Reference number  
RS 8: 2014 
© RBS 2014 
 
 
 RWANDA 
STANDARD  RS
8
Second  edition
2004 -07-08
Rum  — Specification   
  RS 8: 2014 
©RBS 2004  All rights reserved                  ii 
 
 In order to match with technological development and to keep continuous progress in industries, 
Standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© RBS 2014 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from RBS.  
Requests for permission to reproduce this document should be addressed to  
Rwanda Bureau of Standards.  
P.O Box 7099 Kigali -Rwanda  
Tel. +250 252 586103/ 582945/ 5829 46  
Fax + 250 252 583305  
E-mail: info@rbs.org.rw  RS 8: 2014 
iii                 ©RBS 2014 All rights reserved  
 
 Foreword  
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Bureau of Standards 
(RBS ) Board  of Directors in  accordance with the procedures of RBS, in compliance with Annex 3 of the 
WTO/TBT agreement on the preparation, adoption and application of standards.  
The main task of technical committees is to prepare national standards.  Final Draft Rwanda S tandards 
adopted by Technical committ ees are ratifie d by me mbers of RBS Board of Director s for publication and 
gazettment as Rwanda Standards.  
RS 8 was prepared by Technical Committee RBS/TC 1 on Beverages . 
In the preparation of this standard, reference was made to the following standard s: 
1) FDEAS 146:  2013 , Rum-Specification  
2) KS 05 -615:1989, Rum -Specification  
The assistance der ived from the above source is hereby acknowledged with thanks.  
Committee membership  
The following organizations were represented on the Technical Committee on  Beverages  (RBS/TC  1) in the 
preparation of this standard.  
COTTRACO - PROBIO  
Enterprise URWIBUTSO  
IKIGAGE Project  
SPERANZA Group Ltd  
University of Rwanda – College of Science and Technology (UR - CST)  
Rwanda Bureau of Standards  (RBS) - Secretariat   
 RS 8: 2014 
1                 ©RBS 2014 All rights reserved  
 
 Rum  ▬ Specification  
1 Scope  
This Rwanda Standard specifies the requiremen ts 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 (incl uding any amendments) applies.  
CAC/GL 66, Guidelines for the use of flavourings  
CODEX STAN 192, Codex general standard for food additives  
EAS 100,  Food stuffs — Methods of determination of Lead  
ISO 6634,  Fruits, vegetables and derived products — Determina tion of arsenic content — Silver 
diethyldithiocarbamate spectrophotometric method  
RS 4, Neutral Spirits for manufacture of alcoholic beverages — Specification  
RS CAC/RCP 1, Code of practice — General  principles of food hygiene  
RS CODEX STAN 1 , General standard for the labelling of pre -packaged foods  
RS EAS 104, Alcoholic beverages — Methods of sampling and test  
RS EAS 123, Distilled water — Specification  
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions shall apply.  
rum  
potable alcoholic distillate obtained from sugarcane  products fermented by the action of yeast or a mixture of 
yeast and other organisms or a mixture of such distillates, which has either been aged or not aged and may 
contain caramel and may be  flavo ured with fruit or other botanical substances  
4 Requirements  
4.1 Ingredients  
The ingredients for rum shall include the following:  
a) distilled water conforming to RS EAS 123  or demineralised water;  
b) neutral spirit , if used  for blending, conforming to RS 4 ; and 
c) flavouring  agents,  if used, in accordance with CAC/GL 66 . RS 8: 2014 
©RBS 2004  All rights reserved                  2 
 
 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 of any type even at subzero temperature  and any 
extraneous matter;  
c) shall be free from any ingredients injurious to health;  
d) that has been aged shall possess the colour developed during maturation or by addition of caramel to 
adapt the colour. Rum that is not aged shall be designated as 'White R um'; and  
e) when labelled, as 'Matured' shall have been matured for not less than one year.  
4.3 Specific quality  requirements  
Rum shall comply with the requirements in Table 1 when tested in accordance with RS EAS 104 . 
Table 1 ― Quality requirements for rum  
S/N Characteristic  Requirement  
i.  Ethyl alcohol, % by volume at 20 °C  37.5 - 45 
ii.  Total solids, mg/L, max.  0.8 
iii.  Total acids as acetic acid, mg/L of absolute alcohol, max.  1 200  
iv.  Volatile acids as acetic acid, mg/L of absolute alcohol, max.  50 
v.  Esters as ethyl acetate, mg/L of absolute alcohol, max.  2 000  
vi.  Higher alcohols as amyl alcohol, mg/L of absolute alcohol, max.  1 000  
vii.  Methyl alcohol, mg/L, max.  50 
viii.  Aldehydes as acetaldehyde, mg/L of absolute alcohol, max.  45 
ix.  Furfural  to pass test  
x.  Total ash, % by volume, max.  0.2 
5 Food additives  
Food additives may be used in the preparation of rum in accordance with CODEX STAN 192.  
6 Heavy metal contaminants  
Rum shall not contain heavy metals at levels exceeding the limits indicated in Table 2.  
Table 2 — Limits for heavy metal contaminants in rum 
S/N Type of impurity  Limit  Test method  
(i) Arsenic (as As), ppm, 
max.  0.1 ISO 6634  
(ii) Lead (as Pb), ppm, max.  0.1 EAS 100  RS 8: 2014 
3                 ©RBS 2014 All rights reserved  
 
 7 Hygiene  
Rum shall be manufactured and handled in a hygienic manner in accordance with RS CAC/RCP 1 . 
8 Weights  and measures  
The volume and fill of rum shall comply with national weights and measures regulations . 
9 Packaging  
9.1 Rum shall be packaged in glass bottles o f not less than 250 mL capacity .  
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 RS CODEX STAN 1 , 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;  
c) ethyl alcohol content, % by volume;  
d) net content;  
e) a declaration by common name of any additives used;  
f) date of manufacture;  
g) batch identification number/code;  
h) country of origin; and  
i) statutory warnings.  
11 Sampling and test  
Sampling and testing of rum shall be done in accordance with RS EAS 104 . 
  
 RS 8: 2014 
ICS 67.160.10  
 
 
©RBS 2014 All right s reserved