There's a reason rum seems like something you should taste beachside, without or with a huge overflowed straw cap. While it might actually be made anyplace, rum's generally tropical, an island item overflowing with history, warmth, flavor, and the excellence of that greatest cherished, far from being obviously true yield: sugar stick.
All rum is fabricated from sugar stick, that is the reason rum—all rum—has a couple of individuals who can seem like "pleasantness" (without continually being sweet). Whatever rum is being delivered, it starts off evolved with the stick—squeezed to discard additional water and both matured promptly (to make rum Agricole) or bubbled to make a molasses result, from which greatest kinds of rum are made.
Rum guide
White Rum: according to name, clear, lighter-bodied, however regularly matured momentarily and sifted
Gold Rum: Slightly more mind-boggling than white rums because of maturing in oak barrels, still useful for mixed drinks as they're not yet very intricate
Dim Rum: Aged for longer timeframes, with more obscure, more full flavor profiles, useful for tasting solo
Demerara Rum: While numerous rums are produced using sugar stick filled in Brazil, Demerera is produced using stick developed in Guyana, with long maturing and a rich, dim flavor profile like Jamaican rum; refined utilizing old stills, thought to be demonstrative of how rum used to taste
Spiced Rum: A refined rum that has been enhanced with flavors, as a rule increasing the impression of zest regularly gotten from barrel-maturing.
Rhum Agricole: Made with sugar stick squeeze rather than molasses, so terroir (for example where the sugar stick was developed) is a significant factor; can be white, gold, dim, and so forth, with flavors that join vegetal notes into the unpredictable rum scenery
Maritime/Overproof: Refers to any rum that is higher liquor (50 to 60% or more)
