Standard NOM-V-2-1983
Distilled alcohol beverages - Rum ("Ron")
Note: This is an abridged translation of the original standard which is in Spanish. Reference should be made to the original for authenticity.
1. | Definitions. | ||
1.1 | Preparation: | Rum is obtained by the distillation of a fermented mash prepared solely with sugars of cane origin. The distillates may be rectified and should undergo a maturation process in oak vessels. | |
1.2 | Maturation: | Regardless of the characteristics of the distillate, it cannot be considered to be rum if it has not been matured for at least 8 months. | |
1.3 | Aged rum ("Añejo" or "añejado"): |
These terms
may only be applied to rum which has been matured for at least 2 years.
|
|
2. | Specifications. | ||
2.1 | Sensory: | ||
(a) Color: | May be colorless or amber. | ||
(b) Odor: | Characteristic. | ||
(c) Taste: | Characteristic. | ||
(d) Appearance: | Transparent liquid. | ||
2.2 | Physical and chemical: | ||
Parameter
|
Minimum
|
Maximum
|
|
(1) | Alcohol content in % alcohol by volume (G.L.) at 15°C: |
38.0
|
55.0
|
(2) | Dry extract in grams/litre: |
-
|
20.0
(20,000 ppm) |
(3) | Ash, in grams/litre: |
-
|
0.5
(500 ppm) |
(4) | Total acids, as acetic, in mg/litre: |
-
|
1200
(1200 ppm) |
(5) | Aldehydes, as acetaldehyde in mg/litre: |
-
|
400
(400 ppm) |
(6) | Esters, as ethyl acetate in mg/litre: |
-
|
2000
(2000 ppm) |
(7) | Higher alcohols, (higher than ethanol), as amyl alcohol, in mg/litre: |
-
|
4000
(4000 ppm) |
(8) | Furfural, in mg/litre: |
-
|
20
(20 ppm) |
(9) | Methanol in mg/litre: |
-
|
50
(50 ppm) |
(10) | Total volatile components other than ethanol, in mg/litre: |
600
(600 ppm) |
6000
(6000 ppm) |
Note: | The ppm figures do not appear in the standard, but have been added to facilitate comparisons. | ||
2.3 | Permissible additives: | Those permitted by the Secretary of Health. |