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Message: <blockquote data-quote="yakshaya" data-source="post: 7631013" data-attributes="member: 122802"><img src="http://intoxicologist.files.wordpress.com/2009/02/bacardi-family-shot-new-feb-09.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />Rum is distilled from the fermented juice of sugar cane, cane syrup and molasses at less than 190 proof (160 proof for New England rum) and bottled at not less then 80 proof. It is aged in uncharred barrels where it picks up very little coloring; dark rums often have caramel added to them for colorMost rums are blends of several aged rums, ranging from heavy, pungent types to light, brandy like varieties selected for special aroma, flavor and color. There are two main types of rum;  LIGHT-BODIED RUMS – are dry with only a very slight molasses flavor. Available in two varieties, white and Gold Label (or Light and Dark), the Gold or Dark is usually a bit sweeter with a more pronounced taste. Among these rums are included rums from ate also produced in the Dominican Republic, Haiti, Venezuela, Mexico, Hawaii and the Philippines.  HEAVY-BODIED RUMS – are darker, sweeter and have a pungent bouquet, body and flavor. These are distilled by a different and slower fermentation process, which allows more time for a fuller, richer molasses like body to develop and include rums from Jamaica, Drmerara (British Guiana), Martinique, Trinidad, Barbados and New England.</blockquote>

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