Regulation (EC) No 110/2008 of the European Parliament and of the CouncilShow full title

ANNEX I U.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)

Flavouring

Flavouring means using in the preparation of a spirit drink one or more of the flavourings defined in Article 1(2)(a) of Directive 88/388/EEC.

(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 II U.K. SPIRIT DRINKS

Categories of spirit drinks U.K.

1. Rum U.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 spirit U.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 spirit U.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 marc U.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 spirit U.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 spirit U.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 spirit U.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 spirit U.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 spirit U.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 spirit U.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. Vodka U.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 distillation U.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. Gentian U.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 drinks U.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)

Other natural and/or nature-identical flavouring substances as defined in Article 1(2)(b)(i) and (ii) of Directive 88/388/EEC and/or flavouring preparations defined in Article 1(2)(c) of that Directive, and/or aromatic plants or parts of aromatic plants may be used in addition, but the organoleptic characteristics of juniper must be discernible, even if they are sometimes attenuated.

(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)

Only natural and/or nature-identical flavouring substances as defined in Article 1(2)(b)(i) and (ii) of Directive 88/388/EEC and/or flavouring preparations as defined in Article 1(2)(c) of that Directive 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)

the mixture of the product of such distillation and ethyl alcohol of agricultural origin with the same composition, purity and alcoholic strength; natural and/or nature-identical 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 drinks U.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)

Other natural and/or nature-identical flavouring substances as defined in Article 1(2)(b)(i) and (ii) of Directive 88/388/EEC and/or flavouring preparations as defined in Article 1(2)(c) of that Directive 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)

Other natural and/or nature-identical flavouring substances as defined in Article 1(2)(b)(i) and (ii) of Directive 88/388/EEC and/or flavouring preparations as defined in Article 1(2)(c) of that Directive 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 drinks U.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 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 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 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 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 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)

Bitter-tasting spirit drinks or bitter are spirit drinks with a predominantly bitter taste produced by flavouring ethyl alcohol of agricultural origin with natural and/or nature-identical flavouring substances as defined in Article 1(2)(b)(i) and (ii) of Directive 88/388/EEC and/or flavouring preparations as defined in Article 1(2)(c) of that Directive.

(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 vodka U.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. Liqueur U.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)

Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC and nature-identical flavouring substances and preparations as defined in Article 1(2)(b)(ii) of that Directive may be used in the preparation of liqueur.

However, nature-identical flavouring substances and preparations as defined in Article 1(2)(b)(ii) of that Directive shall not 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 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 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 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 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 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 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 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 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)

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

42. Liqueur with egg U.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 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 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)

Väkevä glögi or spritglögg is a spirit drink produced by flavouring ethyl alcohol of agricultural origin with natural or nature identical aroma 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 or nature identical flavour 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)

Other natural or nature identical plant extracts or flavours in conformity with Directive 88/388/EEC 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 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 nectar U.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 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 drinks U.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 III U.K. GEOGRAPHICAL INDICATIONS

