Standards of Identity for Distilled Spirits (B.A.T.F., Code of Federal Regulations, Title 27, Chapter 1, Part 5, Subpart C, Section 5.22):

(f) Class 6:
Rum: "Rum" is an alcoholic distillate from the fermented juice of sugar cane, sugar cane syrup, sugar cane molasses, or other sugar cane by-products, produced at less than 190 deg. proof in such manner that the distillate possesses the taste, aroma and characteristics generally attributed to rum, and bottled at not less than 80 deg. proof; and also includes mixtures solely of such distillates.

By 1690, rum was being produced in New England.

New England Rum, produced only in the United States is distilled at less than 160o proof and is marketed as 'straight rum,' i.e., it is not blended. The fairly low distillation proof and the traditional production methods in vogue for over 300 years make New England Rum characteristically heavy in body and high in flavor intensity.

More than 80% of rum consumed in the US is produced in Puerto Rico.

1698 - Parliament opens the slave trade to British merchants, who will in some cases carry on a triangular trade from New England to Africa to the Caribbean islands to New England. The merchant vessels will carry New England rum to African slavers, African slaves on 'the middle passage' to the West Indies, and West Indian sugar and molasses to New England for the rum distilleries. (The People's Chronology 1995, 1996 by James Trager from MS Bookshelf)

1750 - Massachusetts has 63 distilleries producing rum made from molasses supplied in some cases by slave traders who sell it to the Puritan distillers for the capital needed to buy African natives that can be sold to West Indian sugar planters. (The People's Chronology 1995, 1996 by James Trager from MS Bookshelf).

1766 - Virginia planter-miller George Washington ships an unruly slave off to the West Indies to be exchanged for a hogshead of rum and other commodities. (The People's Chronology, 1994 by James Trager from MS Bookshelf.)