White rum (also known as silver or light rum) is made in the same way as other rums, but usually has a short distillation process, and is not often aged in oak. It tends to be dry, light-bodied and slightly sweet, making it a bartender's favourite for cocktails.
Havana Club Añejo 3-Year-Old
A pale straw-coloured rum that's aged for three years to enhance its aromas of vanilla, caramelised pear and banana. It also has smoked oak, vanilla and chocolate notes. Famously used to make daiquiris at the legendary Floridita bar in Havana, but also fabulous in a mojito.
Try it in an Authentic Mojito:Stir together the juice of ½ lime and 2 tsp sugar in a highball glass until the sugar has dissolved. Add 2 sprigs of mint and muddle together. Fill with ice and add 4 capfuls Havana Club Añejo 3-Year-Old. Top up with sparkling water.
Bacardí Carta Blanca
This refined rum from Puerto Rico, first made in 1862, is double-filtered through charcoal for smoothness and aged in white oak barrels for added character. Light, dry and smooth, it's subtle on the palate and makes an ideal mixer in cocktails.
Try it in a Daiquiri:Stir 2 tsp sugar with 25ml lime juice in a cocktail shaker until the sugar has dissolved. Pour in 50ml Bacardí Carta Blanca rum and fill with ice (half cubed, half crushed). Shake until chilled, then strain into a chilled cocktail glass.
Adding flavour to rum adds another layer of complexity to your cocktails
Smooth and fresh with a sweet finish, Malibu coconut rum is a blend of unaged Caribbean rum and coconut extract flavour. The rum is made from ‘Black Strap’ molasses at the West Indies Rum Distillery in Barbados. Versatile and refreshing, Malibu makes a great base for cocktails, such as a classic piña colada. A Caribbean party in a glass!
Try it in an Piña Colada:Shake together 50ml Malibu, 75ml pineapple juice, 50ml coconut milk and 10ml lime juice with ice. Strain into a hurricane or highball glass filled with ice, and garnish with a wedge of fresh pineapple.