Unfortunately the spiced rum category can be as equally grim as the flavored category…
While one would hope that rum companies would use real spices – or at the very least have a sense of shame – many do not, especially the larger ones.

It can be argued that they are shooting for consistency, which at some level is true, but also speed -no soaking or maceration – just turn on the blender, and also because it can be much cheaper, and frankly a lot of people don’t know, don’t care ,or can’t tell the difference or expect any better sad to say.

Spiced rum tends to be slightly lower proof than a standard bottle from a company but always best to check proof and of course taste and experiment ! – before using.

Of course one can spice your own rum and make it a proprietary blend (Check local laws if serving at bar to be safe). This allows a lot more control and quality, not to mention a source of pride.