Rum is also made to a considerable extent in Demerara. Inasmuch, however, as the principal product of the sugar cane is sugar, the raw materials do not have such a high character as those used in Jamaica and in other islands where the process of extraction of the juice for sugar-making purposes is less perfect. The rum made in Demerara is distinctly inferior to that produced in Jamaica and Guadeloupe, St. Croix, and other West Indian countries. Very little, if any, dunder is used in Demerara. The fermentation is produced solely by the added yeasts and is carried on much more rapidly than in Jamaica and Guadeloupe. Moreover, the Demerara rum is often, or largely, produced in chamber stills, or rectifying columns, which is never the case in Jamaica, where only pot stills are employed. This is another reason why the Demerara rums average more nearly the character of alcohols in proportion as they depart from the true character of rums.