Spirit Drinks and Their Categories

Spirit Drinks and their categories

Given the importance and complexity of the spirit drinks sector, it is appropriate to establish concepts that also aim to prevent the misuse of the term “spirit drink”.

From this beginning, it should be noted that a "distillate of agricultural origin" is legally defined as the alcoholic liquid obtained by distillation, after alcoholic fermentation of one or more agricultural products listed in Annex I of the EU Treaty, which does not present even the characteristics of ethyl alcohol or those of a spirit drink, but which has preserved the aroma and flavor of the raw materials used and whenever reference is made to the raw material used, the distillate must be obtained exclusively from that raw material.

In turn, the legal definition of spirit drinks states that "spirit drink" is understood as an alcoholic beverage:

a) Intended for human consumption;

b) With specific organoleptic characteristics;

c) With a minimum alcoholic strength of 15% vol.;

d) Obtained:

i) Either directly:

— by distillation of naturally fermented products, with or without added flavouring, and/or

— by maceration or similar processes for transforming plant products into ethyl alcohol of agricultural origin and/or distillates of agricultural origin and/or spirit drinks within the meaning of this Regulation, and/or

— by adding flavorings, sugars or other sweetening products listed in point 3 of Annex I of REGULATION (EC) No 110/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 15 January 2008, and/or other agricultural products and/or foodstuffs to ethyl alcohol of agricultural origin and/or to distillates of agricultural origin and/or spirit drinks within the meaning of this Regulation,

ii) Either by mixing a spirit drink with one or more of the following products:

— other spirits, and/or

— ethyl alcohol of agricultural origin or distillates of agricultural origin, and/or

— other alcoholic beverages, and/or

- drinks.

However, drinks falling within the Combined Nomenclature (CN) codes are not considered to be spirit drinks:

2203 (malt beers);

2204 (Wine made from fresh grapes, including fortified wines; grape musts);

2205 (Vermouth and other wines made from fresh grapes flavored by plants or aromatic substances);

2206 (Other fermented beverages (eg cider, perry, mead); fermented drink mixes and fermented drink mixes with non-alcoholic beverages, not elsewhere specified or included); and

2207 (Denature ethyl alcohol, with an alcohol content, by volume equal to or greater than 80% vol; ethyl alcohol and brandies, denatured, with any alcohol content).

And, if the generic definition of "spirit drink" as well as "agricultural distillate" was seen above, it is now important to concretize the different specific and legally defined categories of spirit drinks, doing as only the drink (liquid) and not as to their possible origin (a different problem that can and should arise from the respective Denominations or Indications of Origin of some of these spirit drinks).

Therefore, we have:

1. Rum

a) It is understood by rum:

i) A spirit drink produced exclusively by alcoholic fermentation and distillation, either from molasses or syrups from the production of cane sugar, or from the sugar cane juice itself, distilled at less than 96 % vol. the distillate has noticeably the specific organoleptic characteristics of the rum, or

(ii) A spirit drink produced exclusively by alcoholic fermentation and distillation of sugar cane juice that has the specific aromatic characteristics of rum and has a volatile substance content equal to or greater than 225 grams per hectolitre of alcohol at 100% vol. .

This spirit drink may be placed on the market under the term 'agricultural', qualifying the sales name 'rum', accompanied by any of the geographical indications of the French Overseas Departments and the Autonomous Region of Madeira registered in Annex III;

b) The minimum alcoholic strength by volume of rum is 37.5 %;

c) Rum may not contain the addition of alcohol as defined in point 5 of Annex I of REGULATION (EC) No 110/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 15 January 2008 , diluted or not;

d) Rum cannot be flavored;

e) Rum can only contain caramel added as a means to adapt the color;

f) The term 'traditionnel' may be added to any of the geographical indications mentioned in Category 1 of Annex III when the rum is obtained by distilling at less than 90 % vol., after alcoholic fermentation of alcoholic substances originating exclusively from the place of production in cause. This rum must have a volatile substance content equal to or greater than 225 grams per hectolitre of alcohol at 100% vol. And it must not be sweetened. The use of the term "traditionnel" does not preclude the use of the terms "resulting from the production of sugar" or 'agricultural', which can be added to the sales name 'rum' and to the particulars geographic areas.

This provision does not affect the use of the term 'traditionnel' for all products not covered by this provision, according to its own specific criteria.

2. Whiskey or Whiskey

a) Whiskey or whiskey is a spirit produced exclusively by:

i) Distillation of a malted cereal wort, with or without whole grains of other cereals, which was:

— saccharified by diastasis of the malt that contains, with or without other natural enzymes,

— fermented by the action of yeast;

ii) One or more distillations at less than 94.8 % vol., so that the distillate has an aroma and taste derived from the raw materials used,

iii) Aging of the final distillate for at least three years in wooden barrels with a capacity of 700 liters or less.

The final distillate, to which only water and plain caramel (for coloring) can be added, retains the color, aroma and flavor resulting from the production process;

b) The minimum alcoholic strength by volume of the whiskey or whiskey is 40 %;

c) Whiskeys or whiskeys may not contain the addition of alcohol as defined in point 5 of Annex I, diluted or not;

d) Whiskey or whiskey may not be sweetened or flavored, nor may it contain any additives other than the simple caramel used as coloring.

