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Dark rum

What is dark rum? About the ingredient dark rum. Including 147 recipes with dark rum, nutrition data, and where to find it.

About

Rum is a distilled alcoholic beverage made from sugarcane by-products such as molasses and sugarcane juice by a process offermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other barrels.

Light rums are commonly used in cocktails, whereas golden and dark rums are also appropriate for drinking straight, or for cooking. Premium rums are also available that are made to be consumed straight or with ice.

Dark Rum, also known as black rum or red rum, classes as a grade darker than gold rum. It is generally aged longer, in heavily charred barrels. Dark rum has a much stronger flavor than either light or gold rum, and hints of spices can be detected, along with a strong molasses or caramel overtone. It is used to provide substance in rum drinks, as well as color. In addition to uses in mixed drinks, dark rum is the type of rum most commonly used in cooking.

Fermentation

Most rum produced is made from molasses. Within the Caribbean, much of this molasses is from Brazil. A notable exception is the French-speaking islands where sugarcane juice is the preferred base ingredient.

Yeast and water are added to the base ingredient to start the fermentation process. While some rum producers allow wild yeast to perform the fermentation, most use specific strains of yeast to help provide a consistent taste and predictable fermentation time.

Aging and Blending

Many countries require that rum be aged for at least one year. This aging is commonly performed in used bourbon casks, but may also be performed in stainless steel tanks or other types of wooden casks. The aging process determines the coloring of the Rum. Rum that is aged in oak casks becomes dark, whereas Rum that is aged in stainless steel tanks remains virtually colorless.