best dark rum for baking

At the time of 1655 in the 1655 period, it was common to provide sailors with the opportunity to drink a small portion of the rum. This provided them with a bit of peace, confidence, and in general, helped them cope the stresses of life on a vessel. The person who handed out the ration was referred to by the name of "pusser," hence the name of the authentic navy Rum. Distilled in wooden stills , and aged in charred barrels of bourbon the result is a blend of distinct flavor profiles. The aroma is warm and sweet with hints of molasses caramel, sugar dried fruit, as well as an assortment of spices. The mouthfeel is full and well-rounded, with notes of vanilla, leather, tobacco and spices. The final finish is warm, long and silky.

A Pro-Tip: If prefer a more fruity taste choose Bacardi Superior which has apple, banana and pear notes. It has been aged for around two years. It is soft and smooth.

It could seem like a costly purchase for someone who plans baking, but most recipes don't require much alcohol, so it will be able to last for a long time and you'll notice a distinction in the quality of this.

This rum could be too harsh for certain peopledue to its dense, dark and heavy texture as well as an intense smell of alcohol and molasses. The heavenly smells make it the perfect choice to cook with.