Grain brandy

a) Cereal spirit is a spirit drink obtained exclusively from the distillation of a fermented mash of whole cereal grains that has the organoleptic characteristics derived from the raw materials used;

b) With the exception of 'Korn', the minimum alcoholic strength by volume of cereal spirits is 35%;

c) Cereal spirit may not be added with alcohol as defined in point 5 of Annex I, diluted or not;

d) Cereal spirits cannot be flavored;

e) Cereal spirits can only contain added caramel as a means to adapt the color;

f) In order to bear the trade name 'cereal brandy', cereal spirit must be obtained by distilling at less than 95 % vol. of a fermented wort made from whole grain cereals that have the organoleptic characteristics derived from the raw materials used.

4. Wine Spirit

a) A spirit drink is understood as:

i) Obtained exclusively by distillation at less than 86 % vol. of wine or fortified wine intended for the distillation or re-distillation of a wine distillate at less than 86 % vol.,

ii) With a volatile substance content equal to or greater than 125 grams per hectolitre of alcohol at 100% vol., and

iii) With a maximum methanol content of 200 grams per hectolitre of alcohol at 100% vol.;

b) The minimum alcoholic strength by volume of wine spirit is 37.5 %;

c) Wine spirit cannot be added with alcohol as defined in point 5 of Annex I, diluted or not;

d) Wine spirit cannot be flavored, which does not exclude traditional production methods;

e) Wine spirit can only contain added caramel as a means to adapt the color;

f) When the wine spirit is aged, it may continue to be placed on the market as "wine spirit" as long as it has been matured for a period equal to or longer than the period stipulated for the spirit drink defined in category “brandy”.

5. Brandy or Weinbrand

a) A brandy or Weinbrand is understood to be a spirit drink:

i) Obtained from wine spirits, with or without added wine distillate at less than 94.8 % vol., provided that the alcohol content of the distillate is equal to or less than 50 % of the alcohol content of the finished product,

ii) Aged in oak containers for at least one year or, if the capacity of the oak barrels is less than 1000 litres, for at least six months,

iii) With a volatile substance content equal to or greater than 125 grams per hectolitre of alcohol at 100 % vol., derived exclusively from the distillation or re-distillation of the raw materials used,

iv) With a maximum methanol content of 200 grams per hectolitre of alcohol at 100% vol.;

b) The minimum alcoholic strength by volume of brandy or Weinbrand is 36 %;

c) Brandy or Weinbrand cannot be added with alcohol as defined in point 5 of Annex I, diluted or not;

d) Brandy or Weinbrand cannot be flavored, which does not exclude traditional production methods;

e) Brandy or Weinbrand may only contain caramel added as a means to adapt the color.

6. Marc brandy or grape marc

a) A Grape marc spirit or grape marc is understood to be a spirit drink that meets the following conditions:

i) It is obtained exclusively from fermented and distilled grape marc, either directly by steaming or after the addition of water,

ii) A maximum amount of dregs of 25 kg per 100 kg of used grape marc can be added to the grape marc,

iii) The amount of alcohol from the lees must not exceed 35% of the total amount of alcohol in the finished product,

iv) The distillation must be carried out with the bagasse itself at less than 86 % vol.

v) Re-distillation at the same alcoholic strength is authorized,

vi) The content of volatile substances must be equal to or greater than 140 grams per hectolitre of alcohol at 100% vol. and the maximum methanol content must be 1 000 grams per hectolitre of alcohol at 100 % vol.;

b) The minimum alcoholic strength by volume of marc spirit or grape marc is 37.5 %;

c) Grape marc spirit or grape marc may not contain the addition of alcohol as defined in point 5 of Annex I, diluted or not;

d) The brandy spirit or grape marc cannot be flavored, which does not exclude traditional production methods;

e) The marc brandy or grape marc can only contain caramel as a means to adapt the color.

7. Fruit marc brandy

a) Fruit pomace spirit is a spirit drink that meets the following conditions:

i) It is obtained exclusively by fermentation and distillation to less than 86 % vol. of fruit pomace, except grape pomace,

ii) The minimum content of volatile substances is 200 grams per hectolitre of alcohol at 100% vol.,

iii) The maximum methanol content is 1500 grams per hectolitre of alcohol at 100% vol.,

iv) The maximum hydrocyanic acid content is 7 grams per hectolitre of alcohol at 100% vol, in the case of stoned fruit pomace spirit,

v) Re-distillation at the same alcoholic strength is authorized in accordance with point i);

b) The minimum alcoholic strength by volume of the marc spirit is 37.5%;

c) The spirit of fruit pomace may not contain the addition of alcohol as defined in point 5 of Annex I, diluted or not;

d) Fruit marc spirit cannot be flavored;

e) Fruit marc spirit can only contain added caramel as a means to adapt the color;

f) The name of sale must be “marc spirit” followed by the name of the fruit. If marcs from several different fruits are used, the sales name will be 'fruit marc spirit'.

