Manufactured from sugarcane and aged in barrels
Produced from sugarcane and with different aging systems, like the solera or the static barrel aging. They are dark and powerful, sweet and spicy rums; caramel, to enhance the colour, can be added, as well as sugar and spices. The best known production areas are in the Caribbean, but there are other countries, like Fiji, which are also producers
Regardless of its origin is common to find:
White Rum: clear, dry and light rums. Colourless, as it is the liquid that comes straight out of the distillation process or filtered to remove the colour if they have been in contact with wood; its flavour is more neutral than that of golden rums. Available both aged and unaged.
Golden Rum: a rum with a more or less intense amber colour, due to the contact with the wood during the aging process, which can be enhanced with the addition of caramel. Its flavour is more intense. Available both aged and unaged.
In the case of rums of British origin is common to find also the following distinctions:
Dark Rum: strong bodied rums, they are usually distilled in stills and they retain a strong molasses flavour, colourant is added.
Spiced Rum: mixed with various extracts to flavour both fruity (orange, lemon, banana, pineapple, coconut, etc.) and spicy (vanilla, nutmeg, cinnamon, etc.). White rum normally is used to produce fruit flavours rums while for spices flavours one golden rums are used.