Post #607749 by heylownine on Thu, Sep 22, 2011 6:54 PM

I would typically handle gold and amber as interchangeable, so long as you're also taking region into consideration. For instance if a recipe called for Gold Puerto Rico rum I'd say any amber or gold rum of that region/style is acceptable (Cruzan, for instance). But if the recipe called for Gold Jamaican rum, I'd look for something like an Appleton or Smith & Cross and not use a Gold/Amber Puerto Rico style rum.

kevin