8. Dried grape brandy or raisin brandy

a) Dried grape brandy or raisin brandy is a spirit drink obtained exclusively by distilling the product of alcoholic fermentation of dried grape extract of the 'negro de Corinth' or 'muscat of Alexandria' varieties, distilled less than 94. 5 % vol., so that the distillate has an aroma and flavor derived from the raw material used;

b) The minimum alcoholic strength by volume of dried grape brandy or raisin brandy is 37.5 %;

c) Dried grape brandy or raisin brandy may not contain the addition of alcohol as defined in point 5 of Annex I, diluted or not;

d) Dried grape brandy or raisin brandy cannot be flavored;

e) Dried grape brandy or raisin brandy may only contain caramel added as a means to adapt the color.

Fruit brandy

a) Fruit spirit is a spirit drink:

i) Obtained exclusively by alcoholic fermentation and distillation of a fleshy fruit or a must of such fruit, berries or vegetables, with or without stones,

ii) Distilled at less than 86 % vol., so that the distillate has an aroma and flavor coming from the distilled raw materials,

iii) With a volatile substance content equal to or greater than 200 grams per hectolitre of alcohol at 100% vol.,

iv) In the case of stone fruit spirits, with a hydrocyanic acid content not higher

at 7 grams per hectolitre of alcohol at 100% vol.;

b) The maximum methanol content of the fruit spirit must be 1 000 grams per hectolitre of alcohol at 100% vol.

However, for the following fruit spirits, the maximum methanol content should be:

i) 1 200 grams per hectolitre of alcohol at 100% vol., obtained from the following fruits:

— plum (Prunus domestica L.),

— mirabelle [Prunus domestica L. subsp. syriaca (Borkh.) Janch. ex Mansf.],

— quetche (Prunus domestica L.),

— apple (Malus domestica Borkh.),

— pear (Pyrus communis L.), with the exception of Williams pears (Pyrus communis L. cv 'Williams'),

— raspberry (Rubus idaeus L.),

— blackberry (Rubus fruticosus auct. aggr.),

— apricot (Prunus armeniaca L.),

— peach [Prunus persica (L.) Batsch];

ii) 1 350 grams per hectoliter of alcohol at 100% vol., obtained from the following fruits or berries:

— Williams pear (Pyrus communis L. cv 'Williams'),

— red currant (Ribes rubrum L.),

— blackcurrant (Ribes nigrum L.),

— apricot berry (Sorbus aucuparia L.),

— elderberry (Sambucus nigra L.),

— quince (Cydonia oblonga Mill.),

— juniper berry (Juniperus communis L. and/or Juniperus oxicedrus L.);

c) The minimum alcoholic strength by volume of the fruit spirit is 37.5 %;

d) The fruit spirit may not contain the addition of alcohol as defined in point 5 of Annex I of REGULATION (EC) No 110/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 15 January 2008, diluted or not;

e) Fruit brandy cannot be flavored;

f) The name under which the fruit brandy is sold must be 'spirit of' followed by the name of the fruit, berry or vegetable such as, for example, cherry or kirsch brandy, plum or slivovitz brandy, mirabela brandy, peach , apple, pear, apricot, fig, citrus, grape or other fruit.

It can also be called wasser, associated with the name of the fruit.

The name of the fruit may substitute 'aguardente de' (followed by the name of the fruit) only in the following cases of fruit or berries:

— mirabela [Prunus domestica L. subsp. syriaca (Borkh.) Janch. ex Mansf.],

— plum (Prunus domestica L.),

— quetche plum (Prunus domestica L.),

— arbutus (Arbutus unedo L.),

— 'Golden Delicious' apple.

If there is a risk that the final consumer does not easily understand one of the sales denominations, the labeling it must include the word “spirit”, possibly supplemented by an explanation;

g) The term Williams is reserved for the sale of pear spirit obtained exclusively from pears of the variety «Williams»;

h) When two or more kinds of fruit, berry or vegetable are distilled together, the product must be sold under the name 'fruit spirit' or 'vegetable spirit', as the case may be. This designation can be completed with the name

of each fruit, berry or vegetable, in descending order of quantities used.

10. Cider brandy and perry brandy

a) It is understood as cider spirit and perry spirit the spirit drinks:

i) Obtained exclusively by distillation at less than 86 % vol. of cider or perry so that the distillate has a fruity aroma and flavor,

ii) With a volatile substance content equal to or greater than 200 grams per hectolitre of alcohol at 100% vol., and

(iii) with a maximum methanol content of 1 000 grams per hectoliter of alcohol at 100% vol.;

b) The minimum alcoholic strength by volume of cider spirit and perry spirit is 37.5 %;

(c) cider spirit and perry spirit may not contain the addition of alcohol as defined in point 5 of Annex I, diluted or not;

d) Cider spirit and perry spirit cannot be flavored;

e) Cider brandy and perry brandy may only contain caramel added as a means to adapt the color.

