Regulation (EC) No 110/2008 of the European Parliament and of the CouncilDangos y teitl llawn

Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89

ANNEX IU.K.TECHNICAL DEFINITIONS AND REQUIREMENTS

The technical definitions and requirements, as referred to in Article 2(4) and Article 7, are the following:

(1)

Ethyl alcohol of agricultural origin

Ethyl alcohol of agricultural origin possesses the following properties:

(a)

organoleptic characteristics: no detectable taste other than that of the raw material;

(b)

minimum alcoholic strength by volume: 96,0 %;

(c)

maximum level of residues:

(i)

total acidity, expressed in grams of acetic acid per hectolitre of 100 % vol. alcohol: 1,5,

(ii)

esters expressed in grams of ethyl acetate per hectolitre of 100 % vol. alcohol: 1,3,

(iii)

aldehydes expressed in grams of acetaldehyde per hectolitre of 100 % vol. alcohol: 0,5,

(iv)

higher alcohols expressed in grams of methyl2 propanol1 per hectolitre of 100 % vol. alcohol: 0,5,

(v)

methanol expressed in grams per hectolitre of 100 % vol. alcohol: 30,

(vi)

dry extract expressed in grams per hectolitre of 100 % vol. alcohol: 1,5,

(vii)

volatile bases containing nitrogen expressed in grams of nitrogen per hectolitre of 100 % vol. alcohol: 0,1,

(viii)

furfural: not detectable.

(2)

Distillate of agricultural origin

Distillate of agricultural origin means an alcoholic liquid which is obtained by the distillation, after alcoholic fermentation, of an agricultural product or products listed in Annex I to the Treaty which does not have the properties of ethyl alcohol or of a spirit drink but still retains the aroma and taste of the raw material(s) used.

Where reference is made to the raw material used, the distillate must be obtained exclusively from that raw material.

(3)

Sweetening

Sweetening means using one or more of the following products in the preparation of spirit drinks:

(a)

semi-white sugar, white sugar, extra-white sugar, dextrose, fructose, glucose syrup, sugar solution, invert sugar solution, invert sugar syrup, as defined in Council Directive 2001/111/EC of 20 December 2001 relating to certain sugars intended for human consumption(1);

(b)

rectified concentrated grape must, concentrated grape must, fresh grape must;

(c)

burned sugar, which is the product obtained exclusively from the controlled heating of sucrose without bases, mineral acids or other chemical additives;

(d)

honey as defined in Council Directive 2001/110/EC of 20 December 2001 relating to honey(2);

(e)

carob syrup;

(f)

any other natural carbohydrate substances having a similar effect to those products.

(4)

Mixing

Mixing means combining two or more different drinks to make a new drink.

(5)

Addition of alcohol

Addition of alcohol means the addition of ethyl alcohol of agricultural origin and/or distillates of agricultural origin to a spirit drink.

(6)

Addition of water

In the preparation of spirit drinks, the addition of water shall be authorised, provided that the quality of the water is in conformity with Council Directive 80/777/EEC of 15 July 1980 on the approximation of the laws of the Member States relating to the exploitation and marketing of natural mineral waters(3) and Council Directive 98/83/EC of 3 November 1998 on the quality of water intended for human consumption(4), and that the water added does not change the nature of the product.

This water may be distilled, demineralised, permuted or softened.

(7)

Blending

Blending means combining two or more spirit drinks of the same category, distinguished only by minor differences in composition due to one or more of the following factors:

(a)

the method of preparation;

(b)

the stills employed;

(c)

the period of maturation or ageing;

(d)

the geographical area of production.

The spirit drink so produced shall be of the same category of spirit drink as the original spirit drinks before blending.

(8)

Maturation or ageing

Maturation or ageing means allowing certain reactions to develop naturally in appropriate containers, thereby giving the spirit drink in question organoleptic qualities previously absent.

(9)

[F1Flavouring

Flavouring means using in the preparation of a spirit drink one or more of the flavourings defined in Article 3(2)(a) of Regulation (EC) No 1334/2008.]

(10)

Colouring

Colouring means using in the preparation of a spirit drink one or more colorants, as defined in Directive 94/36/EC of the European Parliament and of the Council of 30 June 1994 on colours for use in foodstuffs(5).

(11)

Alcoholic strength by volume

Alcoholic strength by volume means the ratio of the volume of pure alcohol present in the product in question at 20 oC to the total volume of that product at the same temperature.

(12)

Volatile substances content

Volatile substances content means the quantity of volatile substances other than ethyl alcohol and methanol contained in a spirit drink obtained exclusively by distillation, as a result solely of the distillation or redistillation of the raw materials used.

(13)

Place of manufacture

Place of manufacture means the place or region where the stage in the production process of the finished product which conferred on the spirit drink its character and essential definitive qualities took place.

(14)

Description

Description means the terms used on the labelling, presentation and packaging; on the documents accompanying the transport of a drink; on the commercial documents, particularly the invoices and delivery notes; and in its advertising.

(15)

Presentation

Presentation means the terms used on the labelling and on the packaging, including in advertising and sales promotion, in images or such like, as well as on the container, including the bottle and the closure.

(16)

Labelling

Labelling means all descriptions and other references, signs, designs or trade marks which distinguish a drink and which appear on the same container, including its sealing device or the tag attached to the container and the sheathing covering the neck of the bottle.

(17)

Packaging

Packaging means the protective wrappings, such as papers, envelopes of all kinds, cartons and cases, used in the transport and/or sale of one or more containers.

ANNEX IIU.K.SPIRIT DRINKS

Categories of spirit drinksU.K.

1.RumU.K.

(a)

Rum is:

(i)

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, or

(ii)

a spirit drink produced exclusively by alcoholic fermentation and distillation of sugar-cane juice which has the aromatic characteristics specific to rum and a volatile substances content equal to or exceeding 225 grams per hectolitre of 100 % vol. alcohol. This spirit may be placed on the market with the word ‘agricultural’ qualifying the sales denomination ‘rum’ accompanied by any of the geographical indications of the French Overseas Departments and the Autonomous Region of Madeira as registered in Annex III.

(b)

The minimum alcoholic strength by volume of rum shall be 37,5 %.

(c)

No addition of alcohol as defined in Annex I(5), diluted or not, shall take place.

(d)

Rum shall not be flavoured.

(e)

Rum may only contain added caramel as a means to adapt colour.

(f)

The word ‘traditionnel’ may supplement any of the geographical indications mentioned in category 1 of Annex III where the rum is produced by distillation at less than 90 % vol., after alcoholic fermentation of alcohol-producing materials originating exclusively in the place of production considered. This rum must have a volatile substances content equal to or exceeding 225 grams per hectolitre of 100 % vol. alcohol and must not be sweetened. The use of the word ‘traditionnel’ does not prevent the use of the terms ‘from sugar production’ or ‘agricultural’ which may be added to the sales denomination ‘rum’ and to geographical indications.

This provision shall not affect the use of the word ‘traditionnel’ for all products not covered by this provision, according to their own specific criteria.

2. Whisky or Whiskey U.K.

(a)

Whisky or whiskey is a spirit drink produced exclusively by:

(i)

distillation of a mash made from malted cereals with or without whole grains of other cereals, which has been:

  • saccharified by the diastase of the malt contained therein, 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)

maturation of the final distillate for at least three years in wooden casks not exceeding 700 litres capacity.

The final distillate, to which only water and plain caramel (for colouring) may be added, retains its colour, aroma and taste derived from the production process referred to in points (i), (ii) and (iii).

