Definitions of Categories of
Alcoholic Beverages
(As presented in Article1, Section 4 of the
Council
Regulation No. 1576/89 of 29th May 1989)
Please note: The minimum bottling strengths which have been included in each definition, are taken from Article 3 of the same Regulation.
A. Rum
(1) A spirit drink produced exclusively by alcoholic fermentation and distillation, either from molasses or syrup produced in the manufacture of cane sugar or from sugar-cane juice itself, and distilled at less than 96 % vol, so that the distillate has the discernible specific organoleptic characteristics of rum.
(2) The spirit produced exclusively by alcoholic fermentation and distillation of sugar-cane juice, which has the aromatic characteristics specific to rum, and a content of volatile substances equal to or exceeding 225 grams per hectolitre of alcohol of 100 % vol. (2,250 p.p.m). This spirit may be marketed with the word 'agricultural' qualifying the designation 'rum' accompanied by any of the geographical designation of the French Overseas Departments as listed in Annex II.
(3) Bottled at a minimum alcoholic strength of 37.5 % v/v.
B. Whisky or Whiskey
(1) A spirit drink produced by the distillation of a mash of cereals
- saccarified by the diastase of the malt contained therein, with or without other natural enzymes,
- fermented by the action of yeast,
- distilled at less than 94.8 % vol, so that the distillate has an aroma and taste derived from the raw materials used,
- and matured for at least three years in wooden casks not exceeding 700 litres capacity.(2) Bottled at a minimum alcoholic strength of 40 % v/v.
C. Grain Spirit
(1) A spirit drink produced by the distillation of a fermented mash of cereals, and having organoleptic characteristics derived from the raw materials used.
'Grain Spirit' may be replaced by 'Korn' or 'Kornbrand', for the drink produced in Germany and in regions of the Community where German is one of the official languages, provided that this drink is traditionally produced in these regions, and if the grain spirit is obtained there without any additive:
- either exclusively by the distillation of a fermented mash of whole grain of wheat, barley, oats, rye or buckwheat with all their component parts,
- or by the redistillation of a distillate obtained in accordance with the first subparagraph.(2) For a grain spirit to be designated 'grain brandy', it must have been obtained by distillation at less than 95 % vol from a fermented mash of cereals, presenting organoleptic features deriving from the raw materials used.
(3) Bottled at a minimum alcoholic strength of 35 % v/v.
D. Wine Spirit
(1) A spirit drink
- produced exclusively by the distillation at less than 86 % vol, of wine or wine fortified for distillation, or by the redistillation of a wine distillate at less than 86 % vol,
- containing a quantity of volatile substances equal to or exceeding 125 grams per hectolitre of 100 % vol alcohol (1,250 p.p.m), and
- having a maximum methyl alcohol content of 200 grams per hectolitre of 100 % vol alcohol (2,000 p.p.m).
Where this drink has been matured, it may continue to be marketed as 'wine spirit' if it has matured for as long as, or longer than, the period stipulated for the product referred to in (E).(2) Bottled at a minimum alcoholic strength of 37.5 % v/v.
E. Brandy or Weinbrand
(1) A spirit drink
- produced from wine spirit, whether or not blended with a wine distillate distilled at less than 94.8 % vol, provided that the said distillate does not exceed a maximum of 50 % by volume of the finished product,
- matured for at least one year in oak receptables, or for at least six months in oak casks with a capacity of less than 1,000 litres,
- containing a quantity of volatile substances equal to or exceeding 125 grams per hectolitre of 100 % vol alcohol (1,250 p.p.m), and derived exclusively from the distillation or redistillation of the raw materials used,
- having a maximum methyl alcohol content of 200 grams per hectolitre of 100 % vol alcohol (2,000 p.p.m).(2) Bottled at a minimum alcoholic strength of 35 % v/v.
F. Grape Marc Spirit or Grape Marc
(1)
(a) A spirit drink
- produced from grape marc fermented and distilled either directly by water vapor, or after water has been added. A percentage of lees that is to be determined in accordance with the procedure laid down in Article 15 may be added to the marc, the distillation being carried out in the presence of the marc itself at less than 86 % vol. Redistillation at the same alcoholic strength is authorized,
- containing a quantity of volatile substances equal to or exceeding 140 grams per hectolitre of 100 % vol alcohol (1,400 p.p.m), and having a maximum methyl alcohol content of 1,000 grams per hectolitre of 100 % vol alcohol (10,000 p.p.m).
