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. | |