(b)

The minimum alcoholic strength by volume of whisky or whiskey shall be 40 %.

(c)

No addition of alcohol as defined in Annex I(5), diluted or not, shall take place.

(d)

Whisky or whiskey shall not be sweetened or flavoured, nor contain any additives other than plain caramel used for colouring.

3.Grain spiritU.K.

(a)

Grain spirit is a spirit drink produced exclusively by the distillation of a fermented mash of whole grain cereals and having organoleptic characteristics derived from the raw materials used.

(b)

With the exception of ‘Korn’, the minimum alcoholic strength by volume of grain spirit shall be 35 %.

(c)

No addition of alcohol as defined in Annex I(5), diluted or not, shall take place.

(d)

Grain spirit shall not be flavoured.

(e)

Grain spirit may only contain added caramel as a means to adapt colour.

(f)

For a grain spirit to bear the sales denomination ‘grain brandy’, it must have been obtained by distillation at less than 95 % vol. from a fermented mash of whole grain cereals, presenting organoleptic features deriving from the raw materials used.

4.Wine spiritU.K.

(a)

Wine spirit is a spirit drink:

(i)

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.,

(ii)

containing a quantity of volatile substances equal to or exceeding 125 grams per hectolitre of 100 % vol. alcohol,

(iii)

having a maximum methanol content of 200 grams per hectolitre of 100 % vol. alcohol.

(b)

The minimum alcoholic strength by volume of wine spirit shall be 37,5 %.

(c)

No addition of alcohol as defined in Annex I(5), diluted or not, shall take place.

(d)

Wine spirit shall not be flavoured. This shall not exclude traditional production methods.

(e)

Wine spirit may only contain added caramel as a means to adapt colour.

(f)

Where wine spirit has been matured, it may continue to be placed on the market as ‘wine spirit’ provided it has been matured for as long as, or longer than, the period stipulated for the spirit drink defined under category 5.

5. Brandy or Weinbrand U.K.

(a)

Brandy or Weinbrand is a spirit drink:

(i)

produced from wine spirit, whether or not wine distillate has been added, distilled at less than 94,8 % vol., provided that that distillate does not exceed a maximum of 50 % of the alcoholic content of the finished product,

(ii)

matured for at least one year in oak receptacles or for at least six months in oak casks with a capacity of less than 1 000 litres,

(iii)

containing a quantity of volatile substances equal to or exceeding 125 grams per hectolitre of 100 % vol. alcohol, and derived exclusively from the distillation or redistillation of the raw materials used,

(iv)

having a maximum methanol content of 200 grams per hectolitre of 100 % vol. alcohol.

(b)

The minimum alcoholic strength by volume of brandy or Weinbrand shall be 36 %.

(c)

No addition of alcohol as defined in Annex I(5), diluted or not, shall take place.

(d)

Brandy or Weinbrand shall not be flavoured. This shall not exclude traditional production methods.

(e)

Brandy or Weinbrand may only contain added caramel as a means to adapt colour.

6.Grape marc spirit or grape marcU.K.

(a)

Grape marc spirit or grape marc is a spirit drink which meets the following conditions:

(i)

it is produced exclusively from grape marc fermented and distilled either directly by water vapour or after water has been added;

(ii)

a quantity of lees may be added to the grape marc that does not exceed 25 kg of lees per 100 kg of grape marc used;

(iii)

the quantity of alcohol derived from the lees shall not exceed 35 % of the total quantity of alcohol in the finished product;

(iv)

the distillation shall be carried out in the presence of the marc itself at less than 86 % vol.;

(v)

redistillation at the same alcoholic strength is authorised;

(vi)

it contains a quantity of volatile substances equal to or exceeding 140 grams per hectolitre of 100 % vol. alcohol and has a maximum methanol content of 1 000 grams per hectolitre of 100 % vol. alcohol.

(b)

The minimum alcoholic strength by volume of grape marc spirit or grape marc shall be 37,5 %.

(c)

No addition of alcohol as defined in Annex I(5), diluted or not, shall take place.

(d)

Grape marc spirit or grape marc shall not be flavoured. This shall not exclude traditional production methods.

(e)

Grape marc spirit or grape marc may only contain added caramel as a means to adapt colour.

7.Fruit marc spiritU.K.

(a)

Fruit marc spirit is a spirit drink which meets the following conditions:

(i)

it is obtained exclusively by fermentation and distillation at less than 86 % vol. of fruit marc except grape marc;

(ii)

it contains a minimum quantity of volatile substances of 200 grams per hectolitre of 100 % vol. alcohol;

(iii)

the maximum methanol content shall be 1 500 grams per hectolitre of 100 % vol. alcohol;

(iv)

the maximum hydrocyanic acid content shall be 7 grams per hectolitre of 100 % vol. alcohol in the case of stone-fruit marc spirit;

(v)

redistillation at the same alcoholic strength according to (i) is authorised.

(b)

The minimum alcoholic strength by volume of fruit marc spirit shall be 37,5 %.

(c)

No addition of alcohol as defined in Annex I(5), diluted or not, shall take place.

(d)

Fruit marc spirit shall not be flavoured.

(e)

Fruit marc spirit may only contain added caramel as a means to adapt colour.

(f)

The sales denomination shall consist of the name of the fruit followed by ‘marc spirit’. If marcs of several different fruits are used, the sales denomination shall be ‘fruit marc spirit’.

8.Raisin spirit or raisin brandy U.K.

(a)

Raisin spirit or raisin brandy is a spirit drink produced exclusively by the distillation of the product obtained by the alcoholic fermentation of extract of dried grapes of the ‘Corinth Black’ or Moscatel of the Alexandria varieties, distilled at less than 94,5 % vol., so that the distillate has an aroma and taste derived from the raw material used.

(b)

The minimum alcoholic strength by volume of raisin spirit or raisin brandy shall be 37,5 %.

(c)

No addition of alcohol as defined in Annex I(5), diluted or not, shall take place.

(d)

Raisin spirit or raisin brandy shall not be flavoured.

(e)

Raisin spirit or raisin brandy may only contain added caramel as a means to adapt colour.

9.Fruit spiritU.K.

(a)

Fruit spirit is a spirit drink:

(i)

produced exclusively by the alcoholic fermentation and distillation of fleshy fruit or 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 taste derived from the raw materials distilled,

(iii)

having a quantity of volatile substances equal to or exceeding 200 grams per hectolitre of 100 % vol. alcohol,

(iv)

in the case of stone-fruit spirits, having a hydrocyanic acid content not exceeding 7 grams per hectolitre of 100 % vol. alcohol.

(b)

The maximum methanol content of fruit spirit shall be 1 000 grams per hectolitre of 100 % vol. alcohol.

However for the following fruit spirits the maximum methanol content shall be:

(i)

1 200 grams per hectolitre of 100 % vol. alcohol obtained from the following fruits or berries:

  • plum (Prunus domestica L.),

  • mirabelle (Prunus domestica L. subsp. syriaca (Borkh.) Janch. ex Mansf.),

  • quetsch (Prunus domestica L.),

  • apple (Malus domestica Borkh.),

  • pear (Pyrus communis L.) except for Williams pears (Pyrus communis L. cv ‘Williams’),

  • raspberries (Rubus idaeus L.),

  • blackberries (Rubus fruticosus auct. aggr.),

  • apricots (Prunus armeniaca L.),

  • peaches (Prunus persica (L.) Batsch);

(ii)

1 350 grams per hectolitre of 100 % vol. alcohol obtained from the following fruits or berries:

  • Williams pears (Pyrus communis L. cv ‘Williams’),

  • redcurrants (Ribes rubrum L.),

  • blackcurrants (Ribes nigrum L.),

  • rowanberries (Sorbus aucuparia L.),

  • elderberries (Sambucus nigra L.),

  • quinces (Cydonia oblonga Mill.),

  • juniper berries (Juniperus communis L. and/or Juniperus oxicedrus L.).

