Blackstrap Molasses and RUM

[edge]

OK, back to my preferred product, RUM.
It has been suggested that the best still for rum is a pot still, so that is where I am heavily leaning.

Most of the recipes call for blackstrap / feed molasses and I bet they are one and the same.

Some have suggested Fancy but that seems to be the minority.
Now with that said, and me trying to read everything available before I actually build the best designed still for rum I go to the Rum Academy and read the lessons in: Rum Appreciation In The 21st Century

When I get to the end of Lesson IV I read:

"Only through the use of column stills and multiple, high distillations,
coupled with aging in used whiskey barrels, can the rum made from black strap become palatable."

So, is this just the opinion of this particular author or have folks here had problems with good product from blackstrap molasses.

Thanks in advance.
edge.