Legal Definition Rum

And vice versa, if a European rum is to be sold in CARICOM. It will then take great efforts and constant legal monitoring for Agricultural Rum to be recognized as the exclusive production of our overseas territories. What for? The “Laws and Regulations” portion of the Statement of Intent is where U.S. regulations are associated with geographical indications from other countries. GIs from Scotland, France, Mexico and other countries are not directly recognised as GIs by the BTC. Rather, these geographical indications are grouped together and are part of a broader definition, i.e. the U.S. standard of identity. The legal definition of rum in TTB.gov (details below) is that of spirit drinks distilled from fermented sugar cane juice, sugar cane syrup, sugar cane molasses or other sugarcane by-products containing less than 95% alcohol by volume (190 proofs), which have the taste, the aroma and properties commonly attributed to rum and which are bottled with at least 40% alcohol by volume (80 proofs). Regardless of the original source, the name was used as early as 1654, when the Connecticut General Court ordered the seizure of “every spirit of Barbados, commonly called rum, kill the devils and the like.” [11] Shortly thereafter, in May 1657, the Massachusetts General Court also decided to prohibit the sale of strong liquor “whether it be known as rummy, etching, wine, brandy, etc.” [10] Mexico produces a number of brands of light and dark rum, as well as other cheaper flavored and unflavored sugarcane liqueurs, such as Aguardiente de Caña and Charanda. Aguardiente is also the name of unaged distilled cane brandy in some countries, mainly Spanish-speaking, as their definition of rum includes at least two years of maturation in wood. Where geographical indications and related laws become blurred is when a bottle travels outside its country of origin: a geographical indication of spirits established by one country is not automatically recognized or applied in another country.

Thus, a cognac that is not really cognac could be sold as cognac in Peru if Peru does not recognize the GI of cognac. The French GI for cognac has no intrinsic meaning or application in Panama, Peru or Paraguay without being recognized in these countries. Dividing rum into significant groups is complicated because there is no uniform standard for what constitutes rum. Instead, rum is defined by the different rules and laws of the nations that produce the spirit. Differences in definitions include issues such as strength of mind, minimum aging, and even naming standards. In Germany, a cheap substitute for real black rum is called rum blend (literally: blended or “cut” rum). This drink consists of real black rum (often high ester rum from Jamaica), rectified alcohol and water. Very often, caramel coloring is also used. The relative amount of actual rum it contains can be quite small, as the legal minimum is only 5%. In Austria, a similar rum called Inländerrum or domestic rum is available.

However, Austrian Inländerrum is still a spiced rum, like the Stroh brand; The German rum blend, on the other hand, is never seasoned or flavored. And the definition of the raw material, that is, the basis of alcohol, does not prevent the addition of hygiene products such as certain acids, which are used to better control hygiene during fermentation, thus avoiding aromatic deviations. In this dossier, devoted to the confusing subject of the definition of rum (rum or ron, there is no legal difference!), we will focus on three major markets: Europe, the United States and CARICOM (essentially the former English and Dutch Dominions of the Caribbean). The regulations in Europe and CARICOM are largely the same in their early stages. This seems to be the least we can do, but not everyone agrees with this basic definition. In fact, in the CARICOM zone or in the United States, it is possible to get a cold. cane sugar (excluding beet sugar), which is therefore banned in Europe. From the beginning, there is a struggle for the raw material. What about whole carrots, rapadura, panela, kokuto, etc., should they be considered dehydrated syrup? Obtaining a standard of identity for Jamaican rum, Barbadian rum or Demerara rum would certainly not be a quick and easy process. However, countries willing to make the effort will finally have a chance for their indigenous spirits to be legally recognized in the same way as Scotch whisky, bourbon, tequila and cognac. U.S. identity standards are essentially legal descriptions for various spirits as they apply to the U.S.

market. You may be thinking of a Standard of Identity for a distilled spirit drink, roughly equivalent to a GI, in terms of defining how a spirit drink is labelled. However, U.S. standards of identity are much less detailed than geographical indications for spirits such as Scotch whisky. Nevertheless, they represent the American view on what vodka, brandy, bourbon, rum, etc. is or is not. 2. `cereal spirit` means neutral spirit drinks distilled from fermented wort of cereals and stored in oak vats; Mexico requires rum to be at least eight months old; the Dominican Republic, Panama and Venezuela need two years. Naming standards also vary. Argentina defines rums as white, golden, light and extra light. Grenada and Barbados use the terms white, too firm and ripened, while the United States defines rum, rum liquor, and flavored rum.

[46] In Australia, rum is divided into dark or red rum (sub-test known as UP, surpreuve known as OP and triple distilled) and white rum. However, rum production was also recorded in Brazil in the 1520s,[21] and many historians believe that rum, along with sugar cane and its cultivation methods, found their way to Barbados from Brazil. [22] A liquid identified as rum was found in a tin bottle found on the Swedish warship Vasa, which sank in 1628. [23] Sugarcane is traditionally collected by sugarcane machete cutters[54] who cut sugar cane near the ground, where the greatest concentration of sugar is located, before cutting off the green tops. A good cutter can cut an average of three tons of sugar cane per day, but this is only a small fraction of what a machine can cut, so mechanized harvesting is now used. One can understand the efforts of rum producers in French Polynesia to establish and have recognized a geographical indication in order to have the right to market their pure cane juice rums under the category Agricultural Rum in Europe. On the other hand, this remains impossible for Haitian or Mauritian productions. The association of rum with piracy began with the trade of English privateers with the precious commodity. Some buccaneers became pirates and buccaneers, with a lasting preference for rum; the link between the two was only strengthened by literary works such as Robert Louis Stevenson`s Treasure Island. [34] Yeast and water are added to the base ingredient to start the fermentation process. While some rum producers allow wild yeasts to perform fermentation, most use specific yeast strains to ensure consistent flavor and predictable fermentation time.

[56] Dunder, the yeast-rich foam from previous fermentations, is the traditional source of yeast in Jamaica. [57] “The yeast used determines the final flavor and aroma profile,” says Jamaican master blender Joy Spence. [4] Distillers that produce lighter rums, such as Bacardi, prefer yeasts that work faster. [4] The use of slower-working yeasts causes more esters to accumulate during fermentation, resulting in a full-tasting rum. [56] Among other things, the embassy adopted Brazilian Decree No.