While there are numerous flavored rums available, Robyn Smith, the founder of rum et al and This Blog's NEAT, advises rum drinkers to stay away from the sugary stuff.

Smith shared, “Personally, I don't drink spiced or flavored rums, as they tend to be too sweet and mask the complexity that makes rum so interesting.”

Since rum is made from sugarcane molasses, many assume it’s inherently sweet. However, the yeast required for the fermentation process removes natural sweetness.