FOOD SAFETY AND QUALITY AUTHORITY (FSQA)  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Alco holic Beverage Regulations  
ARRANGEMENT OF REGULATIONS  
Part I - PRELIMINARY   
1. Citation  
2. Interpretation   
Part II  
3. Scope   
4. Prohibition  
5. General R equirements  
Part III  
6. Distilled alcohol beverage  
6.1 Brandy   
6.2 Country liquors  
6.3 Fenny or Feni  
6.4 Gin  
6.5 Rum  
6.6 Vodka  
6.7 Liqueur or Cordial or Apertifs  
6.8 Whisky or Whiskey  
6.9 Pot -still distilled spirit   
Part IV   
7. Wine and other Fermented Beverages  
7.1 Wine  
Part V  
8. Beer  
Part VI  
9. Specific Labelling Requirements for Alcoholic Beverages  
9.1 Declaration of alcohol content  
9.2 Labe lling of standard drink  
9.3 Labelling of wine  10. Packaging  
11. Advertisement  
Part III - MISCELLANEOUS  
11. Penalty  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 IN EXERCISE  of the powers conferred on the Vice President under Section 59 of the 
Food Safety and Quality Act, 2011 these Regulations are hereby made.  
PART I – PRELIMINARY  
1. Citation  
These Regulations may be cited as Alcoholic Beverage Regulations.   
2. Interpretation  
In these Regulations, unless the content otherwise requires:  
“Act”  means Food Safety and Quality Act, 2011;  
"Authority"  means the Food Safety and Quality Authority of The Gambia;  
“Alcohol by volume (abv)”  means ethyl alcohol (ethanol) content in an alcoholic 
beverage expressed as per cent. of total volume;  
“Alcoholic beverage” means a beverage or a liquor or a brew containing more than 
0.5 per cent. abv. The ethanol used in the production of alcoholic bev erage shall be of 
agricultural origin;  
“Alcohol proof”  means 1.75131 times the ethanol content in an alcoholic beverage 
by volume;  
“Distilled alcoholic beverage”  means a distilled beverage, spirit, or liquor containing 
ethanol that is made by distilling ethanol produced by fermentation of cereal grains, 
fruits, vegetables, molasses or any other source of carbohydrates of agricultural origin;  
“Ethyl alcohol or ethanol” means a transparent, colourless, flammable, volatile liquid 
miscible with water, ether or chloroform and obtained by the fermentation of 
carbohydrates with yeast. Ethyl alcohol has the chemical formula C2H5OH, has a 
burning taste, and causes intoxication on consumption;  
“Hops”  means the female flowers or seed cones or strobiles of the hop p lant 
(Humuluslupulus), or its products used to impart a bitter taste or flavour to beer;  
“Methyl alcohol or methanol”  means a clear, colourless, flammable liquid having 
chemical formula, CH3OH, consumption of which above the specified limits may cause 
blindness or death;  
“Neutral spirit or neutral alcohol or neutral grain spirit or pure grain alcohol or 
extra neutral al cohol (ENA)”  means a product obtained by distillation and 
rectification, with a minimum alcoholic strength of 96 per cent. abv, after alcoholic 
fermentation of cereal grains, fruits, vegetables, molasses or any other source of 
carbohydrates of agricultural  origin;  
“Pot-still or column distilled spirit” means the product of distillation done either in 
a pot -still in batches, or in continuous columns;  
“Rectified spirit”  means spirit purified by distillation to achieve strength of not less 
than 95 per cent.abv;  “Table”  means the tables appended to these regulations;  
“Un-distilled alcoholic beverage or fermented beverage”  means fermented un -
distilled alcoholic beverage s uch as beer, wine, cider, or any other similar products;  
“Yeast”  means a unicellular micro -organism responsible for fermentation of sugars to 
produce ethanol and carbon dioxide.  
 
PART II  
3. Scope   
The requirements specified in these regulations shall apply to distilled and un -distilled 
alcoholic beverages manufactured, imported, exported, sold, distributed or used in 
The Gambia.  
