Thanks for the kind words!

Regarding distillation, I deliberately chose to focus only on post-distillation steps. If I tried to do everything in a GI, the comparison would be 5 times longer - at least!

You might say that it would be a very large chapter in a rum book. Which in fact, I have previously done. The Rum Regulations chapter of Modern Caribbean rum has detailed synopses of nearly a dozen GIs.

In any event, every GI that I've seen requires the fermentation and distillation to be in the country claimed by the GI. That is, "Jamaica Rum" *must* be fermented/distilled in Jamaica, regardless of other provisions.

There are some Spanish Heritage countries that buy rums from elsewhere and age themselves. But I don't see them claiming protection under their own country's GI.