As the rum category flourishes in the spirits industry common concepts, though well-meaning, can stir a series of false sense to this maturing segment. Rum expert Matt Pietrek debunks common rum misconceptions in Bevvy‘s new Rum 101 series. As a kick off to the segment, Pietrek dives in to the top misconception of this liquid gold, the misconception that rum is sweet.

It’s a common refrain in bars: “Oh, I can’t drink rum. It’s too sweet for me.” It doesn’t seem completely out of left field—rum begins as sugar cane, so why wouldn’t it be sweet? Yes, rum is made from sugar. But so is every other type of spirit—bourbon, scotch, gin, vodka, cognac, and tequila. All are derived from sugar—the key element in fermentation—yet you never hear about them being sweet.

Rum gets a bad rap for being sweet, but it’s simply not true. To see this firsthand, pour yourself a glass of Bacardi Carta Blanca, frequently the fuel behind sweet tropical libations, and taste it neat. You may experience light vanilla and banana notes, but try as you might, you won’t perceive any detectable sweetness. Next, try a sip of aged Appleton rum from Jamaica. You’ll likely experience oak, spices, and subtle fruits—but you won’t sense sweetness.

So why the persistent misperception that rum is sweet? Two key reasons come to mind: First, casual drinkers have only consumed rum mixed with fruit juices and syrups in overly sugary tropical drinks. . . It’s easy to misattribute where the sweetness in those concoctions arises. The other reason is that some rums are, in fact, sweet.

While freshly made rum has no sugar, it’s common practice for some distillers and brands to add sugar, molasses, sweetened wines, or glycerol (which gives the perception of sweetness) to their rums. This practice is particularly pervasive with “premium” rums—the added sweetness makes the rum seem thicker, smoother, and more luxurious. Sugar creates a thicker mouthfeel and taps into that primal part of the brain that equates sweetness with pleasure. Some rum-producing countries such as Barbados, Jamaica, and Martinique (which is part of France) have regulations that prohibit additives like sugar in rums claiming to be from that country. Thus, brands originating from these places, like Mount Gay, Foursquare, Appleton, and Rhum Clement, are generally a good choice if you’re looking for a drier rum experience.

Rum is many things, but it is not sweet. Check out the full article  to read up on your rum 101’s.