a The geographical indication Irish Whiskey/Uisce Beatha Eireannach/Irish Whisky covers whisky/whiskey produced in Ireland and Northern Ireland.
Product category	Geographical indication	Country of origin (the precise geographical origin is described in the technical file)
1. Rum
	Rhum de la Martinique	France
	Rhum de la Guadeloupe	France
	Rhum de la Réunion	France
	Rhum de la Guyane	France
	Rhum de sucrerie de la Baie du Galion	France
	Rhum des Antilles françaises	France
	Rhum des départements français d'outre-mer	France
	Ron de Málaga	Spain
	Ron de Granada	Spain
	Rum da Madeira	Portugal
2. Whisky/Whiskey
	Scotch Whisky	United Kingdom (Scotland)
	Irish Whiskey/Uisce Beatha Eireannach/Irish Whisky a	Ireland
	Whisky español	Spain
	Whisky breton/Whisky de Bretagne	France
	Whisky alsacien/Whisky d'Alsace	France
3. Grain spirit
	Eau-de-vie de seigle de marque nationale luxembourgeoise	Luxembourg
	Korn/Kornbrand	Germany, Austria, Belgium (German-speaking Community)
	Münsterländer Korn/Kornbrand	Germany
	Sendenhorster Korn/Kornbrand	Germany
	Bergischer Korn/Kornbrand	Germany
	Emsländer Korn/Kornbrand	Germany
	Haselünner Korn/Kornbrand	Germany
	Hasetaler Korn/Kornbrand	Germany
	Samanė	Lithuania
4. Wine spirit
	Eau-de-vie de Cognac	France
	Eau-de-vie des Charentes	France
	Eau-de-vie de Jura	France
	Cognac	France
	(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 Bordeaux	France
	Fine de Bourgogne	France
	Armagnac	France
	Bas-Armagnac	France
	Haut-Armagnac	France
	Armagnac-Ténarèze	France
	Blanche Armagnac	France
	Eau-de-vie de vin de la Marne	France
	Eau-de-vie de vin originaire d'Aquitaine	France
	Eau-de-vie de vin de Bourgogne	France
	Eau-de-vie de vin originaire du Centre-Est	France
	Eau-de-vie de vin originaire de Franche-Comté	France
	Eau-de-vie de vin originaire du Bugey	France
	Eau-de-vie de vin de Savoie	France
	Eau-de-vie de vin originaire des Coteaux de la Loire	France
	Eau-de-vie de vin des Côtes-du-Rhône	France
	Eau-de-vie de vin originaire de Provence	France
	Eau-de-vie de Faugères/Faugères	France
	Eau-de-vie de vin originaire du Languedoc	France
	Aguardente de Vinho Douro	Portugal
	Aguardente de Vinho Ribatejo	Portugal
	Aguardente de Vinho Alentejo	Portugal
	Aguardente de Vinho da Região dos Vinhos Verdes	Portugal
	Aguardente de Vinho da Região dos Vinhos Verdes de Alvarinho	Portugal
	Aguardente de Vinho Lourinhã	Portugal
	Сунгурларска гроздова ракия/Гроздова ракия от Сунгурларе/Sungurlarska grozdova rakya/Grozdova rakya from Sungurlare	Bulgaria
	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 Straldja	Bulgaria
	Поморийска гроздова ракия/Гроздова ракия от Поморие/Pomoriyska grozdova rakya/Grozdova rakya from Pomorie	Bulgaria
	Русенска бисерна гроздова ракия/Бисерна гроздова ракия от Русе/Russenska biserna grozdova rakya/Biserna grozdova rakya from Russe	Bulgaria
	Бургаска Мускатова ракия/Мускатова ракия от Бургас/Bourgaska Muscatova rakya/Muscatova rakya from Bourgas	Bulgaria
	Добруджанска мускатова ракия/Мускатова ракия от Добруджа/Dobrudjanska muscatova rakya/muscatova rakya from Dobrudja	Bulgaria
	Сухиндолска гроздова ракия/Гроздова ракия от Сухиндол/Suhindolska grozdova rakya/Grozdova rakya from Suhindol	Bulgaria
	Карловска гроздова ракия/Гроздова Ракия от Карлово/Karlovska grozdova rakya/Grozdova Rakya from Karlovo	Bulgaria
	Vinars Târnave	Romania
	Vinars Vaslui	Romania
	Vinars Murfatlar	Romania
	Vinars Vrancea	Romania
	Vinars Segarcea	Romania
5. Brandy/Weinbrand
	Brandy de Jerez	Spain
	Brandy del Penedés	Spain
	Brandy italiano	Italy
	Brandy Αττικής/Brandy of Attica	Greece
