| 22.2.2023 | EN | Official Journal of the European Union | C 65/5 | 22.2.2023 | SL | Uradni list Evropske unije | C 65/5 |
| Publication of an application pursuant to Article 26(2) of Regulation (EU) 2019/787 of the European Parliament and of the Council on the definition, description, presentation and labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuffs, the protection of geographical indications for spirit drinks, the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages, and repealing Regulation (EC) No 110/2008 | Objava zahtevka v skladu s členom 26(2) Uredbe (EU) 2019/787 Evropskega parlamenta in Sveta o opredelitvi, opisu, predstavitvi in označevanju žganih pijač, uporabi imen žganih pijač pri predstavitvi in označevanju drugih živil, zaščiti geografskih označb žganih pijač, uporabi etanola in destilatov kmetijskega porekla v alkoholnih pijačah ter o razveljavitvi Uredbe (ES) št. 110/2008 |
| (2023/C 65/04) | (2023/C 65/04) |
| This publication confers the right to oppose the application pursuant to Article 27 of Regulation (EU) 2019/787 of the European Parliament and of the Council (1). | V skladu s členom 27 Uredbe (EU) 2019/787 Evropskega parlamenta in Sveta (1) je ta objava podlaga za uveljavljanje pravice do ugovora zoper zahtevek. |
| SINGLE DOCUMENT | ENOTNI DOKUMENT |
| ‘CUBA’ | „CUBA“ |
| PGI-CU-2768 | PGI-CU-2768 |
| Date of application: 8 April 2021 | Datum vloge: 8. april 2021 |
| 1. Name(s) to be registered | 1. Ime za registracijo: |
| Cuba | „Cuba“ |
| 2. Third country or countries to which the geographical area belongs | 2. Tretja država ali države, ki jim pripada geografsko območje: |
| Republic of Cuba | Republika Kuba |
| 3. Geographical Indication type | 3. Vrsta geografske označbe: |
| Geographical Indication | Geografska označba |
| 4. Category or categories of the spirit drink | 4. Kategorija ali kategorije žgane pijače: |
| Rum [Category 1 of Annex I to Regulation (EU) 2019/787] | Rum (kategorija 1 v Prilogi I k Uredbi (EU) 2019/787) |
| 5. Description of the characteristics of the spirit drink | 5. Opis lastnosti žgane pijače: |
| Alcoholic drink produced from distillates obtained from molasses extracted from sugar cane grown and processed in Cuba, and mixtures of such distillates, aged in white oak barrels. The distillates obtained have an ABV content of less than 96 %. | Alkoholna pijača, proizvedena iz destilatov, pridobljenih iz melase, ekstrahirane iz sladkornega trsa, ki se prideluje in predeluje na Kubi, ter mešanic takih destilatov, starana v sodih iz belega hrasta. Pridobljeni destilati vsebujejo manj kot 96 vol. % alkohola. |
| Main physico-chemical characteristics | Glavne fizikalno-kemijske lastnosti |
| Characteristics | Minimum | Maximum | Lastnosti | Najmanjša vrednost | Največja vrednost |
| Ethanol, expressed as % volume at 20 °C. | 37,5 | 41,0 | Etanol, izražen kot volumenski delež pri 20 °C | 37,5 | 41,0 |
| Total acidity, expressed in grams of acetic acid per hectolitre of 100 % vol. alcohol. | 2 | 100 | Skupna kislost, izražena v gramih ocetne kisline na hektoliter 100 vol. % alkohola | 2 | 100 |
| Aldehydes, expressed in grams of acetaldehyde per hectolitre of 100 % vol. alcohol. | - | 30 | Aldehidi, izraženi v gramih acetaldehida na hektoliter 100 vol. % alkohola | – | 30 |
| Esters, expressed in grams of ethyl acetate per hectolitre of 100 % vol. alcohol. | 1 | 90 | Estri, izraženi v gramih etilacetata na hektoliter 100 vol. % alkohola | 1 | 90 |
| Higher alcohols, expressed in grams of higher alcohols per hectolitre of 100 % vol. alcohol. | 8 | 400 | Višji alkoholi, izraženi v gramih višjih alkoholov na hektoliter 100 vol. % alkohola | 8 | 400 |
| Methanol, expressed in grams of acetaldehyde per hectolitre of 100 % vol. alcohol. | - | 10 | Metanol, izražen v gramih acetaldehida na hektoliter 100 vol. % alkohola | – | 10 |
| Colour, expressed as units of optical density. Standard samples may be used for this measurement. | - | 1,3 | Barva, izražena v enotah optične gostote. Za to meritev se lahko uporabijo standardni vzorci. | – | 1,3 |
| Given the characteristics of their technological design and the fact that particularly aged bases are used, rums in the ‘Extra’ category can exceed the maximum limits set out in the specifications, with the exception of the limit on methanol content. | Rumi v kategoriji „ekstra“ (izredno suh/dodatno staran) imajo lahko glede na lastnosti tehnološke zasnove in dejstvo, da se pri njihovi proizvodnji uporabljajo zelo starane osnove, vrednosti, ki presegajo največje vrednosti iz specifikacij proizvoda, razen mejne vrednosti vsebnosti metanola. |
| Main organoleptic characteristics | Glavne organoleptične lastnosti |
| — | Appearance: A translucent, shiny, full-bodied drink with no suspended particles. Colour ranging from very light amber to dark amber, depending on ageing. | — | Videz: prosojna, sijoča pijača polnega telesa brez suspendiranih delcev. Barva sega od zelo svetle do temne jantarne, odvisno od staranja. |
