Tropical dreams of palm trees that sway in warm ocean breezes mix with the lore of pirate ships and centuries-old sea-faring traditions in a bottle of rum.

Made from the sugar in molasses, which is a byproduct of sugar cane, rum has its roots in the Caribbean islands and through the work of early explorers who transplanted sugar cane from southeast Asia to points beyond, including the Caribbean. At sugar mills, when the “waste” molasses, which was produced during the sugar-making process, was mixed with water and left in the sun, it fermented. This happy “accident” led to the development of a flavorful spirit surrounded by history and legend. Whether thought to cure colds, ward off evil spirits, purify the dead, or simply serve as a delicious drink, a popular elixir was born.

According to surviving written evidence, rum production officially dates back to 1703 when the Mount Gay Distillery manufactured the spirit at its Barbados distillery, which is still in operation today. Many people believe rum had been produced at Mount Gay Rum Estate since 1663, however, since it was well underway by 1703.

All rums are clear, colorless spirits when they come out of the still, and barrel aging or the addition of caramel determine their final color and flavor. There are three main classifications of rum: white, golden, and dark. White rum, also called “light” or “silver,” is usually clear and has subtle flavors. Used primarily as mixers, they blend well with fruit flavors. Classic drinks such as the Daiquiri, Piña Colada, and the Mojito are made with light rum. Golden rums are generally medium-bodied and most have been aged six month to several years in oak casks, which give them smooth, mellow flavor. Enjoy these on the rocks or in warm drinks. Dark rums are full-bodied, rich, and have been aged in oak casks for two to four years or more. These can be savored on their own much like brandy or some can be used to make Planter’s Punch.

The Caribbean’s ideal climate for growing sugar cane has made it possible for many islands to make their own varieties of rum, each with its own distinct character. You’ll find rum from Barbados to be light and sweet. Jamaica is known for it rich, aromatic rums that range from light to full flavored, and some aged rum from Martinique can be compared to French brandies.

Sailors in Great Britain’s Royal Navy may have appreciated their daily ration of grog (a half pint of rum mixed with a quart of water and a little lime juice and sugar), which was the official drink of the Royal Navy for more than 300 years until 1970, but today’s new flavored rums overshadow this original “cocktail” with a selection of fruit flavors that includes coconut, pineapple, mango, orange, banana, citrus, lime, raspberry, vanilla, and more. These make delicious drinks served on the rocks, with tonic, mixed with fruit juices, or, for a twist, used as part of your favorite cocktails. And spiced rums, which can be white, golden, or dark rum, provide a flavorful spirit infused with spices such as cinnamon and nutmeg.