4. Prohibition   
A person shall not manufacture, import, export, advertise , sell or distribute alcohol in 
The Gambia  unless it has been registered in accordance with the provision of these 
Regulations  and the Registration and Licensing Regulations 2020 .  
5. General Requirements  
  
a) Alcoholic beverages shall be free from chloral hydrate, ammonium chloride, 
paraldehyde, pyridine, diazepam or narcotic, psychotropic substances including 
caffeine except naturally -occurring caffeine.  
b) The tolerance limit for ethyl alcohol content shall be ± 0.3 per cent (± 0.5 in case 
of wines) for up  to 20 per cent, and ±1.0 per cent for more than 20 per cent abv of 
the declared strength.  
c) Sugar may be added for rounding off of the alcoholic beverage.  
d) The water used for dilution to bottling strength shall meet the requirements as 
specified in the Gambian Standard  for Drinking Water, Gams…………./ Codex 
Standard for Natural Mineral Waters (CODEX STAN 108 -1981)  as amended 
from time to time.  
e) Alcoholic beverage may contain additives, enzymes and processing aids as 
permitted under the Codex Standards on Food Additives .  
f) Any alcoholic beverage when labelled as "matured”, shall be matured for a period 
of not less than one year in oak or other suitable wood vats or barrels or with 
wooden chips.  
g) Where an age claim is made in conjunction with the word “aged”, the age must 
refer to the youngest spirit in the blend.  
h) Alcoholic beverage shall be packed in suitable containers as specified in the Food 
Safety and Quality Authority (Packaging ) Regulations, 2020 . 
i) Provided that bulk containers shall have no upper limit for alcohol cont ent, and 
shall meet the safety parameters of the product standards. Such products shall 
also carry a label declaring, “For Manufacturer of Alcoholic Beverages only”.  j) Alcoholic beverage containing not more than 8.0per cent. abv may be called as 
low alcohol ic beverage, and shall conform to the requirements of table 1 except for 
residue on evaporation.   
PART 3  
Distilled alcohol beverage  
6.1 Brandy   
Brandy is an alcoholic beverage made by distillation of wine. Brandy may be aged or 
matured to possess aroma and taste characteristic of brandy. Brandy may be of the 
following types: -  
6.1.1 Grape brandy: Grape brandy shall be an alcoholic distillate obta ined solely from 
the fermented juice of grapes. Distillation shall be carried out to a suitable strength in 
such a way that the distillate has an aroma and taste characteristics derived from the 
grapes used and the constituents formed during fermentation.  
In case of brandy made from any fruit other than grapes, the name of the fruit shall be 
pre-fixed  with the word ‘Brandy’.   
6.1.2 Blended brandy: Blended brandy is a mixture of minimum 2 per cent. of pure 
grape brandy with any other fruit or flower brandy  or neutral spirit or rectified spirit of 
agricultural origin. If any other fruit brandy is used for blending, the name of such fruit 
shall be pre -fixed with the word ‘Brandy’. It shall possess the characteristic aroma and 
taste of brandy.  
The Brandy shal l also conform to the general requirement specified in Part 1 and 
requirements specified in Table – 1.  
6.2 Country liquors  
Country  liquors or spirits are alcoholic beverages obtained from distillation of 
fermented carbohydrates of agricultural origin. Co untry liquors may also be of the 
following types:  
6.2.1 Plain country liquor: Plain country liquor shall be made from alcoholic distillate 
obtained from fermented molasses, jaggery (Gur), mash of cereals, potato, cassava, 
fruits, juice or sap of coconut a nd palm trees, mahua flowers or any other 
carbohydrates of agricultural origin.   
6.2.2 Blended country liquor: Blended country liquor is a blend of an alcoholic distillate, 
rectified spirit or neutral spirit.  
Country liquor shall also conform to the general requirement specified in Part 1 and 
requirements specified in Table – 1.  
6.3 Fenny or Feni: Fenny or Feni is a distilled liquor made from the fermented juice of 
cashew apple or coconut  toddy.  
