Until today... I had a training and I was just drawing intuitively the illustration above on the white board [ok it didn't looked so good - my handwriting is definitely not that nice].
And it seemed pretty solid!
It is pretty easy to understand:
- Light Rums [I did here something quite controversial - I put both white and golden rum together in one category. Why? Because these rums are very similar - even the age is similar - the only difference is, that white rum is filtered through active carbon after the aging - sure if you compare one white and one golden rum from one company, you might experience, that golden rum is slightly longer aged - however if you are comparing two rums from different companies, a white rum from one company {and country} can even be older then a gold rum from another...]
- the two subcategories are:
- White rum [or blanco, platino etc]
- Golden rum [e.g. oro]
- Variations:
- standard white rum
- standard golden rum
- white flavored rum
- golden flavored rum
- golden spiced rum
- white overproof
- Dark Rums [Dark rums are aged in manipulated barrels - heavily charred as well as steamed - but they are usually aged as long as light rums. Usually the producer adding some molasses. Even a tiny quantity of molasses is changing these rums to very dark. Often people think, that these rums are precious and long aged, but this is a wrong preconception].
- Variations:
- standard dark rum
- spiced dark rum
- flavored dark rum
- overproof dark rum
- Aged or Añejo Rums [there is no distinguishable line between golden rums and añejo rums - however I would draw it imaginary at around 5 years of classic oak barrel aging].
- Variations
- standard aged rum
- spiced aged rum
- barrel proof aged rum
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