Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89
Modified by
- Regulation (EC) No 1334/2008 of the European Parliament and of the Councilof 16 December 2008on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC(Text with EEA relevance), 32008R1334, December 31, 2008
- Commission Regulation (EU) No 164/2012of 24 February 2012amending Annex III to Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks, 32012R0164, February 25, 2012
- Treatybetweenthe Kingdom of Belgium, the Republic of Bulgaria, the Czech Republic, the Kingdom of Denmark, the Federal Republic of Germany, the Republic of Estonia, Ireland, the Hellenic Republic, the Kingdom of Spain, the French Republic, the Italian Republic, the Republic of Cyprus, the Republic of Latvia, the Republic of Lithuania, the Grand Duchy of Luxembourg, the Republic of Hungary, the Republic of Malta, the Kingdom of the Netherlands, the Republic of Austria, the Republic of Poland, the Portuguese Republic, Romania, the Republic of Slovenia, the Slovak Republic, the Republic of Finland, the Kingdom of Sweden, the United Kingdom of Great Britain and Northern Ireland(Member States of the European Union)andthe Republic of Croatiaconcerning the accession of the Republic of Croatia to the European Union, 12012J/ACT, April 24, 2012
- Commission Regulation (EU) No 1065/2013of 30 October 2013amending Annex III to Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks, 32013R1065, October 31, 2013
- Commission Regulation (EU) No 97/2014of 3 February 2014amending Annex III to Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks, 32014R0097, February 4, 2014
- Commission Regulation (EU) No 98/2014of 3 February 2014amending Annexes II and III to Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks, 32014R0098, February 4, 2014
- Commission Regulation (EU) No 426/2014of 25 April 2014amending Annex II to Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks, 32014R0426, April 26, 2014
- Commission Regulation (EU) 2015/210of 10 February 2015amending Annexes II and III to Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks, 32015R0210, February 11, 2015
- Commission Regulation (EU) 2016/235of 18 February 2016amending Annex II to Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks, 32016R0235, February 19, 2016
- Commission Regulation (EU) 2016/1067of 1 July 2016amending Annex III to Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks, 32016R1067, July 2, 2016
- Commission Regulation (EU) 2018/175of 2 February 2018amending Annex II to Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks, 32018R0175, February 6, 2018
- Commission Regulation (EU) 2018/1098of 2 August 2018amending and correcting Annex III to Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks, 32018R1098, August 3, 2018
- Regulation (EU) 2018/1670 of the European Parliament and of the Councilof 23 October 2018amending Regulation (EC) No 110/2008 as regards nominal quantities for the placing on the Union market of single distilled shochu produced by pot still and bottled in Japan, 32018R1670, November 12, 2018
- Commission Regulation (EU) 2018/1850of 21 November 2018registering a geographical indication for a spirit drink in Annex III to Regulation (EC) No 110/2008 (Гроздова ракия от Търговище/Grozdova rakya ot Targovishte (GI)), 32018R1850, November 28, 2018
- Commission Regulation (EU) 2018/1871of 23 November 2018registering a geographical indication for a spirit drink in Annex III to Regulation (EC) No 110/2008 (Карнобатска гроздова ракия/Гроздова ракия от Карнобат/Karnobatska grozdova rakya/Grozdova rakya ot Karnobat (GI)), 32018R1871, November 30, 2018
- Commission Regulation (EU) 2019/335of 27 February 2019amending Annex III to Regulation (EC) No 110/2008 of the European Parliament and of the Council as regards the registration of the spirit drink Tequila as a geographical indication, 32019R0335, February 28, 2019
(a) intended for human consumption; (b) possessing particular organoleptic qualities; (c) having a minimum alcoholic strength of 15 % vol.; (d) having been produced: (i) either directly: by the distillation, with or without added flavourings, of naturally fermented products, and/or by the maceration or similar processing of plant materials in ethyl alcohol of agricultural origin and/or distillates of agricultural origin, and/or spirit drinks within the meaning of this Regulation, and/or by the addition of flavourings, sugars or other sweetening products listed in Annex I(3) and/or other agricultural products and/or foodstuffs to ethyl alcohol of agricultural origin and/or to distillates of agricultural origin and/or to spirit drinks, within the meaning of this Regulation,
(ii) or by the mixture of a spirit drink with one or more: other spirit drinks, and/or ethyl alcohol of agricultural origin or distillates of agricultural origin, and/or other alcoholic beverages, and/or drinks.
