DRAFT UGANDA STANDARD  
  DUS DEAS 146 
Second  Edition  
2017-mm-dd 
 
 Reference number  
DUS DEAS 146: 2017 
© UNBS 2017 
   
Rum ― Specification  
 
 DUS DEAS 146: 2017 
ii                © UNBS  2017 - All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its cor rect application  
© UNBS 20 17 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permi ssion from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 7 333 250/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 DUS DEAS 146: 2017 
© UNBS  2017 - All rights reserve d                iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS  is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT A greement of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments befo re recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 146: 2017, Rum ― Specification , is identical with and has been 
reproduced fro m an International Standard, DEAS 146: 2017, Rum ― Specification , and is being proposed for 
adoption as a Uganda Standard.  
This standard was developed by the Subcommittee on Water and alcoholic beverages , SC 1 6, under  the Food 
and agriculture  Standards  Technical Committee (UNBS/TC 2 ). 
Whereve r the words, “ East African  Standard " appear, they should be replaced by "Uganda Standard."  
This standar d cancels and replaces US 146: 2014 , Rum ― Specification , which has been technically revised . FDEAS 146:2017
ICS67.160.10
© EAC 2017 Third Edition 2017
DRAFT EAST AFRICAN STANDARD
Rum ― Specification
EAST AFRICAN COMMUNITYDEAS146:2017
ii © EAC 2017 –All rights reservedCopyright 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
any other purpose without prior written permission from EAC.
Requests for permission to reproduce this document for the purpos e 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
P.O.Box 1096
Arusha
Tanzania
Tel: 255 27 2504253/8
Fax: 255 27 2504481/2 504255
E-mail: eac@eachq.org
Web: www.eac -quality.net
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.
Violators may be persecutedDEAS 146:2017
©EAC 2017 –All rights reserved iiiForeword
Development of the East African Standards has been necessitated b y 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 Bodi es 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 expec ted to ensure that they always have the latest versions of the standards
they are implementing .
FDEAS 146was prepared by Technical Committee EASC/TC007, Alcoholic and non -alcoholic beverages .
This second edition cancels and replaces the fir st edition EA S146:2013,which has been technically revised.DRAFT EAST AFRICAN STANDARD DEAS 146:2017
© EAC 2013 –All rights reserved 1Rum ― Specification
1Scope
This final draft East African Standard specifies the requirements and methods of sampling and test for rum.
2Normative references
The following referenced documents are indispensa ble 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 metho d
3Terms 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 colour2 © EAC 2017 –All rights reserved4Requirements
4.1 Ingredients
The ingredients for rum may include the following:
a)demineralised water or distilled water conforming to EAS 123or;
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 shallbe 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
d)when labelled, as 'Matured' shall have been matured for not less than one year .
e)may contain caramel and may be flavored with fruit or other botanical substances in accordance with
GMP
4.3Specific 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. 1200
iii Volatile acids as acetic acid, mg/L of absolute alcohol, max. 50
iv Esters as ethyl acetate, mg/L of absolute alcohol, max. 2000
v Higher alcohols as amyl alcohol, mg/L of absolute alcohol, max. 1000
vi Methyl alcohol ,mg/L, max. 50
vii Aldehydes as acetaldehyde, mg/L of absolute alcohol, max. 45
5Food additives
Food additives may be used in the preparation of rum in accordance with CODEX STAN 192.©EAC 2017 –All rights reserved 37 Hygiene
Rum shall be manufactured and handled in a hygienic manner in accordance with EAS 39.
8Weight sand measures
The volume and fill of rum shall comp ly with the weights and measures regulations of Partner States or
equivalent legislation.
9Packaging
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 co ntamination of
the product and preserve its safety and quality .
10Labelling
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; /impo rter/bottler
c)ethyl alcohol content, % by volume;
d)net content;
e)batch identification number/code;
f)country of origin; and
g)statutory warnings .
11Sampling and test
Sampling and testing of rum shall be done in accordance with EAS 104.DEAS 146:2017
© EAC 2017 –All rights reserved