| (a) |
be produced by the distillation of— |
| (i) |
fermented sugar cane juice; |
| (ii) |
fermented, undiluted sugar cane molasses, or fermented sugar cane molasses, which has been diluted with water; or |
| (iii) |
fermented, undiluted sugar cane syrup, which has been produced in the manufacturing of cane sugar, or fermented, with water diluted, sugar cane syrup, which has been produced in the manufacturing of cane sugar, |
at less than 96 per cent alcohol per volume, irrespective of whether sugar cane leaves or fruit have been added thereto: Provided that—
| (i) |
granulated sugar may not be used in the production of rum; and |
| (ii) |
sugar cane syrup referred to in subparagraph (iii) does not include manufactured syrups like glucose syrup, dextrose syrup, golden syrup and the like; |
| (b) |
have the distinctive taste and aroma which is characteristic of rum and which is clearly distinguishable from that of cane spirit or another class of spirit; |
| (c) |
have a residual sugar content of not more than— |
| (i) |
20,0 gram per litre; or |
| (ii) |
100,0 gram per litre if flavoured; and |
| (d) |
have an alcohol content of at least— |
| (ii) |
35 per cent if flavoured. |
[Regulation 19(1) substituted by regulation 18 of Notice No. R. 5976, GG52263, dated 14 March 2025]
| (2) |
The volatile constituents in rum shall be at least 30 gram per hectolitre absolute alcohol. |
[Regulation 19(2) substituted by regulation 6(b) of Notice No. R. 77 of 2006]
| (3) |
The volatile constituents other than water, of rum shall be derived solely from sugar cane. |
National Nuclear Regulator Act, 1999
