We have categorised our rums into dark, golden, white and spiced.
Gold or amber rums are medium-bodied rums that develop a darker colour from ageing in wooden barrels usually previously used for fermenting whiskey. They have more flavour and are stronger-tasting than light rum, but not as much as the darker varieties.
Dark rums are usually made from caramelised sugar or molasses and are generally aged longer, in heavily charred barrels, giving them much stronger flavours than either light or gold rums.
White rums, also referred to as silver or light rums, usually have little flavour making them very popular for use in mixed drinks, as opposed to drinking them straight. They are usually filtered to remove colour.
Spiced rums gain flavours through the addition of spices such as cinnamon, rosemary, pepper, or caramel. They are usually darker in colour and blended from gold rums.
August the 16th is National Rum Day, a day dedicated to the spirit from the tropical Caribbean Islands. Whether enjoyed on the rocks, or in a passionfruit daiquiri, rum is a versatile and popular drink, so take a moment to be properly introduced.