	Brandy Πελοποννήσου/Brandy of the Peloponnese	Greece
	Brandy Κεντρικής Ελλάδας/Brandy of central Greece	Greece
	Deutscher Weinbrand	Germany
	Wachauer Weinbrand	Austria
	Weinbrand Dürnstein	Austria
	Pfälzer Weinbrand	Germany
	Karpatské brandy špeciál	Slovakia
	Brandy français/Brandy de France	France
6. Grape marc spirit
	Marc de Champagne/Eau-de-vie de marc de Champagne	France
	Marc d'Aquitaine/Eau-de-vie de marc originaire d'Aquitaine	France
	Marc de Bourgogne/Eau-de-vie de marc de Bourgogne	France
	Marc du Centre-Est/Eau-de-vie de marc originaire du Centre-Est	France
	Marc de Franche-Comté/Eau-de-vie de marc originaire de Franche-Comté	France
	Marc du Bugey/Eau-de-vie de marc originaire de Bugey	France
	Marc de Savoie/Eau-de-vie de marc originaire de Savoie	France
	Marc des Côteaux de la Loire/Eau-de-vie de marc originaire des Coteaux de la Loire	France
	Marc des Côtes-du-Rhône/Eau-de-vie de marc des Côtes du Rhône	France
	Marc de Provence/Eau-de-vie de marc originaire de Provence	France
	Marc du Languedoc/Eau-de-vie de marc originaire du Languedoc	France
	Marc d'Alsace Gewürztraminer	France
	Marc de Lorraine	France
	Marc d'Auvergne	France
	Marc du Jura	France
	Aguardente Bagaceira Bairrada	Portugal
	Aguardente Bagaceira Alentejo	Portugal
	Aguardente Bagaceira da Região dos Vinhos Verdes	Portugal
	Aguardente Bagaceira da Região dos Vinhos Verdes de Alvarinho	Portugal
	Orujo de Galicia	Spain
	Grappa	Italy
	Grappa di Barolo	Italy
	Grappa piemontese/Grappa del Piemonte	Italy
	Grappa lombarda/Grappa di Lombardia	Italy
	Grappa trentina/Grappa del Trentino	Italy
	Grappa friulana/Grappa del Friuli	Italy
	Grappa veneta/Grappa del Veneto	Italy
	Südtiroler Grappa/Grappa dell'Alto Adige	Italy
	Grappa siciliana/Grappa di Sicilia	Italy
	Grappa di Marsala	Italy
	Τσικουδιά/Tsikoudia	Greece
	Τσικουδιά Κρήτης/Tsikoudia of Crete	Greece
	Τσίπουρο/Tsipouro	Greece
	Τσίπουρο Μακεδονίας/Tsipouro of Macedonia	Greece
	Τσίπουρο Θεσσαλίας/Tsipouro of Thessaly	Greece
	Τσίπουρο Τυρνάβου/Tsipouro of Tyrnavos	Greece
	Eau-de-vie de marc de marque nationale luxembourgeoise	Luxembourg
	Ζιβανία/Τζιβανία/Ζιβάνα/Zivania	Cyprus
	Törkölypálinka	Hungary
9. Fruit spirit
	Schwarzwälder Kirschwasser	Germany
	Schwarzwälder Mirabellenwasser	Germany
	Schwarzwälder Williamsbirne	Germany
	Schwarzwälder Zwetschgenwasser	Germany
	Fränkisches Zwetschgenwasser	Germany
	Fränkisches Kirschwasser	Germany
	Fränkischer Obstler	Germany
	Mirabelle de Lorraine	France
	Kirsch d'Alsace	France
	Quetsch d'Alsace	France
	Framboise d'Alsace	France
	Mirabelle d'Alsace	France
	Kirsch de Fougerolles	France
	Williams d'Orléans	France
	Südtiroler Williams/Williams dell'Alto Adige	Italy
	Südtiroler Aprikot/Aprikot dell'Alto Adige	Italy
	Südtiroler Marille/Marille dell'Alto Adige	Italy
	Südtiroler Kirsch/Kirsch dell'Alto Adige	Italy
	Südtiroler Zwetschgeler/Zwetschgeler dell'Alto Adige	Italy
	Südtiroler Obstler/Obstler dell'Alto Adige	Italy
	Südtiroler Gravensteiner/Gravensteiner dell'Alto Adige	Italy
	Südtiroler Golden Delicious/Golden Delicious dell'Alto Adige	Italy
	Williams friulano/Williams del Friuli	Italy
	Sliwovitz del Veneto	Italy
	Sliwovitz del Friuli-Venezia Giulia	Italy
	Sliwovitz del Trentino-Alto Adige	Italy
	Distillato di mele trentino/Distillato di mele del Trentino	Italy
	Williams trentino/Williams del Trentino	Italy
	Sliwovitz trentino/Sliwovitz del Trentino	Italy
	Aprikot trentino/Aprikot del Trentino	Italy
	Medronho do Algarve	Portugal
	Medronho do Buçaco	Portugal
	Kirsch Friulano/Kirschwasser Friulano	Italy