(b) However, during the transitional period provided for Portugal in the 1985 Act of Accession, subparagraph (a) shall not preclude the marketing in Portugal of grape marc spirit produced in Portugal and having a maximum methyl alcohol content of 1,500 grams per hectolitre of 100 % vol (15,000 p.p.m).(2) The name 'grape marc' or 'grape marc spirit' may be replaced by the designation 'grappa' solely for the spirit drink produced in Italy.
(3) Bottled at a minimum alcoholic strength of 37.5 % v/v.
G. Fruit Marc Spirit
(1) A spirit drink produced by the fermentation and distillation of fruit marc. The distillation conditions, product characteristics and other provisions shall be established in accordance with the procedure laid down in Article 15.
(2) Bottled at a minimum alcoholic strength of 37.5 % v/v.
H. Raisin Spirit or Raisin Brandy
(1) A spirit drink produced by the distillation of the product obtained by the alcoholic fermentation of extract of dried grapes of the 'Corinth Black' or 'Malaga Muscat' varieties, distilled at less than 94.5 % vol, so that the distillate has an aroma and taste derived from the raw materials used.
(2) Bottled at a minimum alcoholic strength of 37.5 % v/v.
I. Fruit Spirits
(1)
(a) Spirit drinks
- produced exclusively by the alcoholic fermentation and distillation of fleshy fruit or must of such fruit, with or without stones,
- distilled at less than 86 % vol, so that the distillate has an aroma and taste derived from the fruits distilled,
- having a quantity of volatile substances equal to or exceeding 200 grams per hectolitre of 100 % vol alcohol (2,000 p.p.m), and
- having a maximum methyl alcohol content of 1,000 grams per hectolitre of 100 % vol alcohol (10,000 p.p.m), and
- in the case of stone-fruit spirits, having a hydrocyanic acid content not exceeding 10 grams per hectolitre vol alcohol (100 p.p.m).
(b) Drinks thus defined shall be called 'spirit' preceded by the name of the fruit, such as cherry spirit or kirsch, plum spirit or slivovitz, mirabelle, peach, apple, pear, apricot, fig, citrus or grape spirit or other fruit spirits. They may also be called 'wasser' with the name of the fruit.
The name 'Williams' may be used only to describe pear spirit produced solely from pears of the 'Williams' variety.
Whenever two or more fruits are distilled together, the product shall be called 'fruit spirit'. The name may be supplemented by that of each fruit, in decreasing order of quantity used.
(c) The cases and conditions in which the name of the fruit may replace the name 'spirit' preceded by the name of the fruit in question shall be determined in accordance with the procedure laid down in Article 15.(2) The name 'spirit' preceded by the name of the fruit may also be used for spirit drinks produced by macerating, within the minimum proportion of 100 kilograms of fruit per 20 litres of 100 % vol alcohol, certain berries and other fruit such as raspberries, blackberries, bilberries and others, whether partially fermented or unfermented, in ethyl alcohol of agricultural origin or in spirit or distillate as defined in this Regulation, followed by distillation.
The condition for using the name 'spirit' preceded by the name of the fruit with a view to avoiding confusion with the fruit spirits in point 1 and the fruit in question shall be determined by the procedure laid down in Article 15.(3) The spirit drinks obtained by macerating unfermented whole fruit such as that referred to in point 2, in ethyl alcohol of agricultural origin, followed by distillation, may be called 'geist', with the name of the fruit.
(4) Bottled at a minimum alcoholic strength of 37.5 % v/v.
J. Cider Spirit, Cider Brandy or Perry Spirit
(1) Spirit drinks
- produced exclusively by the distillation of cider or perry, and
- satisfying the requirements of the second, third and fourth indents of subparagraph (I) (1) (a) relating to fruit spirits.(2) Bottled at a minimum alcoholic strength of 37.5 % v/v.
K. Gentian Spirit
(1) A spirit drink produced from a distillate of gentian, itself obtained by the fermentation of gentian roots with or without the addition of ethyl alcohol of agricultural origin.
(2) Bottled at a minimum alcoholic strength of 37.5 % v/v.
L. Fruit Spirit Drinks
(1) Spirit drinks obtained by macerating fruit in ethyl alcohol of agricultural origin and/or in distillate of agricultural origin and/or in spirits as defined in this Regulation and within a minimum proportion to be determined by means of the procedure laid down in Article 15.
