Haiti mostly makes rhum agricole which is made from sugar cane juice, as opposed to the rhum traditionnel which is made from molasses. I would describe rhum agricole as more fruity and rhum traditionnel as more heavy.
The major styles of rum are more or less history lessons in which European power colonized the country—England, France, or Spain. Former English and Spanish colonies produce rhum traditionnel, former French colonies produce rhum agricole.
Go to a liquor store in the US and you’ll see rums categorized as “light” and “dark” which is useless, because you are more interested in flavor than appearance. I think this has something to do with the kind of loose regulations defining rum in the US, compared to the much stricter definitions for different types of whiskey. (IMO the US legal definitions of whiskey are too strict, and the definitions of rum are too loose.)
