Dept of Purity and Honesty: To whom should we look?

Post by **Capn Jimbo** » Sun Mar 31, 2013 8:15 pm

When it comes to developing a definition of pure and honest rum, who would you look to?

How about - gulp - Ecuador? Yup, that's right. Don't believe me? Check this out...

(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.

(Emphasis added)

Now I don't know about you but this is a pretty impressive set of clear and unequivocal regulatons re both content and age. No "additives" clauses like our bullshit US regs, and a real attempt at giving the words "rum", "anejo" and "extra anejo" real meaning. Impressive.

da'rum · Post by **da'rum** » Mon Apr 01, 2013 4:34 am

That's pretty clear and should be minimum standard world wide.

Dai · Post by **Dai** » Mon Apr 01, 2013 4:41 am

da'rum wrote:That's pretty clear and should be minimum standard world wide.

I agree with da'rum.

(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.

I like this idea!
It gets around a thimble full of aged rum in a bottle of neutral spirit and calling it an aged rum.

sailor22 · Post by **sailor22** » Mon Apr 01, 2013 10:14 am

Sorry - I feel you enthusiasm for these regs is misplaced.

(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.

This is a dagger to the heart of these regs.
This allows what is essentially flavored Neutral Spirit (Neutral Spirit is Vodka) to be called Rum. Unless a manufacturer is forced to detail the ratio of NS to Flavoring spirits all the other regs. are meaningless. You will be drinking Rum flavored Vodka.

Canadian Whiskey is typically a Rye and Bourbon flavored Vodka and the consumer has no way of knowing the ratios. That accounts for a lot of purchase resistance on the part of knowledgable buyers.

(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.

This is also a dodge. "Cane derived caramel" is a broad description that allows much room for interpretation on the part of the manufacturer. Why not just say "NO ADDITIVES OF ANY KIND".

Post by **Capn Jimbo** » Mon Apr 01, 2013 11:23 am

"Unless a manufacturer is forced to detail the ratio of NS to Flavoring spirits all the other regs. are meaningless".

If true (and like Canada), yes. But read the Ecuadoran regs again. The amount is specified, for example in the case of "Extra Anejo" (minimum five years old), the regulation limits the use such than the average age must still be four years.

For example:

Let's take 100 liters of say 80 proof, five year old product. The maximum amount of 80 proof cane neutral spirit that can be added would be 25 liters or 20% (at the most). However I very much agree with you in regard to Canadian Whiskey which sets no standard whatever insofar as the amount of what they misleadingly call "CWS", Canadian Whiskey Spirit, which is within a couple tenths of a percentage of being GNS.

Water too is a common "additive" that is likewise added to bring the barrel strength down to 80 proof but we don't call the end result rum-flavored water, nicht vahr?

Keep in mind that most of what is called "rum" is wrung out of a column still to the highest possible alcohol level (to just below vodka)l, and then phonied up with all manner of adulterants like glycerol, sugar, artificial flavors, even sherry to deliver a product that they promote as "rum". Nearly every rum is such a blend, with a thankful few that add good flavorful pot stilled product to greater or lesser degrees, or offer pure pot stilled product (far too valuable too mess with).

As to caramel coloring...

It would be awfully nice if - like bourbon - no E-150 would be allowed in any spirits but that's a piper's dream. Even noble single malt whisky uses it to adjust color. And the truth is that E-150 is so bitter and nearly completely burnt (and potent) that the amount needed for color adjustment is so tiny as to be nearly negligible. Don't hold your breath. There are far more important battles to fight.

Bottom line

Intelligent gentlemen may disagree - and have here - but I am entirely impressed with the Ecuadoran regulations which not only forbid any flavor additives - at any point, and which limits the use of (near) CNS. And even this is cane-based. Even the E-150 must be derived from cane.

Great!

This is so improved over the current minimalistic, misinterpreted, and minimally enforced and floppy loose US "regulations" - that it isn't even funny. I'm impressed. There's an old saying - don’t let the perfect be the enemy of the good...

Post by **Capn Jimbo** » Mon Apr 01, 2013 1:32 pm

You show me yours and I'll...

Show you Zimbabwe's regs:

"Cane spirit and vodka shall be manufactured from ethyl alcohol (95% v/v minimum), of not less than the British Pharmacopoeia Standard, and diluted with water to give a finished product with an alcohol content of not less than 40% by volume, or 33.4% by weight.

Glycerine, sucrose, dextrose, liquid glucose, invert sugar and approved botanicals shall be the only additives allowed in the manufacture of cane spirit and vodka."

(Source: Zimbabwe Standard SAZS-S28, 1970)

Hey Sailor! Now there's a "rum" we can all take issue with. Care for some cane spirit with your glycerine, lol?

sailor22 · Post by **sailor22** » Mon Apr 01, 2013 7:46 pm

Sounds yummy! You go first and let me know how it tastes.

I bought a dusty bottle of Rum last year in a little town in S. Ga. that had this little missive on the label. "Refrigerate after opening" -- I gave it to a friend who is a pretty indiscriminate Rum drinker for Christmas and he still hasn't forgiven me.