1. (a)

   Rum is:

   1. (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

   2. (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.

2. (b)

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

3. (c)

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

4. (d)

   Rum shall not be flavoured.

5. (e)

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

6. (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.

1. (a)

   Whisky or whiskey is a spirit drink produced exclusively by:

   1. (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;

   2. (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,

   3. (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).

2. (b)

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

3. (c)

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

4. (d)

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

1. (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.

2. (b)

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

3. (c)

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

4. (d)

   Grain spirit shall not be flavoured.

5. (e)

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

6. (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.

1. (a)

   Wine spirit is a spirit drink:

   1. (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.,

   2. (ii)

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

   3. (iii)

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

2. (b)

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

3. (c)

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

4. (d)

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

5. (e)

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

6. (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.

1. (a)

   Brandy or Weinbrand is a spirit drink:

   1. (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,

   2. (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,

   3. (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,

   4. (iv)

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

2. (b)

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

3. (c)

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

4. (d)

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

5. (e)

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

1. (a)

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

   1. (i)

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

   2. (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;

   3. (iii)

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

   4. (iv)

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

   5. (v)

      redistillation at the same alcoholic strength is authorised;

   6. (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.

2. (b)

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

3. (c)

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

4. (d)

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

5. (e)

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

1. (a)

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

   1. (i)

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

   2. (ii)

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

   3. (iii)

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

   4. (iv)

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

   5. (v)

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

2. (b)

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

3. (c)

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

4. (d)

   Fruit marc spirit shall not be flavoured.

5. (e)

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

6. (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’.

1. (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.

2. (b)

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

3. (c)

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

4. (d)

   Raisin spirit or raisin brandy shall not be flavoured.

5. (e)

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

1. (a)

   Fruit spirit is a spirit drink:

   1. (i)

      produced exclusively by the alcoholic fermentation and distillation of fleshy fruit or must of such fruit, berries or vegetables, with or without stones,

   2. (ii)

      distilled at less than 86 % vol. so that the distillate has an aroma and taste derived from the raw materials distilled,

   3. (iii)

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

   4. (iv)

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

2. (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:

   1. (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);

   2. (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.).

3. (c)

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

4. (d)

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

5. (e)

   Fruit spirit shall not be flavoured.

6. (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.

7. (g)

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

8. (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.

1. (a)

   Cider spirit and perry spirit are spirit drinks:

   1. (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,

   2. (ii)

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

   3. (iii)

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

2. (b)

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

3. (c)

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

4. (d)

   Neither cider spirit nor perry spirit shall be flavoured.

5. (e)

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

1. (a)

   Honey spirit is a spirit drink:

   1. (i)

      produced exclusively by fermentation and distillation of honey mash,

   2. (ii)

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

2. (b)

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

3. (c)

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

4. (d)

   Honey spirit shall not be flavoured.

5. (e)

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

6. (f)

   Honey spirit may only be sweetened with honey.

1. (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.

2. (b)

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

3. (c)

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

4. (d)

   Hefebrand or lees spirit shall not be flavoured.

5. (e)

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

6. (f)

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

1. (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.

2. (b)

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

3. (c)

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

4. (d)

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

5. (e)

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

1. (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.).

2. (b)

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

3. (c)

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

4. (d)

   Topinambur or Jerusalem artichoke spirit shall not be flavoured.

5. (e)

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

1. (a)

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

   1. (i)

      potatoes and/or cereals, or

   2. (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.

2. (b)

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

3. (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.

4. (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.

1. (a)

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

   1. (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.

   2. (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.).

2. (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 %.

3. (c)

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

4. (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.

1. (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.

2. (b)

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

3. (c)

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

1. (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.

2. (b)

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

3. (c)

   Gentian shall not be flavoured.

1. (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.

2. (b)

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

3. (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.

4. (d)

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

1. (a)

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

2. (b)

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

3. (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.

1. (a)

   Distilled gin is:

   1. (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

   2. (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.

2. (b)

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

3. (c)

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

1. (a)

   London gin is a type of distilled gin:

   1. (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,

   2. (ii)

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

   3. (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,

   4. (iv)

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

   5. (v)

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

2. (b)

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

3. (c)

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

1. (a)

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

2. (b)

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

3. (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.

