Claim
The Food Safety and Standards Authority of India (FSSAI) has told the Bombay High Court that Old Monk cannot be sold as rum because it is made primarily from neutral spirit, flavouring and colouring agents. The controversy has also raised questions about whether many mass-market Indian whiskies and rums are accurately labelled.
Verdict
Mostly True — but the issue is more complicated than “Old Monk is fake rum.”
The FSSAI has reportedly objected to Old Monk being marketed as rum and suggested that it may instead be described as a “rum-flavoured spirit.” However, the precise legal status of the product remains under consideration by the Bombay High Court. The wider claim that most Indian mass-market spirits are not made in the same way as traditional international whisky or rum is broadly supported by the article, but it does not mean that every such product is illegal or unsafe.
What is the claim?
Old Monk has long been sold and consumed in India as a rum. The brand’s popularity is based not only on its taste but also on its cultural and nostalgic value.
The controversy began after FSSAI took action against certain liquor brands over the use of artificial flavours. In September 2026, the regulator told the Bombay High Court that Old Monk could not be sold as rum and could instead be labelled a “rum-flavoured spirit.”
The development has prompted a broader debate about whether Indian consumers are being clearly informed about what is inside mass-market alcoholic beverages.
What did FSSAI say?
According to the report, FSSAI said there is no internationally recognised manufacturing practice in which rum flavour is added to rum or whisky flavour is added to whisky. The regulator’s position was that Old Monk’s main issue was not simply the wording of its age or blending claims, but the nature of the product itself.
The case was scheduled for further consideration by the Bombay High Court on September 11. Therefore, the regulator’s submission should not automatically be treated as a final judicial ruling that Old Monk is unlawful or counterfeit.
How is traditional rum made?
Traditionally, rum is produced from sugarcane juice or sugarcane by-products such as molasses. The alcohol is generated through fermentation and then concentrated through distillation.
Whisky is generally made from fermented grains, while brandy is traditionally made from grapes. The ingredients, fermentation process, distillation method and ageing process contribute to the character of each spirit.
How are many Indian mass-market spirits made?
The report says that many Indian mass-market whiskies and rums are made largely from extra neutral alcohol (ENA) or grain neutral spirit (GNS). These are highly purified neutral spirits, often derived from molasses, with water, flavouring and colouring added later.
Some products may contain a portion of malt spirit or cane spirit, but the report says that the proportion has historically not always been clearly disclosed to consumers.
This production method is different from the traditional process used for many internationally recognised whiskies and rums. However, a difference in production method does not by itself establish that a product is unsafe or illegally manufactured.
What is IMFL?
IMFL stands for Indian-Made Foreign Liquor. The category developed to provide Indian consumers with spirits that resembled imported whisky, rum and brandy but were more affordable.
The report says that mass-market IMFL remains the largest segment of India’s alcohol market, while premium Indian single malts and other craft spirits account for a much smaller share of total volume.
India also has a growing premium spirits industry, including Indian single malts and other products made using more traditional methods. Therefore, it would be inaccurate to suggest that all Indian whisky or rum is made from neutral spirit and flavouring.
Does this mean Indian distillers are breaking the law?
Not necessarily.
The report cites alcohol-industry lawyer Rajnish Singh, who says that Indian distillers may be legally compliant under the country’s existing regulatory framework. He points to three relevant sets of rules covering alcoholic beverages, additives and labelling.
This creates an important distinction:
- A product may comply with Indian regulations.
- Its production method may differ from international traditional definitions.
- Consumers may still reasonably expect clearer information about its ingredients and manufacturing process.
The central dispute is therefore not only about legality, but also about transparency, consumer expectations and the meaning of terms such as “rum” and “whisky.”
Why are consumers upset?
Old Monk has a strong cultural following. Many consumers associate it with college years, friendships, winter evenings and family traditions.
The report quotes consumers and bar operators who say that Old Monk’s popularity is unlikely to disappear because people often drink it for its distinctive taste and brand identity, not merely because of the word “rum” on the label.
At the same time, consumers may feel misled if a product marketed as rum is primarily a neutral spirit with added flavour and colour. The concern is particularly strong when a brand has built decades of trust and emotional attachment.
What happens next?
The report suggests several possible solutions:
- Clearer disclosure of the spirit base used in each product.
- More precise labelling for rum-identical and whisky-identical beverages.
- Separate categories such as “Indian Rum” or “Indian Whisky.”
- Updated regulations that reflect modern Indian manufacturing practices.
- Greater responsibility for manufacturers to explain what consumers are buying.
A similar approach was reportedly used for Indian brandy, where a separate category was created to recognise products made under Indian conditions without pretending that they were identical to traditional grape brandy.
Conclusion
The statement that “Old Monk isn’t rum” is an oversimplification, but it reflects a real regulatory dispute.
FSSAI has reportedly argued that Old Monk should not be sold under the conventional category of rum and may need to be labelled as a rum-flavoured spirit. The Bombay High Court had yet to settle the issue at the time of the report.
The broader issue is that many mass-market Indian spirits are produced using neutral alcohol, flavouring and colouring rather than the traditional ingredients and processes associated with whisky, rum or brandy worldwide. That does not automatically make them illegal, but it does raise legitimate questions about labelling and consumer awareness.
Final Verdict
Mostly True — with legal and regulatory context.
FSSAI has challenged the use of the word “rum” for Old Monk, but the matter was still before the court. The product may be legally sold under India’s existing framework, while still differing from traditional rum in its ingredients and production method. The most appropriate solution is clearer, more honest labelling rather than treating the entire Indian spirits industry as fraudulent.