August 16, 2012 – National Rum Day
A Quick Guide to Rums
Did you know that there are over 900 different rum drink recipes listed on Google??
Did you know that there are over 900 different rum drink recipes listed on Google??
The grades and variations used to describe rum depend on the
location where a rum was produced.
Light rums, also referred to as silver or
white rums, in general, have very little flavor aside from a general
sweetness. They often serve as bases for
cocktails. Light rums are sometimes
filtered after aging to remove any color.
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.
Gold rums, also called amber rums, are
medium-bodied rums that are generally aged.
These gain their dark color from aging in wooden barrels (usually the
charred, white oak barrels). They have more flavor and are stronger-tasting
than light rum, and can be considered midway between light rum and the darker
varieties.
Dark rums, also known by their
particular color, such as brown, black, or red rums, are classes a grade darker
than gold rums. 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 the drink
color. In addition, dark rum is the type
most commonly used in cooking. Most dark rums come from areas such as Jamaica,
Haiti, and Martinique, though two Central American countries, Nicaragua and
Guatemala, produced two of the most award-winning dark rums in the world: Flor
de Caña and Ron Zacapa Centenario.
Spiced rums obtain their flavors
through the addition of spices and, sometimes, caramel. Some are significantly darker, while many
cheaper brands are made from inexpensive white rums and darkened with caramel
color. Among the spices added are
cinnamon, rosemary, absinthe/aniseed, or pepper.
Flavored rums are infused with flavors
of fruits, such as banana, mango, orange, citrus, coconut, or lime. These are generally less than 40% ABV, serve
to flavor similarly themed tropical drinks, and are also often drunk neat or on
the rocks.