(a) be produced by the alcoholic fermentation and distillation exclusively obtained from the raw material provided for in the relevant definition for the spirit drink concerned; (b) have no addition of alcohol as defined in Annex I(5), diluted or not; (c) not contain added flavouring substances; (d) only contain added caramel as a means to adapt colour; (e) solely be sweetened to round off the final taste of the product, according to Annex I(3). The maximum level for the products used for rounding off listed under Annex I(3)(a) to (f) shall be decided upon in accordance with the regulatory procedure with scrutiny referred to in Article 25(3). The particular legislation of the Member States shall be taken into account.
(a) be obtained from any agricultural raw material listed in Annex I to the Treaty; (b) have addition of alcohol as defined in Annex I(5) to this Regulation; (c) contain flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foodsOJ L 354, 31.12.2008, p. 34 .(d) contain colouring as defined in Annex I(10) to this Regulation; (e) be sweetened to correspond to particular product characteristics and according to Annex I(3) to this Regulation and taking into account the particular legislation of the Member States.
(a) be obtained from any agricultural raw material listed in Annex I to the Treaty and/or foodstuff suitable for human consumption; (b) have addition of alcohol as defined in Annex I(5) to this Regulation; (c) contain one or more flavourings as defined in Article 3(2)(a) of Regulation (EC) No 1334/2008; (d) contain colouring as defined in Annex I(10) to this Regulation; (e) be sweetened to correspond to particular product characteristics and according to Annex I(3) to this Regulation.
(a) by terms already in use on 20 February 2008 for established geographical indications within the meaning of Article 20, or(b) according to the relevant technical file provided for under Article 17(1).
(a) one or more spirit drinks, and/or (b) one or more distillates of agricultural origin,
(a) any direct or indirect commercial use in respect of products not covered by the registration in so far as those products are comparable to the spirit drink registered under that geographical indication or insofar as such use exploits the reputation of the registered geographical indication; (b) any misuse, imitation or evocation, even if the true origin of the product is indicated or the geographical indication is used in translation or accompanied by an expression such as "like", "type", "style", "made", "flavour" or any other similar term; (c) any other false or misleading indication as to the provenance, origin, nature or essential qualities on the description, presentation or labelling of the product, liable to convey a false impression as to its origin; (d) any other practice liable to mislead the consumer as to the true origin of the product.
(a) the name and category of the spirit drink including the geographical indication; (b) a description of the spirit drink including the principal physical, chemical and/or organoleptic characteristics of the product as well as the specific characteristics of the spirit drink as compared to the relevant category; (c) the definition of the geographical area concerned; (d) a description of the method for obtaining the spirit drink and, if appropriate, the authentic and unvarying local methods; (e) the details bearing out the link with the geographical environment or the geographical origin; (f) any requirements laid down by Community and/or national and/or regional provisions; (g) the name and contact address of the applicant; (h) any supplement to the geographical indication and/or any specific labelling rule, according to the relevant technical file.
a homonymous name which misleads the consumer into believing that products come from another territory shall not be registered even if the name is accurate as far as its wording is concerned for the actual territory, region or place of origin of the spirit drink in question, the use of a registered homonymous geographical indication shall be subject to there being a clear distinction in practice between the homonym registered subsequently and the name already on the register, having regard to the need to treat the producers concerned in an equitable manner and not to mislead consumers.
one or more competent authorities referred to in Article 24(1), and/or one or more control bodies within the meaning of Article 2 of Regulation (EC) No 882/2004 of the European Parliament and of the Council of 29 April 2004 on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rulesOJ L 165, 30.4.2004, p. 1 , corrected byOJ L 191, 28.5.2004, p. 1 . Regulation as last amended by Council Regulation (EC) No 1791/2006.
one or more public authorities designated by the third country, and/or one or more product certification bodies.
(a) to facilitate by 20 February 2011 the transition from the rules provided for in Regulation (EEC) No 1576/89 to those established by this Regulation;(b) to derogate from Articles 17 and 22 in duly justified cases; (c) to establish a Community symbol for geographical indications for the spirit drinks sector.