| — | Aroma: Aroma with low alcoholic intensity. The highlights are its fruity complexity, the balance between the aromas present in the initial distillates and the notes acquired in the ageing process; undeveloped wood aromas are not predominant and a cohesive sensory profile is maintained. This aromatic balance is closer to the initial distillates, which are fresher, herbaceous and slightly fruity, in white rums, and to notes of ageing, vanilla, dried fruit, cocoa and tobacco, in dark rums. | — | Vonj: blag vonj po alkoholu, pri katerem posebej izstopata njegova sadna kompleksnost ter ravnotežje med vonjavami, ki so prisotne v osnovnih destilatih, in notami, ki jih rum pridobi med staranjem. Neizoblikovan vonj po lesu ne prevladuje, rum pa ohranja enotne senzorične lastnosti. Ta uravnoteženi vonj je značilnejši za osnovne destilate, ki so pri belih rumih bolj sveži, zeliščni in nekoliko sadni, pri temnih rumih pa imajo note po staranju, vanilji, suhem sadju, kakavu in tobaku. |
| — | Taste: Pleasant mouthfeel. Flavours open up and magnify in the mouth and after swallowing. In the mouth, depending on whether the rum is white or dark, flavours evolve, recalling the taste of honey, fruit, coffee, cocoa, tobacco and dried spices. The retronasal effect evokes the original spirit without being aggressive, sharp, astringent, bitter or with woody aromas predominating. | — | Okus: prijeten občutek v ustih. Arome se v ustih in po požirku izrazijo in so intenzivnejše. V ustih se razvijejo glede na to, ali je rum bel ali temen, pri čemer spominjajo na okus medu, sadja, kave, kakava, tobaka in suhih začimb. Retronazalni učinek obudi učinek prvotnega žganja, vendar ni agresiven, rezek, trpek, grenak ali tak, da bi pri njem prevladovale arome po lesu. |
| Rums covered by the ‘Cuba’ geographical indication are classified in accordance with the following names and sensory profiles: | Rumi, zajeti z geografsko označbo „Cuba“, se razvrščajo v skupine po naslednjih imenih in senzoričnih lastnostih: |
| — | Aged white rum: Shiny, transparent and very light amber in colour. In the nose, it has slight notes of natural ageing balanced with the sweet, herbaceous notes of the original spirit. Using the ‘copa seca’ technique, in which a recently emptied glass is used to breathe in the aromas, there are perceptible notes of the ageing process which linger a while. In the mouth, it has the typical flavour of white rum, slightly spicy with good harmony between the well-developed aromas from distillation and ageing; well-balanced notes of sweetness and bitterness; with a light body and a neat, smooth and warm aftertaste in the throat when swallowed. | — | Starani beli rum: sijoč, prosojen in zelo svetle jantarne barve. V vonju so zaznavne rahle note po naravnem staranju, ki so uravnotežene s sladkimi, zeliščnimi notami prvotnega žganja. S tehniko copa seca, pri kateri se za vonjanje uporabi pred kratkim izpraznjen kozarec, je mogoče zaznati note po staranju, ki nekaj časa ostanejo v nosu. Je značilnega, nekoliko začimbnega okusa po belem rumu, z dobro skladnimi in razvitimi aromami, ki izhajajo iz destilacije in staranja; vsebuje dobro uravnotežene sladke in grenke note ter je lahkega telesa in po požirku v grlu pušča eleganten, mehak in topel pookus. |
| — | White label or amber-coloured aged rum: Shiny, transparent and light amber in colour. In the nose, the aroma is intense and balanced between herbaceous notes and clear vanilla hues. Using the ‘copa seca’ technique, there are perceptible notes of the natural ageing process which linger for a while. In the mouth, it has the typical flavour of white rum, with slight to moderate spiciness and well-developed aromas from distillation and ageing; slight sweet-fruity notes are perceptible along with citrus notes, well-balanced with moderate notes of bitterness; with good body and a neat aftertaste that fills the palate and gently warms the throat when swallowed. | — | Rum z belo nalepko ali starani rum jantarne barve: sijoč, prosojen in svetle jantarne barve. Je intenzivnega vonja, pri katerem so zeliščne note uravnotežene z razločnimi notami vanilje. S tehniko copa seca je mogoče zaznati note po naravnem staranju, ki nekaj časa ostanejo v nosu. Je značilnega okusa po belem rumu, ki ima blage do zmerne začimbne note ter ima dobro razvite arome, ki izhajajo iz destilacije in staranja. Pri tem rumu je mogoče ob notah agrumov zaznati rahle sladke in sadne note, ki so dobro uravnotežene z zmernimi grenkimi notami. Ima polno telo in pušča eleganten pookus, ki popolnoma prevladuje v ustih. Po požirku nežno ogreje grlo. |
| — | Gold label rum: Shiny, transparent and light amber in colour. In the nose, the aroma is intense and harmonious, with slight sweet-fruity notes in which the fruit predominates, and moderate, well-developed ageing. Using the ‘copa seca’ technique, there is a persistent aroma of natural ageing with a rapid transition from wood to phenolic compounds, ending with sweet notes of almond when the glass is fully dry. In the mouth, it ranges between slight and moderate spiciness, with slight sweetness balanced with slight bitterness, well-developed aromas from distillation and ageing, a body that fills the palate and a feeling of gentle warmth in the throat when swallowed, as well as a clean aftertaste with a slightly persistent astringent note. | — | Rum z zlato nalepko: sijoč, prosojen in svetle jantarne barve. Je intenzivnega in harmoničnega vonja z rahlimi sladkimi in sadnimi notami, pri čemer prevladujejo sadne note, ter zmernimi, dobro razvitimi notami, ki izhajajo iz staranja. S tehniko copa seca je zaznaven obstojen vonj po naravnem staranju, ki iz vonja po lesu hitro preide v vonj po fenolnih spojinah in se konča pri sladkih notah mandlja, ko se kozarec popolnoma posuši. V ustih se okusijo blage do zmerne začimbne note, pri čemer je rahla sladkost uravnotežena z rahlo grenkobo. Arome so zaradi destilacije in staranja dobro razvite, rum pa ima telo, ki popolnoma prevladuje v ustih. Po požirku grlo nežno ogreje in pušča čist pookus z nekoliko obstojnejšo trpko noto. |