Fenny shall also conform to the general requirement sp ecified in Part 1 and 
requirements specified in Table – 1.  6.4 Gin  
Gin is a distilled alcoholic beverage made from neutral spirit of agricultural origin 
flavoured with juniper berries and or other flavo uring agents of botanical origin. It shall 
be clear and shall not develop any turbidity on dilution with water. Gin shall have the 
characteristic aroma and taste associated with gin.  
Gin shall conform to the general requirement specified in Part 1 and requirements 
specified in Table – 1.  
6.5 Rum  
Rum is an alcoholic distillate obtained from fermented juice of sugarcane, sugarcane 
molasses, or any other sugarcane product, and shall not contain any colouring matter 
other than caramel. It may also be prepared from neutral, rectified, distilled spirit of 
agricultural origin. Rum without colour shall be designated as white rum. Rum shall 
possess the characteristic taste and aroma associated with the product.  
Rum shall also conform to the general requirement specified in Part 1 and the 
requirements speci fied in Table -1.  
6.6 Vodka: Vodka is a distilled alcoholic beverage made from the neutral spirit 
obtained from fermented mash of rye, potato, cassava, grains or any other 
carbohydrates of agricultural origin.  
Vodka shall also conform to the general requi rement specified in Part 1 and the 
requirements specified in Table -1.  
6.7 Liqueur or Cordial or Apertifs: Liqueur or cordial or aperitif is  an alcoholic beverage 
made from distilled spirit of agricultural origin that is flavoured with fruit, cream, herbs,  
spices, essential oils, and products of botanical origin. It may contain more than 2.5 
per cent of sucrose, dextrose, laevulose, natural sweeteners (like honey), or a 
combination thereof.  
Liqueur or cordials or aperitif shall conform to the general requi rements specified in 
Part 1 and the requirements specified in Table -1.  
6.8 Whisky or Whiskey  
Whisky is an alcoholic beverage made by distilling the fermented extract of malted 
cereal grains such as corn, rye, barley, or using neutral grain spirit or rect ified grain 
spirit, or neutral spirit of agricultural origin, or their mixture. Whisky may also be of the 
following types:  ̶  
6.8.1 Malt or grain whisky: Malt or grain whisky is a distillate obtained from fermented 
mash of malted or unmalted cereals or a m ixture of both with characteristic aroma and 
taste. It may also be of the following types:  ̶  
(i) Single malt whisky: Single malt whisky is a distillate obtained from fermented mash 
that uses one particular malted grain or malted barley, distilled in pot still only, and 
produced from a single distillery.  (ii) Blended malt whisky or blended grain whi sky: Blended malt or grain whisky shall 
be a mixture of at least 2 per cent from barley malt or grain whisky, with neutral or 
rectified spirit.  
Whisky shall also conform to the general requirement specified in Part 1 and the 
requirements specified in Tabl e -1.  
6.9 Pot -still distilled spirit:  
Pot-still distilled spirit is an alcoholic beverage obtained from multiple distillations of 
fermented molasses, jaggery (Gur), mash of cereals, potato, cassava, fruits (like 
grape), juice or sap of coconut and palm tr ees, agave plant, sugarcane juice, cashew 
apple, mahua flowers, or any other source of fermentable carbohydrates of agriculture 
origin.  
Pot-still distilled spirit shall be free from any colouring matter except caramel, or natural 
color obtained by ageing in oak or other suitable wooden barrel, and finishing or 
infusing with wood chips.  
Pot-still distilled spirit shall also conform to the general requirement specified in Part 1 
and requirements specified in Table - 1.  
Part 4  
Wine and other Fermented Bever ages  
7.1 Wine  
Save as specifically mentioned in different categories, wine shall be the un -distilled 
alcoholic beverage produced by the partial or complete alcoholic fermentation of the 
juice of fresh sound ripe grapes, including grape juice concentrate, restored or 
unrestored pure condensed grape must, and raisins:   
Provided that a vintage wine is a wine made from grapes, at least 85 per cent of which 
were grown in a particular year and labelled as such. A season's yield of wine from a 
vineyard is a vint age wine. Wine may be of the following types:  
7.1.1 Table wine or grape wine: Table or grape wine may be of the following types.  
7.1.1.1 Red wine: Red wine shall be made from the grape varieties, red or mixture of 
red and white. The fermentation shall be  carried out along with the grape skin to allow 
extraction of colour and tannins, which contribute to the typical colo ur and flavo ur of 
the wine.   
