Flavored rums, also, are on the rise, and seem to be taking a page from the vodka playbook: in general, these are white rums with some flavoring added, often mimicking the components of popular tropical drinks like coconut, pineapple, banana, or lime. In theory, the health-conscious drinker can mix a lower-sugar version of a Piña Colada or a low-maintenance Mojito with these bottlings. Online purveyor Drizly also notes an uptick in berry-flavored rums, ranging from classics like raspberry to alluring produce like “dragonberry,” Bacardi’s name for its mix of dragonfruit and strawberry. (Spiced rums, also a type of flavored rum, also continue apace.)
In addition, "flavored gins," a new category for US consumers, are on the ascent. It’s already in full bloom in England; according to IWSR Drinks Market Analysis, a data analysis firm focused on the alcoholic beverages market, in 2018 the category had a 78% volume sales increase globally. While all gin is flavored with juniper, these are gins made with additional “natural flavorings,” and may also include sugar. But flavored gins are just starting to emerge here in the US, with entrants like Sipsmith's Lemon Drizzle or Glendalough’s floral, pink-tinged Rose Gin gaining space on liquor store shelves.
Meanwhile, the flavored whiskey boom started by Fireball hasn’t abated. In general, the strategy has been to focus on flavors that already exist in whiskey -- vanilla, caramel, maple, spice -- and amp them up. Canada’s Crown Royal has long been a leader in the space, rolling out toothsome flavors like salted caramel and “Texas Mesquite.” American producers too are rolling out plenty of flavored whiskey -- think Knob Creek Smoked Maple, Wild Turkey’s popular American Honey bottling, or Jim Beam’s black cherry-flavored Red Stag.