Rum

Much like vodka, there are no universal production regulations when it comes to making rum. The one common denominator for all producers and rum-making nations is that it must be made from sugar-based products — usually either sugarcane or molasses.

Rum is therefore generally produced in sugarcane-growing countries in the Caribbean, like Jamaica, the Dominican Republic, Puerto Rico, Cuba, and Venezuela.

Rum is produced in more than 80 countries, using many divergent methods, with copious variations of fermentation, different types of distillation, myriad blending styles and a plethora of aging techniques.

Most rums can be classified in one or more of a few distinct categories.

White Rum – Only aged a year or two then filtered to remove color.
Gold Rum – Typically aged several years.  A more mellow flavor that comes from the barrel.
Dark Rum – Usually aged 7 years or more. A More Robust flavor profile.
Black Rum – They have more molasses content and are usually aged in heavily charred barrels. Some makers add charred molasses in the finishing for a very bold, sweet character.
Navy Rum – In the tradition of the British Navy, these rums have a distinct bold flavor.
Premium, Aged Rum – These older, more mature rums, often labeled as anejo in Spanish territories, are often enjoyed neat or on the rocks like a fine cognac or single malt scotch.
Overproof Rum – Overproof rums tend to be more popular in the Caribbean Islands where locals prefer a stronger drink. They’re also used in cooking recipes that call for rum to be ignited in flame (flambé) or drinks that blend a very strong rum into their recipe.