The subspecies Aspidoscelis burti xanthonota in central southern Arizona is probably isolated from other subpopulations of this species. Countries occurrence: Native:
If you have rum extract that will work, but lessen the amount. Just a tsp or so will do, depending on what you are baking. You can use rum extact in place of the rum. I don't have any alcohol in the house & I use extracts in their place. I use almond extract in place of amaretto also.
I have several very pliable, very pungent vanilla beans on hand. (I use them for rum and bourbon infusions - http://chowhound.chow.com/topics/5516...) I have read enough to know that a substitution of bean for extract is a viable option, but no one seems to share a ratio.