I posted this on the Home Cooking community, but I figured it made sense to ask here as well. I'm planning to use the light rum for soaking raisins. This would be for a panettone. The recipe calls for light rum. While I realize that some people like to use water or juice to soak their raisins, I always like to stay true to the recipe at least the first time. If recipe works out, I'll be making quite a few panettone as holiday gifts for friends and family. Also, I figure that if I decide that I don't like the light rum soaked raisins, I can always use the rum for a mojito or other cocktail.
Most posts and articles I've come across offer suggestions for dark rum for baking, but none for light rum for baking. I don't mind spending a little more, especially if I do end up drinking it which is probable. I do like a mojito on occasion. All suggestions are welcome. Thanks.