(c)

The minimum alcoholic strength by volume of fruit spirit shall be 37,5 %.

(d)

No addition of alcohol as defined in Annex I(5), diluted or not, shall take place.

(e)

Fruit spirit shall not be flavoured.

(f)

The sales denomination of fruit spirit shall be ‘spirit’ preceded by the name of the fruit, berry or vegetable, such as: cherry spirit or kirsch, plum spirit or slivovitz, mirabelle, peach, apple, pear, apricot, fig, citrus or grape spirit or other fruit spirits.

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

The name of the fruit may replace ‘spirit’ preceded by the name of the fruit, solely in the case of the following fruits:

  • mirabelle (Prunus domestica L. subsp. syriaca (Borkh.) Janch. ex Mansf.),

  • plum (Prunus domestica L.),

  • quetsch (Prunus domestica L.),

  • fruit of arbutus (Arbutus unedo L.),

  • ‘Golden Delicious’ apple.

Should there be a risk that the final consumer does not easily understand one of these sales denominations, the labelling shall include the word ‘spirit’, possibly supplemented by an explanation.

(g)

The name Williams may be used only to sell pear spirit produced solely from pears of the ‘Williams’ variety.

(h)

Whenever two or more fruits, berries or vegetables are distilled together, the product shall be sold under the name ‘fruit spirit’ or ‘vegetable spirit’, as appropriate. The name may be supplemented by that of each fruit, berry or vegetable, in decreasing order of quantity used.

10.Cider spirit and perry spiritU.K.

(a)

Cider spirit and perry spirit are spirit drinks:

(i)

produced exclusively by the distillation at less than 86 % vol. of cider or perry so that the distillate has an aroma and taste derived from the fruits,

(ii)

having a quantity of volatile substances equal to or exceeding 200 grams per hectolitre of 100 % vol. alcohol,

(iii)

having a maximum methanol content of 1 000 grams per hectolitre of 100 % vol. alcohol.

(b)

The minimum alcoholic strength by volume of cider spirit and of perry spirit shall be 37,5 %.

(c)

No addition of alcohol as defined in Annex I(5), diluted or not, shall take place.

(d)

Neither cider spirit nor perry spirit shall be flavoured.

(e)

Cider spirit and perry spirit may only contain added caramel as a means to adapt colour.

11.Honey spiritU.K.

(a)

Honey spirit is a spirit drink:

(i)

produced exclusively by fermentation and distillation of honey mash,

(ii)

distilled at less than 86 % vol. so that the distillate has the organoleptic characteristics derived from the raw material used.

(b)

The minimum alcoholic strength by volume of honey spirit shall be 35 %.

(c)

No addition of alcohol as defined in Annex I(5), diluted or not, shall take place.

(d)

Honey spirit shall not be flavoured.

(e)

Honey spirit may only contain added caramel as a means to adapt colour.

(f)

Honey spirit may only be sweetened with honey.

12. Hefebrand or lees spiritU.K.

(a)

Hefebrand or lees spirit is a spirit drink produced exclusively by the distillation at less than 86 % vol. of lees of wine or of fermented fruit.

(b)

The minimum alcoholic strength by volume of Hefebrand or lees spirit shall be 38 %.

(c)

No addition of alcohol as defined in Annex I(5), diluted or not, shall take place.

(d)

Hefebrand or lees spirit shall not be flavoured.

(e)

Hefebrand or lees spirit may only contain added caramel as a means to adapt colour.

(f)

The sales denomination Hefebrand or lees spirit shall be supplemented by the name of the raw material used.

13. Bierbrand or eau de vie de bière U.K.

(a)

Bierbrand or eau de vie de bière is a spirit drink obtained exclusively by direct distillation under normal pressure of fresh beer with an alcoholic strength by volume of less than 86 % such that the distillate obtained has organoleptic characteristics deriving from the beer.

(b)

The minimum alcoholic strength by volume of Bierbrand or eau de vie de bière shall be 38 %.

(c)

No addition of alcohol as defined in Annex I(5), diluted or not, shall take place.

(d)

Bierbrand or eau de vie de bière shall not be flavoured.

(e)

Bierbrand or eau de vie de bière may only contain added caramel as a means to adapt colour.

14. Topinambur or Jerusalem artichoke spiritU.K.

(a)

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

(b)

The minimum alcoholic strength by volume of topinambur or Jerusalem artichoke spirit shall be 38 %.

(c)

No addition of alcohol as defined in Annex I(5), diluted or not, shall take place.

(d)

Topinambur or Jerusalem artichoke spirit shall not be flavoured.

(e)

Topinambur or Jerusalem artichoke spirit may only contain added caramel as a means to adapt colour.

15.VodkaU.K.

(a)

Vodka is a spirit drink produced from ethyl alcohol of agricultural origin obtained following fermentation with yeast from either:

(i)

potatoes and/or cereals, or

(ii)

other agricultural raw materials,

distilled and/or rectified so that the organoleptic characteristics of the raw materials used and by-products formed in fermentation are selectively reduced.

This process may be followed by redistillation and/or treatment with appropriate processing aids, including treatment with activated charcoal, to give it special organoleptic characteristics.

Maximum levels of residue for ethyl alcohol of agricultural origin shall meet those laid down in Annex I, except that the methanol content shall not exceed 10 grams per hectolitre of 100 % vol. alcohol.

(b)

The minimum alcoholic strength by volume of vodka shall be 37,5 %.

(c)

The only flavourings which may be added are natural flavouring compounds present in distillate obtained from the fermented raw materials. In addition, the product may be given special organoleptic characteristics, other than a predominant flavour.

(d)

The description, presentation or labelling of vodka not produced exclusively from the raw material(s) listed in paragraph (a)(i) shall bear the indication ‘produced from ...’, supplemented by the name of the raw material(s) used to produce the ethyl alcohol of agricultural origin. Labelling shall be in accordance with Article 13(2) of Directive 2000/13/EC.

16.Spirit (preceded by the name of the fruit) obtained by maceration and distillationU.K.

(a)

Spirit (preceded by the name of the fruit) obtained by maceration and distillation is a spirit drink:

(i)

produced by maceration of fruit or berries listed under point (ii), whether partially fermented or unfermented, with the possible addition of a maximum of 20 litres of ethyl alcohol of agricultural origin or spirit and/or distillate deriving from the same fruit per 100 kg of fermented fruit or berries, followed by distillation at less than 86 % vol.

(ii)

obtained from the following fruits or berries:

  • blackberry (Rubus fruticosus auct. aggr.),

  • strawberry (Fragaria spp.),

  • bilberry (Vaccinium myrtillus L.),

  • raspberry (Rubus idaeus L.),

  • redcurrant (Ribes rubrum L.),

  • sloe (Prunus spinosa L.),

  • rowanberry (Sorbus aucuparia L.),

  • service-berry (Sorbus domestica L.),

  • hollyberry (Ilex cassine L.),

  • checkerberry (Sorbus torminalis (L.) Crantz),

  • elderberry (Sambucus nigra L.),

  • rosehip (Rosa canina L.),

  • blackcurrant (Ribes nigrum L.),

  • banana (Musa spp.),

  • passion fruit (Passiflora edulis Sims),

  • ambarella (Spondias dulcis Sol. ex Parkinson),

  • hog plum (Spondias mombin L.).

