White rums are light spirits, mostly distilled in column sitlls, rested briefly in stainless steel vats after distillation and then bottled after dilution without further ageing. As such they are fresh and versatile spirits suitable for a bewildering variety of cocktails.
A litre bottle of Ocumare's excellent white rum, produced in Venezuela, where rums have to be aged at least two years. The colour is then removed by filtration, making this a white anejo rum and extremely smooth and silkily-textured to boot.
The Ron Cubay brand was established in 1964 and the rums are made by Cuba Ron S.A., producers of world famous Havana Club. This is their 3 year old white rum and works fantastically well in a Daiquiri.
A bottle of Soldiers Bay Silver Rum. This is a molasses-based rum which is distilled in a copper column still at Antigua's only remaining distillery, first built in 1933. Perfect as a base for a mojito.
Westerhall Estate's 12 Degrees is an aged white rum from Grenada. Double distilled, it is then aged in neutral oak casks for two years before being diluted with spring water and charcoal filtered. This is ideal for use in a long drink with a mixer of your choice.
A flavoured rum based spirit from Bacardi combining strawberry with up-and-coming superfood Dragon Fruit, a weird looking beast with spiky pink and green skin that hides lightly coloured fresh pulp studded with crunchy black seeds.
An aged white rum from Botran, produced in Guatemala. They age the rum in an ex-bourbon cask solera and then charcoal filter the spirit to remove the colour while maintaining the fruity woody flavour. It's quite a dry rum and is great for mixing, not changing the colour of your cocktail when it's added.
A terrific molasses-based Mauritian rum, Green Island is packed with flavour, which is no surprise when you consider that this is actually blended using 3-5yo rums. The golden colour of the aged rum is removed via charcoal filtration, which also gives the rum its creamy texture. Yummy!
A handcrafted, small batch rum, distilled three times at low temperatures from molasses in pot stills for an emphasis on fruitiness in the spirit. It's then matured for three months in oak, slowly allowing the flavour to develop while minimising the potentially overpowering influence of the wood. And after all of that, it's also the first rum to be distilled by Zuidam at their distillery in the Netherlands.