11. Honey brandy

a) Honey spirit is a spirit drink:

i) Obtained exclusively by fermentation and distillation of honey must,

ii) Distilled at less than 86 % vol., so that the distillate has the organoleptic characteristics of the raw materials used;

b) The minimum alcoholic strength by volume of honey spirit is 35%;

c) Honey spirit may not contain the addition of alcohol as defined in point 5 of Annex I, diluted or not;

d) Honey spirit cannot be flavored;

e) Honey spirit can only contain added caramel as a means to adapt the color;

f) Honey spirit can only be sweetened with honey.

12. Hefebrand or lees brandy

a) Hefebrand or lees spirit is a spirit drink obtained exclusively by distillation at less than 86 % vol. wine lees or fermented fruit lees;

b) The minimum alcoholic strength by volume of Hefebrand or lees spirit is 38%;

c) Hefebrand or lees brandy cannot be added with alcohol as defined in point 5 of the Annex I, diluted or not;

d) Hefebrand or lees brandy cannot be flavored;

e) Hefebrand or lees brandy can only contain added caramel as a means to adapt the color;

f) The sales denomination of Hefebrand or lees brandy is completed with the name of the raw material used.

13. Bierbrand or eau-de-vie de bière

a) Bierbrand or eau-de-vie de bière is a spirit drink obtained exclusively by direct distillation, at normal pressure, of fresh beer with an alcoholic strength by volume of less than 86 % vol. present the organoleptic characteristics from the beer;

b) The minimum alcoholic strength by volume of Bierbrand or eau-de-vie de bière is 38%;

(c) Bierbrand or eau-de-vie de bière may not have added alcohol as defined in point 5 of Annex I, diluted or not;

d) Bierbrand or eau-de-vie de bière cannot be flavored;

e) A Bierbrand or eau-de-vie de bière may only contain caramel added as a means to adapt the color.

14. Jerusalem artichoke or Jerusalem artichoke spirit

a) Topinambur or Jerusalem artichoke spirit is a spirit drink obtained exclusively by fermentation and distillation of Jerusalem artichoke tubers (Helianthus tuberosus L.) at less than 86 % vol.;

b) The minimum alcoholic strength by volume of Topinambur or Jerusalem artichoke spirit is 38%;

c) Topinambur or Jerusalem artichoke spirit may not contain the addition of alcohol as defined in point 5 of Annex I, diluted or not;

d) Topinambur or Jerusalem artichoke spirit cannot be flavored;

e) Topinambur or Jerusalem artichoke spirit can only contain added caramel as a means to adapt the color.

15. Vodka

a) Vodka is a spirit drink produced from ethyl alcohol of agricultural origin obtained after fermentation, by the action of yeast, from:

i) potatoes and/or cereals, or

ii) other agricultural raw materials, distilled and/or rectified in order to selectively attenuate the organoleptic characteristics inherent to the raw materials used and the by-products formed during fermentation.

This process can be followed by re-distillation and/or treatment with suitable adjutants, namely with activated charcoal, to give the product special organoleptic characteristics.

The maximum values for residual elements must correspond to those fixed in Annex I for ethyl alcohol of agricultural origin, except for the methanol content, which may not exceed 10 grams per hectolitre of alcohol at 100 % vol.;

b) The minimum alcoholic strength by volume of vodka is 37.5 %;

c) The only flavorings that can be added are the natural flavoring compounds present in distillates obtained from fermented raw materials. Also, they can be

given to the product special organoleptic characteristics distinct from the predominant aroma;

d) The description, presentation or labeling of vodka that is not exclusively produced from the raw material(s) referred to in point a)(i) must contain the indication 'produced from de', complete with the name of the raw material(s) used in the production of ethyl alcohol of agricultural origin.

Spirit (preceded by the name of the fruit) obtained by maceration and distillation

a) A spirit of (followed by the name of the fruit) obtained by maceration and distillation means a spirit drink:

i) Obtained by maceration of the fruits or berries listed in sub point ii), partially fermented or not fermented, possibly with the addition of a maximum of 20 liters of ethyl alcohol of agricultural origin, brandy and/or a distillate derived from the same fruit per 100 kg of fermented fruits or berries, followed by distillation to less than 86 % vol.,

ii) Produced from the following fruits or berries:

— blackberry (Rubus fruticosus auct. aggr.),

— strawberry (Fragaria spp.),

— blueberry (Vaccinium myrtillus L.),

— raspberry (Rubus idaeus L.),

— red currant (Ribes rubrum L.),

— wild sloe (Prunus spinosa L.),

— apricot berry (Sorbus aucuparia L.),

— common rowan berry (Sorbus domestica L.),

— holly berry (Ilex cassine L.),

— mustard berry [Sorbus torminalis (L.) Crantz],

— elderberry (Sambucus nigra L.),

— Rose-hip (Rosa canina L.),

— blackcurrant (Ribes nigrum L.).

— banana (Musa spp.),

— passion fruit (Passiflora edulis Sims),

— caja-manga (Spondias dulcis Sol. ex Parkinson),

— cajá-mirim (Spondias mombin L.);

b) The minimum alcoholic strength by volume of the spirit (followed by the name of the fruit) obtained by maceration and distillation is 37.5 %;

c) Brandy (followed by the name of the fruit) obtained by maceration and distillation cannot be flavored;

d) With regard to the labeling and presentation of spirit (followed by the name of the fruit) obtained by maceration and distillation, the terms "obtained by maceration and distillation" must be included in the name, presentation or labeling in type, size and color identical to those used for the terms 'aguardente de (followed by the name of the fruit)' and in the same visual field as these and, in the case of bottles, on the front label.

