|Large Production Fermenter|
|200 Year Old Fermentation Tanks|
|Pitching the Yeast|
are a huge number of types of yeast from bread, wine, whiskey, rum, and many more to choose from. The other option is to culture your own strain of yeast. All of these will work, but you need to do some experimenting with the different strains to get what you are looking for as a flavor profile. Some of the yeasts are "supercharged" and can produce up to 12 or 15% alcohol in as little as 48 hours. Others are slower and are more about producing a wash that will give the final product a specific flavor.
These are some of the most important factors in making rum, because what you start with has a huge effect on what you end up with. Starting with low grade materials will yield alcohol, but very little flavor and this is fine if you just want a neutral spirit. If you want a great tasting rum, you must pay careful attention to your beginning, in other words the fermentation.