(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 consumptionOJ L 10, 12.1.2002, p. 53 .(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 honeyOJ L 10, 12.1.2002, p. 47 .(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 watersOJ L 229, 30.8.1980, p. 1 . Directive as last amended by Regulation (EC) No 1882/2003.3 November 1998 on the quality of water intended for human consumptionOJ L 330, 5.12.1998, p. 32 . Directive as amended by Regulation (EC) No 1882/2003.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 3(2)(a) of Regulation (EC) No 1334/2008. (10) Colouring Colouring means using in the preparation of a spirit drink one or more colorants, as defined in Directive 94/36/EC of the European Parliament and of the Council of 30 June 1994 on colours for use in foodstuffsOJ L 237, 10.9.1994, p. 13 . Directive as amended by Regulation (EC) No 1882/2003.(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 o C 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) Pre sentation 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.
(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.
(a) Whisky orwhiskey 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 orwhiskey shall be 40 %.(c) No addition of alcohol as defined in Annex I(5), diluted or not, shall take place. (d) Whisky orwhiskey shall not be sweetened or flavoured, nor contain any additives other than plain caramel used for colouring.
(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.
(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.
(a) Brandy orWeinbrand 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 1000 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 orWeinbrand shall be 36 %.(c) No addition of alcohol as defined in Annex I(5), diluted or not, shall take place. (d) Brandy orWeinbrand shall not be flavoured. This shall not exclude traditional production methods.(e) Brandy orWeinbrand may only contain added caramel as a means to adapt colour.
(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 1000 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.
(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 1500 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".
(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 than94,5 % 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 be37,5 %.(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.
(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 1000 grams per hectolitre of 100 % vol. alcohol.However for the following fruit spirits the maximum methanol content shall be: (i) 1200 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) 1350 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/orJuniperus 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 a fruit spirit shall be "spirit" preceded by the name of the fruit, berry or vegetable, such as: cherry spirit, which may also be named kirsch , plum spirit, which may also be named slivovitz, mirabelle, peach, apple, pear, apricot, fig, citrus or grape spirit or other fruit spirits. This sales denomination may be expressed by the name of the fruit completed by a suffix when expressed in the Czech, Croatian, Greek, Polish, Slovakian, Slovenian and Romanian languages.It may be also 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.
If there is a risk that the final consumer does not easily understand one of those sales denominations not containing the word "spirit", the labelling and presentation shall include the word "spirit", which may be 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.
(a) Cider spirit, perry spirit and cider and perry spirit are spirit drinks which meet the following conditions: (i) they are 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) they have a quantity of volatile substances equal to or exceeding 200 grams per hectolitre of 100 % vol. alcohol; (iii) they have a maximum methanol content of 1000 grams per hectolitre of 100 % vol. alcohol.
The condition referred to in point (i) shall not exclude spirit drinks produced by traditional production methods which allow for the distillation of both cider and perry together. In those cases, the sales denomination shall be "cider and perry spirit". (b) The minimum alcoholic strength by volume of cider spirit, perry spirit and cider and perry spirit shall be 37,5 %. (c) No addition of alcohol as defined in point (5) of Annex I, diluted or not, shall take place. (d) Neither cider spirit nor perry spirit nor cider and perry spirit shall be flavoured. (e) Cider spirit, perry spirit and cider and perry spirit may only contain added caramel as a means of adapting colour.
(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.
(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.
(a) Bierbrand oreau 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 oreau 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 oreau de vie de bière shall not be flavoured.(e) Bierbrand oreau de vie de bière may only contain added caramel as a means to adapt colour.
(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.
(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.
(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/blueberry ( Vaccinium myrtillus L.),raspberry ( Rubus idaeus L.),redcurrant ( Ribes rubrum L.),white currant ( Ribes niveum Lindl.),blackcurrant ( Ribes nigrum L.),sloe ( Prunus spinosa L.),rowanberry ( Sorbus aucuparia L.),service-berry ( Sorbus domestica L.),hollyberry ( Ilex aquifolium andIlex cassine L.),checkerberry ( Sorbus torminalis (L.) Crantz),elderberry ( Sambucus nigra L.),gooseberry ( Ribes uva-crispa L. syn.Ribes grossularia ),cranberry ( Vaccinium L. subgenusOxycoccus ),lingonberry ( Vaccinium vitis-idaea L.),high bush blueberry ( Vaccinium corymbosum L.),sea-buckthorn ( Hippophae rhamnoides L.),rosehip ( Rosa canina L.),cloudberry ( Rubus chamaemorus L.),crowberry ( Empetrum nigrum L.),arctic bramble ( Rubus arcticus L.),myrtle ( Myrtus communis L.),banana ( Musa spp.),passion fruit ( Passiflora edulis Sims),ambarella ( Spondias dulcis Sol. ex Parkinson),hog plum ( Spondias mombin L.),walnut ( Juglans regia L.),hazelnut ( Corylus avellana L.),chestnut ( Castanea sativa L.),citrus fruits ( Citrus spp. L.),prickly pear ( Opuntia ficus-indica ).
