What can cause rums to have a 'spicy' flavor profile?

Maturation in specific barrels is a key factor that can lead to a 'spicy' flavor profile in rums. The wood used in barrel aging can significantly influence the flavor characteristics of the spirit. Different types of oak, particularly those that have been charred or toasted, can impart a range of flavors, including spice notes such as cinnamon, clove, or vanilla. The interaction between the rum and the wood over time also allows for the extraction of various compounds that can enhance the complexity of the spirit, contributing to a spicy and warming profile.

While other options may provide some flavor elements, they do not specifically lead to the same depth or complexity associated with barrel maturation. Flavored additives typically introduce artificial or non-traditional flavors that may not align with the expected characteristics of a naturally aged rum. High sugar content can influence sweetness but does not inherently create spicy notes, and long fermentation time primarily affects the development of ester and phenol compounds, which influence fruity or floral aromas rather than spice.