EN    EN 
 
 
 EUROPEAN  
COMMISSION   
Brussels, 1.12.2016  
COM(2016) 750 final  
ANNEXES 1 to 2  
  
ANNEXES  
to the  
Proposal for a Regulation of the European Parliament and of the Council  
on the definition, presentation and labelling of spirit drinks, the use of the names of 
spirit drinks in the presentation and labelling of other foodstuffs and the protection of 
geographical indications for spirit drinks    
EN 2   EN ANNEX I  
TECHNICAL DEFINITIONS  
The technical definitions, as referred to in Article 2(2), are the following:  
(1) ‘Ethyl alcohol of agricultural origin’ means an alcoholic liquid which possesses the 
following properties:  
(a) organoleptic characteristics: no detectable taste other than that of the raw 
materials used in its production;  
(b) minimum alcohol ic 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. alc ohol: 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’ means an alcoholic liquid which is obtained by the 
distillation, after alcoholic fermentation, of agricultural products listed in Annex I to 
the Treaty which does not have the properties of ethyl alcohol or of a spirit d rink but 
still retains the aroma and taste of the raw materials used.  
Where reference is made to the raw materials used, the distillate must be obtained 
exclusively from that raw materials.  
(3) ‘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/EC1; 
(b) rectified  concentrat ed 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/EC2; 
(e) carob syrup ; 
                                                 
1 Council Directive 2001/111/EC of 20 December 2001 relating to certain sugars intended for human consumption  
(OJ L 10, 12.1.2002, p. 53).  
2 Council Directive 2001/110/EC of 20 December 2001 relating to honey  (OJ L 10, 12.1.2002, p. 47).   
EN 3   EN (f) any other  natural carbohydrate substances having a similar effect to the 
products referred to in points (a) to (e).  
(4) ‘Addition of alcohol’ means the addition of ethyl alcohol of agricultural origin or 
distillates of a gricultural origin or both to a spirit drink.  
(5) ‘Addition of water’ means addition of water which may be distilled, demineralised, 
permuted or softened in the preparation of spirit drinks. This addition is authorised 
provided that the quality of the wate r is in conformity with Council Directive 
98/83/EC3 and Directive 2009/54/EC of the European Parliament and of the Council4 
and that the alcoholic strength of the spirit drink, after the addition, still complies 
with the minimum alcoholic strength by volum e provided for under the relevant 
category of spirit drink.  
(6) ‘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.  
(7) ‘Maturatio n or ageing ’ means the process of developing certain reactions naturally, 
in appropriate containers, with the purpose of giving the spirit drink in question 
organoleptic qualities previously absent.  
(8) ‘Flavourings’ mean ‘flavourings’ as defined in point (a) of Article 3(2) of Regulation 
(EC) No 1334/2008.  
(9) ‘Flavouring substance’ means ‘flavouring substance ’ as defined in point (b) of 
Article 3(2) of Regulation (EC) No 1334/2008.  
(10) ‘Natural flavouring substance ’ means ‘natural flavouring substance’ as defined in 
point (c) of Article 3(2) of Regulation (EC) No 1334/2008.  
(11) ‘Flavouring preparation’ means ‘flavouring preparation’  as defined in point (d) of 
Article 3(2) of Regulation (EC) No 1334/2008 . 
(12) 'Other  flavouring' means 'other flavouring' as defined in point (h) of the Article 3(2) 
of Regulation (EC) No 1334/2008.  
 (13) ‘Colours’ mean ‘colours’ as defined in point 2 of Annex I to Regulation (EC) No 
1333/2008 of the European Parliament and of the Council5. 
(14) ‘Colouring’ means using in the preparation of a spirit drink one or more colours, as 
defined in point 2 of Annex I to Regulation (EC) No 1333/2008.  
                                                 
3 Council Directive 98/83/EC of 3 November 1998 on the quality of water intended for human consumption  (OJ L 
330, 5.12.1998, p.  32). 