Wine having pink colour produced during fermentation with less contact time with skin 
may be called as Rose wine, and shall conform to the requirement specified for Red 
wine.   
7.1.1.2 White wine: White wine shall be prepared by fermentation of white grape s or 
from juice extracted after removal of skin of red grapes.  
Based on sugar content Table  wine may be of the following types:  
(i) Dry wine: Dry wine is a wine that contains 0.4 up  to 0.9 per cent. sugar.    (ii) Medium dry wine: Medium dry wine is a wine that contains more than 0.9 up  to 1.2 
per cent. sugar.  
(iii) Medium  sweet wine: Medium sweet wine is a wine that contains more than 1.2 up  
to 4.5 per cent. sugar.  
(iv) Sweet wine: Sweet wine is a wine that contains more than 4.5 per cent. sugar.  
3.1.2 Based on carbon dioxide content, wine may be of the following types:   
3.1.2.1 Semi sparkling or Crackling: Semi sparkling or Crackling wine has a carbon 
dioxide content of 3.0 to 5.0g/l or 1.5 to 2.5 bar pressure, at 20  ͦC resulting solely from 
either  the primary or the secondary fermentation of the wine within a closed container, 
tank or bottle.  
3.1.2.2 Sparkling: Sparkling wine has a carbon dioxide content of minimum 7.0 g/l or 
3.5 bars pressure, at 20  ͦC, resulting solely from either the primary or  the secondary 
fermentation of the wine within a closed container, tank or bottle. Based on the sugar 
content the sparkling wine may be of the following types:  
(i) Brut: It has sugar content below 1.2 per cent.  
(ii) Extra -dry: It contains more than 1.2 u p to 1.7 per cent. sugar with a tolerance of 
+0.3 per cent.  
(iii) Dry: It contains more than 1.7 up  to 3.2 per cent. sugar with a tolerance of +0.3 
per cent.  
(iv) Semi -dry: It is a wine which contains more than 3.2 up  to 5.0 per cent  sugar.  
(v) Sweet: It  contains more than 5.0 per cent sugar.  
7.1.2.3 Carbonated wine: Carbonated wine is made  effervescent with carbon dioxide 
other than that resulting solely from the secondary fermentation of the wine.  
7.1.3 Fortified wine: Fortified wine is a wine with high alcohol content achieved by the 
addition of alcohol (brandy or wine spirits or neutral  spirit of agricultural origin) provided 
a minimum 7 .0 per cent comes from fermentation of grapes, grape must and fruits 
and used as aperitif or dessert wine.  Fortified wine may be red or white, dry or sweet.  
7.1.3.1 Aromatized wine: Aromatized wine is a fortified wine to which alcohol (brandy 
or wine spirits) and   extract of aromatic herbs and or spices are added. The 
aromatized wines are of the following types:  
(i) Vermouth: Vermouth is a wine having the taste, aroma and characteristics derived 
from the addition of extract of herbs and spices, attributed to vermouth, and shall be 
so designated.  
(ii) Bitter aromatized wine:  is an aromatized wine with a characteristic bitter taste.    
(iii) Dessert wine: Dessert wine is generally sweet and fortified w ith grape brandy.  
7.1.4 Wine from fruits other than grapes  Fruit wine is a wine produced from fruit other than grapes. It is produced by the normal 
alcoholic fermentation of the juice of sound, ripe fruit including restored or unrestored 
pure condensed f ruit must. It may be of following types:  
7.1.4.1 Cider: Cider is a fermented alcoholic beverage made from apple juice. It may 
be soft cider having alcohol content of more than 0.5 upto5.0 per cent, or hard cider 
having an alcohol content of more than 5.0u pto 9.0 per cent.  