| — | ‘Reserva’ aged rum: Shiny, transparent and amber in colour. In the nose, the aroma is robust, with a harmonious balance between moderate notes of ageing and well-developed slightly fruity notes; using the ‘copa seca’ technique, there is a persistent aroma which transitions from wood to phenolic compounds and ends on a sweet note of almond. In the mouth, it ranges between slight and moderate spiciness, with slight sweetness balanced with moderate bitterness and well-developed, moderate notes from ageing, a body that fills the palate and a feeling of gentle warmth in the throat when swallowed, as well as a clean, long aftertaste with sweet notes from the natural ageing process. | — | Starani rum „reserva“: sijoč, prosojen in jantarne barve. Je močnega vonja, pri katerem so zmerne note po staranju prijetno uravnotežene z dobro razvitimi, nekoliko sadnimi notami. S tehniko copa seca je zaznaven obstojen vonj, ki iz vonja po lesu preide v vonj po fenolnih spojinah in se konča pri sladki noti mandlja. V ustih se okusijo blage do zmerne začimbne note, pri čemer je rahla sladkost uravnotežena z zmerno grenkobo in dobro razvitimi, zmernimi notami po staranju. Rum ima telo, ki popolnoma prevladuje v ustih, in čist, dolg pookus s sladkimi notami po naravnem staranju. Po požirku grlo nežno ogreje. |
| — | Aged rum: Shiny, transparent and amber in colour. In the nose, the aroma is intense and dry, with strong notes of ageing and predominant hints of vanilla-coconut. Using the ‘copa seca’ technique, there are marked notes of the natural ageing process which linger and transition from wood to phenolic compounds, ending with sweet notes of almond. In the mouth, there is a slight spiciness with a slight sweetness that is well-balanced with a moderate lingering bitterness and strong, well-developed notes from ageing; a robust body that fills the palate with noticeable intensity and a feeling of gentle warmth (without irritation) in the throat when swallowed; as well as a long, palate-filling aftertaste with sweet-bitter notes. | — | Starani rum: sijoč, prosojen in jantarne barve. Ima intenziven, suh vonj, z močnimi notami po staranju ter prevladujočim pridihom vanilje in kokosa. S tehniko copa seca so zaznavne izrazite note po naravnem staranju, ki so dolgotrajne in iz not po lesu prehajajo v note po fenolnih spojinah ter se končajo pri sladkih notah mandlja. V ustih se okusijo blage začimbne note, z rahlo sladkostjo, ki je dobro uravnotežena z zmerno, dolgotrajno grenkobo in močnimi, dobro razvitimi notami po staranju. Rum ima krepko telo, ki popolnoma prevladuje v ustih in ustvari izrazito intenziven občutek, po požirku pa grlo (brez draženja) nežno ogreje. Ima tudi dolg, poln pookus s sladkimi in grenkimi notami. |
| — | Extra dry rum: Shiny, transparent and light amber-coloured rum, sometimes with very light green tones. In the nose, the aroma is intense and dry, with clear notes that are reminiscent of sugar cane molasses balanced with fruity notes and ending with intense notes from the ageing process. Using the ‘copa seca’ technique, there are strong, well-developed notes from the natural ageing process, ranging from woody notes to sensations of dryness. In the mouth there is a slight spiciness and the robust body and flavours of the aged spirit; woody notes predominate, balanced with notes of sweet fruits. Gentle warmth in the throat when swallowed, with a clean, long aftertaste with lingering notes of ageing and slight astringency that completely fills the palate. | — | Izredno suhi rum: sijoč in prosojen rum svetle jantarne barve, ki ima včasih zelo svetle zelene odtenke. Je intenzivnega in suhega vonja s čistimi notami, ki spominjajo na melaso sladkornega trsa, uravnoteženo s sadnimi notami. Te na koncu preidejo v intenzivne note po staranju. S tehniko copa seca so zaznavne močne, dobro razvite note po naravnem staranju in segajo od not po lesu do občutka suhosti. V ustih se okusijo blage začimbne note in krepko telo ter arome po staranem žganju. Prevladujejo note po lesu, ki so uravnotežene z notami sladkega sadja. Po požirku nežno ogreje grlo ter ima čist, dolg pookus z dolgotrajnimi notami po staranju in blago trpkostjo, ki popolnoma prevladuje v ustih. |
| — | Extra aged rum: Shiny, transparent and dark amber-coloured rum. In the nose, there is a long, intense aroma from the ageing process which offers complex vanilla-coconut / sweet-caramelised notes. Using the ‘copa seca’ technique, the notes from ageing are long and very clear, with strong character and a rapid transition to phenolic compounds followed by noticeable and persistent notes of almond. In the mouth, there is a slight spiciness to start with, with a full-bodied flavour that completely fills the palate with its intensity, and slight sweetness balanced with persistent, moderate bitterness and well-developed aromas from distillation and ageing, with a favourable balance of the notes from ageing, with notes of vanilla and chocolate, of robust character and noticeable persistence. Gentle warmth (without irritation) in the throat when swallowed, with