4 Directive 2009/54/EC of the European Parliament and of the Council of 18 June on the exploitation and marketing 
of natural mineral waters (OJ L 164, 26.6.2009, p. 45).  
5 Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food 
additives (OJ L 354, 31.12.2008, p. 16).   
EN 4   EN  (15) ‘Alcoholic strength by volume’ means the ratio of the volume of pure alcohol present 
in the p roduct in question at 20 C° to the total volume of that product at the same 
temperature.  
(16) ‘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 re -distillation of the raw materials 
used.  
(17) ‘Packaging’ means the protective wrappings, cartons, cases, containers and bottles 
used in the transport or sale of spirit drinks.  
   
EN 5   EN ANNEX II  
 
PART I  
Categories of spirit  drinks  
1. Rum  
(a) Rum  is one of the following:  
(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;  
(ii) a spirit drink produced exclusively by al coholic 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 drink may be 
placed on the market with the word ‘agricultural’ qualifying the sales 
denomination ‘rum’ accompanied by any registered geographical 
indications of the French Overseas Departments and the Autonomous 
Region of Madeira.  
(b) The minimum  alcoholic strength by volume of rum shall be 37.5 %.  
(c) No addition  of alcohol as defined in point (4) of Annex I, 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 registered geographical 
indications for this category 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’ accompanying the geographical indications referred to in point (a)(ii).  
This provision shall not affect the use of the word ‘traditionnel’  for all 
products not covered by this category, according to their own s pecific criteria.  
2. Whisky or Whiskey   
(a) Whisky  or whiskey  is a spirit drink produced exclusively by carrying out all of 
the following production operations:  
(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;   
EN 6   EN (ii) one or more distillations at less than 94.8 % vol., so that the distillate has 
an aroma and t aste 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, shall r etain its colour, aroma and taste derived from the 
production process referred to in points (i), (ii) and (iii).  
(b) The minimum alcoholic strength  by volume of whisky  or whiskey  shall be 
40 %. 
(c) No addition of alcohol as defined in point (54) of Annex I, diluted or not, shall 
take place.  
(d) Whisky  or whiskey  shall not be sweetened or flavoured, nor contain any 
additives other than plain caramel used for colouring.  
3. Grain  spirit  
(a) Grain spirit is a spirit drink produced exclusively by the distillati on 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 37 %.  
(c) No addition of alcohol as defined  in point (4) of Annex I, diluted or not, shall 
take place.  
(d) Grain spirit shall not be flavoured . 
(e) Grain spirit may only contain  added caramel as a means of adapting colour.  
(f) A grain spirit may bear the sales denomination ‘grain brandy’ if it has been 
obtained by distillation at less than 95 % vol. from a fermented mash of whole 
grain cereals, presenting organoleptic features deriving from the raw materials 
used.  
4. Wine spirit  
(a) Wine spirit is a spirit  drink which meets the following c onditions:  
(i) it is produced exclusively by the distillation at less than 86 % vol. of 
wine or wine fortified for distillation or by the re -distillation of a wine 
distillate at less than 86 % vol.;  
(ii) it contains a quantity of volatile substances equal to or exceeding 
125 grams per hectolitre of 100 % vol. alcohol;  
(iii) it has 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 alcoh ol as defined in point (4) of Annex I, diluted or not, shall 
take place.  
(d) Wine spirit shall  not be flavoured. This shall not exclude traditional production 
methods.   
EN 7   EN (e) Wine spirit may only contain added caramel as a means to adapt colour.  
(f) Where win e 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 maturation period foreseen for the spirit drink defined under category 
5. 
5. Brandy  or Weinbrand  
(a) Brandy  or Weinbrand  is a spirit drink which meets the following conditions:  
(i) it is produced from wine spirit, whether or not wine distillate has been 
added, distilled at less than 94.8 % vol., provided that winedistillate does 
not exceed a maximum of 50  % of the alcoholic content of the finished 
product;  
(ii) it is 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 each;  
(iii) it contains a quantity of volatile substances equ al to or exceeding 
125 grams per hectolitre of 100 % vol. alcohol, and derived exclusively 
from the distillation or re -distillation of the raw materials used;  
(iv) it has a maximum methanol content of 200 grams per hectolitre of 100  % 
vol. alcohol;  
(b) The minimum alcoholic strength by volume of brandy  or Weinbrand  shall be 
36 %. 
