During fermentation, the great essence of sugar cane is captured. It is a process that requires very special controls for the care of yeast, including temperature, acidity, and nutrients. In addition to ethanol, the key components responsible for most of the aroma and flavors of the final rum are generated in this phase of the process.

Molasses and water play an important role in fermentation. Both elements come together in an effervescent way to create cane alcohols. It is a turbulent process to look at, an exciting bubbling on the surface of the tank that makes the wort appear to be boiling. One part molasses and four parts water are required to activate a microorganism called yeast that transforms sugar into alcohol and other components of great sensory richness.