What is the term used to describe Jamaican rums with exaggerated fruity aromas?

The term that describes Jamaican rums with exaggerated fruity aromas is "High-ester." In rum production, particularly in Jamaica, esters are compounds that contribute to the aroma and flavor profile of the spirit. High-ester rums are characterized by their strong fruity notes, which can include flavors reminiscent of banana, pineapple, and other tropical fruits. This unique feature results from the fermentation process, particularly the use of wild yeasts and prolonged fermentation, which increases ester production.

In contrast, other terms such as "Light mark" and "Heavy mark" refer to different styles of rum based on their distillation and flavor profiles, but these do not specifically address the intensity of fruity aromas. "Spiced rum" denotes a category of rum that has been infused with spices and flavors post-distillation, rather than highlighting the natural fruity characteristics that are prevalent in high-ester rums. Thus, the correct answer emphasizes the distinctive attributes of Jamaican rums that are known for their pronounced fruity qualities.