Rum is prepared from cane juice and is a distilled alcoholic beverage obtained through a process of fermentation and distillation. To prepare rum you can use fruit, beetroot or molasses. Rum standards vary from country to country, some are considered dark and strong, while others are light and white. The amount of congeners, which gives the final product a sour taste, determines the type of rum. White rum has very low congeners and has a crystalline color. Popular white rums include Bacardi, Gold Bacardi and Bacardi. Some popular names of rum are Hurcule, Carribay, Old Monk, Sikkim Rum, Lord Nasal, Mc Donaldes, Red Bull and Contanser. There are six types of rum: heavy, golden, dark, spiced, light and Anejo. Heavy rum is collected from the distillate and there is a high presence of congeners, which makes it dark in color. The light rum is prepared using the patented method and this distilled version of the rum has an ABV of 92%. Gold Rum is obtained from the prolonged aging of white rum in oak barrels. Dark rum has a full body and is considered a very rich quality when it comes to flavor and aroma. It is a predominantly caramel rum and is produced with the pot still method. Spiced rum can be white or golden in color and is normally mixed with whole spices, predominantly cloves and cinnamon. Age Date rum is aged for a minimum of 10 years and is a type of blended rum. Based on their method of distillation, pot still rums first arrived in the Caribbean islands, and many brought with them knowledge and experience in brandy making. The pot is still made up of three parts: the kettle where the liquid is boiled, the condenser which cools the vapors coming from the kettle, and the gooseneck which connects the kettle to the condenser. The liquid obtained from this process is then aged in oak barrels. There are three popular ways to drink rum: neat, with cola or in a cocktail. Rum and its sister cane spirit are made by distilling fermented sugar and water. This 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 sugarcane juice has been boiled and crystallized sugar has been extracted. Most rum made from molasses contains over 50% sugar, but also contains a significant amount of minerals and other trace elements that can contribute to the final flavor. Rum made from cane juice, primarily in Haiti and Martinique, has a naturally smooth palate. Depending on the recipe, the wash is fermented using cultured yeast or airborne natural yeast for a period ranging from 24 hours for light rums up to several weeks for heavy, full varieties. Rum regions vary, but the Caribbean is the most popular.