Dark rum, also known as black rum, classes as a grade darker than gold rum. It is generally aged longer, in heavily charred barrels. Dark rum has a much stronger flavor than either light or gold rum, and hints of spices can be detected, along with a strong molasses or caramel overtone. It is used to provide substance in rum drinks, as well as color. In addition to uses in mixed drinks, dark rum is the type of rum most commonly used in cooking. Most Dark Rum comes from areas such as Jamaica, Haiti, and Martinique, though two Central American countries, Nicaragua and Guatemala, produced two of the most award-winning dark rums in the world: Flor de Caña and Ron Zacapa Centenario, respectively.