Segmentation by type classifies dark rum into four sub‑categories: Traditional aged dark rum, Spiced dark rum, Premium small‑batch dark rum, and Flavored dark rum. Traditional aged dark rum is matured in oak barrels for 3–8 years, delivering a core flavor profile that dominates roughly 55 % of market revenue due to its broad consumer acceptance and legacy brand equity. Spiced dark rum incorporates botanical additives such as cinnamon, clove, and nutmeg, capturing about 20 % of sales by appealing to younger demographics seeking flavor complexity. Premium small‑batch dark rum represents a niche, high‑margin segment (≈15 %) focused on limited releases, artisanal production methods, and higher price points, often marketed to connoisseurs and collectors. Flavored dark rum, infused with vanilla, coffee, or tropical fruits, holds the remaining 10 % and is growing rapidly in cocktail‑centric markets. The relative weight of each type reflects consumer taste evolution and price‑sensitivity, informing strategic allocation of R&D and marketing resources.