Alcoholic Beverage Specifications


Argentina Standard IRAM 14-555:1963

Rum ("Ron")

Note: This is an abridged translation of the original standard which is in Spanish. Reference should be made to the original standard for details of test methods, and to authenticate any particular matter.

A. Definition: Rum is the spirit produced by the alcoholic fermentation and distillation of untreated cane juice, with or without the addition of molasses, and aged for at least two years, in barrels made of oak or other suitable wood. It may be colored further with caramel.
B. Appearance and organoleptic character: Rum should be a transparent, amber-colored liquid, with a distinictive odor and taste.
C. Requirements for Rum:


Test Methods

  1. Ethanol content @ 20C, percent by volume, minimum


G 1-5 and
IRAM 14-503 Method B

  2. Total acids, as acetic acid in mg/100 ml, maximum

20 (200 p.p.m)

G - 6 and
IRAM 14-516

  3. Total volatile acids, as acetic acid, in mg/100 ml, maximum

6 (60 p.p.m.)

IRAM 14-516

  4. Total non-volatile acids, as acetic acid, in mg/100 ml, maximum

14 (140 p.p.m)

IRAM 14-516

  5. Methanol content, percent by volume, maximum

0.1 (1000 p.p.m.)

IRAM 14-513

  6. Total "non-ethanol" content, in mg/100 ml anhydrous alcohol, minimum

300 (3000 p.p.m.)

IRAM 14-516

  7. Furfural in mg/100 ml anhydrous alcohol, maximum

8 (80 p.p.m.)

IRAM 14-516

  8. Dry residue @ 105C in grams/100 ml, maximum

2 (20,000 p.p.m.)


  9. Ash in grams/100 ml, maximum

0.005 (50 p.p.m.)

IRAM 14-504

Note: The figures for parts per million,(p.p.m.) in parentheses, do not appear in the standard, but have been added to facilitate comparisons with other standards.

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