DEAS 141: 2017  
ICS 67.160.10  
© EAC 2017                                                                                                                        Third  Edition 2017 
 
DRAFT EAST AFRICAN STANDARD 
Whisky — Specification 
EAST AFRICAN COMMUNITY DEAS 141: 2017 
ii © EAC 2017 – All rights reserved
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   DEAS 141: 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 141 was prepared by Technical Committee EASC/TC 007, Alcoholic and non-alcoholic beverages . 
This second edition cancels and replaces the first edition (EAS 141:2000), which has been technically revised. 
 DRAFT EAST AFRICAN STANDARD DEAS 141: 2017
 
© EAC 2017 – All rights reserved 1 
 Whisky — Specification 
1 Scope 
This Final Draft East African 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 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 practice  
EAS 100,  Food stuffs — Methods of determination of Lead  
EAS 123 , Distilled water — Specification 
EAS 144,  Neutral spirit — Specification 
3 Terms 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 spirit  
 DEAS 141: 2017 
2 © EAC 2017 – All rights reserved
 4 Quality 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 General requirements 
Whisky shall  
a) be:free from any extraneous substances; and 
b) be free from haze and particulate matter. 
c) Have characteristics  aroma and taste  
 
4.3 Specific 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, 
max  Not 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, max  500 
v.  Methyl alcohol, mg/L, 
max. Not matured 200 
matured 500 
 
 
4.3.2 Blended whisky shall have a minimum of 10 % of absolute alcohol volume from whisky when neutral 
spirit is used .    DEAS 141: 2017 
© EAC 2017 – All rights reserved  3
 5 Food additives 
Food additives may be used in the preparation of whisky in accordance with CODEX STAN 192. 
6 Hygiene 
Whisky shall be manufactured and handled in a hygienic manner in accordance with EAS 39. 
7 Weights and measures 
The volume and fill of whisky shall comply with the weights and measures regulations of Partner States or 
equivalent legislation 
8 Packaging  
8.1 Whisky shall be packaged in suitable food grade containers.  
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. 
9 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 ‘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. 
10 Sampling and test 
Sampling and testing of potable spirit shall be done in accordance with EAS 104. 
 FDEAS 141: 2013  
 
© EAC 2013  – All rights reserved