[Edward Hamilton]

There is a huge difference between molasses and distilled spirits. Molasses for example contains much more of the nutrients found in the sugar cane and soil. Rum, on the other hand, has only trace amounts of things like sulfur, iron, potassium and other minerals.

Infusing herbs in alcohol dates back to the first distillates which were used for medicinal purposes. The concept is simple, put herbs and/or spices in a container of strong alcohol. This generally works better with alcohol at more than 50% alcohol by volume.

There are at least a few threads on this forum about spicing rum.