White Rums are generally light-bodied (although there are a few heavy-bodied White Rums in the French islands). They are usually clear and have a very subtle flavor profile. If they are aged in oak casks to create a smooth palate they are then usually filtered to remove any color. White Rums are primarily used as mixers and blend particularly 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 traditionally full-bodied, rich, caramel-dominated Rums. The best are produced mostly from pot stills and frequently aged in oak casks for extended periods. The richest of these Rums are consumed straight up.
Spiced Rums can be white, golden, or dark Rums. They are infused with spices or fruit flavors. Rum punches (such as planters punch) are blends of Rum and fruit juices that are very popular in the Caribbean.
A˝ejo and Age-Dated Rums are aged Rums from different vintages or batches that are mixed together to insure a continuity of flavor in brands of Rum from year to year. Some aged Rums will give age statements stating the youngest Rum in the blend (e.g., 10-year-old Rum contains a blend of Rums that are at least 10 years old). A small number of French island Rums are Vintage Dated.
is a rum like spirit made in Brazil. Unlike actual rum, cachaca is distilled from pure sugar cane, thus no molasses is used. Cachace is the most popular spirit in Brazil. Cachaša, like rum, has two varieties: unaged (white) and aged (gold). White cachaša is usually bottled immediately after distillation and tends to be cheaper. It is often used to prepare caipirinha and all other types of beverages in which cachaša is an ingredient. Dark cachaša, usually seen as the "premium" variety, is aged in wood barrels and is meant to be drunk pure. Its flavor is influenced by the type of wood the barrel is made of.