Spiced Rum

[stillwagon]

I am working on the formula for a spiced rum. It requires the maceration of several spices. I understand the requirement is that anything added to the rum must be less than 2.5% total, by weight. How do you quantify what is left behind? Do I dry the solids out once removed, and then list the weight difference as that which has been added? This would seem like the only feasible solution. Then, do I include in the formula process how I arrived at that amount or is that necessary? Is it better to give too much information or just the basics? All the spices used are in whole, dried, then crushed, form, macerated individually, then blended.

[Kristian]

Solids are computed by taking a sample, weighing it and distilling off all of the liquid, then weigh it again. This gives you the solids weight of your liquid and this is what needs to meet any listed weight requirement for any spirit. You can do it yourself or send it to a lab and get all kinds of other info as well.

[stillwagon]

What is the name of a lab that you would recommend to such testing?

[pressure9pa]

Forgive my ignorance, but where are you seeing the 2.5% rule? I don't see it in the TTB's "Class & Type" designations.

[Jedd Haas]

There are certain additives that are considered "standard flavorings" and may be added at up to 2.5% without label disclosure. Consult the Beverage Alcohol Manual for specifics, as these vary by class and type.

[leftturndistilling]

If you read the BAM it shows that for flavored Rum you can exceed 2.5% and the only things you have to disclose on the label are coloring material, and wine (if over 2.5%).....

[pressure9pa]

For anyone that might be making the same mistake I was, consult Chapter 7 about additions rather than chapter 4 about class/type. Thanks Jedd & LT for putting me on the path.