If you were to ask for my interpretation, it is a vibrant world of flavors and experiences that is definitely worth not only attention but also real exploration. However, if we are to speak more scientifically, it is a distillate made from sugar cane. The quality of the sugar cane, as the basic raw material, is the first factor that affects the quality of rum. It depends on the variety and also on the conditions in which it grows. Then follows several processing methods.

As I have indicated, the world of rums is incredibly diverse, I dare say significantly more diverse and variable than other categories of distilled spirits. Previously, it was divided in various ways according to style (British, French, Spanish), given region, aging time, color, or according to its strength, when there was talk of naval overproof rums. The current division is much more transparent in terms of the diversity of the rum world, as it is based on the specific input raw material (fresh sugar cane juice, molasses, concentrated virgin syrup) and the distillation method (pot still, continuous column).

I think the most important thing is that you like it. Nowadays, it is significantly more complicated to do your own research, for example, in a bar or restaurant, to get advice, and to try different samples. You have to rely on your intuition, curiosity, or consult with acquaintances. Given that today's times are, I would say, aesthetically oriented, it seems entirely natural that rum should also appeal to your eye. In this regard, I have no doubt that there is plenty to choose from.