(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.
(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 be37,5 %.(c) Geist (with the name of the fruit or the raw material used) shall not be flavoured.
(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.
(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/orJuniperus oxicedrus L.) berries.(b) The minimum alcoholic strength by volume of juniper-flavoured spirit drinks shall be 30 %. (c) Other flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation, and/or aromatic plants or parts of aromatic plants may be used in addition, but the organoleptic characteristics of juniper must be discernible, even if they are sometimes attenuated. (d) Juniper-flavoured spirit drinks may bear the sales denominations Wacholder orgenebra .
(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 be37,5 %.(c) Only 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. (d) The term "gin" may be supplemented by the term "dry" if it does not contain added sweetening exceeding 0,1 gram of sugars per litre of the final product.
(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; 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 be37,5 %.(c) Gin obtained simply by adding essences or flavourings to ethyl alcohol of agricultural origin is not distilledgin .(d) The term "distilled gin" may be supplemented by the term "dry" if it does not contain added sweetening exceeding 0,1 gram of sugars per litre of the final product.
(a) London gin is a type of distilledgin :(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 be37,5 %.(c) The term London gin may be supplemented by the term "dry ".
(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 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.
(a) Akvavit oraquavit is a caraway-flavoured and/or dillseed-flavoured spirit drink produced by using ethyl alcohol of agricultural origin, flavoured with a distillate of plants or spices.(b) The minimum alcoholic strength by volume of akvavit oraquavit shall be37,5 %.(c) Other natural flavouring substances as defined in Article 3(2)(c) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation may additionally be used, but the flavour of these drinks is largely attributable to distillates of caraway (Carum carvi L.) and/or dill (Anethum graveolens L.) seeds, the use of essential oils being prohibited. (d) The bitter substances must not obviously dominate the taste; the dry extract content shall not exceed 1,5 grams per 100 millilitres.
(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 flavouring 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.
(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 be0,05 and0,5 grams per litre respectively.(b) The minimum alcoholic strength by volume of pastis shall be 40 %.(c) Only natural flavouring substances and flavouring 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 of1,5 and 2 grams per litre respectively.
(a) Pastis de Marseille is apastis 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 flavouring 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.
(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 flavouring 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 .
(a) Distilled anis isanis 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 distilledanis .(b) The minimum alcoholic strength by volume of distilled anis shall be 35 %.(c) Only natural flavouring substances and flavouring 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 .
(a) Bitter-tasting spirit drinks or bitter are spirit drinks with a predominantly bitter taste produced by flavouring ethyl alcohol of agricultural origin with flavouring substances as defined in Article 3(2)(b) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation. (b) The minimum alcoholic strength by volume of bitter-tasting spirit drinks or bitter shall be 15 %.(c) Bitter tasting spirit drinks or bitter may also be sold under the names "amer" or "bitter " with or without another term.
(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".
(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 using ethyl alcohol of agricultural origin or a distillate of agricultural origin or one or more spirit drinks or a mixture thereof, which has been sweetened and to which one or more flavourings, products of agricultural origin or foodstuffs have been added.
(b) The minimum alcoholic strength by volume of liqueur shall be 15 %. (c) 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 liqueur. However, only natural flavouring substances as defined in Article 3(2)(c) of Regulation (EC) No 1334/2008 and flavouring preparations as defined in Article 3(2)(d) of that Regulation shall be used in the preparation of the following liqueurs: (i) Fruit liqueurs: blackcurrant, cherry, raspberry, mulberry, bilberry, citrus fruit, cloudberry, arctic bramble, cranberry, lingonberry, sea buckthorn, pineapple;
(ii) plant liqueurs: mint, gentian, aniseed, génépi, vulnerary.
