A liquor distilled from fermented sugarcane juice. Most of the world's rum comes from the Caribbean. Rum distinguishes itself from other spirits by the plant from which it is made: Sugarcane, a member of the grass family. The sweet juice of the mature plant is extracted by pressing the hard stalk in mechanical mills. Some distilleries use this fresh juice while others use the by product of the sugar refining process (molasses) as the raw material for the fermentation process. White Rums are generally light-bodied. They are usually clear and have a very subtle flavor profile. White Rums are primarily used as mixers and blend well with fruit flavors. Golden Rums, also known as Amber Rums, are generally medium-bodied. Most have spent several years aging in oak casks, which give them smooth, mellow palates. Dark Rums are full-bodied, rich, caramel-dominated Rums. The best are aged in oak casks for extended periods. The richest of these Rums are consumed straight up. Spiced Rums can be white, golden, or dark. They are infused with spices or fruit flavors. Rum punches (such as planter’s punch) are blends of Rum and fruit juices that are very popular in the Caribbean. Anejo and Age-Dated Rums are aged Rums from different vintages or batches that are mixed together to insure a continuity of flavor.
1/2 - 1 tsp rum extract = 2 tbsp rum