The gold version is a great classic rum with vanilla notes and enough flavour to punch up a rum cocktail. Color. The addition of molasses is common in very dark rums, giving them a particular flavor very different from rums that are free of additives (e.g. Before continuing, let’s look at the formal definition “black rum”.There’s no official or legal definition of black rum, so all we can point to is a general acceptance that black rums are on the very dark end of the color spectrum.
Photo by Alex Lau. Bacardi even discontinued their brand of this rum as consumers repeatedly ignored safety warnings and quite a few lawsuits ensued. Thanks for setting the record straight and naming some higher end brands to try.
The question is, what ones should you buy for your home tiki bar?We put a whole lotta love, lime and rum into our work, so if you think your friends would find this article useful, we’d be thrilled if you could share it with them!TheLostTikiLounge.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to *Amazon and the Amazon logo are trademarks of Amazon.com, Inc., or its affiliates.If you’re looking for a classic drink to use your USVI rum in, the Bushwacker and Bay Breeze are to St Thomas what the Painkiller is for Jost van Dyke (BVI).We use cookies to ensure that we give you the best experience on our website. And then there’s Boukman, who create a traditional herb and bark infused clairin trempè, designed to have a broader appeal it has a greater range of complexity and flavor.But it wasn’t until 1703 that Sir John Gay, an Englishman, set up the world’s first legitimately commercial rum business on the island, creating a brand that is now synonymous with Barbados itself. The fatal flaw in this theory is that spirits producers routinely add coloring to their products, and none more so than producers of black rum.Take a look at the photo at the top of this post. This rum is mostly gold in colour but can even be dark. Dark Rum and a few shades in between Light Rum (also called Silver or White Rum) Visually lighter and with quite a subtle flavour, most light rums are highly filtered, although a few brands don’t filter so these ones may have a little of the coloration still. Nonetheless, black (or dark) rums are the topic at hand. Shame that the magazine printed so much misinformation here and kinda guilted F.I.
Spiced rums have brought exciting new flavour profiles to rum drinkers, while dark rum, also described as black rum, represents the darkest shade rums you’ll find. Their short fermentation cycle produces a cleaner alcohol and it’s distilled 5 times. Deep and assertive it also comes in three proofs, 80, 140 and for the brave of heart 151 (which strangely, reminds us a little of Christmas puddings…)An amber rum offering, with a lighter color and flavor profile than Black Seal. I don’t expect a short article like this one in Bon Appetit to go full metal rum-nerd in the short space allotted, but in their piece shows a serious lack of research and understanding.
The one found in your glass.Well rounded, golden in colour, with notes of fresh flowers, honey and tropical fruit. All helped by the molasses that are used earlier in the rum process being added back in after distillation.An overproof rum that’s light in colour, but don’t let that fool you, it has a potent flavour and a hefty ABV of 63%. Sitting at the lower end of the price scale, it’s a characterful drink with notes of burnt fruitcake, woody liquorice, vanilla and pungent molasses.Once the cane juice is extracted it’s then fermented with yeast and distilled to produce its own unique spirit, thick in vegetal funkiness along with earthy/grassy notes. Matured in charred bourbon barrels, it’s one of our favourites when an aged agricole is needed. Does that really make a difference?
Rich in flavours of dark stoned fruit, smoky wood, burnt cane, treacle and brown spice.This brand has many different ages of rums in their collection, we like the 12 year for our drinks as it’s a great mid range rum and has the smooth mellowness of Demerara combined with tropical fruits and spice with hints of honey and dark sugar.A full bodied dark Demerara, molasses based rum, it’s blended from 7 different rums and aged in ex-bourbon casks. This was because during rough weather at sea, if the rum spilt on the gunpowder it would mean it would still catch fire when needed!
We have to say it’s pretty darn good – a rich flavourful rum that still has the sweet Demerara note to it.
Official Navy rum was always ‘over proof’, meaning its alcohol content was at least an eye watering 57.5% ABV.
Aged for around 5 years it’s robust and initially spicy, yet after a few sips it begins to soften.Designed to be enjoyed on its own, it’s made from the same blend as their Black Seal and then aged for up to 16 years in premium bourbon barrels. Deep and dark, it’s a powerful spirit with an aroma of molasses, maple and caramel, with notes chocolate, bourbon and spice.The rum that most people associate with Haiti is Barbancourt, who use a double-distillation method normally reserved for the finest cognacs, and claim to grow their sugar cane in soil the same proportion of lime and sediment as those of Cognac and Champagne in France.Aged in French oak barrels from Limousin, they range from a sweet white 2 year old with a bouquet of mango, banana and honey flavours, through to golden 4 and 8 year olds, all the way up to to a 15 year aged Estate Réserve, often called the ‘Cognac of Rum’. With their Black Seal Rum synonymous with the Dark ’n Stormy, they’re deeply ingrained with the island’s tradition and culture.Made from three different distillates aged independently and blended together, it’s rich, intricate and well balanced, with notes of butterscotch, vanilla and caramel. As I wrote in For starters, even the most basic investigation reveals that a typical black rum is aged for around three years–about the same duration as aged and filtered “white” rums such as Havana Club Anejo 3 Años, This “aged for much longer” trope reinforces a huge misconception that many consumers hold about aged spirits: The darker they are, the longer they’ve been aged–and thus the better they are.