Rum is defined as a spirit made from sugar cane, or its residues, and as such covers the broadest spectrum of flavours and styles of any spirit. Rum can be easily split into two groups, depending on the raw materials used for production. The English styles of rum, made all over the world but originally in the British islands of the Caribbean, uses the by-product of sugar manufacture, molasses as the base, while the French style Rhum Agricole is based on the juice of unprocessed sugar cane. The rum of Brazil, Cachaca, is a Rhum Agricole with a slight difference; the fibrous material from the sugar cane is included in distillation.  This is what gives Cachaca its’ definitive vegetal flavour

Rum can be further split into categories; light, golden and dark

Light Rums are almost always aged and then filtered. This is the common style and also the one that works best in the clean, citrus based drinks of Cuba.  Good white rum should have a clean and neutral nose with a hint of sweetness on the palette

Golden rums are produced by either aging white rum in oak barrels similar to other spirits, or by the addition of caramel or other sugars to give colour and body.  Of the golden rums, the ones that have been aged are far superior in flavour and are the most versatile of all the rums

Dark rums see the split between aging and colouring more clearly. These rums are very traditional and almost vital for the making of good punch style cocktails, their strong flavour will carry over the likes of orange and pineapple juice. The other dark rums are the long aged boutique rums produced by many distilleries.  These are some of the finest examples of any bottled spirit.