Rum is made by distilling fermented sugar and water. The sugar comes from sugar cane and is fermented from cane juice, concentrated cane juice, or molasses. Molasses is the sweet, sticky residue that remains after sugar cane juice is boiled and the crystallized sugar is extracted.

White rums are generally light-bodied (although there are a few heavy-bodied white rums in the French islands). They are usually clear and have a very subtle flavor .  White rums are primarily used as mixers and blend particularly well with fruit flavors.

Golden rums, also known as amber rums, are generally medium-bodied. Most have spent several years aging in oak casks, which give them smooth, mellow palates.

Dark rums are traditionally full-bodied, rich, caramel-dominated rums. The best are produced mostly from pot stills and frequently aged in oak casks for extended periods. The richest of these rums are consumed straight up.

Spiced rums can be white, golden, or dark rums. They are infused with spices or fruit flavors. Rum punches (such as planter's punch) are blends of rum and fruit juices that are very popular in the Caribbean.

Guyana is justly famous for its rich, heavy Demerara Rums, named for the local river.  Demerara rums can be aged for extended periods (25-year-old varieties are on the market) and are frequently used for blending with lighter rums from other regions. Neighboring Surinam and French Guyana produce similar full-bodied Rums.

information taken and modified from (www.tastings.com)