	Kirsch Trentino/Kirschwasser Trentino	Italy
	Kirsch Veneto/Kirschwasser Veneto	Italy
	Aguardente de pêra da Lousã	Portugal
	Eau-de-vie de pommes de marque nationale luxembourgeoise	Luxembourg
	Eau-de-vie de poires de marque nationale luxembourgeoise	Luxembourg
	Eau-de-vie de kirsch de marque nationale luxembourgeoise	Luxembourg
	Eau-de-vie de quetsch de marque nationale luxembourgeoise	Luxembourg
	Eau-de-vie de mirabelle de marque nationale luxembourgeoise	Luxembourg
	Eau-de-vie de prunelles de marque nationale luxembourgeoise	Luxembourg
	Wachauer Marillenbrand	Austria
	Szatmári Szilvapálinka	Hungary
	Kecskeméti Barackpálinka	Hungary
	Békési Szilvapálinka	Hungary
	Szabolcsi Almapálinka	Hungary
	Gönci Barackpálinka	Hungary
	Pálinka	Hungary, Austria (for apricot spirits solely produced in the Länder of: Niederösterreich, Burgenland, Steiermark, Wien)
	Bošácka slivovica	Slovakia
	Brinjevec	Slovenia
	Dolenjski sadjevec	Slovenia
	Троянска сливова ракия/Сливова ракия от Троян/Troyanska slivova rakya/Slivova rakya from Troyan	Bulgaria
	Силистренска кайсиева ракия/Кайсиева ракия от Силистра/Silistrenska kaysieva rakya/Kaysieva rakya from Silistra	Bulgaria
	Тервелска кайсиева ракия/Кайсиева ракия от Тервел/Tervelska kaysieva rakya/Kaysieva rakya from Tervel	Bulgaria
	Ловешка сливова ракия/Сливова ракия от Ловеч/Loveshka slivova rakya/Slivova rakya from Lovech	Bulgaria
	Pălincă	Romania
	Ţuică Zetea de Medieşu Aurit	Romania
	Ţuică de Valea Milcovului	Romania
	Ţuică de Buzău	Romania
	Ţuică de Argeş	Romania
	Ţuică de Zalău	Romania
	Ţuică Ardelenească de Bistriţa	Romania
	Horincă de Maramureş	Romania
	Horincă de Cămârzana	Romania
	Horincă de Seini	Romania
	Horincă de Chioar	Romania
	Horincă de Lăpuş	Romania
	Turţ de Oaş	Romania
	Turţ de Maramureş	Romania
10. Cider spirit and perry spirit
	Calvados	France
	Calvados Pays d'Auge	France
	Calvados Domfrontais	France
	Eau-de-vie de cidre de Bretagne	France
	Eau-de-vie de poiré de Bretagne	France
	Eau-de-vie de cidre de Normandie	France
	Eau-de-vie de poiré de Normandie	France
	Eau-de-vie de cidre du Maine	France
	Aguardiente de sidra de Asturias	Spain
	Eau-de-vie de poiré du Maine	France
15. Vodka
	Svensk Vodka/Swedish Vodka	Sweden
	Suomalainen Vodka/Finsk Vodka/Vodka of Finland	Finland
	Polska Wódka/Polish Vodka	Poland
	Laugarício vodka	Slovakia
	Originali lietuviška degtinė/Original Lithuanian vodka	Lithuania
	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
	Latvijas Dzidrais	Latvia
	Rīgas Degvīns	Latvia
	Estonian vodka	Estonia
17. Geist
	Schwarzwälder Himbeergeist	Germany
18. Gentian
	Bayerischer Gebirgsenzian	Germany
	Südtiroler Enzian/Genziana dell'Alto Adige	Italy
	Genziana trentina/Genziana del Trentino	Italy
19. Juniper-flavoured spirit drinks
	Genièvre/Jenever/Genever	Belgium, The Netherlands, France (Départements Nord (59) and Pas-de-Calais (62)), Germany (German Bundesländer Nordrhein-Westfalen and Niedersachsen)
	Genièvre de grains, Graanjenever, Graangenever	Belgium, The Netherlands, France (Départements Nord (59) and Pas-de-Calais (62))
	Jonge jenever, jonge genever	Belgium, The Netherlands
	Oude jenever, oude genever	Belgium, The Netherlands
	Hasseltse jenever/Hasselt	Belgium (Hasselt, Zonhoven, Diepenbeek)
	Balegemse jenever	Belgium (Balegem)
	O' de Flander-Oost-Vlaamse Graanjenever	Belgium (Oost-Vlaanderen)
	Peket-Pekêt/Pèket-Pèkèt de Wallonie	Belgium (Région wallonne)
	Genièvre Flandres Artois	France (Départements Nord (59) and Pas-de-Calais (62))
	Ostfriesischer Korngenever	Germany
	Steinhäger	Germany
	Plymouth Gin	United Kingdom
