Appearance:
Hooks Spiced Rum Black presents a deep, opaque ebony color, reminiscent of polished mahogany. Its rich hue hints at the complexity and depth of flavors that await.

Nose:
Upon nosing, the aroma is bold and enticing, with pronounced notes of warm spices, including cinnamon, cloves, and nutmeg. Subtle hints of vanilla and caramel add sweetness, while undertones of citrus zest provide brightness and freshness.

Palate:
The palate is treated to a velvety-smooth texture, with flavors of cinnamon, clove, and dark chocolate dominating the forefront. The richness of the spices is balanced by hints of vanilla and caramel, creating a harmonious and well-rounded flavor profile. Subtle notes of orange peel and ginger add depth and complexity, making each sip a journey of discovery.

Finish:
The finish is long and satisfying, with the warmth of the spices lingering on the palate. A subtle sweetness emerges, leaving a pleasant aftertaste that invites another sip.

Spiced rum is just that: rum — usually gold or dark varieties — with spices added to it. The most common spices used are cinnamon, vanilla, cardamom and cloves, but some versions also use aniseed, nutmeg or pepper.The still converts the alcohols to vapor form and then returns it to liquid through a condenser. The purest part is then aged in American White Oak barrels with a #3 or #4 char that previously held Laws Whiskey made in Colorado.Multiple-column stills can produce both heavy and light rums depending on where the spirit is removed from the still. Light rums tend to have a short fermentation while heavy pot still rums are usually distilled from a wash formed by a long fermentation.
The best way to truly understand a rum is to taste it for yourself. Rum is made using only three ingredients: molasses from sugarcane, yeast and water.
Black rum is darker than even a typical dark rum, and has a thicker, sweeter texture with a strong flavor of molasses. It may or be not be made from blackstrap molasses (even if it says “Blackstrap Rum” right on the label, since there is no official definition of blackstrap rum).
Fermentation. Whether you're making rum with sugar cane juice, syrup, or molasses, all of them will need to be converted into booze via fermentation. For this you need yeast. Rum distilleries will often have proprietary strains of yeast, mostly cultured yeasts, but natural yeast can be used too.
First things first, put simply rum is made from sugar cane. In fact, it's made from 100% cane product. This includes raw cane juice, white or brown cane sugar, cane syrup, evaporated cane sugar and cane molasses.