(b)

The minimum alcoholic strength by volume of a Spirit (preceded by the name of the fruit) obtained by maceration and distillation shall be 37,5 %.

(c)

Spirit (preceded by the name of the fruit) obtained by maceration and distillation shall not be flavoured.

(d)

As regards the labelling and presentation of Spirit (preceded by the name of the fruit) obtained by maceration and distillation, the wording ‘obtained by maceration and distillation’ must appear on the description, presentation or labelling in characters of the same font, size and colour and in the same visual field as the wording ‘Spirit (preceded by the name of the fruit)’ and, in the case of bottles, on the front label.

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

(a)

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

(b)

The minimum alcoholic strength by volume of Geist (with the name of the fruit or the raw material used) shall be 37,5 %.

(c)

Geist (with the name of the fruit or the raw material used) shall not be flavoured.

18.GentianU.K.

(a)

Gentian is 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.

(b)

The minimum alcoholic strength by volume of gentian shall be 37,5 %.

(c)

Gentian shall not be flavoured.

19.Juniper-flavoured spirit drinksU.K.

(a)

Juniper-flavoured spirit drinks are spirit drinks produced by flavouring ethyl alcohol of agricultural origin and/or grain spirit and/or grain distillate with juniper (Juniperus communis L. and/or Juniperus oxicedrus L.) berries.

(b)

The minimum alcoholic strength by volume of juniper-flavoured spirit drinks shall be 30 %.

(c)

[F1Other flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation, 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.]

(d)

Juniper-flavoured spirit drinks may bear the sales denominations Wacholder or genebra.

20. Gin U.K.

(a)

Gin is a juniper-flavoured spirit drink produced by flavouring organoleptically suitable ethyl alcohol of agricultural origin with juniper berries (Juniperus communis L.).

(b)

The minimum alcoholic strength by volume of gin shall be 37,5 %.

(c)

[F1Only flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation shall be used for the production of gin so that the taste is predominantly that of juniper.]

21.Distilled gin U.K.

(a)

Distilled gin is:

(i)

a juniper-flavoured spirit drink produced exclusively 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 (Juniperus communis L.) and of other natural botanicals provided that the juniper taste is predominant, or

(ii)

[F1the mixture of the product of such distillation and ethyl alcohol of agricultural origin with the same composition, purity and alcoholic strength; flavouring substances and/or flavouring preparations as specified in category 20(c) may also be used to flavour distilled gin.]

(b)

The minimum alcoholic strength by volume of distilled gin shall be 37,5 %.

(c)

Gin obtained simply by adding essences or flavourings to ethyl alcohol of agricultural origin is not distilled gin.

22. London gin U.K.

(a)

London gin is 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 100 % vol. alcohol, whose flavour is introduced exclusively through the re-distillation in traditional stills of ethyl alcohol in the presence of all the natural plant materials used,

(ii)

the resultant distillate of which contains at least 70 % alcohol by vol.,

(iii)

where any further ethyl alcohol of agricultural origin is added it must be consistent with the characteristics listed in Annex I(1), but with a maximum methanol content of 5 grams per hectolitre of 100 % vol. alcohol,

(iv)

which does not contain added sweetening exceeding 0,1 gram of sugars per litre of the final product nor colorants,

(v)

which does not contain any other added ingredients other than water.

(b)

The minimum alcoholic strength by volume of London gin shall be 37,5 %.

(c)

The term London gin may be supplemented by the term ‘dry’.

23.Caraway-flavoured spirit drinksU.K.

(a)

Caraway-flavoured spirit drinks are spirit drinks produced by flavouring ethyl alcohol of agricultural origin with caraway (Carum carvi L.).

(b)

The minimum alcoholic strength by volume of caraway-flavoured spirit drinks shall be 30 %.

(c)

[F1Other flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation may additionally be used but there must be a predominant taste of caraway.]

24. Akvavit or aquavit U.K.

(a)

Akvavit or aquavit is a caraway and/or dillseed-flavoured spirit drink flavoured with a distillate of plants or spices.

(b)

The minimum alcoholic strength by volume of akvavit or aquavit shall be 37,5 %.

(c)

[F1Other natural flavouring substances as defined in Article 3(2)(c) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation may additionally be used, but the flavour of these drinks is largely attributable to distillates of caraway (Carum carvi L.) and/or dill (Anethum graveolens L.) seeds, the use of essential oils being prohibited.]

(d)

The bitter substances must not obviously dominate the taste; the dry extract content shall not exceed 1,5 grams per 100 millilitres.

25.Aniseed-flavoured spirit drinksU.K.

(a)

Aniseed-flavoured spirit drinks are spirit drinks produced by flavouring ethyl alcohol of agricultural origin with natural extracts of star anise (Illicium verum Hook f.), anise (Pimpinella anisum L.), fennel (Foeniculum vulgare Mill.), or any other plant which contains the same principal aromatic constituent, using one of the following processes or a combination thereof:

(i)

maceration and/or distillation,

(ii)

redistillation of the alcohol in the presence of the seeds or other parts of the plants specified above,

(iii)

addition of natural distilled extracts of aniseed-flavoured plants.

(b)

The minimum alcoholic strength by volume of aniseed-flavoured spirit drinks shall be 15 %.

(c)

Only natural flavouring substances and [F1flavouring preparations] as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of aniseed-flavoured spirit drinks.

(d)

Other natural plant extracts or aromatic seed may also be used, but the aniseed taste must remain predominant.

26. Pastis U.K.

(a)

Pastis is an aniseed-flavoured spirit drink which also contains natural extracts of liquorice root (Glycyrrhiza spp.), 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.

(b)

The minimum alcoholic strength by volume of pastis shall be 40 %.

(c)

Only natural flavouring substances and [F1flavouring preparations] as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of pastis.

(d)

Pastis contains less than 100 grams of sugars per litre, expressed as invert sugar, and has a minimum and maximum anethole level of 1,5 and 2 grams per litre respectively.

27. Pastis de Marseille U.K.

(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 shall be 45 %.

(c)

Only natural flavouring substances and [F1flavouring preparations] as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of pastis de Marseille.

28. Anis U.K.

(a)

Anis is an aniseed-flavoured spirit drink whose characteristic flavour is derived exclusively from 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 anis shall be 35 %.

(c)

Only natural flavouring substances and [F1flavouring preparations] as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of anis.

29.Distilled anis U.K.

(a)

Distilled anis is anis which contains alcohol distilled in the presence of the seeds referred to in category 28(a), and in the case of geographical indications mastic and other aromatic seeds, plants or fruits, provided such alcohol constitutes at least 20 % of the alcoholic strength of the distilled anis.

(b)

The minimum alcoholic strength by volume of distilled anis shall be 35 %.

(c)

Only natural flavouring substances and [F1flavouring preparations] as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of distilled anis.

30.Bitter-tasting spirit drinks or bitter U.K.

(a)

[F1Bitter-tasting spirit drinks or bitter are spirit drinks with a predominantly bitter taste produced by flavouring ethyl alcohol of agricultural origin with flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation.]

(b)

The minimum alcoholic strength by volume of bitter-tasting spirit drinks or bitter shall be 15 %.

(c)

Bitter tasting spirit drinks or bitter may also be sold under the names ‘amer’ or ‘bitter’ with or without another term.

31.Flavoured vodkaU.K.

(a)

Flavoured vodka is vodka which has been given a predominant flavour other than that of the raw materials.

