The climate of the Caribbean was ideal for sugar production and it quickly grew throughout the region within the next two centuries. However there were great exploitations of both people and resources as the demand for sugar and eventually rum grew. Europeans became hooked on sugar, and could not get enough of it. During this time period, the overall diet and nutrition of the population switched from blander foods, to ones that contained more variety and a greater overall taste and palatability. .
The island of what is now known as Barbados where some argue that the term "rum" was coined became cleared for the cultivation of sugarcane products. Nearly 76% of the island was cut and leveled for the growing of sugarcane and rum distillation during the 17th and 18th centuries.3 Many other islands contained similar statistics as the entire Caribbean basin was converted into a massive exporter of agricultural goods. With the boom of the slave trade from Africa, sugarcane crops were being harvested at an alarming rate. Traders were quickly using their profits from the selling of rum in Europe to purchase even more slaves, and in turn to rejuvenate the entire process with fresh blood. .
Rum was transported from the distilleries in large oak casks or barrels. Each barrel or rum contained approximately 36 cases of bottles. These massive containers were shipped to New England where they were then transported along with slaves, to Europe. The ships would then return to Africa from Europe and head back again to the Caribbean to start the process all over again, and so the triangular trade of molasses, slaves, and rum products was initiated. The insides of the barrels of rum were actually specially treated during the distillation process and help provide flavor and color into the rum. Charred oak wood barrels were specifically used for rum because they did not contribute any offensive odors or alterations to the rum during the aging process.