🥃 Jamaica Rum

Jamaica Rum is rum whose name has been registered since 1 December 2016 as a geographical indication of Jamaica in the name of the Spirits Pool Association. Under a decision of the Jamaica Intellectual Property Office (JIPO) of 2 October 2024, such rum is aged only in Jamaica, and after distillation only water and cane sugar caramel are added.

The register is kept by JIPO under the Jamaican law on the protection of geographical indications, entry number GI/002. The shareholders of the Spirits Pool Association are seven companies, among them National Rums of Jamaica, Hampden Estates and J. Wray & Nephew. Before a certificate is issued, every rum undergoes analytical and sensory examination by the technical committee of the Jamaica rum and spirits traders association.

The rules were revised after a dispute among producers. In December 2020 National Rums of Jamaica asked to allow ageing abroad, any Jamaican water, up to 20 g/l of sugar and vats of any size. JIPO agreed only in part: ageing only in Jamaica, in approved food-grade wooden casks of up to 250 L, with no vats; the water remains that of the island's limestone aquifers. For fermentation, cultured or wild Saccharomyces and Schizosaccharomyces yeasts and local cultures are allowed, and genetically modified yeast is prohibited.

The additive requirement is stricter than the general EU rule, under which rum may be sweetened up to 20 g/l. Under the Jamaican Excise Duty Act (s. 34), at the distillery only colouring or water is added to the spirit, and rum is coloured only with cane caramel; JIPO wrote this into the specification. A transition period of 24 months applies to rum already stored abroad.

Why this matters to you. The words “Jamaica Rum” under the current specification mean not only distillation on the island but also ageing there, with no added sugar. Rum from Jamaican distillate aged in another country should not bear that name after the transition period. WHO: there is no safe dose of alcohol.