<P> Molasses was produced in sugar plantations in the Caribbean (also called the West Indies), in islands controlled by England (e.g., Jamaica and Barbados), Spain (e.g., Santo Domingo), and France (e.g., Martinique). The English colonies along the Atlantic (mainly the Thirteen Colonies) purchased molasses and used it to produce rum, primarily in distilleries in New England . </P> <P> Sugarcane grows in hot, humid climates . After landing in the Canary Islands, Christopher Columbus brought sugarcane to the Caribbean during his second voyage to the Americas, in 1493 . During the eighteenth century, sugar - refining methods at the time produced much more molasses to sugar than they do today . It was estimated that "as much as three parts molasses was produced to four parts sugar, and on an average it was estimated that the ratio of molasses to sugar was about one to two .". This molasses was either used for table use or in the production of rum . </P> <P> To make rum, sugarcane juice or molasses is fermented with yeast and water and then distilled in copper pot stills . The liquor was given the name rum in 1672, likely after the English slang word rumballion which meant clamor . Sugar plantation owners in the Caribbean often sold rum on discount to the naval ships so that they would spend more time close to the islands, providing protection from pirates . Rum also gained popularity in Britain as English ships brought the liquor from America across the Atlantic . </P> <P> In the 18th century, New England became one of the leading rum producers in the world . It was the colonies' only commodity that could be produced in large quantities by non-English powers and sold to the English . The French West Indies had a large supply of molasses at this time, but the area was lacking in lumber, cheese, and flour . These products were the main exports of the North American colonies, which led to a very secure business relationship between the two areas . </P>

What do sugar molasses and rum have in common
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