Aged rum is a tasty spirit with a growing fan base

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Unsung spirit

Aged rum has been overlooked for too long

by Russ York

Rum has long been associated with the sun-soaked Caribbean and swashbuckling pirates. Mixed with cola or in a daiquiri, it is synonymous with quintessential beachside cocktails. And typical rum is perfect for these drinks, but the unsung hero is the simple, yet refined, aged rum.

Sweet from the start

All rum is derived by fermenting and then distilling sugar cane molasses or straight sugar cane juice. The alcohol is then usually placed in oak barrels to soften the flavor and add sweetness and color. Various types of rum are commonly referred to as dark, light, spiced, black or aged. Don’t let the color mislead you—many of the most popular rums today may have coloring added in order to maintain consistency and darken the appearance.

Better with age

Aged rum follows the same production principles, but added flavors and colors are usually avoided. That’s because the oak barrels do all the work. Typically these rums age for about three to 12 years, depending on the desired style and profile. Similar to bourbon and scotch, the longer the rum is aged in a barrel, the darker the spirit becomes, and the more rounded and softer the taste profile can get.

The price is right

Due to its affordability and wonderful flavor, aged rum is rising in popularity. In many cases, you can find a quality 20- to 23-year-old aged rum under $80, whereas finding a scotch or bourbon at that level can cost thousands. Aged rum is also being recognized for its ability to replace bourbon or whiskey in many standard cocktails. For example, try an Old Fashioned using a quality aged rum instead of bourbon.

That alone is enough to raise a glass to rum.