Glossary - print - Rum

Rum - Glossary Term

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Light and Medium-bodied Rum
A type of liquor made from sugarcane that is boiled into a syrup, separated into a hardened sugar and molasses, and then processed using the molasses combined with yeast and water as the base for the ingredients. After fermentation and distilling, the rum is then allowed to age traditionally from one to over 10 years, depending on the quality and flavor desired.

There are 4 main types of rum that are produced: light-bodied, medium-bodied, dark, and spiced. Light-bodied rums, also referred to as white or silver rums, are clear and have little flavor. This type of rum is aged for 1 year or less. Medium-bodied rums aged for 2 to 3 years, also referred to as golden or amber rums, are deeper in color and have a richer full-bodied flavor. The deeper and more mellow taste is derived from longer aging or through the addition of caramel to the flavoring process. Dark rums age for 5 to 7 years and provide a rich flavor with a full-bodied aroma. Demerara rum, which is a dark rum, is the darkest and richest of all rums and has a slightly sweet flavor, making it a popular liquor for many cocktails. AƱejo rum, translated to "aged" rum, is often considered a dark rum, aged from 5 to 10 years, providing a mellow flavor and a distinctively rich aroma. Spiced rums are generally aged for 1 year or less and are processed with a variety of flavorings and tropical ingredients. This type of rum is also known as aromatic rum.