17. Geist (associated with the name of the fruit or raw material used)

a) Geist (associated with the name of the fruit or raw material used) is a spirit drink obtained by maceration in ethyl alcohol of agricultural origin, followed by distillation of the unfermented fruits and berries at less than 86 % vol. listed in Category 16(a)(ii) or of vegetables, nuts or other vegetable matter such as herbs or rose petals;

b) The minimum alcoholic strength by volume of the Geist (associated with the name of the fruit or raw material used) is 37.5 %;

c) Geist (associated with the name of the fruit or raw material used) cannot be flavored.

18. Gentian

a) Gentian is a spirit drink obtained from a distillate of gentian, in turn obtained by fermentation of gentian roots, with or without the addition of ethyl alcohol of agricultural origin;

b) The minimum alcoholic strength by volume of gentian is 37.5 %;

c) Gentian cannot be flavored.

19. Juniper spirit drink

a) Juniper spirit is a spirit drink obtained by flavoring ethyl alcohol of agricultural origin and/or grain spirit and/or grain distillate with juniper berries (Juniperus communis L. and/or Juniperus oxicedrus L.) .);

b) The minimum alcoholic strength by volume of juniper spirit drinks is 30%;

(c) However, other natural and/or natural flavoring substances as defined in Article 1(2)(b)(i) and (ii) of Directive 88/388 may be added to these beverages. /EEC, and/or flavoring preparations as defined in Article 1(2)(c) of that Directive, and/or aromatic plants or parts of aromatic plants, although the organoleptic characteristics of juniper must still be discernible. that sometimes toned down;

d) Juniper spirits may bear the sales denomination Wacholder or Geneva.

20. Gin

a) Gin is a juniper-flavoured spirit drink, obtained by flavoring ethyl alcohol of agricultural origin endowed with adequate organoleptic characteristics with juniper berries (Juniperus communis L.);

b) The minimum alcoholic strength by volume of gin is 37.5 %;

c) Only natural and/or natural flavoring substances as defined in Article 1(2)(b)(i) and (ii) of Directive 88/388/EEC may be used in the preparation of gin , and/or flavoring preparations as defined in Article 1(2)(c) of that Directive, in order to ensure the predominance of the juniper flavor.

21. Distilled Gin

a) It is understood by distilled gin:

i) A juniper-flavoured spirit drink, obtained exclusively by re-distilling ethyl alcohol of agricultural origin of appropriate quality, endowed with adequate organoleptic characteristics, with an initial alcoholic strength of not less than 96 % vol., prepared in stills traditionally used for gin, with juniper berries (Juniperus communis L.) and other natural plant products, provided that the predominance of the juniper flavor is guaranteed, or

ii) Mixing the product of this distillation with ethyl alcohol of agricultural origin with the same composition, purity and alcoholic strength; to flavor distilled gin, natural and/or natural-identical flavoring substances and/or flavoring preparations as specified in category 20(c) may also be used;

b) The minimum alcoholic strength by volume of distilled gin is 37.5 %;

c) Gin obtained solely by adding essences or flavorings to ethyl alcohol of agricultural origin is not considered to be distilled gin.

22. London gin

a) London gin is understood to be a type of distilled gin:

i) Obtained exclusively from ethyl alcohol of agricultural origin, with a maximum methanol content of 5 grams per hectolitre of alcohol at 100% vol., whose aroma is conferred exclusively by re-distilling ethyl alcohol in traditional stills, in the presence of all the natural plant materials used,

ii) in which the distillate obtained contains at least 70 % vol. of alcohol,

(iii) in which any other ethyl alcohol of agricultural origin added meets the characteristics listed in point 1 of Annex I, but with a maximum methanol content of 5 grams per hectolitre of alcohol at 100 % vol.,

iv) To which no sweeteners with a sugar content greater than 0.1 grams per liter have been added in the final product, nor colorants,

v) To which no other ingredients have been added, with the exception of water;

b) The minimum alcoholic strength by volume of London gin is 37.5 %;

c) The expression London gin can be completed by the term “dry”.

23. Caraway-flavoured spirit drinks

a) A spirit drink with caraway is a spirit drink obtained by flavoring ethyl alcohol of agricultural origin with caraway (Carum carvi L.);

b) The minimum alcoholic strength by volume of spirit drinks containing caraway is 30%;

(c) Other natural and/or natural 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, provided that the predominance of caraway flavor is guaranteed.

24. Akvavit or aquavit

a) Akvavit or aquavit is a spirit drink with caraway and/or dill seeds, flavored with a distillate of herbs or spices;

b) The minimum alcoholic strength by volume of akvavit or aquavit is 37.5 %;

(c) Other natural and/or natural 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, but the aroma of these drinks is largely due to caraway seed distillates (Carum carvi L.) and/or seed of dill (Anethum graveolens L.), the use of essential oils being prohibited;

d) Bitter substances cannot substantially alter the taste; the dry extract must not exceed 1.5 grams per 100 ml.