(c) No addition of alcohol as defined in point (4) of Annex I, diluted or not, shall 
take place.  
(d) Brandy  or Weinbrand  shall not be flavoured. This shall not exclude traditional 
production methods.  
(e) Brandy  or Weinbrand  may only contain added caramel as a means of adapting 
colour.  
6. Grape marc  spirit or grape marc  
(a) Grape marc spirit or grape marc is a spirit drink which meets the following 
conditions:  
(i) it is produced excl usively 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 al cohol 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) re-distillation at the same alcoholic stre ngth is authorised;  
(vi) it contains a quantity of volatile substances equal to or exceeding 
140 grams per hectolitre of 100 % vol. alcohol and has a maximum 
methanol content of 1  000 grams per hectolitre of 100 % vol. alcohol.   
EN 8   EN (b) The minimum alcoholic st rength by volume of grape marc spirit or grape marc 
shall be 37.5 %.  
(c) No addition of alcohol as defined in point (4) of Annex I, diluted or not, shall 
take place.  
(d) Grape marc spirit or grape marc shall not be flavoured. This shall not exclude 
traditi onal production methods.  
(e) Grape marc spirit or grape marc may only contain added caramel as a means of 
adapting colour.  
7. Fruit marc  spirit  
(a) Fruit marc spirit is a spirit drink which meets the following conditions:  
(i) it is obtained exclusively by fermentation and distillation at less than 
86 % vol. of fruit marc except grape marc;  
(ii) it contains a minimum quantity of volatile substances of 200 grams per 
hectolitre of 100 % vol. alcohol;  
(iii) the maximum methanol content shall be 1  500 grams per hectolitre of 
100 % vol. alcohol;  
(iv) the maximum hydrocyanic acid content shall be 7 grams per hectolitre of 
100 % vol. alcohol in the case of stone -fruit marc spirit;  
(v) re-distillation at the same alcoholic strength according to point (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 point (4) of Annex I, diluted or not, shall 
take place.  
(d) Fruit marc spirit shall not be flavoured.  
(e) Fruit marc spi rit may only contain added caramel as a means to adapt colour.  
(f) The sales denomination shall consist of the name of the fruit followed by ‘marc 
spirit’. If marcs of several different fruits are used, the sales denomination shall 
be ‘fruit marc spirit’.  
8. Raisin spirit  or raisin brandy  
(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 Alexa ndria varieties, 
distilled at less than 94.5 % vol., so that the distillate has an aroma and taste 
derived from the raw materials used.  
(b) The minimum alcoholic strength by volume of raisin spirit or raisin brandy  
shall be 37.5  %. 
(c) No addition of alcoh ol as defined in point (4) of Annex I, 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.   
EN 9   EN 9. Fruit spirit  
(a) Fruit spir it is a spirit drink which meets the following conditions:  
(i) it is produced exclusively by the alcoholic fermentation and distillation 
of fleshy fruit or must of such fruit, berries or vegetables, with or without 
stones;  
(ii) it is distilled at less than  86 % vol. so that the distillate has an aroma and 
taste derived from the raw materials distilled;  
(iii) it has 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,  it has a hydrocyanic acid content not 
exceeding 7 grams per hectolitre of 100 % vol. alcohol.  
(b) The maximum methanol content of fruit spirit shall be 1  000 grams per 
hectolitre of 100 % vol. alcohol.  