(d) The following compound terms may be used in the presentation of liqueurs produced in the Community where ethyl alcohol of agricultural origin is used to mirror established production methods: prune brandy ,orange brandy ,apricot brandy ,cherry brandy ,solbaerrom , also called blackcurrant rum.
As regards the labelling and presentation of those liqueurs, the compound term must appear on the labelling in one line in uniform characters of the same font and colour and the word "liqueur" must appear in immediate proximity in characters no smaller than that font. If the alcohol does not come from the spirit drink indicated, its origin must be shown on the labelling in the same visual field as the compound term and the word "liqueur" either by stating the type of agricultural alcohol or by the words "agricultural alcohol" preceded on each occasion by "made from" or "made using".
(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 flavouring 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".
(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 flavouring 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".
(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 flavouring preparations for liqueurs laid down under category 32 shall apply to guignolet .(d) The sales denomination may be supplemented by the term "liqueur".
(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 flavouring 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".
(a) Sloe gin is a liqueur produced by maceration of sloes ingin 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 flavouring 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".
(a) which has a predominant sloe taste and is obtained by the maceration of sloes ( Prunus spinosa ) in ethyl alcohol of agricultural origin, with the addition of natural extracts of anise and/or distillates of anise;(b) which has a minimum alcoholic strength by volume of 25 %; (c) for the production of which a minimum quantity of 125 grams of sloe fruits per litre of final product has been used; (d) which has sugar content, expressed as invert sugar between 80 and 250 grams per litre of the final product; (e) the organoleptic characteristics, colour and taste of which are provided exclusively by the fruit used and the anise.
(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 flavouring preparations for liqueurs laid down under category 32 apply to sambuca .(d) The sales denomination may be supplemented by the term "liqueur".
(a) Maraschino ,marrasquino ormaraskino 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 ormaraskino shall be 24 %.(c) The rules on flavouring substances and flavouring preparations for liqueurs laid down under category 32 shall apply to maraschino ,marrasquino ormaraskino .(d) The sales denomination may be supplemented by the term "liqueur".
(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 flavouring preparations for liqueurs laid down under category 32 shall apply to nocino .(d) The sales denomination may be supplemented by the term "liqueur".
(a) Egg liqueur or advocaat oravocat oradvokat 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 oravocat oradvokat shall be 14 %.(c) Only 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.
(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 flavouring 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.
(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 flavouring 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 .
(a) Väkevä glögi or spritglögg is a spirit drink produced by flavouring ethyl alcohol of agricultural origin with flavour of cloves and/or cinnamon using one of the following processes: maceration and/or distillation, redistillation of the alcohol in the presence of parts of the plants specified above, addition of natural flavouring substances as defined in Article 3(2)(c) of Regulation (EC) No 1334/2008 of cloves or cinnamon or a combination of these methods. (b) The minimum alcoholic strength by volume of väkevä glögi orspritglögg shall be 15 %.(c) Other flavourings, flavouring substances and/or flavouring preparations as defined in Article 3(2)(b), (d) and (h) of Regulation (EC) No 1334/2008 may also be used, but the flavour of the specified spices must be predominant. (d) The content of wine or wine products shall not exceed 50 % of the final product.
(a) Berenburg orBeerenburg 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 orBeerenburg shall be 30 %.(c) Only natural flavouring substances and flavouring 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 orBeerenburg .
(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 flavouring 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.