25. Aniseed-flavoured spirit drinks

a) An aniseed spirit drink is a spirit drink obtained by flavoring ethyl alcohol of agricultural origin with natural extracts of star anise (Illicium verum Hook f.), green anise (Pimpinella anisum L.), fennel (Foeniculum vulgare Mill.) or any other plant containing the same main aromatic constituent, through one of the following processes or a combination thereof:

i) Maceration and/or distillation,

ii) Re-distilling the alcohol with the seeds or other parts of the plants mentioned above,

iii) Addition of natural distilled extracts of aniseed plants;

b) The minimum alcoholic strength by volume of aniseed spirit drinks is 15%;

(c) Only natural flavoring substances and preparations as defined in Article 1(2)(b)(i) and point (c) of Directive 88/388/EEC may be used in the preparation of aniseed spirit drinks. ;

d) Other vegetable extracts or aromatic seeds may be added, as long as the predominance of the aniseed flavor is guaranteed.

26. Pastis

a) Pastis is an aniseed spirit drink which also contains natural extracts from the licorice stick (Glycyrrhiza spp.), which implies the presence of coloring substances known as 'benzalacetophenones' (chalcones) as well as glycyrrhizic acid, whose

minimum and maximum contents must be 0.05 and 0.5 grams per liter, respectively;

b) The minimum alcoholic strength by volume of pastis is 40%;

(c) Only natural flavoring substances and preparations as defined in Article 1(2)(b)(i) and point (c) of Directive 88/388/EEC may be used in the preparation of pastis;

d) Pastis has a sugar content of less than 100 grams per liter, expressed as invert sugar, and a minimum and maximum anethole content of 1.5 and 2 grams per liter, respectively.

27. Pastis de Marseille

a) Pastis de Marseille is a pastis with an anethole content of 2 grams per litre;

b) The minimum alcoholic strength by volume of pastis de Marseille is 45 %;

c) Only natural flavoring substances and preparations as defined in Article 1(2)(b)(i) and (c) of Directive 88/388/EEC may be used in the production of pastis de Marseille .

28. Anis

a) Aniseed is an aniseed spirit drink whose characteristic aroma comes exclusively from green anise (Pimpinella anisum L.) and/or star anise (Illicium verum Hook. f.) and/or fennel (Foeniculum vulgare Mill.) ;

b) The minimum alcoholic strength by volume of anise is 35%;

(c) Only natural flavoring substances and preparations as defined in Article 1(2)(b)(i) and point (c) of Directive 88/388/EEC may be used in the manufacture of aniseed.

29. Distilled anis

a) Distilled anise is an anise containing alcohol distilled from the seeds referred to in subparagraph a) of category 28 and, in the case of

geographical indications, with mastic and other aromatic seeds, plants and fruits, at a minimum proportion of 20 % of the alcoholic strength by volume of distilled anise; b) The minimum alcoholic strength by volume of distilled anise is 35%;

(c) Only natural flavoring substances and preparations as defined in Article 1(2)(b)(i) and point (c) of Directive 88/388/EEC may be used in the preparation of distilled anise.

30. Bitter-tasting spirit drinks or bitter

a) A spirit drink with a bitter taste or bitter is a spirit drink with a predominant bitter taste, obtained by flavoring ethyl alcohol of agricultural origin with natural and/or natural flavoring substances, as defined in Article 1. , paragraph 2(b)(i) and (ii) of Directive 88/388/EEC, and/or flavoring preparations as defined in Article 1(2)(c) of that Directive;

b) The minimum alcoholic strength by volume of spirit drinks with a bitter or bitter taste is 15%;

c) Spirit drinks with a bitter or bitter taste may also be sold under the name 'bitter' or 'bitter', with or without any other term.

31. Flavored Vodka

a) Flavored vodka is a vodka which has been given a predominant aroma different from that of the raw material;

b) The minimum alcoholic strength by volume of flavored vodka is 37.5 %;

c) Flavored vodka can be sweetened, blended, flavored, matured or colored;

d) Flavored vodka may also be sold under the name 'vodka' associated with the name of any predominant flavour.

Liqueur

a) Liqueur is understood to be a spirit drink:

i) With a minimum sugar content, expressed as invert sugar, of:

— 70 grams per litre, for cherry liqueurs whose ethyl alcohol consists exclusively of cherry brandy,

— 80 grams per liter, for gentian or similar liqueurs made exclusively with gentian or similar plants as the only flavoring substance,

— 100 grams per liter in all other cases;

ii) Obtained by flavoring ethyl alcohol of agricultural origin, or a distillate of agricultural origin, or one or more spirit drinks, or a mixture of these drinks, sweetened, to which products of agricultural origin or foodstuffs such as cream, milk or others

dairy products, fruit, wine or aromatized wine as defined in Council Regulation (EEC) No 1601/91 of 10 June 1991 laying down general rules for the definition, description and presentation of aromatized wines. flavored wine-based drinks and flavored wine-product cocktails;

b) The minimum alcoholic strength by volume of liqueurs is 15%;

(c) Only the natural flavoring substances and preparations defined in Article 1(2)(b)(i) and point (c) of Directive 88/388/EEC and the substances may be used in the preparation of liqueurs. and flavoring preparations identical to natural ones as defined in Article 1(2)(b)(ii) of that Directive.