a clean, long aftertaste and a note of bitterness from the ageing process that lingers and completely fills the palate. | — | Dodatno starani rum: sijoč in prosojen rum temne jantarne barve. Zaradi postopka staranja je dolgotrajnega in intenzivnega vonja, pri katerem se razkrijejo kompleksne note vanilje in kokosa ter sladke karamelizacije. S tehniko copa seca so zaznavne dolgotrajne in zelo čiste note po staranju, ki imajo močan značaj ter hitro preidejo v note po fenolnih spojinah, ki jim sledijo izrazite in dolgotrajne note mandlja. V ustih se na začetku okusijo blage začimbne note, pri čemer je okus poln, krepak in izrazito dolgotrajen ter s svojo intenzivnostjo popolnoma prevladuje v ustih. Rahla sladkost je uravnotežena z obstojno, zmerno grenkobo in dobro razvitimi aromami, ki izhajajo iz destilacije in staranja. Note po staranju so prijetno uravnotežene, prisotne pa so tudi note vanilje in čokolade. Rum grlo po požirku prijetno ogreje (in ga ne draži) ter pušča čist, dolg pookus in dolgotrajne grenke note po staranju, ki ostanejo in popolnoma prevladujejo v ustih. |
| 6. Definition of the geographical area | 6. Opredelitev geografskega območja |
| The geographical area concerned is the territory of the Republic of Cuba in the archipelago of the Antilles, located at a latitude of 23,2-19,9o N and a longitude of 84,8-74,2o W. | Zadevno geografsko območje je ozemlje Republike Kube na otočju Antilov, ki se nahaja na 23,2–19,9o severne zemljepisne širine in 84,8–74,2o zahodne zemljepisne dolžine. |
| 7. Method of production | 7. Metoda proizvodnje |
| The method of production comprises the following stages, all of which must take place in the defined geographical area: | Metoda proizvodnje zajema naslednje faze, ki jih je treba vse izvajati na opredeljenem geografskem pobočju: |
| Growing of sugar cane | Pridelovanje sladkornega trsa |
| Different varieties (known locally as ‘clones’) of the plant are sown in fertile soil in Cuba, generally at an altitude that is equivalent or close to sea level. The varieties used are almost exclusively sourced from Cuba. | Različne sorte rastline (ki jim domačini pravijo „kloni“) se posejejo v rodovitna tla na Kubi, običajno na nadmorski višini gladine morja ali primerljivi nadmorski višini. Uporabljene sorte skoraj izključno izvirajo s Kube. |
| Obtaining the molasses from sugar cane | Pridobivanje melase iz sladkornega trsa |
| Fermentation | Fermentacija |
| There are two main factors in the fermentation of the molasses to produce the spirits used to make rum: | Pri fermentaciji melase za proizvodnjo žganj, iz katerih se proizvaja rum, sta pomembna dva glavna dejavnika: |
| 1) | The specific qualities of the molasses, with low acid concentration being beneficial for the quality of fermentation and the quality of the rum. Therefore no molasses used to make ‘Cuba’ rum contains sulphur compounds in concentrations that could cause undesirable compounds to form. | 1) | posebne lastnosti melase z majhno koncentracijo kisline, ki ugodno vpliva na kakovost fermentacije in ruma. Zato nobena melasa, ki se uporablja pri proizvodnji ruma „Cuba“, ne vsebuje žveplovih spojin v koncentracijah, ki bi lahko povzročile nastanek neželenih spojin; |
| 2) | The specific characteristics of the yeast used in the fermentation process to obtain fresh cane spirits for ‘Cuba’ rum must be such that, in conjunction with the concentration of nutrient salts used and the degree of secondary fermentation, the isoamyl alcohol concentration is never higher than 2.5 times the sum of the isobutyl and n-propyl alcohol concentrations. | 2) | posebne lastnosti kvasa, ki se uporablja v postopku fermentacije za pridobivanje svežih žganj iz sladkornega trsa za rum „Cuba“, pri čemer morajo biti te lastnosti take, da ob koncentraciji uporabljenih hranilnih soli in stopnji sekundarne fermentacije koncentracija izoamil alkohola nikoli ne preseže 2,5-kratnika vsote koncentracij izobutil in n-propil alkohola. |
| The fermentation time is relatively short (between 24 and 26 hours). | Čas fermentacije je razmeroma kratek (24–26 ur). |
| Distillation | Destilacija |
| The spirits are distilled in a specific process that is different to that which is employed in other countries, with the following characteristic technical elements: | Žganja so destilirana po posebnem postopku, ki se razlikuje od tistega v drugih državah in ima naslednje značilne tehnične elemente: |
| — | Surface velocity of vapours in the distillation column. | — | površinsko hitrost pare v destilacijski koloni, |
| — | Time that the liquid rests on each tray in the enrichment zone. | — | čas, ko se tekočina zadržuje na vsakem pladnju v predelu za bogatenje, |
| — | The distillation column must guarantee the required contact between the vapours and the copper. | — | destilacijsko kolono, ki mora zagotoviti potreben stik med paro in bakrom, |
| — | Specific ratio of volume of liquid in contact with copper surface. | — | posebno razmerje količine tekočine, ki je v stiku z bakreno površino, |
| — | Distillation trays specially designed to prevent high temperatures in the reboiler and thus prevent the spirits from being burned. | — | destilacijske pladnje, ki so posebej zasnovani za preprečevanje nastanka visokih temperatur v prevrelniku, kar preprečuje, da bi se žganje zažgalo, |