 (i)  However, in case of fruit spirits obtained from  the fruits or berries 
mentioned below, the maximum methanol content shall be 1  200 grams per 
hectolitre of 100 % vol. alcohol : 
– 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) In case of fruit spirits obtained from the fruits or berries mentioned 
below, the maximum methanol content shall be 1  350 grams per hectolitre of 
100 % vol. alcohol : 
– Williams  pears ( Pyrus communis  L. cv ‘Williams’),  
– redcurrants  (Ribes r ubrum  L.), 
– blackcurrants  (Ribes nigrum  L.), 
– rowanberries  (Sorbus aucuparia  L.), 
– elderberries  (Sambucus nigra  L.), 
– quinces  (Cydonia oblonga  Mill.),  
– juniper  berries ( Juniperus communis  L. or Juniperus oxicedrus  L.). 
(c) The minimum alcoholic strength by volume of fruit spirit shall be 37.5 %.   
EN 10   EN (d) No addition of alcohol as defined in point (4) of Annex I, diluted or not, shall 
take place.  
(e) Fruit spirit shall not be flavoured.  
(f) The sales denomination of fruit spirit shall be ‘spirit’ preceded by the n ame 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.  
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, 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 
presentati on 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 the quantity used.  
10. Cider spirit  and perry spirit  
(a) Cider spirit 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 1  000 grams per hectolitre of 
100 % vol. alcohol.  
(b) The minimum alcoholi c strength by volume of cider spirit and of perry spirit 
shall be 37.5 %.  
(c) No addition of alcohol as defined in point (4) of Annex I, diluted or not, shall 
take place.  
(d) Neither cider spirit nor perry spirit shall be flavoured.   
EN 11   EN (e) Cider spirit and pe rry spirit may only contain added caramel as a means of 
adapting colour.  
11. Honey  spirit  
(a) Honey spirit is a spirit drink which meets the following conditions:  
(i) it is produced exclusively by fermentation and distillation of honey mash;  
(ii) it is dis tilled at less than 86 % vol. so that the distillate has the 
organoleptic characteristics derived from the raw materials used.  
(b) The minimum alcoholic strength by volume of honey spirit shall be 35 %.  
(c) No addition of alcohol as defined in point (4) of  Annex I, diluted or not, shall 
take place.  
(d) Honey spirit shall not be flavoured.  
(e) Honey spirit may only contain added caramel as a means to adapt colour.  
(f) Honey spirit may only be sweetened with honey.  
12. Hefebrand  
(a) Hefebrand  or lees spirit i s 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 point ( 4) of Annex I, 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 suppl emented by the 
name of the raw materials used.  
13. Bierbrand  or eau de vie de bière  
(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 % so that the distillate obtained has organoleptic 
characteristics deriving from the beer.  
(b) The minimum alcoholic strength by volume of Bierbrand  or eau de vie de 
bière  shall be 38 %.  
(c) No addition of alcohol as defined in point (4) of Annex I, diluted or not, shall 
take place.  
(d) Bierbrand  or eau de vie de bière  shall not be flavoured.  
(e) Bierbrand  or eau de vie de bière  may only contain added caramel as a means to 
adapt colour.  
   
EN 12   EN 14. Topinambur  
(a) Topinambur  or Jerusalem artichoke spirit is a spirit drink produced exclusively 
by fermentation and distillation at less than 86 % vol. of Jerusa lem 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 point (4) of Annex I, 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 of adapting colour.  
15. Vodka  
(a) Vodka is a spirit drink produced from ethyl alcohol of agricultural or igin 
obtained following fermentation with yeast from either:  
– potatoes or cereals or both,  
– other agricultural raw materials,  
distilled or rectified or both so that the organoleptic characteristics of the raw 
materials used and by -products formed in fermenta tion are selectively reduced.  
This process may be followed by re -distillation or treatment with appropriate 
processing aids or both, including  treatment with activated charcoal, to give it 
special organoleptic characteristics.  
Maximum levels of residue for  ethyl alcohol of agricultural origin shall meet 
those set out in point (1) of  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 potatoes or cereals shall bear the indication ‘produced from ...’, 
supplemented by the name of the raw materials used to produce the ethyl 
alcohol of agricultural origin.  