However, flavoring substances and preparations identical to natural ones as defined in Article 1(2)(b)(ii) of that Directive may not be used in the preparation of the following liqueurs:

i) Fruit liqueurs:

— blackcurrant,

- Cherry,

- raspberry,

ii) Plant liquors:

— mint,

— gentian,

— aniseed,

— genepi,

— vulnerary;

d) When ethyl alcohol of agricultural origin is used to reproduce well-established production methods, the following compound terms may be used in the presentation of liqueurs produced in the Community:

— prune brandy,

— orange brandy,

— apricot brandy,

— cherry brandy,

— solbaerrom, also called blackcurrant rum.

With regard to the labeling and presentation of these liqueurs, the term composite must appear on the label, in a single line, in uniform characters of the same type and color, with the name 'liqueur' appearing in close proximity, in characters of size no less than kind of the compound term. If the alcohol does not come from the specified spirit drink, its origin must be indicated on the label, in the same visual field as the compound term and the word 'liqueur', either by indicating the type of agricultural alcohol used or by the words 'alcohol

agricultural", always preceded by the expressions "obtained from" or "based on".

33. Crème de (followed by the name of the fruit or raw material used)

(a) Crème de (followed by the name of the fruit or raw material used), other than dairy products, means a liqueur with a minimum sugar content of 250 grams per litre, expressed as invert sugar;

b) The minimum alcoholic strength by volume of Crème de (followed by the name of the fruit or raw material used) is 15%;

c) The rules on flavoring substances and preparations for liqueurs, laid down in category 32, apply to this spirit drink;

d) The sales denomination may be completed by the term "liqueur".

34. Crème de cassis

(a) Crème de cassis is a blackcurrant liqueur with a minimum sugar content of 400 grams per litre, expressed as invert sugar;

b) The minimum alcoholic strength by volume of the crème de cassis is 15%;

c) The rules on flavoring substances and preparations for liqueurs, laid down in category 32, apply to crème de cassis;

d) The sales denomination may be completed by the term "liqueur".

35. Guignolet

a) Guignolet is a liqueur obtained by maceration of cherries in ethyl alcohol of agricultural origin.;

b) The minimum alcoholic strength by volume of guignolet is 15%;

c) The rules on flavoring substances and preparations for liqueurs, laid down in category 32, apply to guignolet;

d) The sales denomination may be completed by the term "liqueur".

36. Punch au rhum

a) Punch au rhum is understood to be a liqueur whose alcoholic content comes exclusively from rum;

b) The minimum alcoholic strength by volume of punch au rhum is 15%;

c) The rules relating to flavoring substances and preparations for liqueurs apply to punch au rhum,

established in category 32;

d) The sales denomination may be completed by the term "liqueur".

37. Sloe gin

a) Sloe gin is understood to be a liqueur obtained by maceration of wild sloe in gin, with the possible addition of juice from these fruits;

b) The minimum alcoholic strength by volume of sloe gin is 25%;

(c) Only natural flavoring substances and preparations as defined in Article 1(2)(b)(i) and point (c) of Directive 88/388/EEC may be used in making sloe gin;

d) The sales denomination may be completed by the term "liqueur".

38. Sambuca

a) Sambuca is understood to be a colorless liqueur flavored with aniseed:

i) Containing distillates of green anise (Pimpinella anisum L.), star anise (Illicium verum L.) or other aromatic herbs,

ii) With a minimum sugar content equivalent to 350 grams per liter, expressed as invert sugar,

iii) With a natural anethole content of at least 1 gram per liter and maximum 2 grams per liter;

b) The minimum alcoholic strength by volume of sambuca is 38%;

c) The rules on flavoring substances and preparations for liqueurs, established in category 32, apply to sambuca;

d) The sales denomination may be completed by the term "liqueur".

39. Maraschino, Marrasquino or Maraskino

a) A maraschino, maraschino or maraschino is understood to be a colorless liqueur whose flavor is obtained mainly by a distillate of marascas or by maceration of cherries or cherry parts in alcohol of agricultural origin with a minimum sugar content of 250 grams per litre, expressed as invert sugar;

b) The minimum alcoholic strength by volume of maraschino, maraschino or maraschino is 24%;

c) The rules on flavoring substances and preparations for liqueurs, laid down in category 32, apply to maraschino, maraschino or maraschino;

d) The sales denomination may be completed by the term "liqueur".

40. Nocino

a) Nocino is a liqueur whose flavoring is obtained mainly by maceration and/or distillation of whole green walnuts (Juglans regia L.) with a minimum sugar content of 100 grams per liter, expressed as invert sugar;

b) The minimum alcoholic strength by volume of nocino is 30%;

c) The rules on flavoring substances and preparations for liqueurs, established in category 32, apply to nocino;

d) The sales denomination may be completed by the term "liqueur".

