RUM
Rum is a distilled alcoholic beverage that is made from sugarcane byproducts such as molasses or directly from sugar can juice. The process to convert these byproducts into Rum is the fermentation and distillation. The result is a clear liquid that is normally aged in oak barrels.
The majority of rum production is from the Caribbean and Latin America. It is also produce in many other countries, including the United States.
The grades and variations used to describe rum depend on the location where a rum was produced. Despite these variations, the following terms are frequently used to describe various types of rum:
- Dark rums, also known by their particular colour, such as brown, black, or red rums, are classes a grade darker than gold rums. They are usually made from caramelized sugar or molasses. They are generally aged longer, in heavily charred barrels, giving them much stronger flavors than either light or gold rums, and hints of spices can be detected, along with a strong molasses or caramel overtone. They commonly provide substance in rum drinks, as well as colour. In addition, dark rum is the type most commonly used in cooking. Most dark rums come from areas such as Jamaica, Haiti, and Martinique.
- Flavored rums are infused with flavors of fruits, such as banana, mango, orange, pineapple, coconut, starfruit or lime. These are generally less than 40% ABV (80 proof). They mostly serve to flavor similarly-themed tropical drinks but are also often drunk neat or with ice. This infusion of flavors occurs after fermentation and distillation. Various chemicals are added to the alcohol to simulate the tastes of food.
- Gold rums, also called “amber” rums, are medium-bodied rums that are generally aged. These gain their dark colour from aging in wooden barrels (usually the charred, white oak barrels that are the byproduct of Bourbon whiskey). They have more flavor and are stronger-tasting than light rum, and can be considered midway between light rum and the darker varieties.
- Light rums, also referred to as “silver” or “white” rums, in general, have very little flavor aside from a general sweetness. Light rums are sometimes filtered after aging to remove any colour. The Brazilian cachaça is generally this type, but some varieties are more akin to “gold rums”. The majority of light rums come from Puerto Rico. Their milder flavors make them popular for use in mixed drinks, as opposed to drinking them straight.
- Overproof rums are much higher than the standard 40% ABV (80 proof), with many as high as 75% (150 proof) to 80% (160 proof) available. Two examples are Bacardi 151 or Pitorro moonshine. They are usually used in mixed drinks.
- Premium rums, as with other sipping spirits such as Cognac and Scotch, are in a special market category. These are generally from boutique brands that sell carefully produced and aged rums. They have more character and flavor than their “mixing” counterparts and are generally consumed straight.
- Spiced rums obtain their flavors through the addition of spices and, sometimes, caramel. Most are darker in colour, and based on gold rums. Some are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened with caramel colour. Among the spices added are cinnamon, rosemary, absinthe/aniseed, pepper, cloves, and cardamom.
In current usage, the name used for a rum is often based on its place of origin. For rums from Spanish-speaking locales, the word ron is used. A ron añejo (old rum) indicates a rum that has been significantly aged and is often used for premium products. English speaking islands generally produce a darker, smoother fuller tasting run based on the amount of molasses that is used in the production. States and territories that had been formerly part of the Spanish Empire traditionally produce añejo rums with a fairly smooth taste
Examples of Rum
Bacardi Puerto Rico 
Very fresh , clean with a slight lemon and pear flavor. Taste is pure and clean with little burn. The finish is clean, but without much to talk about. My personal story why I do not drink light rum — Back in high school around 1968, at a beach party, drank too much Bacardi and coke. Now 50 years later, I still cant go near a run and coke.
Meyers Jamaica 
This is 100% Jamaican rum, pouring a dark syrupy like liquid, full of caramel and burnt toffee. Really dont know what to do with Meyers rum except for making the Classic Planters Punch or for cooking.
Dom Brugal Dominican Republic
Pours a slight golden amber color. No question about the smoky nose along with strong vanilla overtones, and spices to boot. The taste is strong oak and vanilla, with a feel of baking spices, but nothing else really comes through. The finish exhibits a dark chocolate flair that fades as the oak tannins develop into a very dry finish.
Mount Gay Barbados
Dark amber in color. Aromas of caramel, spice, oak, fruit and molasses. Taste has much more caramel, a good amount of sweetness and oaky taste. The finish is long and lingering with a sweet honey like after taste.
Appelton Jamica
This 12 year old pours a beautiful harvest golden color. The initial aromas I pick up are toasted orange and spiced cake. The taste is full of orange , apricots and caramel. The finish is long with a creamy sweet cinnamon and caramel after taste. Only for shipping!