Nachfolgend sind die Firmen, von welchen ich Rumetiketten in meiner Sammlung habe.
The Mexican Standard NOM-V-2-1983 defined
1. Preparation: Rum is obtained by the distillation of a fermented mash prepared solely with sugars of cane origin. The distillates may be rectified and should undergo a maturation process in oak vessels.
2. Maturation: Regardless of the characteristics of the distillate, it cannot be considered to be rum if it has not been matured for at least 8 months.
3. Aged rum ("Añejo" or "añejado"): These terms may only be applied to rum which has been matured for at least 2 years.
4. Alcohol content in % alcohol by volume: From 38% to 55%.