41. Egg liqueur or advocaat or avocat or advokat

a) Egg-based liqueur or advocaat, avocat or advokat is a spirit drink, flavored or not, obtained from distilled ethyl alcohol of agricultural origin and/or spirit, whose ingredients are quality egg yolk , egg whites and sugar or honey. The minimum sugar or honey content is 150 grams per liter, expressed as invert sugar. The minimum pure egg yolk content is 140 grams per liter of finished product;

(b) by way of derogation from Article 2(1)(c), the minimum alcoholic strength by volume of a liqueur based on eggs or advocaat, avocat or advokat shall be 14 %;

c) Only natural or natural identical flavoring substances and preparations, as defined in Article 1(2)(b)(i) and ii) may be used in the preparation of egg liqueur or advocaat, avocat or advokat , and subparagraph c) of Directive 88/388/EEC.

42. Liqueur with egg

a) Egg liqueur is a spirit drink, flavored or not, obtained from ethyl alcohol of agricultural origin, a distillate and/or spirit, whose characteristic ingredients are quality egg yolk, white of egg and sugar or honey. The minimum content of

sugar or honey is 150 grams per liter, expressed as invert sugar. The minimum egg yolk content is 70 grams per liter of finished product;

b) The minimum alcoholic strength by volume of egg liqueur is 15%;

(c) Only natural flavoring substances and preparations as defined in Article 1(2)(b)(i) and point (c) of Directive 88/388/EEC may be used in the preparation of egg liqueur. .

43. Mistrà

a) Mistrà is understood to be a colorless spirit drink flavored with aniseed or natural anethole:

i) With a minimum anethole content of 1 gram per liter and a maximum of 2 grams per liter,

ii) possibly containing a distillate of aromatic herbs,

iii) No added sugars.

b) The alcoholic strength by volume of the mistrà must not be less than 40% or more than 47%;

c) Only natural flavoring substances and preparations defined in the

Article 1(2)(b)(i) and(c) of Directive 88/388/EEC.

44. Väkevä glögi or spritglögg

a) Väkevä glögi or spritglögg is a spirit drink obtained from the flavoring of ethyl alcohol of agricultural origin with natural or identical flavors to those of cloves and/or cinnamon, through one of the following processes: maceration and/or distillation, redistillation of alcohol with parts of the aforementioned plants, addition of natural or natural-identical flavors of cloves or cinnamon, or a combination of these processes;

(b) the minimum alcoholic strength by volume of väkevä glögi or spritglögg is 15 %;

c) Other extracts of aromatic plants, natural or identical to natural ones, pursuant to Directive 88/388/EEC may also be used, but the aroma of the aforementioned spices must predominate;

d) The content of wine or wine products cannot exceed 50% of the final product.

45. Berenburg or Beerenburg

a) Berenburg or Beerenburg is understood to be a spirit drink:

i) Obtained from ethyl alcohol of agricultural origin,

ii) Macerated with fruits or plants or with parts of fruits or plants,

iii) Containing, as a specific aroma, a distillate of gentian roots (Gentiana lutea L.), juniper berries (Juniperus communis L.) and laurel leaves (Laurus nobilis L.),

iv) With a color that can vary between light brown and dark brown,

v) Possibly sweetened up to a maximum of 20 grams per liter, expressed as invert sugar;

b) The minimum alcoholic strength by volume of Berenburg or Beerenburg is 30%;

(c) Only natural flavoring substances and preparations as defined in Article 1(2)(b)(i) and (c) of Directive 88/388/ EEC.

46. Honey or mead nectar

a) Honey or mead nectar is a spirit drink obtained by flavoring a mixture of fermented honey must and honey distillate and/or ethyl alcohol of agricultural origin, with a minimum content of 30 % vol. of fermented honey wort;

b) The minimum alcoholic strength by volume of honey nectar or mead is 22%;

(c) Only natural flavoring substances and preparations as defined in Article 1(2)(b)(i) and point (c) of Directive 88/388/EEC may be used in the preparation of honey nectar. , as long as the honey flavor is predominant;

d) Honey or mead nectar can only be sweetened with honey.

Other spirit drinks

Rum-Verschnitt is produced in Germany and obtained by mixing rum and alcohol, whereby a minimum proportion of 5 % of the alcohol contained in the final product must come from rum. The minimum alcoholic strength by volume of Rum-Verschnitt shall be 37,5 %. As regards the labelling and presentation of the product Rum-Verschnitt the word Verschnitt must appear on the description, presentation and labelling in characters of the same font, size and colour as, and on the same line as, the word ‘Rum’ and, in the case of bottles, on the front label. Where this product is sold outside the German market, its alcoholic composition must appear on the label.
Slivovice is produced in the Czech Republic and obtained by the addition to the plum distillate, before the final distillation, of a maximum proportion of 30 % by volume of ethyl alcohol of agricultural origin. This product must be described as ‘spirit drink’ and may also use the name slivovice in the same visual field on the front label. If this Czech slivovice is placed on the market in the Community, its alcoholic composition must appear on the label. This provision is without prejudice to the use of the name slivovice for fruit spirits according to category 9 above.

João Amaral

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