7.1.4.2 Perry: Perry is a wine prepared from pear juice.  
7.1.4.3 Other fruit wines: Such wine shall have the name of the fruit prefixed to wine.  
7.1.5 Wine from other agricultural and plant sources:  
Wine from other agricultural and pl ant sources may be produced by the normal 
alcoholic fermentation of the juice or sap of other agricultural and plant sources with 
or without the addition of sugar or jaggery.  It may include the following:  
7.1.5.1 Palm wine: Palm wine is a wine prepared fr om sap of palm trees and coconut 
palms.   
7.1.5.2 Bamboo wine: Bamboo wine is a wine prepared from bamboo sap.   
7.2 In addition to general requirement specified in Part 1  and the requirements 
specified in Table -2, wine shall also confirm to the following requirements:  
(i) It shall be clear with characteristic colour, taste, bouquet and form of its type.  
(ii) It shall be preserved by pasteurization or by using preservativ es specified in Food 
Safety and Standards (Food Product and Food Additives) Regulations, 2011 and shall 
be free from coliforms and pathogenic microorganisms.   
(iii) Water added in preparation of wine shall not be more than 30 ml per kg of grape 
or fruit.  
(iv) Wine may be amliorated by adding separately or in combination, dry sugar or 
jiggery (not more than 20 per cent)  before, during or after fermentation.   
 
 
 
 
PART -5 
Beer  
8.1 Beer  
Beer is a fermented alcoholic beverage made from barley malt or other malted grains, 
sometimes with added adjuncts like wheat, maize, corn, rice or other cereal crops, and 
with hops or hop extracts to impart a bitter taste and flavour.   Depending upon the  ethyl alcohol content, beer maybe classified as under:  
(i) Regular or Mild –Abv more than 0.5 percent up  to 5.0 per cent.  
(ii) Strong – Abv more than 5.0 per cent up  to 8.0 per cent.  
Beer may also be of the following types based on the yeast used during fermentation:  
8.1.1 Lager: Lager beer is prepared by using bottom fermenting yeast and matured at 
low temperature. It can be found in colours from light to dark. Pilsner is a type of l ager 
beer which is light in colour and has a medium hop flavour.   
8.1.2 Ale: Ale beer is prepared by using top fermenting yeast and is usually lighter in 
colour. It is also prepared from pale malt and has a medium body.  
8.1.2.1 Wheat beer: Wheat beer is brewed with a large proportion of wheat and may 
also contain a significant proportion of malted barley. Wheat beer is usually top -
fermented. Wheat beer is sometimes hazy or cloudy with a touch of spicy notes.  
8.1.2.2 Stout and porter: Stouts and porters a re dark beers made using roasted malts 
or roasted barley and typically brewed with slow fermenting yeast.  
8.2 Draught beer: Draught beer is a beer of all types i.e., lager, ale, stout and porter 
or wheat, and may or may not be pasteurized. It is served fr om a cask or keg.  
8.3 In addition to the general requirement specified in Part 1 and the requirements 
specified in Table -3, beer shall also confirm to the following requirements:  
i) It shall be clear (except wheat beer) with characteristic colour, taste,  bouquet and 
form of its type. It shall be bottled or canned, and pasteurized or filter sterilized, except 
draught beer which may or may not be pasteurized or filter sterilized.  
ii) It shall be free from coliforms and other pathogenic microorganisms.  
PART –6 
Specific Labe lling Requirements for Alcoholic Beverages  
In addition to the general label ling prov isions specified in the Act and labelling of pre-
packaged  food Regulations as applicable,  every package containing alcoholic 
beverages shall also provide the following information on the label: -   
9.1 Declaration of alcohol content: Alcohol content shall be expressed as per cent. abv 
or as proof.   
9.2 Labe lling of standard drink: One standard  drink is the amount of beverage that 
contains in it 12.7 ml of abv as measured at 200C. The label may include a statement 
of the approximate number of standard drinks in the package.  
