Rum is a distilled spirit traditionally made from sugarcane juice or molasses and typically aged in oak barrels, although experimentation with other barrels also takes place. Rum is most widely associated with the islands of the Caribbean and Latin American countries, but it is made in many countries around the world, including Scotland, Sweden, and the U.S. In Spanish-speaking countries rum is called ron, though no one knows for sure where the word “rum” itself was born. White or silver rum is either unaged or is lightly aged, then filtered to strip out the color; it is generally intended for use in cocktails. Gold or amber rum is aged in oak barrels, though there are no agreed upon standards on how long this term, nor any real distinction between the terms. Dark rum is usually made from caramelized molasses, aged for a longer period of time, and usually in barrels that have been more deeply charred. Overproof rum can hit up to 160 proof and is intended for use in cocktails, including the Volcano, where the overproof rum is floated on top and ignited. Spiced and flavored rums are also quite popular.

Top Rum Posts:

Havana Club Tributo 2017
Captain Morgan Original Spiced Rum
Bacardi Anejo Cuatro 4 Years Old, Reserva Ocho 8 Years Old, and Gran Reserva Diez 10 Years Old Rum

wedding punch cocktail

Recipe: The Chichigalpo Old Fashioned

By Christopher Null | January 11, 2009 |

We’ve been cooking up a lot of these lately. Recipe courtesy Flor de Cana rum. Chichigalpo Old Fashioned 2 oz. Flor de Cana 18 year old rum 1 teaspoon maple syrup 2 dashes orange bitters 1 dash Fee’s Barrel Aged bitters (don’t have ’em, subbed Fee’s Old Fashion or Angostura) Stir and strain into a…

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Recipe: Hot Buttered Rum

By Christopher Null | December 25, 2008 |

What we’re drinking this evening in the Christmas aftermath, recipe courtesy of Ron Atlantico. (There are of course dozens of variations on Hot Buttered Rum, but Atlantico’s is pretty tasty.) Hot Buttered Rum 1 stick unsalted butter, softened 2 cups light brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg Pinch ground cloves Pinch…

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Review: Flor de Cana Rum Centenario Gold 18 Years Old

By Christopher Null | December 22, 2008 |

Like 10 Cane, Flor de Cana is a name you see “called” on many a bar menu. I just got my hands on Flor’s 18-year version (which, apparently, is so new it does not yet appear on the company’s website). Some thoughts. The initial nose is, bluntly, heavy with smoke. Smoke to the point where…

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Review: Captain Morgan Spiced Rum 100 Proof

By Christopher Null | December 19, 2008 |

I’ll start by saying I’m not entirely clear what the function of a new version of Captain Morgan is. The old version has a pirate on the bottle, comes from Puerto Rico, and comes in at a standard 70 proof. The new one has a pirate on the bottle, comes from Puerto Rico, and hits…

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Review: Boca Loca Cachaca

By Christopher Null | December 16, 2008 |

Boca Loca is another good cachaca to recently hit the market — and with its lipstick-scrawled-on-glass packaging it immediately presents itself as an uncomplicated product designed for the masses. I expect any drinker would have an easy time approaching this cachaca, which tastes and smells not of the spirit’s typical gasoline but rather of charred…

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Review: Havana Club Anejo Reserva Cuban Rum (2008)

By Christopher Null | December 4, 2008 |

The Havana Club name is one of some confusion. This venerable Cuban brand is also (arguably) owned by Bacardi, which released its own Havana Club rum (made in Puerto Rico) a couple of years ago. But the Havana Club we’re talking about here is the original — a joint venture between Pernod Ricard and the…

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Drinkhacker’s 2008 Holiday Gift Guide – Best Alcohol/Spirits for Christmas

By Christopher Null | November 28, 2008 |

What better gift is there than a bottle of booze? Not only will your giftee think you’re incredibly sophisticated, chances are he’ll let you drink a good amount of it before he realizes his terrible mistake. What’s the best booze to put under the tree this Christmas season? Of course you want to offer something…

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Review: Maui Gold Rum and Reserve Gold Rum

By Christopher Null | November 26, 2008 |

Earlier this month we took a look at three rums from the Maui lineup, which (obviously) hail entirely from Hawaii and aren’t readily available in the U.S. Today we got a crack at two of the company’s remaining products, a Gold Rum and a Reserve Gold (both 80 proof), rounding out the rest of the…

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Original Recipe: Christmas in Rio

By Christopher Null | November 24, 2008 |

I created this dessert drink to highlight the vanilla and cinnamon notes in the Oronoco Rum, reviewed below. Christmas in Rio 2 oz. Oronoco Rum 1/2 oz. chocolate liqueur 1/2 oz. Licor 43 1/2 oz. half and half Shake with ice in a cocktail shaker and strain into a cocktail glass. Sprinkle with a light…

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Review: Oronoco Rum

By Christopher Null | November 24, 2008 |

This distinctively packaged rum comes from the mountains of Brazil, a land known mainly for cachaca, not rum. It’s a pity: Based on Oronoco’s showing, Brazil really ought to be making more of the stuff. This white rum is exceptionally smooth and creamy, offering an immediate vanilla nose. On the palate is offers a big…

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