DARK RUMS
(and AGED RUMS)

Dark Rums are - surprise, surprise - darker than gold rums. They are generally produced in pot stills and are often aged longer (typically more than 5 years, and may be aged for decades), in heavily charred barrels. Like gold rums, some dark rums may also achieve their color through the addition of caramel. Dark rums are medium- to full-bodied and have more robust flavors, aromas and textures than light or gold rums. Black rums are the darkest variety of rum, usually from heavy molasses use and the addition of extra caramel and spices. They are primarily used as added flavor in tropical drinks and are the most common form of rum used in cooking.