9.2.1 Geographical indicators or names may be used on the label solely f or the 
products originating from that geographical region.  
9.2.2 In case of imported alcoholic beverage, the provisions of the Food Safety and 
Quality  (Import) requirements/guidelines  shall apply.  9.2.3 Alcoholic beverage shall not contain any nutritional information on the label.  
9.2.4 No health claim shall be made on alcoholic beverage.  
9.2.5 The label of a package of a beverage containing more than 0.5 per cent abv shall 
not use the words ‘non -intox icating’ or words implying similar meaning.  
9.2.6 Food containing alcohol must not be represented in a form which expressly or 
by implication suggests that the product is a non -alcoholic confection or non -alcoholic 
beverage.  
9.3 Labelling of wine  
9.3.1 In addition to requirement s mentioned in sub -regulations 9 .2.1 to 9.2 .6, the label 
on wine shall also:   
i) Indic ate the origin (country ) of wine and declare the amount of sugar.  
ii) List the name of variety of grape or fruit used in descending order of q uantity 
provided such clam is made.  
iii) Declare the name of residues of preservatives or additives present as such, or in 
their modified forms, in the final product.  
9.3.2 In addition the label on wine may:  
i) Declare generic name of the grape and its variety, or raw material used, geographic 
origin, and vintage year, provided such claims are made.  
ii) Declare the name of the place, or r egion , if 75 per cent the grapes come from that 
place.  
iii) Carry the name of a grape variety, the wine is made from  at least 75 per cent from 
that grape variety.  
iv) Carry a date of vintage, if at least 85 per cent of the wine comes from that vintage.  
9.3.4 Alcoholic beverage other than wine which contain less than 10 per cent alcohol 
shall mention the date, month and year of expiry on the label, in that order and shall 
prece de by the words “Expiry date _____” or Use by ______”. However, the 
manufacturer may  use the expression “Best before” as optional or additional 
information.   
9.3.5 Allergen warning:  
9.3.6  If the wine contains more than 10 mg sulfur dioxide per litre, the label must 
declare “Contains sulfur dioxide or Contains sulfite”.  
9.3.7  There shal l be a statutory warning as mentioned below, printed in English 
language. Size of statutory warning shall not be less than 3 mm.  
 
CONSUMPTION OF ALCOHOL IS INJURIOUS TO HEALTH.  
BE SAFE -DONT DRINK AND DRIVE.  9.3.8  In addition to compliance with the Pre-packaged Food  Labelling Regulations, *** , 
the following shall be indicated on the label :  
(a) Percentage of alcohol    
(b) C aution statement:  Drink responsibly and 18+   
PART - 7 
10. Packaging  
1. Alcohol shall be filled  in suitable containers and shall not affect the quality of the 
beer.  
2. Alcohol  shall be sealed in airtight containers that shall meet the specifications of the 
respective standards for such material.  
PART - 8 
11. Advertisement  
1. The c ontent of advertiseme nt shall be free of health claims.   
2. Advertising and marketing materials shall not claim or represent that individuals 
cannot obtain social, professional, educational, athletic, or financial success or status 
without beer consumption.   
3. Advertising o r marketing materials shall not claim or represent that individuals 
cannot solve social, personal, or physical problems without beer consumption.   
4. Advertisement shall not be permitted on children’s programs nor shall children, 
sportsmen or expectant mo thers be used as models.  
5. Gift items promoting beer shall not be directed at children . 
PART 9 
MISCELLANEOUS  
12. Penalty  
Any Person/Establishment who contravenes any of the provisions of these 
Regulations shall be guilty of an offence to a fine prescribed by the Authority under 
Schedule V or revocation of License or both.  
 
 
SCHEDULE  
 
[Regulations……………]  
 
Guides and Standards for Compliance  
 1. Gambian Standard for the Labelling of Prepackaged Foods [Gams Codex stan 
1-1985]  
2. General Standard for Food Additives   CODEX STAN 192 -1995 
3. Codex Standard for Natural Mineral Waters (CODEX STAN 108 -1981)