All rum is distilled from sugarcane or its by-products such as molasses. Most of it is produced between 40 and 80 proof. Once distilled, it is a clear liquid and producers generally filter and bottle it. Dark rum is generally aged in charred oak or wooden barrels until it takes on a darker color and more intense flavor.
The longer it is aged, the darker it becomes. Rum that isn’t aged as long may also be called golden. Other types of rum may seem even darker in color if molasses, burnt sugar, or caramel is added to them.
White rum is generally considered to be a better mixer in classic cocktails such as Mojitos or Daiquiris. Rums, both light and dark, are produced around the world in places as diverse as Thailand, New Zealand, and the Caribbean.
Rum Types
White rum is generally only briefly aged, from very little time to up to three years. Dark rums are typically aged for at least six years or more. Gold rums are generally four to five years old. Rums are cellared in a variety of barrels with diverse chars, however many are aged in casks that once held whiskey as bourbon production rules stipulate new oak casks. Many of the white rums can be both barrel-aged and charcoal filtered, giving them some of the depth and breadth of flavor as their darker siblings.
Spice flavors are generally added to lower-cost rums, most of which are golden. Spiced rum is often used to add a kick to cocktails.
There is also a category of overproof rum called Navy Rum, which is usually a blend of light column still, pot still, and heavier, sweet demerara rum. It tends to be overproof, meaning it is more than 50 alcohol by volume (ABV).
The name dates back to when British Royal Naval crews were issued a daily amount of rum with an alcohol content of at least 57 percent. It was created to minimize the amount of space it took up in the cargo. Navy Rum is also a favorite for use in tiki drinks as its strong flavors can cut through the sweet syrups in cocktails. While most overproof rums are dark, Jamaica also produces overproof white rums.
Different types of stills are also used to make rum from country to country. In Jamaica, generally, pot stills are used. Whereas in Cuba column stills are common and produce a lighter-bodied style of rum.
Cocktail Styles
Most of the top rum drinks—from Daiquiris to Mojitos and Piña Coladas—are made with light rum, as it has a more subtle flavor. Generally sipping rums tend to be dark, as they can be more complex.
Often one-ingredient, mixed drinks—such as rum and Coke—are also often made with dark rum. Experimenting with rum types can provide huge variety to your cocktail lineup and classics like the Hemmingway Daiquiri—made with Maraschino liqueur and grapefruit juice—can be great when made with dark rum.