The flavoring of these spirit drinks may be supplemented by flavoring substances and/or flavoring preparations other than those which come from the fruit used. These flavoring substances and flavoring preparations are defined respectively in Article 1 (2) (b) (i) and (c) of Directive 88/388/EEC. However, the characteristic taste of the drink and its color must come exclusively from the fruit used.(2) The drinks so defined shall be called 'spirit drinks' or 'spirit' preceded by the name of the fruit. The cases and conditions in which the name of the fruit may replace those names, shall be determined by means of the procedure laid down in Article 15. However, the name 'Pacharan' may be used solely for the 'fruit spirit drink' manufactured in Spain, and obtained by macerating sloes (prunus esponisa) within the minimum proportion of 250 grams of fruit per litre of pure alcohol.
(3) Bottled at a minimum alcoholic strength of 37.5 % v/v.
M. Juniper-flavored Spirit Drinks
(1)
(a) Spirit drinks produced by flavoring ethyl alcohol of agricultural origin and/or grain spirit and/or grain distillate with juniper (junipers communis) berries.
Other natural and/or nature-identical flavoring substances as defined in Article 1 (2) (b) (i) and (ii) of Directive 88/388/EEC and/ or flavoring preparations defined in Article 1 (2) (c) of that Directive, and/or aromatic plants or parts of aromatic plants may be used in addition, but the organoleptic characteristics of juniper must be discernible, even if they are sometimes attenuated.
(b) The drinks may be called 'Wacholder', 'ginebra' or 'genebra'. Use of these names is to be determined in accordance with the procedure laid down in Article 15.
(c) The alcohols used for the spirit drinks called 'genievre', 'jenever', 'genever' and 'peket' must be organoleptically suitable for the manufacture of the aforementioned products, and have a maximum methyl content of 5 grams per hectolitre of 100 % vol alcohol (50 p.p.m), and a maximum aldehyde content expressed as acetaldehyde of 0.2 grams per hectolitre of 100 % vol alcohol (2 p.p.m). In the case of such products, the taste of juniper berries need not be discernible.(2)
(a) The drink may be called 'gin' if it is produced by flavoring organoleptically suitable ethyl alcohol of agricultural origin with natural and/or nature-identical flavoring substances as defined in Article 1 (2) (b) (i) and (ii) of Directive 88/388/EEC and/or flavoring preparations as defined in Article 1 (2) (c) of that Directive so that the taste is predominantly that of juniper.
(b) The drink may be called 'distilled gin", if it is produced solely by redistilling organoleptically suitable ethyl alcohol of agricultural origin of an appropriate quality, with an initial alcoholic strength of at least 96 % vol, in stills traditionally used for gin, in the presence of juniper berries and of other natural botanicals, provided that the juniper taste is predominant. The term 'distilled gin' may also apply to a mixture of the product of such distillation and ethyl alcohol of agricultural origin with the same composition, purity and alcoholic strength. Natural and/or nature-identical flavoring substances and/or flavoring preparations as specified at (a) may also be used to flavor distilled gin. 'London Gin' is a type of distilled gin.
Gin obtained simply by adding essences or flavoring to ethyl alcohol of agricultural origin shall not qualify for the description 'distilled gin'.(3) Bottled at a minimum alcoholic strength of 37.5 % v/v.
N. Caraway-flavored Spirit Drinks
(1) Spirit drinks produced by flavoring ethyl alcohol of agricultural origin with caraway (Carum carvi L.).
Other natural and/or nature-identical flavoring preparations as defined in Article 1 (2) (b) (i) and (ii) of Directive 88/388/EEC, and/or flavoring substances as defined in Article 1 (2) (c) of that Directive, may additionally be used but there must be a predominant taste of caraway.
(2)
(a) The spirit drinks defined in point 1 may also be called 'akvavit' or 'aquavit', if they are flavored with a distillate of plants or spices.
Other flavoring substances specified in the second subparagraph of point 1 may be used in addition, but the flavor of these drinks is largely attributable to distillates of caraway and/or dill (Anethum graveolens L.) seeds, the use of essential oils being prohibited.
(b) The bitter substances must not obviously dominate the taste; the dry extract content may not exceed 1.5 grams per 100 mililitres.(3) Bottled at a minimum alcoholic strength of 30 % v/v, except akvavit which is bottled at a minimum alcoholic strength of 37.5 % v/v.
O. Aniseed-flavored Spirit Drinks
(1) Spirit drinks produced by flavoring ethyl alcohol of agricultural origin with natural extracts of star anise (Illicium verum), anise (Pimpinella anisum), fennel (Foeniculum vulgare), or any other plant, which contains the same principal aromatic constituent, using one of the following processes:
- maceration and/or distillation
- redistillation of the alcohol in the presence of the seeds or other parts of the plants specified above,
- addition of natural distilled extracts of aniseed-flavored plants,
- a combination of these three methods.
