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Spirit distilled from fermented sugar-cane juice or molasses; may be colourless and light-tasting or dark and with a strong flavour. Traditionally rum is darker and more strongly flavoured the further south in the Caribbean it is made.

There are three main categories—Cuban, Jamaican, and Dutch East Indian—and several types: aguardiente (Spain, Portugal, and S. America), Bacardi (trade name, originally from Cuba), cachaca (Brazil), cane spirit (S. Africa), Demerara rum (Guyana); 35–60% alcohol by volume, 250–420 kcal (1.0–1.8 MJ) per 100 mL.

Subjects: Cookery, Food, and Drink — Medicine and Health.

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