Equador
Ecuadorian National Standards Institute (I.N.E.N) defined in Standard 363 (1992-07):
(a) Rum (Ron):
This product is obtained solely from raw materials coming from sugar cane, which have been fermented and distilled, and subsequently aged for at least one year in oak barrels of not more than 700 litres capacity, in such manner that the final product has the odor and taste which are characteristic of rum.
(b) Aged rum (Ron anejo):
Rum which has been aged for at least three years.
(c) Extra-aged rum (Ron extra anejo):
Rum which has been aged for at least five years.
(d) Average age:
In blending rums of different ages, the average age may be calculated from the volumes and alcohol contents of each of the blend components.
(e) Addition of neutral spirit:
Rectified cane spirit may be added to rum, providing that the calculated average ages of the blends are not less than 6 months for regular rum, 2 years for aged rum, and 4 years for extra-aged rum.
(f) No addition is permitted of artificial sweeteners, colors (other than cane-derived caramel), natural or artificial essences which would modify the organoleptic character, nor artificial improvers.
(g) The water used to dilute rum to bottling strength should be potable, in accordance with Ecuadorian Standard 1,108. The water may be distilled, deionized or demineralized.