Ron

Ron is the Spanish word for rum, a spirit distilled from sugar-cane molasses or juice. It may be bottled unaged or matured in casks.

Serve aged ron neat in a small glass, or over a large ice cube so it chills with less dilution. A splash of water can open up its aromas.

Use light ron for a daiquiri with lime juice and sugar, or for a mojito with mint, lime and soda water. Aged ron works well in a rum Old Fashioned.

Yes: add a little to a cake, fruit pudding or sauce, or soak dried fruit in it before baking. Never pour it directly from the bottle into a hot pan; measure it first, and keep the bottle away from flames.

Keep it tightly closed, upright and away from heat and direct sunlight. It does not need refrigerating; use it within a few years for the best aroma.

Rum is the closest substitute, especially when the recipe uses the spirit for its sugar-cane flavour. For a non-alcoholic option in baking, use apple juice with a little vanilla, though the flavour will be different.