I don't know if "cane honey" should be dropped, but it sure needs to be defined insofar as to how the "honey" is produced, in detail, by the company or author using it. In the world of sugar/rum making the terms syrup, juice, et al mean different things at different times. For example there are probably eight different versions of the term "juice".Would you agree that the terminology should be defined & improved for clarity's sake, and that certain terms such as cane honey should be dropped? I am also curious to know what you feel about my comment regarding how it seems at least to me that many "official" rum writers do not seem to really properly research their stuff, and accept things often at face value (simply printing the same stuff that is seen in different companies' marketing broschures in their own books also) without further consideration or investigation?
"Molasses" is much more defined, and is widely accepted to mean the mother liquor after sucrose/sugar crystals have been removed. Thus, "molasses" always is one of the byproducts of sugar production and removal. If sugar is not captured and removed, it is not molasses. The terms "first", "second" and third "boil" (or "strike") are also well established and result in grades A, B and C (blackstrap) molasses. Food grade molasses is usually a "first boil" product. And all molasses must be processed for purposes of shipment, storage and shelf life.
And I agree too that way too many writers and websites, including the best known one, tend to simply cut and paste and use these terms far too loosely. I am particularly perturbed over one particular use of "syrup" (referring to semi-syrups used by several producers of cane juice rums) with the apparent purpose of denigrating those products as somehow different or inferior to the use of "fresh cane juice".
But this is another subject....