16. Spirit (preceded by the name of the fruit) obtained by maceration and 
distillation  
(a) Spirit (preceded by the name of the fruit) obtained by maceration and 
distillation is a spirit drink which meets the following conditions:  
(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 of spirit or 
of distillate deriving from the sam e fruit, or of a mixture thereof, per 100 
kg of fermented fruit or berries, followed by distillation at less than 86 % 
vol.;  
EN 13   EN (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 and Ilex cassine L.), 
— checkerberry ( Sorbus torminalis (L.) Crantz),  
— elderberry ( Sambucus nigra L.), 
— gooseberry ( Ribes uva -crispa L. syn. Ribes grossularia ), 
— cranberry ( Vaccinium L. subgenus Oxycoccus ), 
— 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 distilla tion 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 dist illation, the wording ‘obtained by 
maceration and distillation’ must appear in the presentation or labelling in 
characters of the same font, size and colour and in the same visual field as the  
EN 14   EN wording ‘Spirit (preceded by the name of the fruit)’ and, in th e case of bottles, 
on the front label.  
17. Geist  (with the name of the fruit or the raw materials used)  
(a) Geist  (with the name of the fruit or the raw materials used) is a spirit drink 
obtained by maceration of unfermented fruits and berries listed in po int (a) (ii) 
of category 16  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 materials used) shall be 37.5 %.  
(c) Geist  (with the name of the fruit or the raw materials used) shall not be 
flavoured.  
18. Gentian  
(a) Gentian is a spirit drink produced from a distillate of gentian, itself obtained by 
the fermentation of gentian roots with or without the addition of ethyl alcohol 
of agricultural origin.  
(b) The minimum alcoholic strength by volume of gentian shall be 37.5 %.  
(c) Gentian shall not be flavoured.  
 19. Juniper -flavoured spirit drinks  
(a) Junipe r-flavoured spirit drinks are spirit drinks produced by flavouring ethyl 
alcohol of agricultural origin or grain spirit or grain distillate or a mixture 
thereof with juniper ( Juniperus communis  L. or Juniperus oxicedrus  L.) 
berries.  
(b) The minimum alcohol ic strength by volume of juniper -flavoured spirit drinks 
shall be 30 %.  
(c) Flavouring substances, flavouring preparations, aromatic plants or parts of 
aromatic plants or a combination of them may be used in addition, but the 
organoleptic characteristics o f juniper shall be discernible, even if they are 
sometimes attenuated.  
(d) Juniper -flavoured spirit drinks may bear the sales denominations Wacholder  or 
genebra . 
20. Gin 
(a) Gin is a juniper -flavoured spirit drink produced by flavouring organoleptically 
suitable ethyl alcohol of agricultural origin with juniper berries ( Juniperus 
communis  L.). 
(b) The minimum alcoholic strength by volume of gin shall be 37.5 %.  
(c) Only flavourin g substances or flavouring preparations or both 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.  
21. Distilled  gin 
(a) Distilled gin is one of the following:   
EN 15   EN (i) a juniper -flavoured spirit drink produced exclusively by re -distilling 
organoleptically suitable ethyl alcohol of agricultural origin of an 
appropria te 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;  
(ii) the mi xture of the product of such distillation and ethyl alcohol of 
agricultural origin with the same composition, purity and alcoholic 
strength; flavouring substances or flavouring preparations as specified in 
point (c) of category 20 or both may also be used to flavour distilled gin.  
(b) The minimum alcoholic strength by volume of distilled gin shall be 37.5 %.  
(c) Gin obtained simply by adding essences or flavourings to ethyl alcohol of 
agricultural origin shall not be considered as distilled gin. 
(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.  
22. London  gin  
(a) London gin  is a type of distilled gin: 
(i) obtained exclusively from eth yl alcohol of agricultural origin, with a 
maximum methanol content of 5 grams per hectolitre of 100 % vol. 
alcohol, the flavour of which is introduced exclusively through the re -
distillation in traditional stills of ethyl alcohol of agricultural origin 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 
comply with the requirements laid down in poi nt (1) of Annex I, 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 colours;  
(v) which does not contain any add ed ingredients other than water.  
