Forming rum recipes

[Tōtōchtin]

I was wondering that since panocha and molasses has the same sugar structure ,if I could ferment separate batches of molasses and panocha then blend them. Or do they need to be fermented together at different ratios to figure out what I like. From what I read I seem to lean towards getting 40% of my sugars from molasses. It would seem that they would each develop the same esters and acids if fermented and distilled under the same conditions.
Tōtō