DEAS 146: 2017 
ICS 67.160.10  
© EAC 2017                                                                                                                        Third Edition 2017 
 
DRAFT EAST AFRICAN STANDARD 
Rum ― Specification 
EAST AFRICAN COMMUNITY DEAS 146: 2017  
ii © EAC 2017 – All rights reserved
 Copyright notice 
This EAC document is copyright-protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
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Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester: 
© East African Community 2013 — All rights reserved 
East African Community  
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted DEAS 146: 2017 
© EAC 2017 – All rights reserved  iii
 Foreword 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments 
received are discussed and incorporated before finalization of standards, in accordance with the procedures 
of the Community. 
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
FDEAS 146 was prepared by Technical Committee EASC/TC 007, Alcoholic and non-alcoholic beverages . 
This second edition cancels and replaces the first edition EAS 146:2000, which has been technically revised. DRAFT EAST AFRICAN STANDARD DEAS 146: 2017
 
© EAC 2013 – All rights reserved 1 
 Rum ― Specification  
1 Scope 
This final draft East African Standard specifies the requirements and methods of sampling and test for rum. 
2 Normative references 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies. 
CAC/GL 66, Guidelines for the use of flavourings 
CODEX STAN 192, Codex general standard for food additives 
EAS 12, Drinking (potable) water —Specification  
EAS 38, General standard for the labelling of pre-packaged foods  
EAS 39, Hygiene in the food and drink industry — Code of practice 
EAS 100,  Food stuffs — Methods of determination of Lead  
EAS 144, Neutral spirit — Specification  
EAS 123, Distilled water — Specification 
ISO 6634, Fruits, vegetables and derived products —- Determination of arsenic content — Silver 
diethyldithiocarbamate spectrophotometric method  
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply. 
3.1 rum  
distilled alcoholic beverage obtained from fermented sugarcane products, which has either been  aged or not 
aged  may contain caramel and may be flavored with fruit or other botanical substances   
3.2  
white rum 
Rum that is light or clear in colour DEAS 146: 2017  
2 © EAC 2017 – All rights reserved
 4 Requirements 
4.1 Ingredients 
The ingredients for rum may  include the following: 
a) demineralised water or distilled water conforming to EAS 123 or; 
b) neutral spirit, if used for blending, conforming to EAS 144; and 
c) flavouring agents, if used, in accordance with CAC/GL 66. 
4.2 General requirements 
Rum: 
a) shall have the aroma and taste characteristic of the product known in the trade;  
b) shall be free from sediments or suspended matter shall be free from any ingredients injurious to 
health; 
c)  that has been aged shall possess the colour developed during maturation or by addition of caramel to 
adapt the colour.      an d 
d)c) when labelled, as 'Matured' shall have been matured for not less than one year. 
e)d) may contain caramel and may be flavored with fruit or other botanical substances in accordance with 
GMP 
4.3 Specific quality requirements  
Rum shall comply with the requirements in Table 1 when tested in accordance with EAS 104. 
Table 1 ― Quality requirements for rum 
S/N Characteristic Requirement 
 Ethyl alcohol, % by volume at 20 °C, min. 37.5 
ii Total acids as acetic acid, mg/L of absolute alcohol, max.  1 200 
iii Volatile acids as acetic acid, mg/L of absolute alcohol, max.  50 
iv Esters as ethyl acetate, mg/L of absolute alcohol, max.  2 000 
v Higher alcohols as amyl alcohol, mg/L of absolute alcohol, max.  1 000 
vi Methyl alcohol, mg/L, max. 50 
vii Aldehydes as acetaldehyde, mg/L of absolute alcohol, max.  45 
 
5 Food additives 
Food additives may be used in the preparation of rum in accordance with CODEX STAN 192. DEAS 146: 2017 
© EAC 2017 – All rights reserved  3
  
7 Hygiene 
Rum shall be manufactured and handled in a hygienic manner in accordance with EAS 39. 
8 Weights and measures 
The volume and fill of rum shall comply with the weights and measures regulations of Partner States or 
equivalent legislation. 
9 Packaging  
9.1 Rum shall be packaged in suitable food grade containers.  
9.2 Rum shall be packaged for bulk delivery and storage in containers that shall prevent contamination of 
the product and preserve its safety and quality.  
10 Labelling  
In addition to the requirements of EAS 38, the following specific labelling requirements shall apply and shall be 
legibly and indelibly marked: 
a) common name as ‘Rum’ or White Rum where not aged; 
b) name, physical location and address of manufacturer;/importer/bottler 
c) ethyl alcohol content, % by volume; 
d) net content; 
e) batch identification number/code; 
f) country of origin; and 
g) statutory warnings. 
11 Sampling and test  
Sampling and testing of rum shall be done in accordance with EAS 104. 
 DEAS 146: 2017  
 
© EAC 2017– All rights reserved