The pioneers of fermenting sugarcane to produce drinks were actually from the East of the globe and date back to ancient times. It is believed that the process first transpired in either India or China. From that origin point it spread globally. This is hundreds if not thousands of years ago. Marco Polo also wrote about a “very good wine of sugar” that was offered to him in the 14th Century, 3 centuries before the similar process occurred in the Caribbean. There are records of this wine labelled “brum” throughout history and is a popular drink in Malaysia. Although around 80% of all rum originates in and around the Caribbean, its humble beginnings may have been as far away from there as possible.