a time.

carletonsprize.com

@carletonsprizerum