The Barbados, today better known all over the world to be the tourist destination of many sea and sun lovers, about three centuries ago were the scene of another story, linked to the production of sugar cane and the enslavement of thousands of men. The first experiments of production of rum in the Americas originated in the Caribbean at the end of the seventeenth century, coinciding with the increase in demand for production of sugar cane, molasses and rum from all over Europe. This escalation of demand led to an increase in slavery as a labor force, and it was the slaves who first discovered that molasses, waste in the refining process of sugar cane, together with alcohol, underwent the famous fermentation process. It is said that the first real rum was born on the Barbados islands. But only later, the distillation of the molasses saw some important adjustments such as the removal of the impurities that made the product a terrible infernal liqueur called also devil sock. It took almost more than a century for Caribbean rum to take on its current taste and color. Caribbean rum as the best known of Havana or Jamaica is among the lighter rums, with soft notes of honey and fruit, and therefore often used to mix fruit-based cocktails or simply to accompany a dessert at the end of a meal. What you get in the Barbados islands is a gold-colored distilled and intense flavor without ever reaching more than 40% in alcohol. For the rest you just have to drink a rum punch, or a mixture of lime, grenadine, bitters and rum aged exclusively Barbados, maybe lying on a beach paradise intent to savor up in bottom the maximum of his goodness.