| — | Fractional condensation used to select the currents that will ultimately make up the spirits. This means that there is a specific ratio of condensation surfaces in each condenser and that the sensory profile of the mixture accepted as the traditional spirits for ‘Cuba’ rum is subject to constant updating and controls. | — | frakcionirano destilacijo, s katero se izberejo tokovi, iz katerih bodo na koncu nastala žganja. To pomeni, da vsak hladilnik vsebuje površine za kondenzacijo v posebnem razmerju, senzorične lastnosti mešanice žganj, ki so odobrena kot tradicionalna žganja za rum „Cuba“, pa se nenehno posodabljajo in nadzorujejo. |
| The spirits resulting from the distillation must be formed by partial condensate mixtures with an ABV of between 74 % and 76 % and they can only be obtained from the continuous, direct distillation of the must of fermented cane molasses. | Destilirana žganja morajo vsebovati delno kondenzirane mešanice z volumenskim deležem alkohola med 74 % in 76 % ter se lahko pridobivajo le z neprekinjeno, neposredno destilacijo drozge fermentirane melase iz sladkornega trsa. |
| Ageing | Staranje |
| At least two ageing stages are required. The first corresponds to the original spirits. The second corresponds to the ‘base rum’, which consists of a mixture of aged spirits with a distillate for rum (both filtered through activated carbon) and purified water, or just purified water on its own. In the specific case of Extra aged rum, the use of a certain proportion of ‘base rum’ that has undergone a third ageing stage is required. The inclusion of additional ageing stages is optional and is left to the discretion of the Cuba rum masters. | Potrebni sta vsaj dve fazi staranja. V prvi fazi se starajo prvotna žganja, v drugi pa „osnovni rum“, ki sestoji iz staranih žganj, mešanih z destilatom za rum (pri čemer se žganja in destilat filtrirajo čez aktivno oglje) in prečiščeno vodo ali zgolj s prečiščeno vodo. V posebnem primeru dodatno staranega ruma je treba uporabiti določen delež „osnovnega ruma“, ki se je staral v tretji fazi staranja. Vključitev dodatnih faz staranja ni obvezna in je prepuščena presoji kubanskih mojstrov proizvodnje ruma. |
| The ageing process is natural, i.e. caused by the distillates coming into contact with the wooden barrels, which must in all cases be made of white oak. | Postopek staranja poteka naravno, tj. je posledica stika med destilati in lesenimi sodi, ki morajo biti v vseh primerih izdelani iz belega hrasta. |
| Mixing | Mešanje |
| Mixing is the art of mixing the spirits and the various types of base rum produced in each of the three ageing stages in an undifferentiated manner for each product and brand, resulting in the finished rum or mixtures that will go on to a third or subsequent stages. A distillate for rum may be added to accentuate the lightness. | Mešanje je umetnost združevanja žganj in različnih vrst osnovnega ruma, ki nastanejo v vsaki od treh faz staranja, ki se ne razlikujejo glede na proizvod in znamko, v katera se bodo namešali. Rezultat tega je končni rum ali mešanice, ki se bodo starale v tretji fazi ali naslednjih fazah. Za poudarjanje lahkotnosti se lahko doda destilat za rum. |
| The ageing facilities for ‘Cuba’ rum contain rums of very different ages and processing stages. Given the practice whereby part of some finished products undergo subsequent ageing, they contain rums made by different generations of Cuba rum masters, which the masters believe form a true archive of Cuban rum. | V prostorih za staranje ruma „Cuba“ se hranijo rumi zelo različnih starosti in v zelo različnih fazah predelave. Glede na prakso, pri kateri se določena količina nekaterih končnih proizvodov še naprej stara, se v prostorih nahajajo vrste ruma, ki so jih proizvedli različni rodovi kubanskih mojstrov proizvodnje ruma, zato so po mnenju mojstrov pravi arhiv kubanskega ruma. |
| Filtration | Filtriranje |
| Various types of filtration are allowed: by mechanical means, active carbon filtration and plate (also known as ‘paper’) filtration. | Dovoljena je uporaba različnih načinov filtriranja: z mehanskimi sredstvi, aktivnim ogljem in filtriranjem s pladnji (ki se imenuje tudi filtriranje s „papirjem“). |
| The silica stone and sand used as the mediums for the activated carbon in the filters used in the production of ‘Cuba’ rum are extracted from Cuban mines. | Kremenčevi kamni in kremenčev pesek, ki se uporabljajo kot mediji za aktivno oglje v filtrih pri proizvodnji ruma „Cuba“, se pridobivajo iz kubanskih rudnikov. |
| 8. Specific rules concerning packaging | 8. Posebna pravila za pakiranje: |
| — | — |
| 9. Specific rules concerning labelling | 9. Posebna pravila za označevanje: |
| — | — |
| 10. Description of the link between the spirit drink and its geographical origin, including, where appropriate, the specific elements of the product description or production method justifying the link | 10. Opis povezave žgane pijače z geografskim poreklom, po potrebi vključno s posebnimi elementi opisa proizvoda ali metode proizvodnje, ki dokazujejo to povezavo: |
| The link between the spirit drink and its geographical origin is based both on the reputation of the name, ‘Cuba’, and on certain specific characteristics which are essentially due to the combination of natural and human factors found in the area. | Povezava med žgano pijačo in njenim geografskim poreklom temelji na slovesu imena „Cuba“ in nekaterih posebnih lastnostih, ki izhajajo zlasti iz spleta naravnih in človeških dejavnikov na območju. |
