Spiced rum: Difference between revisions
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[[file:bacardi_spiced_rum.jpg|thumb|110px|right|Bacardi Spiced Rum]] | [[file:bacardi_spiced_rum.jpg|thumb|110px|right|Bacardi Spiced Rum]] | ||
A specific style of flavored rum. While no legal definition exists it is traditionally macerated with allspice, cloves, cardamom, star [[anise]], cinnamon, nutmeg, [[orange]], and or vanilla. | A specific style of flavored rum. While no legal definition exists it is traditionally [[Maceration|macerated]] with allspice, cloves, cardamom, star [[anise]], cinnamon, nutmeg, [[orange]], and or vanilla. | ||
Spiced [[rum]]s obtain their flavors through the addition of spices and, sometimes, caramel. Most are darker in color, and based on gold rums. Some are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened with caramel color. | Spiced [[rum]]s obtain their flavors through the addition of spices and, sometimes, caramel. Most are darker in color, and based on gold rums. Some are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened with caramel color. | ||
Revision as of 07:43, 5 October 2017
A specific style of flavored rum. While no legal definition exists it is traditionally macerated with allspice, cloves, cardamom, star anise, cinnamon, nutmeg, orange, and or vanilla.
Spiced rums obtain their flavors through the addition of spices and, sometimes, caramel. Most are darker in color, and based on gold rums. Some are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened with caramel color.