Reference number  
RS 7:2014 
© RBS 2014 
 
 
 RWANDA 
STANDARD  RS
7
Second  edition
2014-07-08
Whisky ▬ Specification  
  RS 7: 2014 
©RBS 2014 All rights reserved                  ii 
 
 In order to match with technological development and to keep continuous progress in industries, 
Standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© RBS 2014 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any  means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from RBS.  
Requests for permission to reproduce this document should be addressed to  
Rwanda Bureau of Standards.  
P.O Box 7099 Kigali -Rwanda  
Tel. +250 252 586103/ 582945/ 582946  
Fax + 250 252 583305  
E-mail: info@rbs.org.rw  RS 7: 2014 
iii                 ©RBS 2014 All rights reserved  
 
 Foreword   
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Bureau of Standards 
(RBS ) Board  of Directors in  accordance with the procedures of RBS, in compliance with Annex 3 of the 
WTO/TBT agreement on the preparation, adoption and application of standards  
The main task of technical committees is to prepare national standards.  Final Draft Rwanda S tandards 
adopted by Technical committ ees are ratified  by me mbers of RBS Board of Director s for publication and 
gazettment as Rwanda Standards.  
RS 7 was prepared by Technical Committee RBS/TC Beverages  (RBS/TC1)  
In the preparation of this standard, reference was made to the following standard s: 
1) FDEAS 141:2 013, Whisky  — Specification . 
2) KS 05 -612:2001, Whisky  — Specification . 
The assistance der ived from the above source s is hereby acknowledged with thanks.  
Committee membership  
The following organizations were represented on the Technical Committee on Beverages  (RBS/TC1)  in the 
preparation of this standard.  
COTTRACO – PROBIO  
Enterprise URWIBUTSO   
IKIGAGE PROJECT  
Speranza Group Ldt  
University of Rwanda – College of Science and Technology (UR - CST)  
Rwanda Bureau of Standards  - Secretariat  
  RS 7: 2014 
1                 ©RBS 2014 All rights reserved  
 
 Whisky ▬ Specification  
1 Scope  
This Rwanda Standard specifies  the requirements and methods of sampling and test for whisky (whiskey).  
2 Normative references  
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
CAC/GL 66  Guidelines for the use of flavourings  
CODEX STAN 192 , General standard for food additives  
EAS 100,  Food stuffs — Methods of determination of Lead  
RS 4 , Neutral Spirits for manufacture of alcoholic beve rages — Specification  
RS CAC/RCP 1, Code of practice — General Principles of Food Hygiene   
RS CODEX STAN 1, General Standard for the Labelling of Pre -packaged Foods  
RS EAS 104 , Alcoholic  beverages — Methods of sampling and test  
RS EAS 123 , Distilled water — Specification  
3 Terms d efinitions  
For the purposes of this standard, the following terms and definitions shall apply.  
3.1 
whisky  
alcoholic spirit obtained from a distillation of fermented mash of malted or unmalted grains such as barley,  
sorghum,  maize, ry e or other cereal grain with or without aging  
3.2 
malt whisky  
whisky made exclusively from malted cereals  
NOTE  Malt whisky from grains other than barley are also known as grain whisky.  
3.3 
unmalted whisky  
whisky made exclusively from unmalted cereals  
3.4 
blended whisky  
blend of malt whisky, and neutral spirit  RS 7: 2014 
©RBS 2014 All rights reserved                  2 
 
 4 Quality requirements  
4.1 Ingredients  
The ingredients for whisky shall include the following:  
a) distilled water conforming to RS EAS 123  or demineralised water;  
b) neutral spirit, if used for blending, conforming to RS 4; and  
c) flavouring agents, if used, in accordance with CAC/GL 66 . 
4.2 General requirements  
Whisky shall be:  
d) free from any extraneous substances; and  
e) free from haze and particulate matter.  
4.3 Specific quality requirements  
4.3.1  Whisky shall also comply with the requirements given in Table 1 when tested in accordance with RS 
EAS 104 . 
Table 1 ― Requirements for whisky  
S/N Characteristic  Requirement  
i.  Ethyl alcohol, %, v/v at 20 °C  37.5 - 45 
ii.  Total solids, % (m/v), max  2.0 
iii.  Total ash, % (m/v), max  0.2 
iv.  Volatile acids as acetic acid, mg/L of 
absolute alcohol, max  400 
v.  Higher alcohols as amyl alcohol, mg/ 
L of absolute alcohol, max.  2 400  
vi.  Aldehydes as acetaldehyde, mg/L  
absolute alcohol, max  400 
vii.  Methyl alcohol, mg/L, max.  300 
 
4.3.2  Blended whisky shall have a minimum of 10 % of absolute alcohol volume from malted and/or 
unmalted whisky.  
5 Food additives  
Food additives may be used in the preparation of whisky in accordance with CODEX STAN 192.  
6 Heavy metal contaminants  
When tested in accordance with EAS 100  the level of lead shall not exceed 0.01 mg/L.  RS 7: 2014 
3                 ©RBS 2014 All rights reserved  
 
 7 Hygiene  
Whisky shall be manufactured and handled in a hygienic manner in accordance with  RS CAC/RCP 1 . 
8 Weight s and measures  
The volume and fill of whisky shall comply with national weights and measures regulations . 
9 Packaging  
9.1 Whisky shall be packaged in glass bottles of not less than 250 mL capacity .  
9.2 Whisky shall be packaged for bulk delivery and storage in containers that shall prevent contamination of 
the product and preserve its safety and quality.  
10 Labelling  
In addition to the requirements of RS CODEX STAN 1 , the following specific labelling requirements shall apply 
and shall be legibly and indelibly marked:  
a) common name as ‘Whisky or Blended whisky ’; 
b) name, physical location and address of manufacturer;  
c) ethyl alcohol content, % by volume;  
d) net content;  
e) declaration by common name of any additives used;  
f) date of manufacture;  
g)  batch identification number/cod e; 
h) country of origin; and  
i) statutory warnings.  
11 Sampling and test  
Sampling and testing of potable spirit shall be done in accordance with RS EAS 104 . 
 
 RS 7: 2014 
ICS 67.160.10  
 
 
©RBS 2014 All rights reserved