We can overlook that “white rum” is actually clear rather than white and accept that the term refers to rum with little or no coloring.
The bedrock problem with using white rum as a category or style is that the rums encompass several well-defined styles that aren’t the same or interchangeable.
Colombian legislation determines that White Rums are rums that are aged more than 6 months but less than a year, indistinct of colour. So you could have a white rum that is gold in colour.
Hence, why bother filtering a rum that has been in a barrel just to make it clear?
Would you say that Multi-Island Blends would elevate classic tiki cocktails? For instance, I’ve been using Tiki Lovers white when a recipe calls for Lightly Filtered. Aged and I love it. I didn’t realize this type of rum is relatively new… only that it seems to impart more flavor. Or is it best to stick with the original type of rum called for?
Well said. When I see "white rum" or "light rum" in a recipe, I assume it means lightly aged and filtered, because I feel that is far and away the category that non-aficionados mean when they say "white rum." Frankly, many are unaware that there are any categories of rum beyond "white" or "light," and "dark." This doesn't mean I'll actually use it in a recipe calling for "white rum." I will often use a multi-island blend, but I do so knowing that it probably wasn't the author's intent. I also ask myself if a recipe is even worth trying, if the originator was that ignorant of rum categories.🤣
The Fallacy of "White Rum"
Excellent points! Thank you for tackling this issue.
Colombian legislation determines that White Rums are rums that are aged more than 6 months but less than a year, indistinct of colour. So you could have a white rum that is gold in colour.
Hence, why bother filtering a rum that has been in a barrel just to make it clear?
Would you say that Multi-Island Blends would elevate classic tiki cocktails? For instance, I’ve been using Tiki Lovers white when a recipe calls for Lightly Filtered. Aged and I love it. I didn’t realize this type of rum is relatively new… only that it seems to impart more flavor. Or is it best to stick with the original type of rum called for?
Well said. When I see "white rum" or "light rum" in a recipe, I assume it means lightly aged and filtered, because I feel that is far and away the category that non-aficionados mean when they say "white rum." Frankly, many are unaware that there are any categories of rum beyond "white" or "light," and "dark." This doesn't mean I'll actually use it in a recipe calling for "white rum." I will often use a multi-island blend, but I do so knowing that it probably wasn't the author's intent. I also ask myself if a recipe is even worth trying, if the originator was that ignorant of rum categories.🤣