Other natural plant extracts or aromatic seeds may also be used, but the aniseed taste must remain predominant.(2) For an aniseed-flavored spirit drink to be called 'pastis' it must also contain natural extracts of liquorice root (Glycyrrhiza glabra), which implies the presence of the colorants known as 'chalcones' as well as glycyrrhizic acid, the minimum and maximum levels of which must be 0.05 and 0.5 grams per litre respectively.
Pastis contains less than 100 grams of sugar per litre and has a minimum and maximum anethole level of 1.5 and 2 grams per litre respectively.(3) For an aniseed-flavored spirit drink to be called 'ouzo' it must:
- have been produced exclusively in Greece,
- have been produced by blending alcohols flavored by means of distillation or maceration, using aniseed and possibly fennel seed, mastic from a lentiseus indigenous to the island of Chios (Pistacia lentiscus Chia or latifolia) and other aromatic seeds, plants and fruits. The alcohol flavored by distillation must represent at least 20 % of the alcoholic strength of the ouzo.
That distillate must:
- have been produced by distillation in traditional discontinuous copper stills with a capacity of 1,000 litres or less.
- have an alcoholic strength of not less than 55 % vol and not more than 80 % vol.
Ouzo must be colorless and have a sugar content of 50 grams or less per litre.(4) For an aniseed-flavored spirit drink to be called 'anis', its characteristic flavor must be derived exclusively from anise (Pimpinella anisum) and/or star anise (Illicium verum) and/or fennel (Foeniculum vulgare). The name 'distilled anis' may be used if the drink contains alcohol distilled in the presence of such seeds, provided such alcohol constitutes at least 20 % if the drink's alcoholic strength.
(5) Bottled at a minimum alcoholic strength of 15 % v/v, except pastis (40 % v/v), ouzo (37.5 % v/v) and anis (35 % v/v).
P. Bitter-tasting Spirit Drinks or Bitter
(1) Spirit drinks with a predominantly bitter taste produced by flavoring ethyl alcohol of agricultural origin with natural and/or nature-identical flavoring substances, is defined in Article 1 (2) (b) (i) and (ii) of Directive 88/388/EEC and/or flavoring preparations as defined in Article 1 (2) (c) of that Directive.
The drink may also be marketed as 'amer' or 'bitter' with or without another term. This provision shall not affect the possible use of the terms 'amer' or 'bitter' for products not covered by this Article.(2) Bottled at a minimum alcoholic strength of 15 % v/v.
Q. Vodka
(1) A spirit drink produced by either rectifying ethyl alcohol of agricultural origin, or filtering it through activated charcoal, possibly followed by straightforward distillation or an equivalent treatment, so that the organoleptic characteristics of the raw materials used are selectively reduced. The product may be given special organoleptic characteristics, such as a mellow taste, by the addition of flavoring.
(2) Bottled at a minimum alcoholic strength of 37.5 % v/v.
R. Liqueur
(1) A spirit drink:
- having a minimum sugar content of 100 grams per litre expressed as invert sugar, without the prejudice to a different decision taken in accordance with the procedure laid down in Article 15.
- produced by flavoring ethyl alcohol of agricultural origin, or a distillate of agricultural origin, or one or more spirit drinks as defined in this Regulation, or a mixture of the above, sweetened and possibly with the addition of products of agricultural origin such as cream, milk or other milk products, fruit, wine, or flavored wine.(2) The name 'crème de' followed by the name of a fruit or the raw material used, excluding milk products, shall be reserved for liqueurs with a minimum sugar content of 250 grams per litre expressed as invert sugar.
The name 'crème de cassis' shall, however, be reserved for blackcurrant liqueurs containing at least 400 grams of sugar, expressed as invert sugar, per litre.(3) Bottled at a minimum alcoholic strength of 15 % v/v.
S. Egg Liqueur/Advocaat/Avocat/Advokat
(1) A spirit drink whether or not flavored, obtained from ethyl alcohol of agricultural origin, the ingredients of which are quality egg yolk, egg white and sugar or honey. The minimum sugar or honey content must be 150 grams per litre. The minimum egg yolk content must be 140 grams per litre of the final product.
(2) Bottled at a minimum alcoholic strength of 15 % v/v.
T. Liqueur with egg
(1) A spirit drink whether or not flavored, obtained from ethyl alcohol of agricultural origin, the ingredients of which are quality egg yolk, egg white and sugar or honey. The minimum sugar or honey content must be 150 grams per litre. The minimum egg yolk content must be 70 grams per litre of the final product.
(2) Bottled at a minimum alcoholic strength of 15 % v/v.
Note: National provisions may set a minimum alcoholic strength by volume which is higher than the values indicated above.