After America became a nation, rum was largely displaced as the preferred drink by whiskey, distilled from grains cultivated in the American plains.
Rum had been a questionable beverage due to the distillation methods and inferior quality. Recognizing this problem, the Puerto Rican government established strict standards for the production, blending, and aging of rum. Rum factories were equipped with the most modern and sanitary equipment, and sales figures (boosted by an aggressive marketing campaign) began to rise.
The color of rum is generally golden, amber, or white. The lightest and driest rum is white. It can easily substitute gin or vodka in dozens of mixed drinks that are ideally suited for tropical consumption. Many Puerto Ricans make Bloody Marys with rum instead of gin or vodka. The robust flavors of golden or amber rum make them effective substitutes for whiskey. White rum (clear), orange juice, and tonic water are the most popular mixers; amber rum is usually served with ice.
Puerto Ricans enjoy mixing it with various cola beverages. Gold rums, aged between four and six years (sometimes more) in wooden barrels, are called añejos. They are considered the most flavorful and distinctive rums of the island. They are smooth; they are consumed neat or with ice.
Bacardi is the most consumed Puerto Rican rum in the United States. It is followed by other popular brands such as Ronrico, Castillo, and Don Q. Aged rums carry labels such as Bacardi Gold Reserve, Ron del Barrilito, and El Dorado by Seralles.
