RUM
Ingredient List:
- Rum (molasses/sugar cane distillate)
- Water
- Sugar (if used)
- Colour: plain caramel (if used)
RUM (37.5%)Nutrition information
65 Kcal / serve30ml 268 kJ
215 Kcal / 100ml 893 kJ
| RUM 37.5% vol. | 30ml Per serving size | 100ml |
|---|---|---|
| Energy | 65 Kcal / 268 kJ |
215 Kcal / 893 kJ |
| Fat | 0 | 0 |
| Saturates | 0 | 0 |
| Carbohydrates | 0 | 0 |
| Sugars | 0 | 0 |
| Protein | 0 | 0 |
| Salt | 0 | 0 |
Production Process
Rum can be made in one of 2 ways:
- Fermentation and distillation of either (a) molasses or syrup produced in the manufacture of cane sugar, or (b) sugar-cane juice itself. It must be distilled at less than 96% vol. so that distillate has the organoleptic characteristics of rum.
OR
- Fermentation and distillation of sugar cane juice, where the spirit has a volatile substance content of 2.25g or more per litre of pure alcohol. The word ‘agricultural’ may supplement the name ‘rum’ along with any of the registered geographical indications from the French Overseas Departments or the Autonomous Region of Madeira.
The word ‘traditionnel’ can supplement any of the registered rum geographical indications when the spirit (a) has been produced only from raw materials originating in the place of production, (b) has been distilled at less than 90% vol., (c) contains volatile substances of 2.25g or more per litre of pure alcohol, and (d) has not been sweetened.
Strength
Rum sold to consumers has a minimum alcoholic strength of 37.5% vol..
Permitted
- The use of caramel to adapt the colour and (other than for ‘traditionnel’ rum)
- The addition of sugar to ‘round off’ the taste (maximum of 20g / litre of rum)
Not allowed
The addition of any other alcohol and the use of flavourings.