White rum, also called light or silver rum, is a clear rum distilled from sugarcane molasses or juice and either left unaged or aged briefly, then charcoal-filtered to strip out color, unlike gold and dark rum, which keep their barrel color and richer, oakier flavor. Originating in the Caribbean (Cuba, Puerto Rico, Jamaica, the Dominican Republic), it is the base spirit in classic cocktails such as the daiquiri, mojito, and piña colada, where its clean, neutral profile lets other ingredients lead. In cooking, it appears in Caribbean and Latin American marinades, sauces, and desserts. It pairs well with citrus, tropical fruit, mint, and warm spices like cinnamon and nutmeg.