	Gin de Mahón	Spain
	Vilniaus Džinas/Vilnius Gin	Lithuania
	Spišská borovička	Slovakia
	Slovenská borovička Juniperus	Slovakia
	Slovenská borovička	Slovakia
	Inovecká borovička	Slovakia
	Liptovská borovička	Slovakia
24. Akvavit/aquavit
	Dansk Akvavit/Dansk Aquavit	Denmark
	Svensk Aquavit/Svensk Akvavit/Swedish Aquavit	Sweden
25. Aniseed-flavoured spirit drinks
	Anís español	Spain
	Anís Paloma Monforte del Cid	Spain
	Hierbas de Mallorca	Spain
	Hierbas Ibicencas	Spain
	Évora anisada	Portugal
	Cazalla	Spain
	Chinchón	Spain
	Ojén	Spain
	Rute	Spain
	Janeževec	Slovenia
29. Distilled Anis
	Ouzo/Oύζο	Cyprus, Greece
	Ούζο Μυτιλήνης/Ouzo of Mitilene	Greece
	Ούζο Πλωμαρίου/Ouzo of Plomari	Greece
	Ούζο Καλαμάτας/Ouzo of Kalamata	Greece
	Ούζο Θράκης/Ouzo of Thrace	Greece
	Ούζο Μακεδονίας/Ouzo of Macedonia	Greece
30. Bitter-tasting spirit drinks/bitter
	Demänovka bylinná horká	Slovakia
	Rheinberger Kräuter	Germany
	Trejos devynerios	Lithuania
	Slovenska travarica	Slovenia
32. Liqueur
	Berliner Kümmel	Germany
	Hamburger Kümmel	Germany
	Münchener Kümmel	Germany
	Chiemseer Klosterlikör	Germany
	Bayerischer Kräuterlikör	Germany
	Irish Cream	Ireland
	Palo de Mallorca	Spain
	Ginjinha portuguesa	Portugal
	Licor de Singeverga	Portugal
	Mirto di Sardegna	Italy
	Liquore di limone di Sorrento	Italy
	Liquore di limone della Costa d'Amalfi	Italy
	Genepì del Piemonte	Italy
	Genepì della Valle d'Aosta	Italy
	Benediktbeurer Klosterlikör	Germany
	Ettaler Klosterlikör	Germany
	Ratafia de Champagne	France
	Ratafia catalana	Spain
	Anis português	Portugal
	Suomalainen Marjalikööri/Suomalainen Hedelmälikööri Finsk Bärlikör/Finsk Fruktlikör/ Finnish berry liqueur/Finnish fruit liqueur	Finland
	Grossglockner Alpenbitter	Austria
	Mariazeller Magenlikör	Austria
	Mariazeller Jagasaftl	Austria
	Puchheimer Bitter	Austria
	Steinfelder Magenbitter	Austria
	Wachauer Marillenlikör	Austria
	Jägertee/Jagertee/Jagatee	Austria
	Hüttentee	Germany
	Allažu Ķimelis	Latvia
	Čepkelių	Lithuania
	Demänovka Bylinný Likér	Slovakia
	Polish Cherry	Poland
	Karlovarská Hořká	Czech Republic
	Pelinkovec	Slovenia
	Blutwurz	Germany
	Cantueso Alicantino	Spain
	Licor café de Galicia	Spain
	Licor de hierbas de Galicia	Spain
	Génépi des Alpes/Genepì degli Alpi	France, Italy
	Μαστίχα Χίου/Masticha of Chios	Greece
	Κίτρο Νάξου/Kitro of Naxos	Greece
	Κουμκουάτ Κέρκυρας/Koum Kouat of Corfu	Greece
	Τεντούρα/Tentoura	Greece
	Poncha da Madeira	Portugal
34. Crème de cassis
	Cassis de Bourgogne	France
	Cassis de Dijon	France
	Cassis de Saintonge	France
	Cassis du Dauphiné	France
	Cassis de Beaufort	Luxembourg
40. Nocino
	Nocino di Modena	Italy
	Orehovec	Slovenia
Other spirit drinks
	Pommeau de Bretagne	France
	Pommeau du Maine	France
	Pommeau de Normandie	France
	Svensk Punsch/Swedish Punch	Sweden
	Pacharán navarro	Spain
	Pacharán	Spain
	Inländerrum	Austria
	Bärwurz	Germany
	Aguardiente de hierbas de Galicia	Spain
	Aperitivo Café de Alcoy	Spain
	Herbero de la Sierra de Mariola	Spain
	Königsberger Bärenfang	Germany
	Ostpreußischer Bärenfang	Germany
	Ronmiel	Spain
	Ronmiel de Canarias	Spain
	Genièvre aux fruits/Vruchtenjenever/Jenever met vruchten/Fruchtgenever	Belgium, The Netherlands, France (Départements Nord (59) and Pas-de-Calais (62)), Germany (German Bundesländer Nordrhein-Westfalen and Niedersachsen)
	Domači rum	Slovenia
	Irish Poteen/Irish Poitín	Ireland
	Trauktinė	Lithuania
	Trauktinė Palanga	Lithuania
	Trauktinė Dainava	Lithuania

(1)

OJ L 10, 12.1.2002, p. 53.

(2)

OJ L 10, 12.1.2002, p. 47.

(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.