Light rums are traditionally produced in southern Caribbean Islands such as Puerto Rico and Trinidad. Usually they require no longer than 6 months of aging in oak casks. Dark rum is the result of aging longer, anywhere from 3 to 12 years, plus the addition of caramel. Dark rum is more aromatic and has a richer flavour than light rum. It is produced in the tropic islands like Jamaica, Haiti, and Martinique.
Sugarcane is the main ingredient in making rum.
First, the sugarcane is boiled down and the remaining residue is spun until crystallized. Then it is separated from its congealed form, known as molasses. The molasses is reboiled, mixed with water and yeast, then set to distill in aged oak casks. Lighter rums are aged from 1 to 4 years. Virgin Islands Rum is usually dry, light bodied rum close to Puerto Rican rum.