1. Rum

Rum is a spirit drink produced exclusively by the distillation of the product obtained by the alcoholic fermentation of molasses or syrup produced in the manufacture of cane sugar or of sugar-cane juice itself, distilled at less than 96 % vol., so that the distillate has the discernible specific organoleptic characteristics of rum. The minimum alcoholic strength by volume of rum shall be 37,5 %. No addition of alcohol, diluted or not, shall take place. Rum shall not be flavoured. Rum may only contain added caramel as a means of adjusting the colour. Rum may be sweetened in order to round off the final taste. However, the final product may not contain more than 20 grams of sweetening products per litre, expressed as invert sugar. In the case of geographical indications registered under this Regulation, the legal name of rum may be supplemented by: the term ‘traditionnel’ or ‘tradicional’, provided that the rum in question: has been produced by distillation at less than 90 % vol., after alcoholic fermentation of alcohol-producing materials originating exclusively from the place of production considered, and has a volatile substances content equal to or exceeding 225 grams per hectolitre of 100 % vol. alcohol, and is not sweetened; the term ‘agricultural’, provided that the rum in question complies with the requirements under point (i) and has been produced exclusively by distillation after alcoholic fermentation of sugar-cane juice. The term ‘agricultural’ may only be used in the case of a geographical indication of a French Overseas Department or the Autonomous Region of Madeira. This point shall be without prejudice to the use of the term ‘agricultural’, ‘traditionnel’ or ‘tradicional’ in connection with any product not covered by this category, in accordance with their own specific criteria.

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Source: EUR-Lex (Cellar) · retrieved 2026-11-08 · Text as adopted (Official Journal); later amendments are not incorporated in this text.