| Specific character | Posebne lastnosti |
| The Cuban climate is different to that of other parts of the Caribbean and Central America where rum is also produced. In winter, the temperatures in Cuba are lower and there is less rainfall than in the rest of the area. This creates conditions that are very favourable for growing sugar cane, in particular for sucrose concentrations to rise during the harvest season. | Podnebje na Kubi se razlikuje od tistega v drugih predelih Karibov in Srednje Amerike, kjer prav tako poteka proizvodnja ruma. Pozimi so temperature na Kubi nižje, na otoku pa zapade manj dežja kot na ostalem območju. To ustvarja zelo ugodne razmere za pridelavo sladkornega trsa, zlasti za dvig koncentracij saharoze med sezono žetve. |
| By contrast, in the summer (the time of year that the sugar cane is growing and developing), the lesser impact of the Atlantic anticyclone provides for more abundant and consistent rainfall. | Nasprotno pa je poleti (v letnem času, ko sladkorni trs raste in se razvija) vpliv atlantskega anticiklona manjši, zaradi česar so padavine pogostejše in stalnejše. |
| The sugar cane varieties planted are almost all sourced from Cuba and are part of a unique genetic heritage. | Skoraj vse posajene sorte sladkornega trsa izvirajo s Kube in so del edinstvene genetske dediščine. |
| These natural factors favour molasses with the following specific characteristics, which in turn have an impact on the specific character of the end product: | Ti naravni dejavniki so ugodni za nastanek melase z naslednjimi posebnimi lastnostmi, ki nato vplivajo na poseben značaj končnega proizvoda: |
| — | Low viscosity and acidity, which favours the fermentation process and ultimately the quality of the rum’s aroma, as the sulphur concentration in the molasses is not high enough to cause undesirable aromas during fermentation or distillation. | — | majhna viskoznost in kislost melase ugodno vplivata na postopek fermentacije in nazadnje na kakovost arome ruma, saj koncentracije žvepla v melasi ni dovolj velika, da bi povzročila nastanek neželenih arom med fermentacijo ali destilacijo; |
| — | High total sugar content and an excellent ratio between fermentable and non-fermentable sugars, which contributes towards a short, efficient fermentation, thus allowing to maintain the typical balance in the aroma of the spirit. | — | visoka vsebnost skupnega sladkorja in izvrstno razmerje med fermentirnimi in nefermentirnimi sladkorji v melasi prispevata k učinkoviti, kratkotrajni fermentaciji, zaradi česar se ohranja značilno uravnotežena aroma žganja; |
| — | There is also natural microflora - known as non-harmful natural microflora, consisting of mesophilic and thermophilic microorganisms, including bacteria, yeasts and fungi - which also has a role to play in forming the aroma of the end product during the fermentation stage. | — | poleg tega ima v fazi fermentacije pri oblikovanju arome končnega proizvoda vlogo tudi naravna mikroflora, znana kot neškodljiva naravna mikroflora, ki sestoji iz mezofilnih in termofilnih mikroorganizmov, vključno z bakterijami, kvasi in glivami; |
| — | Presence of an adequate concentration of nitrogen compounds, especially amino acids, which favour the formation of higher alcohols, compounds which are essential components of the typical sensory profile of the spirit and end up being transferred to the rum. | — | zadostna koncentracija dušikovih spojin, zlasti aminokislin, v melasi ugodno vpliva na nastanek višjih alkoholov, spojin, ki so bistveni elementi značilnih senzoričnih lastnosti žganja in se na koncu prenesejo v rum. |
| Lastly, it is important to highlight that the Cuban climate allows the distillates and blends to be aged in natural temperature and humidity conditions all year round. This guarantees that the process can be carried out properly, without any imbalances as regards the formation of compounds during the long ageing period. | Nazadnje je treba poudariti, da kubansko podnebje omogoča staranje destilatov in mešanic pri naravni temperaturi in vlagi vse leto. S tem se zagotovi ustrezno izvajanje postopka, kar ne privede do nobenega neravnovesja, povezanega z nastankom spojin v dolgem obdobju staranja. |
| As for the method of production, the use of a specific yeast culture in the fermentation process, which also has a decisive impact in the distillation and condensation processes carried out after fermentation, contribute towards making the production method for ‘Cuba’ rum unique and ensures that the distillate obtained has a specific aromatic profile. | Kar zadeva metodo proizvodnje, uporaba posebne kulture kvasovk v postopku fermentacije, ki prav tako odločilno vpliva na postopka destilacije in kondenzacije po fermentaciji, prispeva k edinstvenosti metode proizvodnje ruma „Cuba“ in dahe posebne aromatične lastnosti pridobljenemu destilatu. |
| Another important step in the production process is filtering the aged spirits and distillates for rum through activated carbon in order to achieve typical sensory characteristics when producing the base rums, which undergo subsequent ageing and contribute decisively to the sensory profile of the finished rums. | Drug pomemben korak v postopku proizvodnje je filtriranje staranih žganj in destilatov za rum skozi aktivno oglje, da se dosežejo značilne senzorične lastnosti pri proizvodnji osnovnih rumov, ki se nadalje starajo ter odločilno prispevajo k senzoričnim lastnostim končnih rumov. |