1. (a)

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

2. (b)

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

3. (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.

4. (d)

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

1. (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:

   1. (i)

      maceration and/or distillation,

   2. (ii)

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

   3. (iii)

      addition of natural distilled extracts of aniseed-flavoured plants.

2. (b)

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

3. (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.

4. (d)

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

1. (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.

2. (b)

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

3. (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.

4. (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.

1. (a)

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

2. (b)

   The minimum alcoholic strength by volume of pastis de Marseille shall be 45 %.

3. (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.

1. (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.).

2. (b)

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

3. (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.

1. (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.

2. (b)

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

3. (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.

1. (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.

2. (b)

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

3. (c)

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

1. (a)

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

2. (b)

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

3. (c)

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

4. (d)

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

1. (a)

   Liqueur is a spirit drink:

   1. (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;

   2. (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 cocktails22.

2. (b)

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

3. (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:

   1. (i)

      Fruit liqueurs:

      • blackcurrant,

      • cherry,

      • raspberry,

      • mulberry,

      • bilberry,

      • citrus fruit,

      • cloudberry,

      • arctic bramble,

      • cranberry,

      • lingonberry,

      • sea buckthorn,

      • pineapple;

   2. (ii)

      plant liqueurs:

      • mint,

      • gentian,

      • aniseed,

      • génépi,

      • vulnerary.

4. (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’.

1. (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.

2. (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 %.

3. (c)

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

4. (d)

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

1. (a)

   Crème de cassis is a blackcurrant liqueur with a minimum sugar content of 400 grams per litre expressed as invert sugar.

2. (b)

   The minimum alcoholic strength by volume of crème de cassis shall be 15 %.

3. (c)

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

4. (d)

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

1. (a)

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

2. (b)

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

3. (c)

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

4. (d)

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

1. (a)

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

2. (b)

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

3. (c)

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

4. (d)

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

1. (a)

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

2. (b)

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

3. (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.

4. (d)

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

1. (a)

   Sambuca is a colourless aniseed-flavoured liqueur:

   1. (i)

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

   2. (ii)

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

   3. (iii)

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

2. (b)

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

3. (c)

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

4. (d)

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

1. (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.

2. (b)

   The minimum alcoholic strength by volume of maraschino, marrasquino or maraskino shall be 24 %.

3. (c)

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

4. (d)

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

1. (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.

2. (b)

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

3. (c)

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

4. (d)

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

1. (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.

2. (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 %.

3. (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.

1. (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.

2. (b)

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

3. (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.

1. (a)

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

   1. (i)

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

   2. (ii)

      that may also contain a distillate of aromatic herbs,

   3. (iii)

      containing no added sugar.

2. (b)

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

3. (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.

1. (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.

2. (b)

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

3. (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.

4. (d)

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

1. (a)

   Berenburg or Beerenburg is a spirit drink:

   1. (i)

      produced using ethyl alcohol of agricultural origin,

   2. (ii)

      with the maceration of fruit or plants or parts thereof,

   3. (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.),

   4. (iv)

      varying in colour from light to dark brown,

   5. (v)

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

2. (b)

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

3. (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.

1. (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.

2. (b)

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

3. (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.

4. (d)

   Honey or mead nectar may be sweetened only with honey.

Rum-Verschnitt is produced in Germany and obtained by mixing rum and alcohol, whereby a minimum proportion of 5 % of the alcohol contained in the final product must come from rum. The minimum alcoholic strength by volume of Rum-Verschnitt shall be 37,5 %. As regards the labelling and presentation of the product Rum-Verschnitt the word Verschnitt must appear on the description, presentation and labelling in characters of the same font, size and colour as, and on the same line as, the word ‘Rum’ and, in the case of bottles, on the front label. Where this product is sold outside the German market, its alcoholic composition must appear on the label.

Slivovice is produced in the Czech Republic and obtained by the addition to the plum distillate, before the final distillation, of a maximum proportion of 30 % by volume of ethyl alcohol of agricultural origin. This product must be described as ‘spirit drink’ and may also use the name slivovice in the same visual field on the front label. If this Czech slivovice is placed on the market in the Community, its alcoholic composition must appear on the label. This provision is without prejudice to the use of the name slivovice for fruit spirits according to category 9.