(b) The minimum alcoholic strength by volume of London gin  shall be 37.5 %.  
(c) The term London gin  may be supplemented by the term ‘ dry’. 
23. Caraway -flavoured spirit drinks  
(a) Caraway -flavoured spirit drinks are spirit d rinks 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) Flavouring substances or flavouring preparations or both may  additionally be 
used but there must be a predominant taste of caraway.  
   
EN 16   EN  24. Akvavit  or aquavit  
(a) Akvavit or aquavit  is a spirit drink flavoured with caraway  or dill seeds or both, 
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  or aquavit  shall be 
37.5 %. 
(c) Natural flavouring substances or flavouring preparations or both may 
additionally be used, but the flavour of these drinks shall be l argely attributable 
to distillates of caraway ( Carum carvi  L.) or dill ( Anethum graveolens  L.) 
seeds or both, the use of essential oils being prohibited.  
(d) The bitter substances must not obviously dominate the taste; the dry extract 
content shall not exc eed 1.5 grams per 100 millilitres.  
25. Aniseed -flavoured spirit drinks  
(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 or distillation or both;  
(ii) re-distillation o f 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  may be used in 
the preparation of aniseed -flavoured spirit drinks.  
(d) Other natural plant extracts or aromatic seed may also be used, but the aniseed 
taste must remain predominant.  
26. P astis  
(a) Pastis  is an aniseed -flavoured spirit drink which also contains natural extracts 
of liquorice root ( Glycyrrhiza  spp.), which implies the presence of the 
colorants known as ‘chalcones’ as well as glycyrrhizic acid, the minimum and 
maximum levels of which must be 0.05 and 0.5 grams per litre, respectively.  
(b) The minimum alcoholic strength by volume of pastis  shall be 40 %.  
(c) Only natural flavouring substances and  flavouring preparations  may be used in 
the preparation of pastis . 
(d) Pastis  contains less than 100 grams of sugars per litre, expressed as invert 
sugar, and has a minimum and maximum anethole level of 1. 5 and 2 grams per 
litre, respectively.  
27. Pastis de Marseille  
(a) Pastis de Marseille  is a pastis  with an anethole content of 2 grams per litre.   
EN 17   EN (b) The minimum alcoholic strength by volume of pastis de Marseille  shall be 45 
%. 
(c) Only natural flavouring  substances and  flavouring preparations  may be used in 
the preparation of pastis de Marseille.  
28. Anis  
(a) Anis is an aniseed -flavoured spirit drink whose characteristic flavour is derived 
exclusively from anise ( Pimpinella anisum  L.), star anise ( Illiciu m verum  Hook 
f.) or fennel ( Foeniculum vulgare  Mill.) or a combination of them.  
(b) The minimum alcoholic strength by volume of anis shall be 37 %.  
(c) Only natural flavouring substances and flavouring preparations  may be used in 
the preparation of anis. 
29. Distilled anis 
(a) Distilled anis is anis which contains alcohol distilled in the presence of the 
seeds referred to in point (a) of category 28 and in the case of geographical 
indications mastic and other aromatic seeds, plants or fruits, provided such 
alcohol constitutes at least 20 % of the alcoholic strength of the distilled anis. 
(b) The minimum alcoholic strength by volume of distilled anis shall be 35 %.  
(c) Only natural flavouring substances and flavouring preparations  may be used in 
the preparation of distilled anis. 
30. B itter-tasting spirit drinks or bitter  
(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.  
(b) The minimum alcoholic strength by volume of bitter -tasting spirit drinks or 
bitter  shall be 15 %.  
(c) Bitter tasting spirit drinks or bitter  may also be sold under the names ‘amer’ or 
‘bitter ’ with or without another term.  
31. Flavo ured vodka  
(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, flavour ed, matured or coloured.  