(b)

The minimum alcoholic strength by volume of flavoured vodka shall be 37,5 %.

(c)

Flavoured vodka may be sweetened, blended, flavoured, matured or coloured.

(d)

Flavoured vodka may also be sold under the name of any predominant flavour with the word ‘vodka’.

32.LiqueurU.K.

(a)

Liqueur is a spirit drink:

(i)

having a minimum sugar content, expressed as invert sugar, of:

  • 70 grams per litre for cherry liqueurs the ethyl alcohol of which consists exclusively of cherry spirit,

  • 80 grams per litre for gentian or similar liqueurs prepared with gentian or similar plants as the sole aromatic substance,

  • 100 grams per litre in all other cases;

(ii)

produced by flavouring ethyl alcohol of agricultural origin or a distillate of agricultural origin or one or more spirit drinks or a mixture thereof, sweetened and with the addition of products of agricultural origin or foodstuffs such as cream, milk or other milk products, fruit, wine or aromatised wine as defined in Council Regulation (EEC) No 1601/91 of 10 June 1991 laying down general rules on the definition, description and presentation of aromatized wines, aromatized wine-based drinks and aromatized wine-product cocktails(6).

(b)

The minimum alcoholic strength by volume of liqueur shall be 15 %.

(c)

[F1Flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 and flavouring preparations as defined in Article 3(2)(d) of that Regulation may be used in the preparation of liqueur. However, only natural flavouring substances as defined in Article 3(2)(c) of Regulation (EC) No 1334/2008 and flavouring preparations as defined in Article 3(2)(d) of that Regulation shall be used in the preparation of the following liqueurs:]

(i)

Fruit liqueurs:

  • blackcurrant,

  • cherry,

  • raspberry,

  • mulberry,

  • bilberry,

  • citrus fruit,

  • cloudberry,

  • arctic bramble,

  • cranberry,

  • lingonberry,

  • sea buckthorn,

  • pineapple;

(ii)

plant liqueurs:

  • mint,

  • gentian,

  • aniseed,

  • génépi,

  • vulnerary.

(d)

The following compound terms may be used in the presentation of liqueurs produced in the Community where ethyl alcohol of agricultural origin is used to mirror established production methods:

  • prune brandy,

  • orange brandy,

  • apricot brandy,

  • cherry brandy,

  • solbaerrom, also called blackcurrant rum.

As regards the labelling and presentation of those liqueurs, the compound term must appear on the labelling in one line in uniform characters of the same font and colour and the word ‘liqueur’ must appear in immediate proximity in characters no smaller than that font. If the alcohol does not come from the spirit drink indicated, its origin must be shown on the labelling in the same visual field as the compound term and the word ‘liqueur’ either by stating the type of agricultural alcohol or by the words ‘agricultural alcohol’ preceded on each occasion by ‘made from’ or ‘made using’.

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

(a)

Spirit drinks known as Crème de (followed by the name of a fruit or the raw material used), excluding milk products, are liqueurs 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 a fruit or the raw material used) shall be 15 %.

(c)

The rules on flavouring substances and [F1flavouring preparations] for liqueurs laid down under category 32 shall apply to this spirit drink.

(d)

The sales denomination may be supplemented by the term ‘liqueur’.

34. Crème de cassis U.K.

(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 crème de cassis shall be 15 %.

(c)

The rules on flavouring substances and [F1flavouring preparations] for liqueurs laid down under category 32 shall apply to crème de cassis.

(d)

The sales denomination may be supplemented by the term ‘liqueur’.

35. Guignolet U.K.

(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 shall be 15 %.

(c)

The rules on flavouring substances and [F1flavouring preparations] for liqueurs laid down under category 32 shall apply to guignolet.

(d)

The sales denomination may be supplemented by the term ‘liqueur’.

36. Punch au rhum U.K.

(a)

Punch au rhum is a liqueur for which the alcohol content is provided exclusively by rum.

(b)

The minimum alcoholic strength by volume of punch au rhum shall be 15 %.

(c)

The rules on flavouring substances and [F1flavouring preparations] for liqueurs laid down under category 32 shall apply to punch au rhum.

(d)

The sales denomination may be supplemented by the term ‘liqueur’.

37. Sloe gin U.K.

(a)

Sloe gin is a liqueur produced by maceration of sloes in gin with the possible addition of sloe juice.

(b)

The minimum alcoholic strength by volume of sloe gin shall be 25 %.

(c)

Only natural flavouring substances and [F1flavouring preparations] as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of sloe gin.

(d)

The sales denomination may be supplemented by the term ‘liqueur’.

38. Sambuca U.K.

(a)

Sambuca is a colourless aniseed-flavoured liqueur:

(i)

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

(ii)

with a minimum sugar content of 350 grams per litre expressed as invert sugar,

(iii)

with a natural anethole content of not less than 1 gram and not more than 2 grams per litre.

(b)

The minimum alcoholic strength by volume of sambuca shall be 38 %.

(c)

The rules on flavouring substances and [F1flavouring preparations] for liqueurs laid down under category 32 apply to sambuca.

(d)

The sales denomination may be supplemented by the term ‘liqueur’.

39. Maraschino, Marrasquino or Maraskino U.K.

(a)

Maraschino, marrasquino or maraskino is a colourless liqueur the flavour of which is given mainly by a distillate of marasca cherries or of the product obtained by macerating cherries or parts of cherries 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, marrasquino or maraskino shall be 24 %.

(c)

The rules on flavouring substances and [F1flavouring preparations] for liqueurs laid down under category 32 shall apply to maraschino, marrasquino or maraskino.

(d)

The sales denomination may be supplemented by the term ‘liqueur’.

40. Nocino U.K.

(a)

Nocino is a liqueur the flavour of which is given mainly by maceration and/or distillation of whole green walnuts (Juglans regia L.) with a minimum sugar content of 100 grams per litre expressed as invert sugar.

(b)

The minimum alcoholic strength by volume of nocino shall be 30 %.

(c)

The rules on flavouring substances and [F1flavouring preparations] for liqueurs laid down under category 32 shall apply to nocino.

(d)

The sales denomination may be supplemented by the term ‘liqueur’.

41.Egg liqueur or advocaat or avocat or advokat U.K.

(a)

Egg liqueur or advocaat or avocat or advokat is a spirit drink, whether or not flavoured, obtained from ethyl alcohol of agricultural origin, distillate and/or spirit, 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 expressed as invert sugar. The minimum content of pure egg yolk must be 140 grams per litre of the final product.

(b)

By way of derogation from Article 2(1)(c), the minimum alcoholic strength by volume of egg liqueur or advocaat or avocat or advokat shall be 14 %.

(c)

[F1Only flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 and flavouring preparations as defined in Article 3(2)(d) of that Regulation may be used in the preparation of egg liqueur or advocaat or avocat or advokat.]

42.Liqueur with eggU.K.

(a)

Liqueur with egg is a spirit drink, whether or not flavoured, obtained from ethyl alcohol of agricultural origin, distillate and/or spirit, the characteristic 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 expressed as invert sugar. The minimum egg yolk content must be 70 grams per litre of the final product.

(b)

The minimum alcoholic strength by volume of liqueur with egg shall be 15 %.

(c)

Only natural flavouring substances and [F1flavouring preparations] as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of liqueur with egg.

43. Mistrà U.K.

(a)

Mistrà is a colourless spirit drink flavoured with aniseed or natural anethole:

(i)

with an anethole content of not less than 1 gram and not more than 2 grams per litre,

(ii)

that may also contain a distillate of aromatic herbs,

(iii)

containing no added sugar.