| Finally, it is not possible to understand ‘Cuba’ rum without the Cuban rum masters. This is an essential human factor and a key component in the expertise of rum production, the subtleties of ageing and the expression of its mixtures. Cuban rum masters are responsible for ensuring that the Cuban values, identity and character are passed on. They are also in charge of ensuring that their work, handed down through the generations, is genuine, authentic and that it provides historic continuity. | Nazadnje ruma „Cuba“ ni mogoče razumeti brez kubanskih mojstrov proizvodnje ruma. Ti so bistven človeški dejavnik ter imajo ključno vlogo pri strokovnem znanju proizvodnje ruma, pretanjenosti staranja in izraznosti mešanic ruma. Kubanski mojstri proizvodnje ruma so odgovorni za to, da se kubanske vrednote, identiteta in značaj prenesejo na naslednje rodove. Odgovorni so tudi za to, da je njihovo delo, ki se prenaša iz roda v rod, pristno in verodostojno ter da se z njim vzdržuje nepretrgana zgodovinska zveza. |
| The expertise of the Cuban rum masters, guarantors of the aromatic profile that is specific to ‘Cuba’ rum, is present throughout the production process and especially in the ageing and mixing stages: | Strokovno znanje kubanskih mojstrov proizvodnje ruma, brez katerih rum „Cuba“ ne bi imel značilnih aromatičnih lastnosti, se uporablja v celotnem postopku proizvodnje ter pride do izraza zlasti v fazah staranja in mešanja: |
| — | In the ageing stage of the process, the Cuban rum masters pay special attention to the sensory value of the spirit used, as they are aware that it is a decisive element in determining the sensory profile of the future rum. Among other aspects, they have to select the characteristics of the barrel (white oak, size and length of time in use) employed for each of the stages in the ageing process (minimum two) in order to achieve the typical sensory profile required for each of the stages. | — | kubanski mojstri proizvodnje ruma v postopku v fazi staranja posebno pozornost namenjajo senzorični vrednosti uporabljenega žganja, saj se zavedajo, da je ta vrednost odločilen element pri določanju senzoričnih lastnosti ruma, ki bo proizveden. Med drugim morajo izbrati lastnosti soda (upoštevajo to, da je izdelan iz belega hrasta in koliko časa je bil v uporabi ter njegovo velikost), ki ga bodo uporabili v vsaki od (vsaj dveh) faz staranja v postopku staranja, da bodo z vsako fazo pridobili potrebne značilne senzorične lastnosti; |
| — | The blends of spirits and the different base rums used in each of the stages of the ageing process, carried out under the guidance of the master, are decisive in achieving the finished rum that is aged to maturity, without wood or its defects predominating and with its characteristic balance of aromas. | — | mešanice žganj in različnih osnovnih rumov, uporabljenih v vsaki fazi postopka staranja, ki poteka pod vodstvom mojstra, so odločilnega pomena za končni rum. Ta je staran tako, da les ali napake v lesu ne prevladajo, ter toliko časa, da doseže zrelosti in pridobi značilno uravnoteženost arom. |
| Reputation | Sloves |
| The undisputed reputation enjoyed by ‘Cuba’ rum is linked to its geographical origin. Although rum as a generic product did not originate in Cuba, it is commonly accepted that Cuba is the birthplace of the concept and flavours associated with light rum, including its smoothness and delicate aromas. It was Cuba that made the product known to the rest of the world. | Nesporni sloves ruma „Cuba“ je povezan z njegovim geografskim poreklom. Čeprav rum kot generičen proizvod ne izvira s Kube, je splošno sprejeto, da je Kuba rojstni kraj koncepta in okusov, povezanih z lahkim rumom, vključno z njegovo mehkobo in prefinjenimi aromami. Prav zaradi Kube je rum postal znan tudi drugje po svetu. |
| There is a long history of spirit production in Cuba. References indicate that stills were already in operation in the early 16th century and that cane spirits were being made at almost all cane processing facilities. | Proizvodnja žganja ima na Kubi dolgo zgodovino. V virih je navedeno, da so žganjarne obratovale že v zgodnjem 16. stoletju in da so se žganja iz sladkornega trsa proizvajala v skoraj vseh obratih za predelavo sladkornega trsa. |
| It was in the 19th century that the production of quality rum as we know it today first began in Cuba, coinciding with an increase in exports. | Proizvodnja kakovostnega ruma, kot ga poznamo danes, se je na Kubi prvič začela v 19. stoletju, kar je sovpadalo s povečanjem izvoza. |
| By 1862, a superior quality rum was being made in Santiago de Cuba: a light, transparent product free of undesirable aromas. By 1873, an extra dry rum was being extracted from barrels, which would later be referred to as ‘White Label Rum’. Although its creators were not aware of it at the time, they had just invented the original Cuban rum. | Rum boljše kakovosti so z letom 1862 začeli proizvajati v mestu Santiago de Cuba; to je bil lahek, prosojen proizvod brez neželenih arom. Leta 1873 se je začel s staranjem v sodih pridobivati izredno suh rum, ki se je pozneje imenoval „rum z belo nalepko“. Tako so proizvajalci takrat nevede izumili izviren kubanski rum. |
