Bacardi Black Rum

This is a dark rum from Bacardi, listed under the name Black Rum, with the United States and Massachusetts given as its origin. The label doesn't state an age, ABV or tasting profile, so what follows is what black rums in this style usually deliver. Expect deep molasses and caramelized sugar on the nose, with brown sugar, vanilla and a little baking spice or toasted oak behind them. The palate is typically fuller and sweeter than a white or gold rum, and the finish is short to medium. Bottles sold as "black" rum tend to be built for mixing more than for slow sipping, and that is how this one is best used. The dark color and heavier molasses character show most clearly in tall, spiced or citrus-driven drinks. A Dark 'n' Stormy is the natural fit: pour the rum over ice and ginger beer, add a squeeze of lime, and serve it in a highball or Collins glass. If you float the rum over the top, the drink keeps the layered look. In a Rum Old Fashioned, stir about two ounces with a bar spoon of demerara syrup and two dashes of Angostura over a large cube, then express an orange peel over the glass. A rocks glass suits it best, because the big cube dilutes slowly. The darker base also works in a Piña Colada, where it adds a molasses note under the coconut and pineapple, and in a Mojito if you want a richer version than the usual white-rum one. A Daiquiri made with it will be rounder and more caramel-forward than the classic. Use a little less sugar and shake it hard with fresh lime, then serve it up in a chilled coupe. If you do want to try it neat, pour it at room temperature or over a single cube in a rocks glass. If it turns out sweet, a small splash of water or a lime wedge brings it into balance. Food pairings that tend to work with this style include grilled pineapple, jerk-seasoned chicken or pork, and dark chocolate desserts.