A brief look at the one slice of the wacky world of US distilled spirit regulations. It may seem only a matter for the lawyers, but when we debate whether something is "really rum" or not, it matters.
Oh what trouble I have with classification of my "rum" here in the UK. Where we are STILL using EU(read French) classifications.
The Caribbean islands including our old territories that we still have an interest in. They all folliow the CARICOM rules ie. Rum is made out of any product of sugar cane. Except of course the French Island which follow(wrote) the EU classification.
I am incensed that we are still allowing this after Brexit and all it's problems. I can't even call my "rum" Rum!
Great article Matt, thank you. I think the TTB allowing beet rum has gone a bit far.
Hi Matt,
Oh what trouble I have with classification of my "rum" here in the UK. Where we are STILL using EU(read French) classifications.
The Caribbean islands including our old territories that we still have an interest in. They all folliow the CARICOM rules ie. Rum is made out of any product of sugar cane. Except of course the French Island which follow(wrote) the EU classification.
I am incensed that we are still allowing this after Brexit and all it's problems. I can't even call my "rum" Rum!
Great article Matt, thank you. I think the TTB allowing beet rum has gone a bit far.
James
Revival Rum
Thanks for the kind words!
Yes, the EU definitions do seem highly influenced by the French regulations. Go figure!
What is the specific thing you use that doesn't align with the EU/UK regs? (Apologies if you've already told me.)
I use a minimal percentage of cane demerara sugar with molasses. Under EU rules that cannot be called rum.
But no beet sugar!