(b)

The minimum alcoholic strength by volume of mistrà shall be 40 % and the maximum alcoholic strength by volume shall be 47 %.

(c)

Only natural flavouring substances and [F1flavouring preparations] as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of mistrà.

44. Väkevä glögi or spritglögg U.K.

(a)

[F1Väkevä glögi or spritglögg is a spirit drink produced by flavouring ethyl alcohol of agricultural origin with flavour of cloves and/or cinnamon using one of the following processes: maceration and/or distillation, redistillation of the alcohol in the presence of parts of the plants specified above, addition of natural flavouring substances as defined in Article 3(2)(c) of Regulation (EC) No 1334/2008 of cloves or cinnamon or a combination of these methods.]

(b)

The minimum alcoholic strength by volume of väkevä glögi or spritglögg shall be 15 %.

(c)

[F1Other flavourings, flavouring substances and/or flavouring preparations as defined in Article 3(2)(b), (d) and (h) of Regulation (EC) No 1334/2008 may also be used, but the flavour of the specified spices must be predominant.]

(d)

The content of wine or wine products shall not exceed 50 % of the final product.

45. Berenburg or Beerenburg U.K.

(a)

Berenburg or Beerenburg is a spirit drink:

(i)

produced using ethyl alcohol of agricultural origin,

(ii)

with the maceration of fruit or plants or parts thereof,

(iii)

containing as specific flavour distillate of gentian root (Gentiana lutea L.), of juniper berries (Juniperus communis L.) and of laurel leaves (Laurus nobilis L.),

(iv)

varying in colour from light to dark brown,

(v)

which may be sweetened to a maximum of 20 grams per litre expressed as invert sugar.

(b)

The minimum alcoholic strength by volume of Berenburg or Beerenburg shall be 30 %.

(c)

Only natural flavouring substances and [F1flavouring preparations] as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of Berenburg or Beerenburg.

46.Honey or mead nectarU.K.

(a)

Honey or mead nectar is a spirit drink produced by flavouring the mixture of fermented honey mash and honey distillate and/or ethyl alcohol of agricultural origin, which contains at least 30 % vol. of fermented honey mash.

(b)

The minimum alcoholic strength by volume of honey or mead nectar shall be 22 %.

(c)

Only natural flavouring substances and [F1flavouring preparations] as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of honey or mead nectar provided that the honey taste is predominant.

(d)

Honey or mead nectar may be sweetened only with honey.

Other spirit drinksU.K.

1. 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.U.K.

2. 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.U.K.

ANNEX IIIU.K.GEOGRAPHICAL INDICATIONS

a

The geographical indication Irish Whiskey/Uisce Beatha Eireannach/Irish Whisky covers whisky/whiskey produced in Ireland and Northern Ireland.

b

[F2The geographical indication Somerset Cider Brandy must be accompanied by the sales denomination cider spirit .]

c

[F2The geographical indication Irish Cream covers the corresponding liqueur produced in Ireland and Northern Ireland.]

Product categoryGeographical indicationCountry of origin (the precise geographical origin is described in the technical file)

1.Rum

Rhum de la MartiniqueFrance
Rhum de la GuadeloupeFrance
Rhum de la RéunionFrance
Rhum de la GuyaneFrance
Rhum de sucrerie de la Baie du GalionFrance
Rhum des Antilles françaisesFrance
Rhum des départements français d'outre-merFrance
Ron de MálagaSpain
Ron de GranadaSpain
Rum da MadeiraPortugal

2.Whisky/Whiskey

Scotch WhiskyUnited Kingdom (Scotland)
Irish Whiskey/Uisce Beatha Eireannach/Irish Whisky aIreland
Whisky españolSpain
Whisky breton/Whisky de BretagneFrance
Whisky alsacien/Whisky d'AlsaceFrance

3.Grain spirit

Eau-de-vie de seigle de marque nationale luxembourgeoiseLuxembourg
Korn/KornbrandGermany, Austria, Belgium (German-speaking Community)
Münsterländer Korn/KornbrandGermany
Sendenhorster Korn/KornbrandGermany
Bergischer Korn/KornbrandGermany
Emsländer Korn/KornbrandGermany
Haselünner Korn/KornbrandGermany
Hasetaler Korn/KornbrandGermany
SamanėLithuania

4.Wine spirit

Eau-de-vie de CognacFrance
Eau-de-vie des CharentesFrance
Eau-de-vie de JuraFrance
CognacFrance
(The denomination ‘Cognac’ may be supplemented by the following terms:
  • Fine

France
  • Grande Fine Champagne

France
  • Grande Champagne

France
  • Petite Fine Champagne

France
  • Petite Champagne

France
  • Fine Champagne

France
  • Borderies

France
  • Fins Bois

France
  • Bons Bois)

France
Fine BordeauxFrance
Fine de BourgogneFrance
ArmagnacFrance
Bas-ArmagnacFrance
Haut-ArmagnacFrance
Armagnac-TénarèzeFrance
Blanche ArmagnacFrance
Eau-de-vie de vin de la MarneFrance
Eau-de-vie de vin originaire d'AquitaineFrance
Eau-de-vie de vin de BourgogneFrance
Eau-de-vie de vin originaire du Centre-EstFrance
Eau-de-vie de vin originaire de Franche-ComtéFrance
Eau-de-vie de vin originaire du BugeyFrance
Eau-de-vie de vin de SavoieFrance
Eau-de-vie de vin originaire des Coteaux de la LoireFrance
Eau-de-vie de vin des Côtes-du-RhôneFrance
Eau-de-vie de vin originaire de ProvenceFrance
Eau-de-vie de Faugères/FaugèresFrance
Eau-de-vie de vin originaire du LanguedocFrance
Aguardente de Vinho DouroPortugal
Aguardente de Vinho RibatejoPortugal
Aguardente de Vinho AlentejoPortugal
Aguardente de Vinho da Região dos Vinhos VerdesPortugal
Aguardente de Vinho da Região dos Vinhos Verdes de AlvarinhoPortugal
Aguardente de Vinho LourinhãPortugal
Сунгурларска гроздова ракия/Гроздова ракия от Сунгурларе/Sungurlarska grozdova rakya/Grozdova rakya from SungurlareBulgaria
Сливенска перла (Сливенска гроздова ракия/Гроздова ракия от Сливен)/Slivenska perla (Slivenska grozdova rakya/Grozdova rakya from Sliven)Bulgaria
Стралджанска Мускатова ракия/Мускатова ракия от Стралджа/Straldjanska Muscatova rakya/Muscatova rakya from StraldjaBulgaria
Поморийска гроздова ракия/Гроздова ракия от Поморие/Pomoriyska grozdova rakya/Grozdova rakya from PomorieBulgaria
Русенска бисерна гроздова ракия/Бисерна гроздова ракия от Русе/Russenska biserna grozdova rakya/Biserna grozdova rakya from RusseBulgaria
Бургаска Мускатова ракия/Мускатова ракия от Бургас/Bourgaska Muscatova rakya/Muscatova rakya from BourgasBulgaria
Добруджанска мускатова ракия/Мускатова ракия от Добруджа/Dobrudjanska muscatova rakya/muscatova rakya from DobrudjaBulgaria
Сухиндолска гроздова ракия/Гроздова ракия от Сухиндол/Suhindolska grozdova rakya/Grozdova rakya from SuhindolBulgaria
Карловска гроздова ракия/Гроздова Ракия от Карлово/Karlovska grozdova rakya/Grozdova Rakya from KarlovoBulgaria
Vinars TârnaveRomania
Vinars VasluiRomania
Vinars MurfatlarRomania
Vinars VranceaRomania
Vinars SegarceaRomania

