White rum

White rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses, or directly from sugarcane juice. It is fermented and then distilled, often filtered to remove colour and impart a lighter flavour. The resulting spirit is typically aged for a short period, or not at all, before bottling.

White rum is primarily used as an alcoholic base in cocktails and mixed drinks, providing a distinct flavour profile. In food, it can be used to add depth and complexity to desserts, sauces, and marinades, often contributing a subtle sweetness and aroma.

White rum is an alcoholic beverage and its consumption is associated with the health risks of alcohol. The UK Chief Medical Officers advise that to keep health risks from alcohol to a low level it is safest not to drink more than 14 units per week, to spread drinking over three days or more and have alcohol-free days. Alcohol is classified by the WHO/IARC as a Group 1 carcinogen. It is not an additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations.