DRAFT UGANDA STANDARD  
  DUS DEAS 141 
Second  Edition  
2017-mm-dd 
 
 Reference number  
DUS DEAS 141: 2017 
© UNBS 2017 
   
Whisky — Specification  
 
 DUS DEAS 141: 2017 
ii                © UNBS  2017 - All rights reserved 
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2017 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: +256 417 333 250/1/2/3 
Fax: +256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 DUS DEAS 141: 2017 
© UNBS  2017 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co-
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 141: 2017 , Whisky — Specification, is identical with and has been 
reproduced from an International Standard, DEAS 141 : 2017, Whisky — Specification , and is being proposed 
for adoption as a Uganda Standard. 
This standard was developed by the Subcommittee on Water and alcoholic beverages, SC 16, under the Food 
and agriculture Standards Technical Committee (UNBS/TC 2 ). 
Whereve r the words, “ East African Standard " appear, they should be replaced by "Uganda Standard." 
This standard cancels and replaces US 141: 2014 , Whisky — Specification, which has been technically 
revised. DEAS 141: 2017
ICS67.160.10
© EA C2017 Third Edition 2017
DRAFT EAST AFRICAN STANDARD
Whisky —Specification
EAST AFRICAN COMMUNITYDEAS141:2017
ii © EAC 2017 –All rights reservedCopyright notice
This EAC document is copyright -protected by EAC. While the reproduction of this document by
participants in the EAC standards development process is permitted witho ut prior permission from EAC,
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for
any other purpose without prior written permission from EAC.
Requests for permission to reproduce this document for the pur pose of selling it should be addressed
as shown below or to EAC’s member body in the country of the requester:
© East African Community 2013 —All rights reserved
East African Community
P.O.Box 1096
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Fax: 255 27 250448 1/2504255
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.
Violators may be persecutedDEAS141: 2017
©EAC 2017 –All rig hts reserved iiiForeword
Development of the East African Standards has been necessitat ed by the need for harmonizing requirements
governing quality of products and services in the East African Community. It is envisaged that through
harmonized standardization, trade barriers that are encountered when goods and services are exchanged
within the Community will be removed.
In order to achieve this objective, the Community established an East African Standards Committee mandated
to develop and issue East African Standards.
The Committee is composed of representatives of the National Standards Bodies in Partner States, together
with the representatives from the private sectors and consumer organizations. Draft East African Standards
are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments
received are discussed and incorporated before finalization of standards, in accordance with the procedures
of the Community.
East African Standards are subject to review, to keep pace with technological advances. Users of the East
African Standards are therefore e xpected to ensure that they always have the latest versions of the standards
they are implementing .
FDEAS 141 was prepared by Technical Committee EASC/TC007, Alcoholic and non -alcoholic beverages .
This second edition cancels and replaces the first editio n (EAS 141:2013), which has been technically revised.DRAFT EAST AFRICAN STANDARD DEAS 141:2017
© EAC 2017 –All rights reserved 1Whisky —Specification
1Scope
This Final Draft East African Standard specifies the requirements and methods of sampling and test for whisky
(whiskey).
2Normative 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 u se of flavourings
CODEX STAN 192 , General standard for food additives
EAS 12, Drinking (potable) water —Specification
EAS 38, Labelling of pre -packaged foods —Specification
EAS 39, Hygiene in the food and drink manufacturing industry —Code of practic e
EAS 100, Food stuffs —Methods of determination of Lead
EAS 123 ,Distilled water —Specification
EAS 144, Neutral spirit —Specification
3Terms and definitions
For the purposes of this standard, the following terms and definitions shall apply.
3.1
whisky
Is a distilled alcoholic beverage produced from a fermented mash of cereal grain with or without aging.
3.2
malt whisky
whisky made exclusively from malted cereals
3.4
blended whisky
mixture of whiskies,  or a  whisky with neutral spirit2 © EAC 2017 –All rights reserved4Qualit y requirements
4.1 Ingredients
The ingredients for whisky may include the following:
a)Demineralised or water; distilled water conforming to EAS 123
b)neutral spirit, shall  conform to EAS 144; and
c)flavouring agents, in accordance with CAC/GL 66
d)
4.2 Genera l requirements
Whisky shall
a)be:free from any extraneous substances ; and
b)befree from haze and particulate matter .
c)Have characteristics  aroma and taste
d)4.3Specific quality requirements
4.3.1 Whisky shall also comply with the requirements given in Table 1 when tested in accordance with EAS
104.
Table 1 ―Requirements for whisky
SI No Characteristic Requirement
i. Ethyl alcohol ,%, v/v at 20 °C, min. 37.5
ii. Volatile acids as
acetic acid, mg/L of
absolute alcohol,
maxNot matured 400
matured 2000
iii. Higher alcohols as
amyl alcohol, mg/ L
of absolute alcohol,
max.Not matured 2 400
matured 6000
iv. Aldehydes as acetaldehyde, mg/L
absolute alcohol, max500
v. Methyl alcohol, mg/L,
max.Not matured 200
matured 500
4.3.2 Blended whisky shall have a mini mum of 10 % of absolute alcohol volume from whisky when neutral
spirit is used .
5 Food additives
Food additives may be used in the preparation of whisky in accordance with CODEX STAN 192.©EAC 2017 –All rig hts reserved 36Hygiene
Whisky shall be manufactured and handled in a hygienic m anner in accordance with EAS 39.
7Weight sand measures
The volume and fill of whisky shall comply with the weights and measures regulations of Partner States or
equivalent legislation
8Packaging
8.1 Whisky shall be packaged in suitable food grade contai ners.
8.2 Whisky shall be packaged for bulk delivery and storage in containers that shall prevent contamination of
the product and preserve its safety and quality.
9Labelling
In addition to the requirements of EAS 38, the following specific labelling re quirements 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; importer/bottler
c)ethyl alcohol content, % by volume;
d)net content ;
e)batch identification number/ code;
f)country of origin ; and
g)statutory warnings .
10Sampling and test
Sampling and testing of potable spirit shall be done in accordance with EAS 104.DEAS 141: 2017
© EAC 2017–All rights reserved