White

White rum represents the lightest and most neutral expression of sugarcane-based spirits, typically produced through distillation of either molasses or fresh sugarcane juice followed by filtration to remove color and many congeners. The production methods vary significantly between traditional molasses-based rums and rhum agricole made from fresh cane juice, with the latter maintaining more of the raw material's character despite the clear appearance.

These spirits range from light and clean to robust and full-flavored, depending on distillation methods and aging processes. Some white rums are bottled immediately after distillation, while others may be aged in barrels and then filtered through charcoal to remove color while retaining some oak influence. The alcohol content varies considerably, from standard 40% ABV expressions to overproof versions exceeding 60% ABV that deliver intense flavor concentration.

White rums originate from traditional sugarcane-growing regions including the Caribbean islands, with distinct regional styles emerging from Jamaica, Martinique, and Venezuela. Jamaican white rums often retain more esters and funk even after filtration, while Martinique's rhum agricole blanc showcases the grassy, vegetal qualities of fresh cane juice. Venezuelan and blended expressions tend toward smoother, more approachable profiles suitable for both mixing and sipping.