Rhum is the French spelling of rum, and in practice denotes rum from the French Caribbean, especially Martinique, Guadeloupe, and Haiti. It's most associated with rhum agricole, distilled from fresh-pressed sugarcane juice rather than molasses, which gives it a grassier, more vegetal flavor than typical molasses-based rum; Martinique's rhum agricole carries a protected AOC designation similar to a wine appellation. This contrasts with the broader rum category (light, dark, spiced), which is typically molasses-based and produced much more widely across the Caribbean and beyond. It's used in Creole cooking, such as rum-glazed pork and rum-based marinades and sauces, and in cocktails like the daiquiri, mojito, and mai tai.