Alcohol Specifications


Standard 3040-93

Rum Specifications

Note: This is an abridged translation from the original standard which is in Spanish. Reference should be made to the original version for authenticity.

1. Definition.
  Rum is prepared by the distillation of fermented mashes of sugar cane and its derivatives, having been aged in oak containers, so that the final product possesses the aromas and tastes which are characteristic.
2. Specifications.
2.1 The odor and taste should be characteristic of rum.
2.2 Rum should be a transparent liquid, free of turbidity, particles and sediment.
2.3 The color should be characteristic of rum.
2.4 The product must be matured in oak vessels for the time specified in the tax laws.
2.5 In the preparation of rum, none of the following practices are permitted:
  (a) Any physical or chemical process intended to substitute for, or imitate the process of maturation in oak vessels.
  (b) Any chemical process intended to accelerate the natural maturation in oak vessels.
2.6 Rum must comply with the following specifications:
Test Procedure
(1) Alcohol content at 15°C, expressed in degrees Gay Lussac (%v/v):
Covenin 3042
(2) Methanol content, in mg per 100 ml of anhydrous alcohol:
(100 ppm)
Covenin 3045
(3) Furfural content, in mg per 100 ml:
(60 ppm)
Covenin 3043
(4) Ester content, as ethyl acetate, in mg per 100 ml:
(2000 ppm)
Covenin 3041 - 3045
(5) Aldehyde content, as aldehyde in mg per 100 ml:
(400 ppm)
Covenin 3044
Note: The ppm figures do not appear in the standard, but have been added to facilitate comparisons.

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