Segmentation by types isolates the flavor architecture that determines product positioning and price elasticity within the Spiced & Flavored Rum market. Traditional spiced rum—characterized by vanilla, cinnamon, clove, and nutmeg—dominates with an estimated 40 % of volume, owing to its entrenched heritage and broad consumer acceptance. Fruit‑infused flavored rum (e.g., pineapple, mango, coconut) captures approximately 25 % as manufacturers exploit tropical taste trends and cross‑category synergies with the RTD segment. Herbal & botanical flavored rum, featuring ginger, hibiscus, or lemongrass, accounts for 20 % of sales, appealing to niche consumers seeking functional or exotic notes. The remaining 15 % is occupied by premium aged spiced rum, where a base spirit undergoes additional barrel aging to integrate spice nuances, commanding higher price points and attracting connoisseurs. These type sub‑segments collectively define the market taxonomy, guiding product development, pricing, and distribution strategies across the broader industry.