| Product category | Geographical indication | Country of origin (the precise geographical origin is described in the technical file) |
|---|---|---|
| France | ||
| France | ||
| France | ||
| France | ||
| France | ||
| France | ||
| France | ||
| Portugal | ||
| Guatemala | ||
| United Kingdom (Scotland) | ||
| Ireland | ||
| France | ||
| France | ||
| Germany, Austria, Belgium (German-speaking Community) | ||
| Germany | ||
| Germany | ||
| Germany | ||
| Germany | ||
| Germany | ||
| Lithuania | ||
| France | |
| France | ||
| France | ||
| France | |
| France | ||
| France | ||
| France | ||
| France | ||
| France | ||
| Portugal | ||
| Portugal | ||
| Portugal | ||
| Portugal | ||
| Portugal | ||
| Bulgaria | ||
| Bulgaria | ||
| Bulgaria | ||
| Bulgaria | ||
| Bulgaria | ||
| Bulgaria | ||
| Bulgaria | ||
| Bulgaria | ||
| "Карнобатска гроздова ракия"/"Гроздова ракия от Карнобат"/"Karnobatska grozdova rakya"/"Grozdova rakya ot Karnobat" | Bulgaria | |
| Romania | ||
| Romania | ||
| Romania | ||
| Romania | ||
| Romania | ||
| Spain | ||
| Spain | ||
| Italy | ||
| Germany | ||
| Austria | ||
| Germany | ||
| France | ||
| France | ||
| France | ||
| France | ||
| France | ||
| France | ||
| France | ||
| France | ||
| France | ||
| France | ||
| Portugal | ||
| Portugal | ||
| Portugal | ||
| Spain | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Greece | ||
| Greece | ||
| Greece | ||
| Greece | ||
| Greece | ||
| Greece | ||
| Cyprus | ||
| Hungary | ||
| Germany | ||
| Germany | ||
| Germany | ||
| Germany | ||
| Germany | ||
| Germany | ||
| Germany | ||
| France | ||
| France | ||
| France | ||
| France | ||
| France | ||
| France | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Portugal | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Austria | ||
| Hungary | ||
| Hungary | ||
| Hungary | ||
| Hungary | ||
| Hungary | ||
| Hungary | ||
| Slovenia | ||
| Slovenia | ||
| Bulgaria | ||
| Bulgaria | ||
| Romania | ||
| Romania | ||
| Romania | ||
| Romania | ||
| Croatia | ||
| Croatia | ||
| Croatia | ||
| Peru | ||
| France | ||
| France | ||
| France | ||
| France | ||
| France | ||
| France | ||
| France | ||
| Spain | ||
| United Kingdom | ||
| Sweden | ||
| Finland | ||
| Poland | ||
| Lithuania | ||
| Estonia | ||
| Germany | ||
| Germany | ||
| Italy | ||
| Italy | ||
| Belgium, The Netherlands, France (Départements Nord (59) and Pas-de-Calais (62)), Germany (German Bundesländer Nordrhein-Westfalen and Niedersachsen) | ||
| Belgium, The Netherlands, France (Départements Nord (59) and Pas-de-Calais (62)) | ||
| Belgium, The Netherlands | ||
| Belgium, The Netherlands | ||
| Belgium (Hasselt, Zonhoven, Diepenbeek) | ||
| Belgium (Balegem) | ||
| Belgium (Oost-Vlaanderen) | ||
| Belgium (Région wallonne) | ||
| France (Départements Nord (59) and Pas-de-Calais (62)) | ||
| Germany | ||
| Germany | ||
| Spain | ||
| Lithuania | ||
| Slovakia | ||
| Sweden | ||
| Spain | ||
| Spain | ||
| Spain | ||
| Spain | ||
| Slovenia | ||
| Cyprus, Greece | ||
| Greece | ||
| Greece | ||
| Greece | ||
| Greece | ||
| Greece | ||
| Germany | ||
| Lithuania | ||
| Slovenia | ||
| Herbal vodka from the North Podlasie Lowland aromatised with an extract of bison grass/ | Poland | |
| Poland | ||
| Lithuania | ||
| Germany | ||
| Germany | ||
| Germany | ||
| Germany | ||
| Germany | ||
| Ireland | ||
| Spain | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Italy | ||
| Germany | ||
| Germany | ||
| France | ||
| Spain | ||
| Finland | ||
| Austria | ||
| Austria | ||
| Austria | ||
| Austria | ||
| Germany | ||
| Poland | ||
| Czech Republic | ||
| Slovenia | ||
| Germany | ||
| Spain | ||
| Spain | ||
| Spain | ||
| France, Italy | ||
| Greece | ||
| Greece | ||
| Greece | ||
| Greece | ||
| Portugal | ||
| Croatia | ||
| France | ||
| France | ||
| France | ||
| Espagne | ||
| Croatia | ||
| Italy | ||
| Slovenia | ||
| France | ||
| France | ||
| France | ||
| Sweden | ||
| Austria | ||
| Germany | ||
| Spain | ||
| Spain | ||
| Spain | ||
| Germany | ||
| Germany | ||
| Spain | ||
| Belgium, The Netherlands, Germany (German Bundesländer Nordrhein-Westfalen and Niedersachsen) | ||
| Slovenia | ||
| Ireland | ||
| Lithuania | ||
| Lithuania | ||
| Lithuania | ||
| Croatia | ||
| United Mexican States |