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Difference Between White Rum and Dark Rum

White Rum vs Dark Rum

The rum is an alcoholic beverage made from sugar cane by-products such as molasses and sugarcane juice, by the processes of fermentation and distillation. The product of these processes, a clear liquid, is then aged in barrels to make the final end product: the rum.

Categorizing rum is seemingly complicated, as there is no particular standard for its constitution. Instead, it can be defined by existing standard rules and regulations of nations that manufacture this famous drink. Variations in categories include spirit proofing, minimum aging; standards included. In Australia they divide rums into white rums and dark rums. White rum is commonly used in cocktails, while dark rum is usually drank straight, and used for cooking.

Spanish speaking countries traditionally produce white rums with fairly clean taste. Examples of these countries that produce excellent white rums are Cuba, Panama, Guatemala, Puerto Rico, Colombia, and Venezuela.

Dark rums are more common in English speaking countries, and are known for their fuller taste that retains a greater amount of underlying molasses and sometimes caramel flavor. Countries that produce mostly dark rum are Belize, Bermuda, Trinidad and Tobago, Barbados, and Jamaica. Mexico also produces a number of brands of both white and dark rums.

White rum is also called as silver or light rum. It has very little flavor aside from its sweetness, serving as base on several cocktail recipes. The milder flavor of white rum makes them popular to use in mixed drinks as opposed to be drunk straight. Sometimes, they are filtered right after they are aged to eradicate other colors that would affect its being white. Majority of white rums are produced in Puerto Rico.

Dark rum is also referred to as red rum or black rum. As the name implies, they are darker in color and aged for a longer time in heavy burnt barrels. White rum does not have the strong flavor of the dark rum; Dark rum on the other hand, has tinges of spices together with strong molasses and sometimes, overtones of caramel. Dark rum is also sometimes used in cocktail drinks, and is usually the type used most common in cooking. They come mostly from Jamaica, Haiti, and Martinique, as well as Nicaragua and Guatemala.

Yeast and water are added to the base ingredient at the start of the fermentation process. The yeast determines the end taste and smell of the rum. Distillers that produce white rum tend to use fast-working yeasts, as slow-working yeasts can cause more amounts of esters in order to form during fermentation.

In Germany, there is a substitute for genuine dark rum called the blended rum. It is so called because it is a distilled beverage made of genuine dark rum rectified spirit, and water. Most often some caramel coloring is used as well. It has a relatively smaller amount of genuine rum, but it tastes very similar to the real thing. Two Central American countries, Nicaragua and Guatemala, produce two of the most award-winning dark rums in the world, respectively: Flor de Cana, and Ron Zacapa Centenario.

The aging process determines the coloring of the rum. Aging, commonly using bourbon casks, can also use stainless tanks or wooden casks. Dark rums are usually aged in oak casks, while white rums are usually aged in stainless steel tanks.

Blending, the final phase of the rum-making process ensures that rum has a steady flavor. White rum is sometimes filtered during this process to take away color it has gained during the aging process, while in dark-colored rums caramel is added.

Because of dark rums produced in charred oak barrels, they are usually heavy in flavor and some describe it as having much sweeter taste than other lighter rums. White rums, in contrast, are usually described as just generally sweet, but with a much lighter feel. Whether dark or white, rum is an excellent drink that can be used for cooking and drinking, whether alone or mixed with other tastes and spirits.

SUMMARY

· White rum is aged in stainless steel barrels, while dark rum is aged in charred oak barrels.

· Dark rum takes relatively longer to age than white rum.

· Dark rum has stronger taste and overtones than white rum.

· Caramel may be added to darken rum, while a filtering process may be done to make lighter rum such as white rum.

· Dark rum is more famous for drinking straight and in cooking, while white rum is commonly used in cocktails and mixed drinks.


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1 Comment

  1. How about Dominican Rums? To name a few Brugal, Barcelo and Bermudez.

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