Rum Definition...

[anguswinchester]

Okay group now this may seem like a very stupid and simple question...

Its one that until a few days ago I thought I knew the answer to but now am not so sure.

I have always been taught that to be called Rum the liquid need to be distilled in a sugar cane growing country (or at least one that sugar can could grow in)

But recently I met with Michael Delavante from Appleton who said this was not the case.

Now I know that various countries around the world have various definitions, normally to protect the home produced product but this seems to be larger than that...

can anyone confirm or deny this?

cheers in advance

aw

[Edward Hamilton]

According to the US definition, which is shared by a large number of rum producing countries, rum is a spirits distilled to less than 95% abv from sugar cane juice, syrup, or other sugar cane byproduct and bottled at not less than 40% abv.

In Brazil rum is a distillate made from molasses. In Brazil cachaça is not rum, but in the US cachaça must be labeled as rum according to the labeling authorities in Washington, DC.

In some Caribbean countries rum does not have to be bottled at 40% abv.

[Troy]

I've noticed that many spiced rums have a lower abv. Is there something in the official definition that makes an exception for spiced rum?

For example, Cruzan Banana Rum is 27.5% abv.

[angelsword]

This not considered a rum but a flavored liqueur, which can be bottled at a lower alcohol content.

[The Rum Ambassador]

Just like Malibu , which is constantly labeled in some media corners as a rum.:mad:

[Edward Hamilton]

Labeling is whole other subject, but suffice it to say that for the US spiced and flavored rums fall into a footnote in the TTB labeling guidelines. "A distinctive or fanciful product name reflecting the composition and character of the product is sufficient as class and type designation, e.g. "Spiced Rum, Rum with Spice Flavor."

So if you call your product xx Rum you can bottle it at almost any proof you want to.