Rum is an alcoholic distillate from the fermented juice of sugarcane, sugarcane syrup, sugarcane molasses and other sugarcane by-products, produced at no less than 190 proof in such manner that distillate possess the taste, aroma and characteristic generally attributed to rum, and bottles at no less than 80 proof; and includes mixture solely of such distillates.”
Also known as white or clear rum, it is completely colourless. They are aged for one or more years and filtered to remove any colouring. With a milder flavour and lighter body than other rums, this type is often used in cocktail recipes.
This spirit has been mellowed in barrels over time to receive its amber or golden hues. They have a more flavourful profile than white/clear rums and are used in cocktails when wanting a stronger flavour. Depending on the barrel, these rums will have subtle flavours of vanilla, almond, citrus, caramel or coconut. Often aged several years or more, distillers may add colouring to provide consistency.
While often used to designate darker coloured rums from their light or gold counterparts, this category has minimal attributes. When aged for a longer period of time, rums will continue to darken. These bottles tend to be aged for extended periods and offer larger flavour profiles, best enjoyed sipped.
Black rum is the darkest in colour, but has a light to medium body. It is made from molasses, the dark, sweet liquid left over after manufacturing crystallized sugar. These rums will embody the rich flavours and sometimes include added burnt caramel to darken the colour. The barrels used to produce this type of rum are typically charred and fired heavily to impart the wood’s flavours on the liquid. Black rum works great for cocktail floaters or as a substitute for your favourite whiskey cocktail, like an old fashioned.
Most rums are aged for a certain period of time, but this category represents the finest examples of matured rums, which are then often blended to achieve complexity and distinctive flavours. Aged rums generally take on a darker colour with rich tones and are encouraged to be enjoyed neat or on the rocks like a fine whiskey or Scotch. These rums are labelled with an age statement that correlates to the youngest rum in the blend.
When flavours and spices are infused into the rum, they fall into this category. The spices added usually come from seeds, fruit, root, leaf or bark of edible flora like ginger, vanilla, allspice, cinnamon and cloves. Typical flavours added include fruit extracts of citrus, cherry, mint, black currant, coconut, mango, pineapple and other tropical tones. This type of rum is often combined with soda or fruit juices that complement the flavour profiles.
Overproof or high-proof rum is often only used as a float in cocktails. This potent rum is 75 to 75 1/2 percent alcohol by volume (150 to 151 proof) and can be as dangerous to drink as Everclear if it is not diluted in some way./nThis is a popular rum for creating flamed drinks because the high alcohol content makes it easy to burn. If you are already drunk, don't try to play with fire in your drinks. Also, never use overproof liquors of any kind in cooking or near an open flame because they are highly flammable.
The Brazilian rum known as cachaça differs from others because it skips the molasses and instead uses pure sugar cane juice in the distillation process. By law, cachaça must be produced in Brazil. Cachaça is one of the sweetest rums available, though many people—particularly in Brazil—don't like to categorize it as a rum. Instead, it's often thought of as a unique distilled spirit that is its own category.
Similar to cachaça, rhum agricole is also distilled from pure sugar cane juice. While rum generally does not have tight regulations on its production, rhum agricole is an exception. Rhum agricole must be produced in the French territories, most commonly the island of Martinique, and it is governed by an AOC (appellation d’origine controlle), similar to Cognac. It is distilled from fresh-pressed sugar cane juice using a Creole continuous column
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Rum pairs well with fruits and desserts. It can add an aroma to a fish or seafood recipe. While it is uncommon to pair Rum with meat.
Rum goes especially well with fruit. Tropical fruits are the best match. Coconut. Pineapple. Banana.
It can combine well with apple, pear, nectarine, and plum too.
quick education on the rules of serving that perfect Rum
Serve Rum at room temperature. The ideal temperature is about 18°C (65°F). Colder temperatures can prevent the product from releasing its aroma. Do not chill it before serving, and if you are ever served cold it is often a low-quality product.
Rum is one of the most popular liquors and it is used to create many cocktails, including the daiquiri and mojito. The sweet taste of rum makes it a versatile mixer and it is essential for any well-stocked bar. It can be used in anything from the great tropical drinks of the tiki scene to the warm drinks in the winter.
Clear and light Rum is ideal for cocktails. It is not elegant to serve clear Rum neat or on the rocks. It is best to drink dark, aged, and premium Rum neat. However, it is acceptable to add one or two ice cubes. However, it is best to avoid ice with premium Rum.
Rum is a strong and aromatic drink. Thus, neat Rum is mostly appropriate for after-meal drinks.
Cocktails based on dry and clear Rum can be served as an aperitivo or pre-meal drinks. However, they are often too aromatic or sweet for a pre-meal drink.
You can serve dark Rum to accompany desserts or fruit courses during a meal.
Clear Rum is most appropriate for informal occasions. While high-quality Rum is appropriate on formal occasions too.
Store Rum in a cool and dry place. The temperature should be constant.
Keep the bottle away from sources of heat. The bottle should not be exposed to direct light, natural or artificial.
Avoid storing high-quality Rum in the fridge or in the freezer. The cold temperature hides its aroma.
After opening it, you can keep a bottle of Rum for several months.