5. Brandy/Weinbrand

Brandy de JerezSpain
Brandy del PenedésSpain
Brandy italianoItaly
Brandy Αττικής/Brandy of AtticaGreece
Brandy Πελοποννήσου/Brandy of the PeloponneseGreece
Brandy Κεντρικής Ελλάδας/Brandy of central GreeceGreece
Deutscher WeinbrandGermany
Wachauer WeinbrandAustria
Weinbrand DürnsteinAustria
Pfälzer WeinbrandGermany
Karpatské brandy špeciálSlovakia
Brandy français/Brandy de FranceFrance

6.Grape marc spirit

Marc de Champagne/Eau-de-vie de marc de ChampagneFrance
Marc d'Aquitaine/Eau-de-vie de marc originaire d'AquitaineFrance
Marc de Bourgogne/Eau-de-vie de marc de BourgogneFrance
Marc du Centre-Est/Eau-de-vie de marc originaire du Centre-EstFrance
Marc de Franche-Comté/Eau-de-vie de marc originaire de Franche-ComtéFrance
Marc du Bugey/Eau-de-vie de marc originaire de BugeyFrance
Marc de Savoie/Eau-de-vie de marc originaire de SavoieFrance
Marc des Côteaux de la Loire/Eau-de-vie de marc originaire des Coteaux de la LoireFrance
Marc des Côtes-du-Rhône/Eau-de-vie de marc des Côtes du RhôneFrance
Marc de Provence/Eau-de-vie de marc originaire de ProvenceFrance
Marc du Languedoc/Eau-de-vie de marc originaire du LanguedocFrance
Marc d'Alsace GewürztraminerFrance
Marc de LorraineFrance
Marc d'AuvergneFrance
Marc du JuraFrance
Aguardente Bagaceira BairradaPortugal
Aguardente Bagaceira AlentejoPortugal
Aguardente Bagaceira da Região dos Vinhos VerdesPortugal
Aguardente Bagaceira da Região dos Vinhos Verdes de AlvarinhoPortugal
Orujo de GaliciaSpain
GrappaItaly
Grappa di BaroloItaly
Grappa piemontese/Grappa del PiemonteItaly
Grappa lombarda/Grappa di LombardiaItaly
Grappa trentina/Grappa del TrentinoItaly
Grappa friulana/Grappa del FriuliItaly
Grappa veneta/Grappa del VenetoItaly
Südtiroler Grappa/Grappa dell'Alto AdigeItaly
Grappa siciliana/Grappa di SiciliaItaly
Grappa di MarsalaItaly
Τσικουδιά/TsikoudiaGreece
Τσικουδιά Κρήτης/Tsikoudia of CreteGreece
Τσίπουρο/TsipouroGreece
Τσίπουρο Μακεδονίας/Tsipouro of MacedoniaGreece
Τσίπουρο Θεσσαλίας/Tsipouro of ThessalyGreece
Τσίπουρο Τυρνάβου/Tsipouro of TyrnavosGreece
Eau-de-vie de marc de marque nationale luxembourgeoiseLuxembourg
Ζιβανία/Τζιβανία/Ζιβάνα/ZivaniaCyprus
TörkölypálinkaHungary

9.Fruit spirit

Schwarzwälder KirschwasserGermany
Schwarzwälder MirabellenwasserGermany
Schwarzwälder WilliamsbirneGermany
Schwarzwälder ZwetschgenwasserGermany
Fränkisches ZwetschgenwasserGermany
Fränkisches KirschwasserGermany
Fränkischer ObstlerGermany
Mirabelle de LorraineFrance
Kirsch d'AlsaceFrance
Quetsch d'AlsaceFrance
Framboise d'AlsaceFrance
Mirabelle d'AlsaceFrance
Kirsch de FougerollesFrance
Williams d'OrléansFrance
Südtiroler Williams/Williams dell'Alto AdigeItaly
Südtiroler Aprikot/Aprikot dell'Alto AdigeItaly
Südtiroler Marille/Marille dell'Alto AdigeItaly
Südtiroler Kirsch/Kirsch dell'Alto AdigeItaly
Südtiroler Zwetschgeler/Zwetschgeler dell'Alto AdigeItaly
Südtiroler Obstler/Obstler dell'Alto AdigeItaly
Südtiroler Gravensteiner/Gravensteiner dell'Alto AdigeItaly
Südtiroler Golden Delicious/Golden Delicious dell'Alto AdigeItaly
Williams friulano/Williams del FriuliItaly
Sliwovitz del VenetoItaly
Sliwovitz del Friuli-Venezia GiuliaItaly
Sliwovitz del Trentino-Alto AdigeItaly
Distillato di mele trentino/Distillato di mele del TrentinoItaly
Williams trentino/Williams del TrentinoItaly
Sliwovitz trentino/Sliwovitz del TrentinoItaly
Aprikot trentino/Aprikot del TrentinoItaly
Medronho do AlgarvePortugal
Medronho do BuçacoPortugal
Kirsch Friulano/Kirschwasser FriulanoItaly
Kirsch Trentino/Kirschwasser TrentinoItaly
Kirsch Veneto/Kirschwasser VenetoItaly
Aguardente de pêra da LousãPortugal
Eau-de-vie de pommes de marque nationale luxembourgeoiseLuxembourg
Eau-de-vie de poires de marque nationale luxembourgeoiseLuxembourg
Eau-de-vie de kirsch de marque nationale luxembourgeoiseLuxembourg
Eau-de-vie de quetsch de marque nationale luxembourgeoiseLuxembourg
Eau-de-vie de mirabelle de marque nationale luxembourgeoiseLuxembourg
Eau-de-vie de prunelles de marque nationale luxembourgeoiseLuxembourg
Wachauer MarillenbrandAustria
Szatmári SzilvapálinkaHungary
Kecskeméti BarackpálinkaHungary
Békési SzilvapálinkaHungary
Szabolcsi AlmapálinkaHungary
Gönci BarackpálinkaHungary
Pálinka

Hungary,

Austria (for apricot spirits solely produced in the Länder of: Niederösterreich, Burgenland, Steiermark, Wien)

Bošácka slivovicaSlovakia
BrinjevecSlovenia
Dolenjski sadjevecSlovenia
Троянска сливова ракия/Сливова ракия от Троян/Troyanska slivova rakya/Slivova rakya from TroyanBulgaria
Силистренска кайсиева ракия/Кайсиева ракия от Силистра/Silistrenska kaysieva rakya/Kaysieva rakya from SilistraBulgaria
Тервелска кайсиева ракия/Кайсиева ракия от Тервел/Tervelska kaysieva rakya/Kaysieva rakya from TervelBulgaria
Ловешка сливова ракия/Сливова ракия от Ловеч/Loveshka slivova rakya/Slivova rakya from LovechBulgaria
PălincăRomania
Țuică Zetea de Medieșu AuritRomania
Țuică de Valea MilcovuluiRomania
Țuică de BuzăuRomania
Țuică de ArgeșRomania
Țuică de ZalăuRomania
Țuică Ardelenească de BistrițaRomania
Horincă de MaramureșRomania
Horincă de CămârzanaRomania
Horincă de SeiniRomania
Horincă de ChioarRomania
Horincă de LăpușRomania
Turț de OașRomania
Turț de MaramureșRomania

