Rum is a wonderful spirit with a vast history and an active role in our society. There are so many brands, labels, and rum types on the market it is a rum lovers paradise. With the various rum types comes the alternate grades of rum. There are several categories of rum, however the main forms are either considered light or dark. Light rums are not aged as long as that of dark rums, they have a clear color appearance and stored in oaks casks. However, dark rum is aged significantly longer ranging from the process of being aged for 3 years to as much as 12 years and hopefully more. With any spirit is a given that darker alcohol substances have a richer aroma and flavor, and the lighter rums are well-lighter in these characteristics.
Here are the different grades of rum and rum types:
- Agricultural Rum - Agricultural rum and industrial rum are clearly two different alcohol : the agricultural rum is an alcohol obtained by distilling the fresh, fermented cane juice when the industrial rum or sugar-manufacture rum or as well sugar mill molasses rum designates therefore the alcohol resulting from distillery of molasses, a residue of the sugar manufacture. The majority of the world's Agricultural rum production occurs in the Caribbean, particularly in French West-Indies (Guadeloupe and Martinique). These rum can contains 50% ABV to 60%, and this is the rum traditionally consumed in the French Islands. It is generally drunk in “punch” with sugar and a green piece of lemon peel. Connoisseurs says, that it is the best rum in world.
- Cachaça Rum - The major difference between cachaça and rum is that rum is usually made from molasses except in the French Islands, a by-product from refineries that boil the cane juice to extract as much sugar crystal as possible, while cachaça is made from fresh sugarcane juice that is fermented and distilled. As some rums are also made by this process, cachaça is also known as Brazilian rum. However, the United States recognized cachaça as a distinctive Brazilian product by signing an agreement with Brazil in which Ron Kirk and Brazil's Fernando Pimentel were involved, which is likely to drop the usage of the expression "Brazilian rum".
- Dark Rum - This can be referred to as black rum, and is a tad richer in flavor and hue than that of gold rum. It is basically aged less than three years in oak casks.. It possesses a distinct pungent flavor and has traces of alternate flavors. This type rum is usually great for cooking with, and utilized in most cocktails.
- Gold Rum - These rums can be referred to as amber rums. They are aged longer and possess a richer flavor than other rum types. They take on a woodsy flavor and a darker hue from the wooden casks they are aged in.
- Flavored Rum - One of the newest rum types is the flavored rums. These are usually basically light rum that has been infused with fruity flavors and scents. There are many flavored rums on the market today such as citrus, vanilla, chocolate, orange, mango, lime, coconut, banana, and more.
- Light Rum - These rums are often termed white or silver rum. It consist of no color and a light flavor. They are filtered and distilled numerous times to remove color and impurities. In addition, these rums are not aged as long as other rum types.
- Old Rum - Aged rum, to be entitled to this name, must be stored at least three years in oak barrels, with 650 liters of capacity maximum. It is generally put to be age in oak casks of 180 liters, identical to those used for the Cognac or Whisky.
- Overproof Rum - Most rums are consistent of about 40% alcohol or 80 proof, however there is a market full of overproof rums that contain up to 75% alcohol with proofs as high as 151-160.
- Premium Rum - With every spirit there has to be a market exception for a high-end or elite label. These are the luxury rum types that come with a very big price tag. Commonly these premium rums are consumed straight and purchased from rum connoisseurs.
- Spiced Rum - Much like the darker rums in appearance and flavor. These rum types are aged about the same as dark rums, however spices and caramel coloring are often added to these rums to give it a distinguished ”spicy taste.”
- Syrup Rum - The origin of the syrup rum goes back to the XIX century, where owners of dwelling sugar refinery found its trade more advantageous than that of sugar. These is a rum which is manufactured starting from a purified cane juice (limed and defected) concentrated out of sugar syrup, before being diluted and being used like substrate for alcoholic fermentation. This rum is more light than a traditional agricultural rum and, put to be age oak barrels, gives goods old rums.