Years ago, when most American recipes were written, the only rums available here were light Puerto Rican rums, like Bacardi and Meyers', a dark Jamaican Rum.
The Peurto Rican rums simply didn't provide the necessary "RUM" flavor.
Now, with many good dark rums available, It might be fun to experiment. Bermuda produces a very dark variety call Black Seal that would really be fun to cook with. Pussers, Appletons and Mount Gay would also be fine.
Rum is made from a fermented form of cane juice molasses. The clear or light colored rums have been purified and thus much of that dark, rich sugar cane flavor has been lost. Dark rums retain some of the flavor and color from the original mash. There are quite a variety to choose from.
When in Barbados on a press tour of rum producers (that's another story), I had the opportunity to taste "Cockspur"-really rummy and rich. I don't think it's available in the US, but maybe some of our friends in Britain, Canada or France may be able to obtain it.
although I am not a "rum" drinker per say. I would have to say the best sipping rum I have ever had is from haiti.It is called Barbancourt.There are a number of different levels of this rum, ie ageing,how many times distilled Etc. barbancourt 5 star is three times distilled (like congnac)very clean,medium amber in color and filled with dark suger cane flavor.It is not sweet at all and has a warm finish.Not really a cooking rum. Can someone help me here?
I believe Myers dark rum is mostly caramel coloring and does not gain it's color from barrel contact.I do not think it is an aged rum.