White rum (known as light or silver rum) is produced in many countries in Central and South America, such as Puerto Rico, Cuba and the Dominican Republic.

This spirit is made by fermenting and distilling sugarcane molasses and sugarcane juice. The distilled beverage is then typically aged some years in barrels often made of oak. In some cases, white rum is filtered once again after ageing, to remove any further impurities.

Light rum is used more commonly in cocktails than the darker (or ‘heavier’) varieties, which are distilled to a lower level of purity. This also leads to a more discrete flavour, while remaining sweet. The golden rums are better suited to being drunk straight, or with ice.

The subtle flavour of white rum allows other ingredients to stand out, particularly when combined with different types of fruit. As a result, white rum is used in a large variety of cocktails, including Daiquiri, Mojito and Zombie.

The Brazilian spirit Cachaça is similar to white rum, although it is made exclusively from sugarcane juice (and not from molasses).