Rum has no single worldwide definition, and the rules differ from country to country. Still, a handful of terms come up again and again. Here is a plain guide.
White or silver rum
Light in colour and usually light in body. It is often aged briefly and then filtered, and it is the classic base for a Daiquiri or a Mojito.
Gold rum
Amber in colour, usually from some time in oak or from added colouring, depending on the producer and the local rules. It sits between white and dark: a bit more body, a bit more sweetness.
Dark rum
Deeper in colour and heavier in flavour, with notes of caramel, molasses and baking spice. Good for sipping and for strong, rich cocktails.
Aged rum
Rum rested in barrels, often oak, for years. Ageing in a hot climate is faster than in a cool one, so a number of years on a label means different things in different places. These rums are usually sipped neat.
Rhum agricole and cachaça
Most rum is made from molasses. Rhum agricole, made mainly in the French Caribbean, is made from fresh sugarcane juice and tastes grassier and more vegetal. Cachaça, from Brazil, is also made from cane juice and is the base of the Caipirinha.
Spiced and flavoured
Spiced rum has spices added, often vanilla, cinnamon and clove. Flavoured rum is made with fruit or other flavours. Rules for these categories vary: in some markets a flavoured product is sold as a “spirit drink” rather than as rum. Beach Heaven is a rum-based tropical spirit drink in three blends.
Next: spiced rum explained. Enjoy responsibly.