Jump to content
Bartletts Distillery

Formula approval for Spiced Rum Required?

Recommended Posts

We're working on our spiced rum and it will contain less than 2.5% total flavorings and caramel coloring.  Will this product need a formula to be approved by the TTB?  Also what is required on the label?  Is "Spiced Rum" sufficient, or does it need to contain a statement "Rum Flavored with vanilla, almond, and other spices"?

I've read through a lot of the TTB documents but still haven't been able to pinpoint a conclusive answer.

Another question, does the addition of flavorings change the class & type designation to a "Flavored Rum"?   It seems like it should, but maybe not?

Share this post


Link to post
Share on other sites

It certainly will.  Generally speaking, if you do anything to a spirit after it comes off the still, other than barrel aging, you'll need a formula.  

 

 

 

 

Share this post


Link to post
Share on other sites

We just went through this. As a matter of fact the label was finally approve Friday. If flavoring is added Rum With Natural Flavors will need to be on the label. TTB made us remove "spiced" since there were other flavors in the spirit. 

Share this post


Link to post
Share on other sites

Many spiced rums are formula approved as distilled spirits specialty.

  • reaction_title_1 1

Share this post


Link to post
Share on other sites

Another question on this Spiced Rum.  If we have added sugar in our recipe, when do we proof to 80.0 proof?  I.e. before or after adding the sugar?  I guess I'm looking for a procedure something like this:

1.  Proof to 80.0 proof

2. Add sugar

3. bottle

OR

1. Proof to ~81.0 proof

2. Add sugar

3. Proof to 80.0 proof

4. bottle

 

Share this post


Link to post
Share on other sites

Sugar will lower the proof. You need to add anything you are going to add before you do the final proofing. Make sure you fully understand how to proof a spirit that has added ingredients. It's not as simple as using a hydrometer.

Share this post


Link to post
Share on other sites

Thanks.  At this point, I think we're going to forego the sugar.  Sure, it makes the final product taste better when sipping alone, but we're not making a cordial.  We're making something that will always be mixed with something else, usually something sweet.  Feedback from our customers has been overwhelmingly positive (even without the added sugar.)    

Share this post


Link to post
Share on other sites

You can add a tiny amount of sugar and still proof as normal.  I think the cut off is 400ppm dissolved solids. 

  • reaction_title_1 1

Share this post


Link to post
Share on other sites
2 hours ago, Bartletts Distillery said:

OK, we just submitted the formula and they kicked it back because it contained more than 40 ppm of synthetic vanilla.  

 

Try vanilla from Sovereign Flavors.  Their vanilla flavor is TTB approved.  

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×