Ecuadorian National Standards Institute (I.N.E.N)
Standard 363 (1992-07)
Rum (Ron)
Note: This is an edited and abridged translation of the original standard which is in Spanish (see Notes on Translations of Ecuadorian Standards ). Reference should be made to the original standard for details of test methods, and to authenticate any particular matter.
| A. | Definition: | (a) Rum (Ron): This
product is obtained solely from raw materials coming from
sugar cane, which have been fermented and distilled, and
subsequently aged for at least one year in oak barrels of
not more than 700 litres capacity, in such manner that
the final product has the odor and taste which are
characteristic of rum. (b) Aged rum (Ron anejo): Rum which has been aged for at least three years. (c) Extra-aged rum (Ron extra anejo): Rum which has been aged for at least five years. (d) Average age: In blending rums of different ages, the average age may be calculated from the volumes and alcohol contents of each of the blend components. (e) Addition of neutral spirit: Rectified cane spirit may be added to rum, providing that the calculated average ages of the blends are not less than 6 months for regular rum, 2 years for aged rum, and 4 years for extra-aged rum. (f) No addition is permitted of artificial sweeteners, colors (other than cane-derived caramel), natural or artificial essences which would modify the organoleptic character, nor artificial improvers. (g) The water used to dilute rum to bottling strength should be potable, in accordance with Ecuadorian Standard 1,108. The water may be distilled, deionized or demineralized. |
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| B. | Specifications: | ||||||||||||||||||||
| (a) | Appearance: | Transparent and clear or amber. | |||||||||||||||||||
| (b) | Odor and taste: | Having the odor and taste characteristic of rum. | |||||||||||||||||||
| (c) | Chemical compostion: | ||||||||||||||||||||
| Parameter | Unit |
Minimum |
Maximum |
Test Method |
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| 1. Alcohol content | °Gay Lussac @ 15°C |
35 |
48 |
INEN 340 |
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| 2. Total acids, as acetic acid | mg/100 ml anhydrous |
__ |
100 |
INEN 341 |
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| 3. Esters, as ethyl acetate | mg/100 ml anhydrous |
__ |
100 |
INEN 342 |
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| 4. Aldehydes, as acetaldehyde | mg/100 ml anhydrous |
__ |
20 |
INEN 343 |
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| 5. Furfural | mg/100 ml anhydrous |
__ |
1.5 |
INEN 344 |
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| 6. Higher Alcohols | mg/100 ml anhydrous |
__ |
150 |
INEN 345 |
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| 7. Methanol | mg/100 ml anhydrous |
__ |
10 |
INEN 347 |
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| 8. Total congeners | mg/100 ml anhydrous |
__ |
300 |
__ |
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Notes:
1. Rum must be distilled at a minimum of 85°GL.
2. Bulk rum used in the preparation of alcoholic beverages should have a minimum strength of 60°GL and a maximum strength of 90°GL.