Rum

Rum is a distilled alcoholic drink made from fermented sugarcane juice, sugarcane syrup, or molasses. Yeast first converts the sugars into alcohol, and the liquid is then distilled. The spirit begins clear and may be aged in wooden barrels, which can add darker color and richer flavor. Some clear rum is filtered to remove color, while other styles retain the character developed during aging.

Rum does not typically expire when it remains unopened and properly stored, though its quality can change after opening. Keep the bottle upright, tightly sealed, and in a cool, dark place away from direct sunlight and extreme heat. Air exposure gradually alters aromas and flavors, and flavored rum may change faster than unflavored rum because of its added ingredients.

Rum can taste sweet and warm, but its profile varies widely by style and production. White rum is often light, crisp, and mild, with vanilla, coconut, or clean sweetness. Gold and dark rum can show caramel, toffee, molasses, chocolate, vanilla, and oak. Spiced versions may feature cinnamon, nutmeg, and clove, while fresh sugarcane styles can taste grassy or earthy and some rums have overripe tropical-fruit notes.

Cola, ginger beer, ginger ale, pineapple juice, citrus juice, club soda, tonic water, and coconut water all mix well with rum. Cola suits light, dark, or spiced styles, while ginger adds a sharper, spicy contrast. Pineapple and orange juice make fruitier drinks; lime or lemon adds tartness. Club soda lets white rum show through, while tonic brings bitterness that can balance sweeter or spiced rum.

Yes, rum cake can contain alcohol, and baking does not necessarily remove all of it. The amount depends on the recipe and when the rum is added. Rum mixed into the batter loses a substantial portion of its alcohol during baking, while a rum syrup or glaze added afterward retains more because it is not heated in the oven. Some cakes use rum extract instead of liquor, so recipes vary.