| By 1876, the Cuban rum industry was so well developed that it took part in an international exhibition for the first time: the Centennial Exhibition held in Philadelphia. The programme for the exhibition includes a description of four rums and three spirits, one of which was awarded a ‘Medal of Honour’. One year later a ‘Gold Medal’ was awarded at the World Exhibition [sic] in Madrid. Cuban rums went on to win medals at the World Exhibition in Barcelona (1888), at the Brussels International Exhibition (1888), at the Paris International Exhibition (1889), at the World’s Columbian Exposition held in Chicago, Illinois in 1893; at the Bordeaux Wine Exhibition in France (1895); at the Brussels International Exhibition in Belgium (1897); at the Paris Exhibition (1898); at the Exposition Universelle in Paris (1900); at the Pan-American Exposition in Buffalo (1901); and at the Charleston Exposition in South Carolina (1902), etc. | Kubanska dejavnost proizvodnje ruma se je do leta 1876 tako dobro razvila, da je bila prvič predstavljena na mednarodni razstavi: razstavi ob stoti obletnici državnosti Združenih držav Amerike, ki je potekala v Filadelfiji. Program za razstavo je vseboval opis štirih rumov in treh žganj, pri čemer je eno od njih prejelo „častno priznanje“. Leto pozneje je bilo Kubi podeljeno „zlato priznanje“ na svetovni razstavi v Madridu. Kubanski rumi so nato priznanja osvojili na: svetovni razstavi v Barceloni (1888), bruseljski mednarodni razstavi (1888), pariški mednarodni razstavi (1889), kolumbijski svetovni razstavi, ki je leta 1893 potekala v Čikagu, v zvezni državi Illinois, razstavi vin v mestu Bordeaux v Franciji (1895), bruseljski mednarodni razstavi v Belgiji (1897), pariški razstavi (1898), svetovni razstavi Exposition Universelle v Parizu (1900), panameriški razstavi v Buffalu (1901), razstavi Charleston Exposition v Južni Karolini (1902) itd. |
| Since then, Cuban rums have continued to win prizes in the most important international competitions. These are some of the most recent awards: Gold medal won by ‘Ron Eminente Reserva’ in June 2021 at the most prestigious wine and spirits competition in China, the China W&S Awards; two stars awarded by the International Taste and Quality Institute (ITQI) to ‘Ron Cubay 1870’ in Brussels in June 2021; Master medal awarded to ‘Havana Club Tributo 2021’ and several Gold medals awarded to other ‘Havana Club’ brand rums in the 2021 edition of SB & DB Autumn Blind Tasting; three Gold medals award to ‘Havana Club’ brand rums in the 2021 edition of the International Spirits Challenge; Master and Master & Taste Master medals awarded to ‘Havana Club Professional Edition C’ and ‘Havana Club Maximo Extra Añejo’ in the 2021 edition of the Rum Masters; etc. | Kubanski rumi od takrat še naprej prejemajo nagrade na najpomembnejših mednarodnih tekmovanjih. Nekatere najnovejše nagrade vključujejo: zlato priznanje, ki je bilo junija 2021 podeljeno za rum „Ron Eminente Reserva“ na najprestižnejšem tekmovanju vin in žganj na Kitajskem, China W&S Awards; dve zvezdici, ki jih je rumu „Ron Cubay 1870“ podelil Mednarodni inštitut za okus in kakovost (iTQi) junija 2021 v Bruslju; nagrado „Master medal“, ki jo je prejel rum „Havana Club Tributo 2021“, in več zlatih priznanj, ki so jih prejeli drugi rumi znamke „Havana Club“, na tekmovanju v pokušanju SB & DB Autumn Blind Tasting leta 2021; tri zlata priznanja, ki so jih prejeli rumi znamke „Havana Club“ na mednarodnem tekmovanju International Spirits Challenge leta 2021; priznanji „Master“ in „Master & Taste Master“, ki sta ju prejela ruma „Havana Club Professional Edition C“ in „Havana Club Maximo Extra Añejo“ na tekmovanju Rum Masters v letu 2021, itd. |
| The product enjoys an undisputed reputation linked to its geographical origin, to the extent that there is now an inextricable link between Cuba and rum among the general public. References to ‘Cuba’ rum can be found in travel guides and other general publications on the country; some examples are the magazines Cuba Plus, Excelencias, Buen Viaje, Lugares de América, Travel Trade Center, Guía de Turismo Nacional or the Lonely Planet Cuba guidebook. The book El Sabor Líquido de lo Cubano, which is devoted solely to cocktails made from Cuban rum, won 4th Prize in the spirit drinks category at the Gourmand Best Cookbook Awards, which are considered to be the Oscar’s of the food industry. | Proizvod ima nesporen sloves, ki je z njegovim geografskim poreklom povezan do te mere, da sta Kuba in rum v očeh splošne javnosti neločljivo povezana. Omembe ruma „Cuba“ je mogoče najti v turističnih vodnikih in drugih splošnih publikacijah o državi. Primeri teh publikacij vključujejo revije Cuba Plus, Excelencias, Buen Viaje, Lugares de América, Travel Trade Center, Guía de Turismo Nacional in vodič po Kubi založnika Lonely Planet. Knjiga z naslovom El Sabor Líquido de lo Cubano, ki je posvečena izključno koktajlom, pripravljenim iz kubanskega ruma, je osvojila četrto mesto v kategoriji žganih pijač na tekmovanju kuharskih knjig Gourmand Best Cookbook Awards, ki se šteje za oskarja v živilski industriji. |
| Reference to publication of the product specification | Sklic na objavo specifikacije proizvoda |
| https://mega.nz/file/ChtRnajR#UdugXESNVEo7DaAPZXaUwgVB2UpfWrSSe_t9LKZYQPo | https://mega.nz/file/ChtRnajR#UdugXESNVEo7DaAPZXaUwgVB2UpfWrSSe_t9LKZYQPo |
| (1) OJ L 130, 17.5.2019, p. 1. | (1) (UL L 130, 17.5.2019, str. 1). |
