fermented and distilled in Barbados/Jamaica
Saccharomyces types only for yeast
local water source only
free of additives except caramel which must only be used for color (Barbados draft GI has a quantitative albeit generous limit on caramel) - the same restriction in Scotch
minimum ester levels for Jamaica rum (by marque)
aged in oak (“small” is the Jamaica requirement, 700 liters maximum for Barbados)
aged entirely in Jamaica (a min of two years in Barbados).
Jamaica rum must pass an organoleptic test