The majority of rum is produced in the Caribbean and Latin/Central America but the rules and regulations of rum tend to vary from country to country. That means that the spirit is extremely diverse.
Based on similarities in production that influence rum styles and from the historical point of view we can divide rum into categories by nations(colonies in the Caribbean and Latin/Central America) and based on ageing, colour and alcoholic strength.
English style of rum
English-speaking islands and countries are known for darker rums with a fuller taste that retains a greater amount of the underlying molasses flavour. Traditionally made in a pot still, blended for ageing and bottling with dark, rich and aromatic taste profile.
English-style producing countries
Jamaica – also known as a Navy rum Jamaican style of rum has uniquely funky complexity (Appleton Estate, Smith & Cross Rum)
Guyana – location of Demerara distillery (El Dorado Rum)
Bermuda – (Goslings Black Seal Rum)
Barbados – (Plantation Rum, Mount Gay Rum, Doorly’s)
Trinidad and Tobago – (Zaya, Pusser’s Rum, Angostura Rum)
St. Lucia – (1931, Admiral’s Rodney Rum)
Belize -(Fair Rum)
Spanish style of rum (Ron)
Spanish-speaking islands and countries traditionally produce smooth and lighter style of rums typically distilled from molasses.
Spanish-style producing countries
Dominican Republic – (Brugal Rum)
Venezuela – (Pampero, Santa Teresa, Diplomatico)
Guatemala – (Ron Zacapa, Botran)
Panama – (Ron Abuelo)
Nicaragua – (Flor de Cana Rum)
French Agricole style of Rhum
French-speaking countries and territories are best known for their agricultural rums (Rhum Agricole). Distinct grassy, floral and earthy style is distilled exclusively from freshly pressed sugar cane juice, retain a greater amount of the original flavour of the sugar cane. There are usually more expensive than molasses-based rums.
French-style producing countries
Martinique – (Rhum Clement, Rhum JM, Rhum Neisson)
Guadeloupe – (Karukera Rhum)
Haiti – (Clairin Rhum)
Mauritius – (St. Aubin Rhum)
RUM-BASED ON AGEING, COLOUR AND ALCOHOLIC STRENGTH
White or Light Rum
Light-bodied, crisp and suitable for mixing, pairs especially well with the fruity flavours. This type of rum has spent a short period of time in an oak barrel to smooth out the flavours and is then often charcoal filtered to remove colour. Golden/Amber Rum
There is no formal definition of what makes a golden rum and the character varies from distillery to distillery. This type of rum may obtain its colour from the addition of caramel and other artificial additives. Spiced rum
This type of rum has distinctive flavour profile and can be made the same way as golden rum or be based on dark rum with added spices. Aged Rum
These are usually finer sipping rums that have been carefully matured and blended by master distillers to be consumed either neat or on the rocks. Rums in this category also make an outstanding Rum Old-Fashioned.
This type of rum can be easily identified by its colour, full-bodied in comparison to lighter rums. Dark rums are generally made from a caramelised molasses and matured in charred oak barrels. Navy strength rum
Navy strength rum
Navy rum refers to the traditional dark, full-bodied rums associated with a Royal British Navy. Navy strength rum is bottled at 57% ABV or 100 proof and typically blended with Demerara rum from Guyana that is distilled in a wooden pot still with a specific flavour profile.