EAS 145: 2017 
ICS 67.160.10  
© EAC 2017                                                                                                                      Third Edition 2017  
 
FINAL DRAFT EAST AFRICAN STANDARD 
Gin — Specification 
EAST AFRICAN COMMUNITY EAS 145:2017 
ii © EAC 2017 – All rights reserved
 Copyright notice 
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Violators may be persecuted DEAS 145:2017 
© EAC 2017 – All rights reserved  iii
 Foreword 
Development of the East African Standards has been necessitated 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 expected to ensure that they always have the latest versions of the standards 
they are implementing .  
FDEAS 145 was prepared by Technical Committee EASC/TC 007, Alcoholic and non-alcoholic beverages . 
This second edition cancels and replaces the first edition EAS 145:2000, which has been technically revised. 
 DRAFT EAST AFRICAN STANDARD DEAS 145:2017
 
© EAC 2013 – All rights reserved 1 
 Gin — Specification 
1 Scope 
This final draft East African Standard specifies the requirements and methods of sampling and test for gin. 
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, Codex general standard for food additives 
EAS 12, Drinking (potable) water —Specification  
EAS 38, General standard for the labelling of pre-packaged foods  
EAS 39, Hygiene in the food and drink industry — Code of practice 
EAS 100,  Food stuffs — Methods of determination of Lead  
EAS 144, Neutral spirit — Specification  
EAS 123, Distilled water — Specification  
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply. 
gin 
Potable alcoholic beverage made from neutral spirits and flavoured with juniper berries .with or without  
flavours of other aromatics. 
 
4 Requirements  
4.1 General requirements 
The ingredients for gin may l include the following: 
a) neutral spirit conforming to EAS 144; EAS 145:2017 
2 © EAC 2017 – All rights reserved
 b) demineralised water or distilled water conforming to EAS 123 or; and 
c) flavouring agent, if used, in accordance CAC/GL 66. 
4.2 General requirements 
4.2.1 Gin shall be clear and shall not develop any turbidity on being diluted with water and shall be free 
from sediments or suspended matter of any type even at sub-zero temperature. Gin shall have the 
characteristic taste associated with the gin 
4.2.2 Gin shall be free from any ingredients injurious to health. 
4.3 Specific quality requirements 
When tested in accordance with EAS 104, gin shall comply with the requirements given in Table 1.  
Table 1 — Quality requirements for gin 
Characteristic Requirement Test method  
Ethanol content, % v/v, at  20 oC, min. 37.5 
EAS 104 Total acids as acetic acid, mg/L of absolute alcohol, max.  100 
Volatile acids as acetic acid, mg/L of absolute alcohol, max. 50 
Esters as ethyl acetate, mg/L of absolute alcohol, max. 100 
Higher alcohols as amyl alcohol, mg/L of absolute alcohol, max. 50 
Aldehydes as acetaldehyde, mg/L of absolute alcohol, max. 5 
Methanol, mg/ L, max. 50 
5 Food additives 
Food additives may be used in the preparation of gin in accordance with CODEX STAN 192. 
7 Hygiene 
Gin shall be manufactured and handled in a hygienic manner in accordance with EAS 39. 
8 Weights and measures 
The volume and fill of gin shall comply with the weights and measures regulations of Partner States or 
equivalent legislation. 
9 Packaging  
9.1 Gin shall be packaged in suitable food grade containers.  
9.2 Gin shall be packaged for bulk delivery and storage in containers that shall prevent contamination of the 
product and preserve its safety and quality DEAS 145:2017 
© EAC 2017 – All rights reserved  3
 10 Labelling 
In addition to the requirements of EAS 38, the following specific labelling requirements shall apply and shall be 
legibly and indelibly marked: 
a) common name as ‘Gin’; 
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. 
11 Sampling and test 
Sampling and testing of gin shall be done in accordance with respective clause of  EAS 104. 
 DEAS 145:2017  
 
© EAC 2013  – All rights reserved