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@Triton

There is a good classification from Luca. Rum or modern rum can summarize all the rums that come from a multicolumn distillation.

https://www.lamaisonandvelier.com/velier/gargano-classification/

If you want to categorize the flavor, I think it's best to designate the region it comes from. And to be more specific, then the mark of the distillery.

It was nice of you to try to help fellow rum fans, but there are some issues with how you categorize rum.  Classifying rums by color doesn't tell you anything about how the rum tastes - some rums have added color, some are filtered to remove color, and some casks will impart a great deal of color while others won't.  

In your system, Bacardi Silver and Hampden Rum Fire would both be "light" rums, but they're on different planets tastewise.  (Careful about calling all "light" rums tasteless - you might not LIKE Rum Fire or Rivers Grenadian or Savanna HERR, but you cannot call them tasteless!)

I like to categorize rums based on what the base material is (cane juice, molasses, syrup, other), whethe the fermentation is wild or pitched, what type of still is used, whether it is aged or unaged, and if aged, what type of cask/s were used and for how long.

That way, if I tell you that Bacardi Silver is an unaged industrial column still molasses rum, and Hampden Rum Fire is an unaged wild fermented pot still molasses rum, if you have tried those styles in the past you will have a reasonable idea of what each might taste like.  One of the great things about rum is the dramatic variety in the category, and that extends to both aged and unaged rums.

Cheers, and enjoy your rum!