Alcohol Specifications

Mexico

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.

 


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