(d) Flavoured vodka may also be sold under the name of any predominant flavour 
with the word ‘vodka’.  
32. Liqueur  
(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,   
EN 18   EN – 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 be en added.  
(b) The minimum alcoholic strength by volume of liqueur shall be 15 %.  
(c) Flavouring substances and flavouring preparations may be used in the 
preparation of liqueur. However, only natural flavouring substances and 
flavouring preparations 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 Union 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 and in the presentation in one line in uniform 
characters of the same font and col our 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’  
EN 19   EN either by stating the type of agricultural alcohol or by the words ‘agricultural 
alcohol’ preceded on each occasion by ‘made from’ or ‘made using’.  
33. Crème de (followed by the name of a fruit or the raw material used)  
(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 sup plemented by the term ‘liqueur’.  
34. Crème de cassis  
(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’.  
35. Guignolet  
(a) Guignolet  is a liqueur obta ined 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’.  
36. Punch au rhum  
(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 punc h 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’.  
37. Sloe gin  
(a) Sloe gin is a liqueur produced by maceration of sloes in gin with the possible 
addition of sloe juice.  
(b) The minimum alcoholic strength by volume of sloe gin  shall be 25 %.  
(c) Only natural flavouring substances and  flavouring preparations  may be used in 
the preparation of sloe gin . 
(d) The sales denomination may be supplemented by the term ‘liqueur’.   
EN 20   EN 38. ‘Sloe -aromatised spirit drink or Pacharán’  
Sloe-aromatised spirit drink or Pacharán is a spirit drink:  
(a) which has a predominant sloe taste and is obtaine d by the maceration of sloes 
(Prunus spinosa ) in ethyl alcohol of agricultural origin, with the addition of natural 
extracts of anise or distillates of anise or both;  
(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.  
The term ‘ Pacharán ’ may be used as a sales denomination only when the product is 
produced in Spain. When the product is produced outside Spain, ‘ Pacharán ’ may 
only be used to supplement the sales denomination ‘Sloe -aromatised spirit drink’, 
provided that it is accompanied by the words: ‘produced in …’, followed by the 
name of the Member State or third country of production.  
39. Sambuca  
(a) Sambuca  is a colourless aniseed -flavou red liqueur which meets the following 
conditions:  
(i) it contains distillates of anise ( Pimpinella anisum  L.), star anise ( Illicium 
verum  L.) or other aromatic herbs;  
(ii) it has a minimum sugar content of 370 grams per litre expressed as invert 
sugar;  
(iii) it has 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’.  
40. Maraschino, Marrasquino  or Maraskino  
(a) Maraschino , marrasquino  or maraskino  is a colourless liqueur the flavour of 
which is given mainly by a  distillate of marasca cherries or of the product 
obtained by macerating cherries or parts of cherries in alcohol of agricultural 
origin with a minimum sugar content of 250 grams per litre expressed as invert 
sugar.  
(b) The minimum alcoholic strength by vo lume of maraschino , marrasquino  or 
maraskino  shall be 24 %.  
(c) The rules on flavouring substances and  flavouring preparations  for liqueurs laid 
down under category 32 shall apply to maraschino , marrasquino  or maraskino . 
(d) The sales denomination may be supplemented by the term ‘liqueur’.  
   
EN 21   EN 41. Nocino  
(a) Nocino  is a liqueur the flavour of which is given mainly by maceration or 
distillation or both of whole green walnuts ( Juglans regia  L.) with a minimum 
sugar content of 100 grams per litre expressed as i nvert 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 suppleme nted by the term ‘liqueur’.  
42. Egg liqueur or advocaat  or avocat  or advokat  
(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 or spirit, 
or a mixtur e thereof, 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) The minimum alcoholic strength by volume of egg liqueur or advocaat  or 
avocat  or advokat  shall be 14 %.  
(c) Only flavouring substances and flavouring preparations may be used in the 
preparation of egg liqueur or advocaat  or avocat  or advokat . 
