Ecuador7

Note: This is an edited and abridged translation of the original standard which is in Spanish (see Notes on Translations of Ecuadorian Standards ). Reference should be made to the original standard for details of test methods, and to authenticate any particular matter.

Definition:

(a) This product is obtained by the distillation of fermented mash using malted cereal grains, and must have been aged for not less than 3 years in oak barrels, in such a manner, that it possesses the characteristic taste and odor of whisky.

(b) Rectified ethyl alcohol may be added in a proportion not in excess of 75%, on an anhydrous-alcohol basis.

(c) Whisky may not contain sweeteners of any type, nor colorings (other than natural caramel), nor any natural or artificial essences intended to modify the organoleptic characteristics.

(d) The water used for dilution to bottling strength should be potable, in accordance with Ecuadorian Standard 1,108. It may be demineralized, deionized or distilled.

(e) Whisky may not contain substances commonly used as alcohol denaturants, nor inorganic or organic acids foreign to the normal composition of the product.

(f) No physical or chemical procedure is permitted to accelerate, substitute or imitate the natural ageing in oak barrels, other than practices which increase the contact between the whisky and the oak wood.

(g) When whisky is barrelled for ageing, it may not have an alcohol strength of more than 85°GL or less than 50°GL.

Specifications:

(a)

Appearance:

The color should be natural or may be augmented with caramel.

(b)

Chemical compostion:

Parameter

Unit

Minimum

Maximum

Test Method

1. Alcohol content

°Gay Lussac @ 15°C

INEN 340

2. Total acids, as acetic acid

mg/100 ml anhydrous

60
(600 p.p.m)

INEN 341

3. Esters, as ethyl acetate

mg/100 ml anhydrous

5
(50 p.p.m)

70
(700 p.p.m)

INEN 342

4. Aldehydes, as acetaldehyde

mg/100 ml anhydrous

2
(20 p.p.m)

12
(120 p.p.m)

INEN 343

5. Furfural

mg/100 ml anhydrous

4
(40 p.p.m)

INEN 344

6. Higher Alcohols

mg/100 ml anhydrous

50
(500 p.p.m)

250
(2500 p.p.m)

INEN 345

7. Methanol

mg/100 ml anhydrous

15
(150 p.p.m)

INEN 347

8. Total congeners

mg/100 ml anhydrous

60
(600 p.p.m)

390
(3900 p.p.m)

9. Dry extract

mg/100 ml anhydrous

100
(1000 p.p.m)

INEN 346

1. The definition of "congeners" is this standard specifically excludes methanol.

2. Bulk malt whisky intended for whisky preparation may have maximum parameters in excess of those specified above.

Alcohol Specifications

Ecuador