Jamaica Rum Geographical Indication

The Jamaica Rum GI

Registration of Geographic Indication

 

Only rums obtained by distillation using the wash produced with naturally filtered limestone water obtained from the limestone Aquifer water basins of Jamaica are entitled to use the Geographical Indication “Jamaica Rum”.

 

The fermented wash shall be produced using sugar cane molasses, juice of sugar cane molasses, juice of sugar cane, crystallized sugar cane, sugar cane syrup and or a mixture or combination of the above which comply with the conditions of the Jamaica Rum Code of Practice. Fermentation must take place in designated vessels termed fermenters.

 

The addition of fermenting agents is limited to non-genetically modified yeasts of saccharomyces types only. Distillation stills must be copper. Jamaica Rum has three (3) categories of rums – Low Ester Rums, Medium Ester Rums, and High Ester Rums. Each category has a combination of aromas and flavors.

 

At the end of distillation, the rums which claim the Geographical Indication “Jamaica Rum” should fit into one of the following categories: (1) “non-aged” rums that require no ageing: or (2) “aged” rums that are aged in small wooden oak barrels and warehoused under the Jamaican Excise office supervision. Rums must be produced in accordance with the distillation certificate. Rum shall be colorless except where the colour is derived from oak wood during maturation or from caramel produced from cane sugars.

The unabridged Jamaica Rum Regulations

Jamaica Rum – Code of practices

Definition:

Only rums obtained by distillation using wash produced with naturally filtered limestone water obtained from the limestone. The fermented wash shall be produced using sugar cane molasses, juice of sugar cane, crystallized cane sugar, sugar cane syrup and or a mixture or combination of the above which comply with the conditions of the present code are entitled to the Geographical Indication “Jamaica Rum”.

Geographical area:

The region for the fermentation and distillation of rums entitled to the Geographical Indication “Jamaica Rum” is limited to the territory of the limestone Aquifer water basins, as figured in the map in annex 1.

Ageing is entitled to the protected geographical indication “Jamaica Rum” which complies with the conditions of production defined in the subsequent articles 7 & 8. This shall be carried out in Jamaica, and approved by the GI Jamaica Rum and Spirits Traders Association (JRASTA)

Raw material:

Sugar cane wash is prepared by reducing any of the raw materials used in Article 1 with filtered limestone water from the geographical area.

Fermentation:

Fermentation takes place in designated vessels termed as fermenters.

The addition of fermenting agents is limited to the yeasts of Saccharomyces types only. The inoculation of the prepared wash may only be carried out by cultured yeast or by commercial yeast or from naturally occurring yeast in the environment. GMO yeasts are strictly prohibited.

Fermentation is complete when all fermentable cane sugars referred to in Article 1 have been converted into component parts.

Distillation stills:

Pot stills must be copper. Column stills rectifier must be copper.

Product Analysis:

All Rums (Marks or Brands) must be presented for analytical and sensory examinations prior to the issuance of an approval certificate. Chemical and sensory examinations are performed according to the procedures specified in the Control Handbook. The certificate of approval is issued annually by the Jamaica Rum and Spirits Traders Association (JRASTA) Technical Committee, where the Rums (Marks or Brands) conforms to the specifications of Organoleptic Tests, supported by gas chromatography (GC) or mass spectrometry (Mas Spec).

Finished product:

At the end of distillation, the rums which claim to Geographical Indication “Jamaica Rum” should fit into one of the following categories:

– “non aged” rums requires no ageing.

– “aged” rums are aged in small wooden oak barrels and warehoused under the Jamaican Excise office supervision.

Rums must be produced in accordance with the distillation certificate.

Rum shall be colourless except where the colour is derived from oak wood during maturation or from caramel produced from cane sugars.

Rum stored in oak wood – minimum aged:

The minimum age of these rums being stored in a barrel made of oak wood must be certified by the Jamaican Excise Officer.

Transportation:

The rums for which the Geographical Indication “Jamaica Rum” is claimed, must be moved in accordance with the excise law

All rums manufactured are moved to a rum store or an excise warehouse under excise supervision.

Labelling:

The rums for which, in the terms of the present code, the protected Geographical Indication “Jamaica Rum” is claimed, cannot be declared for production, offered to consumers, dispatched or sold without the designation being clearly and visibly noted and accompanied by the words “certified Geographical Indication” on the declaration of manufacture, the transport documents, prospectuses, labels, invoices and any receipts and any other document used in the trade of the products..

A statement of age may be given on the label in terms such as “___ years old”. Where a statement is given, the age stated shall be that of the youngest rum in the blend.

Misuse:

The use of any indication or sign which may cause a buyer to believe that a rum has the right to use the protected Geographical Indication “Jamaica Rum”, although it does not satisfy all the conditions defined in the present decree, will be prosecuted according to the general legislation concerning fraud and the protection of the designations of origin, irrespective of fiscal sanctions if such exist.

Once rum with a right to the use of the protected GI designation “Jamaica Rum” is blended with a non GI component that end product loses the right to use the GI “Jamaica Rum”

Transitory measures:

The producers and owners of stocks of rum with the Geographical Indication “Jamaica Rum” may, within a period of four months after the publication of the present decree, apply for the approval of their production and stock with Geographical Indication “Jamaica Rum” from the date of certification.

All Jamaica rums in storage outside of Jamaica will require independent audit verification by International Auditors (For e.g. PricewaterhouseCoopers, KPMG and SGS) prior to approval as Jamaica Rum G.I. For Bulk Jamaica Rums evidence of the following documents must be made available for scrutiny:

  • Distillation Certificate
  • Country of Origin
  • Transfer control Document (document that allowed movement of rum into bulk stores)

For Blended (finished) Jamaica Rums, evidence of the following documents must be made available

for scrutiny:

  • Excisable goods received form noting receival of goods into the blending hall/stores
  • Document allowing movement of product into bottling hall (production)
  • Document allowing movement of product from bottling (production) into Finished Goods Excise Warehouse

The certificate of approval will be issued by the Government of Jamaica Excise Officer after these rums have satisfied the demands of the analytical examinations, according to the procedure defined by the code relating to the approval of rums with Geographical Indication.

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