Rum: The Manual: How to Drink Rum of All Kinds by Dave Broom is a comprehensive and visually engaging guide to understanding, tasting, comparing, and enjoying rum from around the world. Broom explores the production of rum from molasses, cane syrup, and fresh cane juice, explaining how fermentation, distillation, maturation, and blending influence a rum's character. The book covers a broad spectrum of styles, from rich and mellow Guyanese rums to vegetal and peppery rhum agricoles from Martinique and Guadeloupe, as well as aged, white, dark, navy, overproof, and contemporary spiced rums. More than 100 rums are profiled with descriptions and graded tasting notes, helping readers understand aromas, flavors, sweetness, dryness, freshness, oak influence, and overall style. The book also demonstrates rum's versatility in mixed drinks, featuring classic and contemporary cocktails including the Daiquiri, along with practical advice on mixers such as cola and ginger beer. With 224 pages and approximately 150 photographs, it works both as a reference for serious rum enthusiasts and as an accessible introduction for newcomers. The book was shortlisted for the Fortnum & Mason Drink Book Award 2016.