43. Liqueur with egg  
(a) Liqueur with egg is a spirit drink, whether or not flavoured, obtained from 
ethyl alcohol of agricultural origin, distillate or spirit drink, or a mixture 
thereof, the characteristic ingredients of which are quality egg yolk, egg w hite 
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 eg g shall be 15 %.  
(c) Only natural flavouring substances and  flavouring preparations  may be used in 
the preparation of liqueur with egg.  
 44. Mistrà  
(a) Mistrà  is a colourless spirit drink flavoured with aniseed or natural anethole 
which meets the following  conditions:  
(i) it has an anethole content of not less than 1 gram and not more than 2 
grams per litre;  
(ii) it may also contain a distillate of aromatic herbs;  
(iii) it has no added sugar.  
(b) The minimum alcoholic strength by volume of mistrà  shall be 4 0 % and the 
maximum alcoholic strength by volume shall be 47 %.  
(c) Only natural flavouring substances and  flavouring preparations may be used in 
the preparation of mistrà . 
   
EN 22   EN 45. Väkevä glögi  or spritglögg  
(a) Väkevä glögi  or spritglögg  is a spirit drink p roduced by flavouring ethyl 
alcohol of agricultural origin with flavour  of cloves or cinnamon or both, using 
one of the following processes: Maceration or distillation, re -distillation of the 
alcohol in the presence of parts of the plants specified above, addition of 
natural flavouring substances of cloves or cinnamon or a combination of these 
processes.  
(b) The minimum alcoholic strength by volume of väkevä glögi  or spritglögg  shall 
be 15 %.  
(c) Flavouring substances, flavouring preparations or other flavourings 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.  
46. Berenburg  or Beerenburg  
(a) Berenburg  or Beerenburg  is a spirit drink which meets the following 
conditions:  
(i) it is produced using ethyl alcohol of agricultural origin;  
(ii) it is produced by the maceration of fruit or plants or parts thereof;  
(iii) it contains as specific flavour distillate of gentian root ( Gentiana lutea  
L.), of juniper berries ( Juniperus communis  L.) and of laurel leaves ( Laurus 
nobilis  L.); 
(iv) it varies in colour from light to dark brown;  
(v) it may be sweetened to a maximum of 20 grams per litre expressed as 
invert sugar.  
(b) The minimum alcoholic strength by volume of Berenburg  or Beerenburg  shall 
be 30 %.  
(c) Only natural flavouring substances and  flavouring preparations  may be used in 
the preparation of Berenburg  or Beerenburg . 
47. Honey or mead nectar  
(a) Honey or mead nect ar is a spirit drink produced by flavouring the mixture of 
fermented honey mash and honey distillate or ethyl alcohol of agricultural 
origin or both, 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  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.  
 
 
  
EN 23   EN PART II  
 
Specific rules concerning certain spirit drinks other than those listed in Part I  
1. Rum -Verschnitt  is produced in Germany and obtained by mixing rum and alcohol, whereby 
a minimum proportion of 5 % of the alcohol contained in the final product must come from 
rum. The minimum alcoholic strength by volume of Rum-Verschnitt  shall be 37.5 %. As 
regards the  labelling and presentation, the word Verschnitt  must appear in the 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. The sales denominati on of this 
product shall be ‘spirit drink’. Where this product is sold outside Germany, its alcoholic 
composition must appear on the label.  
 2. Slivovice  is produced in the Czech Republic and obtained by the addition to the plum 
distillate, before the fina l distillation, of ethyl alcohol of agricultural origin, whereby a 
minimum proportion of 70 % of the alcohol contained in the final product must come from 
plum distillate. The sales denomination of this product shall be ‘spirit drink ’. The name 
slivovice  may be added if it appears in the same visual field on the front label. If slivovice  is 
sold outside the Czech Republic, its alcoholic composition must appear on the label. This 
provision is without prejudice to the use of the name slivovitz  for fruit spiri ts according to 
category 9 of Part I of this Annex.