10.Cider spirit and perry spirit

CalvadosFrance
Calvados Pays d'AugeFrance
Calvados DomfrontaisFrance
Eau-de-vie de cidre de BretagneFrance
Eau-de-vie de poiré de BretagneFrance
Eau-de-vie de cidre de NormandieFrance
Eau-de-vie de poiré de NormandieFrance
Eau-de-vie de cidre du MaineFrance
Aguardiente de sidra de AsturiasSpain
Eau-de-vie de poiré du MaineFrance
[F2 Somerset Cider Brandy b United Kingdom]

15.Vodka

Svensk Vodka/Swedish VodkaSweden
Suomalainen Vodka/Finsk Vodka/Vodka of FinlandFinland
Polska Wódka/Polish VodkaPoland
Laugarício vodkaSlovakia
Originali lietuviška degtinė/Original Lithuanian vodkaLithuania
[ F3 ]
Latvijas DzidraisLatvia
Rīgas DegvīnsLatvia
Estonian vodkaEstonia

17. Geist

Schwarzwälder HimbeergeistGermany

18.Gentian

Bayerischer GebirgsenzianGermany
Südtiroler Enzian/Genziana dell'Alto AdigeItaly
Genziana trentina/Genziana del TrentinoItaly

19.Juniper-flavoured spirit drinks

Genièvre/Jenever/GeneverBelgium, The Netherlands, France (Départements Nord (59) and Pas-de-Calais (62)), Germany (German Bundesländer Nordrhein-Westfalen and Niedersachsen)
Genièvre de grains, Graanjenever, GraangeneverBelgium, The Netherlands, France (Départements Nord (59) and Pas-de-Calais (62))
Jonge jenever, jonge geneverBelgium, The Netherlands
Oude jenever, oude geneverBelgium, The Netherlands
Hasseltse jenever/HasseltBelgium (Hasselt, Zonhoven, Diepenbeek)
Balegemse jeneverBelgium (Balegem)
O' de Flander-Oost-Vlaamse GraanjeneverBelgium (Oost-Vlaanderen)
Peket-Pekêt/Pèket-Pèkèt de WallonieBelgium (Région wallonne)
Genièvre Flandres ArtoisFrance (Départements Nord (59) and Pas-de-Calais (62))
Ostfriesischer KorngeneverGermany
SteinhägerGermany
Plymouth GinUnited Kingdom
Gin de MahónSpain
Vilniaus Džinas/Vilnius GinLithuania
Spišská borovičkaSlovakia
Slovenská borovička JuniperusSlovakia
Slovenská borovičkaSlovakia
Inovecká borovičkaSlovakia
Liptovská borovičkaSlovakia

24. Akvavit/aquavit

Dansk Akvavit/Dansk AquavitDenmark
Svensk Aquavit/Svensk Akvavit/Swedish AquavitSweden

25.Aniseed-flavoured spirit drinks

Anís españolSpain
Anís Paloma Monforte del CidSpain
Hierbas de MallorcaSpain
Hierbas IbicencasSpain
Évora anisadaPortugal
CazallaSpain
ChinchónSpain
OjénSpain
RuteSpain
JaneževecSlovenia

29.Distilled Anis

Ouzo/OύζοCyprus, Greece
Ούζο Μυτιλήνης/Ouzo of MitileneGreece
Ούζο Πλωμαρίου/Ouzo of PlomariGreece
Ούζο Καλαμάτας/Ouzo of KalamataGreece
Ούζο Θράκης/Ouzo of ThraceGreece
Ούζο Μακεδονίας/Ouzo of MacedoniaGreece

30.Bitter-tasting spirit drinks/bitter

Demänovka bylinná horkáSlovakia
Rheinberger KräuterGermany
Trejos devyneriosLithuania
Slovenska travaricaSlovenia

[F231. Flavoured vodka

Herbal vodka from the North Podlasie Lowland aromatised with an extract of bison grass/ Wódka ziołowa z Niziny Północnopodlaskiej aromatyzowana ekstraktem z trawy żubrowej Poland]

32.Liqueur

Berliner KümmelGermany
Hamburger KümmelGermany
Münchener KümmelGermany
Chiemseer KlosterlikörGermany
Bayerischer KräuterlikörGermany
[F4 Irish Cream c Ireland]
Palo de MallorcaSpain
Ginjinha portuguesaPortugal
Licor de SingevergaPortugal
Mirto di SardegnaItaly
Liquore di limone di SorrentoItaly
Liquore di limone della Costa d'AmalfiItaly
Genepì del PiemonteItaly
Genepì della Valle d'AostaItaly
Benediktbeurer KlosterlikörGermany
Ettaler KlosterlikörGermany
Ratafia de ChampagneFrance
Ratafia catalanaSpain
Anis portuguêsPortugal

Suomalainen Marjalikööri/Suomalainen Hedelmälikööri Finsk Bärlikör/Finsk Fruktlikör/

Finnish berry liqueur/Finnish fruit liqueur

Finland
Grossglockner AlpenbitterAustria
Mariazeller MagenlikörAustria
Mariazeller JagasaftlAustria
Puchheimer BitterAustria
Steinfelder MagenbitterAustria
Wachauer MarillenlikörAustria
Jägertee/Jagertee/JagateeAustria
HüttenteeGermany
Allažu ĶimelisLatvia
ČepkeliųLithuania
Demänovka Bylinný LikérSlovakia
Polish CherryPoland
Karlovarská HořkáCzech Republic
PelinkovecSlovenia
BlutwurzGermany
Cantueso AlicantinoSpain
Licor café de GaliciaSpain
Licor de hierbas de GaliciaSpain
Génépi des Alpes/Genepì degli AlpiFrance, Italy
Μαστίχα Χίου/Masticha of ChiosGreece
Κίτρο Νάξου/Kitro of NaxosGreece
Κουμκουάτ Κέρκυρας/Koum Kouat of CorfuGreece
Τεντούρα/TentouraGreece
Poncha da MadeiraPortugal

34. Crème de cassis

Cassis de BourgogneFrance
Cassis de DijonFrance
Cassis de SaintongeFrance
Cassis du DauphinéFrance
Cassis de BeaufortLuxembourg

40. Nocino

Nocino di ModenaItaly
OrehovecSlovenia
Other spirit drinks
Pommeau de BretagneFrance
Pommeau du MaineFrance
Pommeau de NormandieFrance
Svensk Punsch/Swedish PunchSweden
Pacharán navarroSpain
PacharánSpain
InländerrumAustria
BärwurzGermany
Aguardiente de hierbas de GaliciaSpain
Aperitivo Café de AlcoySpain
Herbero de la Sierra de MariolaSpain
Königsberger BärenfangGermany
Ostpreußischer BärenfangGermany
RonmielSpain
Ronmiel de CanariasSpain
Genièvre aux fruits/Vruchtenjenever/Jenever met vruchten/FruchtgeneverBelgium, The Netherlands, France (Départements Nord (59) and Pas-de-Calais (62)), Germany (German Bundesländer Nordrhein-Westfalen and Niedersachsen)
Domači rumSlovenia
Irish Poteen/Irish PoitínIreland
TrauktinėLithuania
Trauktinė PalangaLithuania
Trauktinė DainavaLithuania
(3)

OJ L 229, 30.8.1980, p. 1. Directive as last amended by Regulation (EC) No 1882/2003.

(4)

OJ L 330, 5.12.1998, p. 32. Directive as amended by Regulation (EC) No 1882/2003.

(5)

OJ L 237, 10.9.1994, p. 13. Directive as amended by Regulation (EC) No 1882/2003.

(6)

OJ L 149, 14.6.1991, p. 1. Regulation as last amended by the 2005 Act of Accession.