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

Review: Cabana Cachaça

By Christopher Null | June 7, 2008 |

If you haven’t seen Cabana’s advertisements in the glossies, you haven’t been looking hard enough. You really can’t miss them, what with the woman’s lower torso and the tagline “Authentically Brazilian.” (As a side note, this has caused some tongues to wag, as the spirit is brought to us by an American liquor magnate.) Politics…

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Review: Sergeant Classick White and Gold Rum

By Christopher Null | May 19, 2008 |

Rum is just about the only spirit I don’t regularly drink straight (some superpremium dark rums excepted), but it’s also the one that makes for some of the most delicious cocktails. Funny, eh? Sergeant Classick is one of the only rums that claims to come from the state of Hawaii, as it’s made from molasses…

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Original Recipe: Vaya Con Fresas

By Christopher Null | April 20, 2008 |

Summer is nearly here, but summer fruit is already available at the market. Here’s a new recipe for strawberries that doesn’t have the overpowering sweetness of a frozen daiquiri. Vaya Con Fresas (Go With Strawberries) 4 strawberries, destemmed 2 oz. spiced rum (preferably Kilo Kai) 1/2 oz. peach-flavored brandy 1/2 oz. Chambord 1/2 oz. agave…

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Review: Ypioca Empalhada Prata & Ouro Cachaca

By Christopher Null | March 2, 2008 |

After my recent review of Beija cachaça, the good souls at challenger Ypióca (don’t ask me how to pronounce it) sent a volley across my bow, obliquely throwing down a little smack by claiming “every day there seems a new U.S.-made designer brand… wanting to be the next Grey Goose of the category.” Them’s fighting…

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Original Recipe: Sparkling Caipirinha

By Christopher Null | February 16, 2008 |

As discussed here, I promised my recipe for the Sparkling Caipirinha, a lighter way to sip cachaça, a Brazilian sugar cane rum. This cocktail offers the spirit of the Caipirinha but is easier to sip; more like a Mojito than a Martini. The Sparkling Caipirinha 1/2 a lime, cut into four pieces 1 teaspoon sugar…

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Review: Beija Cachaca Virgin Cane Rum

By Christopher Null | February 16, 2008 |

Eric Felten wrote recently that cachaça is taking the world by storm, like it or not. The unofficial national spirit of Brazil, cachaça is used to make Brazil’s official national cocktail, the Caipirinha. Brazil produces over a billion liters of the stuff each year, and only 1% of it ever leaves the country. Brazilians, they…

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Original Recipe: The Shrubb Rush

By Christopher Null | January 27, 2008 |

I had a mango. This is what I came up with. Use as ripe a mango as you can. Add sugar as needed if it isn’t sweet enough. The Shrubb Rush 1 mango, chopped 2 pineapple spears, chopped 6 oz. pineapple juice 6 oz. rum (I used Jamaican Sea Wynde) 1/2 oz. Creole Shrubb (or…

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Recipe: The Ghetto Mai Tai

By Christopher Null | October 27, 2007 |

OK, let’s say you want to make something vaguely tropical, but you don’t have any tropical juices, coconut cream, or little umbrellas. Here’s a quick and dirty way to get a little tropical flavor into a glass with stuff you have on the shelf. The Ghetto Mai Tai 1 oz. white rum 1 oz. dark…

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Review: Kilo Kai Spiced Rum

By Christopher Null | October 26, 2007 |

When it comes to spiced rum, most people (including myself) pretty much know one brand: Good old Captain Morgan. Nothing wrong with that. The Cap’n takes boring old Bacardi and infuses it with a vague taste of the tropics and the nostalgia of, er, spice traders, pirates, and saucy wenches. The problem is that Captain…

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