Black rum is a type of rum that is aged for a longer period of time than white rum. It gets its dark color from the barrels it is aged in and has a rich, complex flavor profile. Black rum is perfect for sipping on its own or using as a base for cocktails. If you’re a fan of bold, intense flavors, then black rum might be just the thing for you.
It’s a great choice for those who enjoy a strong, slightly sweet taste with hints of caramel, vanilla, and spices. Whether you’re a seasoned rum connoisseur or just starting to explore the world of spirits, black rum is definitely worth trying. With its versatility and unique flavor, it’s sure to become a staple in your home bar.
Kraken black spiced rum lets you know right off the bat that you're in for a dark, mischievous drinking experience. Like the mythological sea monster it borrows its name from, Kraken rum wraps its tentacles around you with its warm, spicy flavor. The spirit tastes of vanilla, toffee apples, and molasses, with undertones of cinnamon and honey.
Drinkers drawn in by Gosling's black seal rum's adorable label will be delighted to learn the liquor is a rich, delicious sip. The distillers use a 150-year-old recipe to make their distinctive rum. Black Seal's spice blend and molasses flavor help make it Bermuda's greatest export. The rum has strong caramel and butterscotch flavors accentuated with allspice, vanilla, and cinnamon.
Cruzan Black Strap Rum takes the inspiration for its recipe from classic U.S. Virgin Island navy rums. The liquor makes a beautiful mixer, maintaining a solid rum presence in any cocktail without overpowering the other ingredients. The rum is sweet, tasting of molasses and licorice. Vanilla, citrus spices, and nuts round out the flavor profile.
Hamilton Rum Jamaican Pot Still Black puts a tropical twist on an old favorite. The liquor embodies the essence of Jamaican rum and is made at the Worthy Park Estate distillery, a facility that knows its way around a spirit. Worthy Park Estate began making rum in 1670, perfecting the process over many years. Over-ripe bananas provide the bulk of the rum's flavor, supplemented by sugar cane and caramel notes.
Vizcaya Black Rum comes to you mature. The spirit ages between twelve and 21 years before it makes its way to your glass. The Dominican Republic liquor makes its rum using the classic Guarapa distilling method. Vizcaya is a sweet rum using sugar cane instead of molasses. It tastes heavily of charred marshmallows, caramel, and vanilla.
Captain Morgan is one of the most widely recognized rums. The company began making spiced rum in 1944, though it didn't migrate to the United States until 1984. The sweet rum has a smooth finish and goes down easily. The spirit tastes heavily of vanilla, caramel, and chocolate. Black cherry provides the rum with pleasant, fruity undertones.
Louisville, Kentucky, the home of black magic, applies its signature witchcraft to this delicious rum. Black Magic Spiced Rum blends light and dark spirits to create the perfect, spicy sip. The spirit gets most of its flavor from the plentiful spices mixed into the rum—Black Magic tastes of cloves, cinnamon, vanilla, and brown sugar.
Fred L. Myers began making rum in Kingston, Jamaica, in 1879. Myer's rum prides itself on its authentic taste, recipe, and distilling method. The dark spirit has a rich, full-bodied flavor—the rum tastes of caramel, tobacco, sugar cane, and honey. Dark chocolate and figs round out the flavor profile.
Jonah was swallowed by a whale; Jonah's Curse Black Spiced Rum is swallowed by enthusiasts of quality spirits everywhere. The mellow rum is very sweet and smooth, an easy, pleasant sip for beginners and old rum hands alike. Caramel and vanilla provide the bulk of the spirit's flavor, with cinnamon creating warm undertones.
Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.
In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.