ANNEX  
REGULATORY INSTRUCTION NO.        , OF       OF       , 2008  
The MINISTER OF STATE FOR AGRICULTURE, LIVESTOCK AND SUPPLY, in the 
exercise of the powers granted to him by Article 87, sole paragraph, sub -paragraph II of the 
Constitution, having regard to the provisions of Decree no. 2.314 of 4 September 1997, and the 
contents of Dossier no. 21000.002762/2008 -86, has resolved:  
Article  1- To approve Technical Regulations for the Setting of Identity and Quality 
Standards for Molasses Spirit (Annex I), Cere al Spirit (Annex II), Vegetable Spirit (Annex III), 
Rapadura Spirit (Annex IV), Melado Spirit (Annex V), Fruit Spirit (Annex VI), Arac (Annex VII), 
Rum (Annex VIII), Sochu (Annex IX), Tequila (Annex X), Tiquira (Annex XI) and Whisky (Annex 
XII). 
 
 
Article  2.-  This Regulatory Instruction comes into force on the date of its publication.  
REINHOLD STEPHANES  ANNEX I  
 
TECHNICAL REGULATIONS FOR THE SETTING OF  
IDENTITY AND QUALITY STANDARDS FOR MOLASSES SPIRIT  
Article  1.-  The purpose of these Technical Regulatio ns is to establish the identity and 
quality standards which are to apply to molasses spirit.  
Article  2.- These Technical Regulations apply to molasses spirit marketed throughout all 
of the nation’s territory.  
Article  3.- Molasses spirit is a drink with an alcoholic strength of thirty -eight to fifty -four 
per cent by volume, at twenty degrees Celsius, obtained from single -distilled molasses alcohol or 
from the distillation of fermented molasses must, which may be sweetened and aged.  
 1) The term ‘molasses spi rit’ shall apply to the drink defined at the head of this article, 
prepared by means of a technical process designed to maintain its appearance and preserve it 
up to the time of consumption, and containing up to six grams of sugars per litre, expressed as 
sucrose.  
2) The term ‘sweet molasses spirit’ shall apply to the drink defined at the head of this 
article, prepared by means of a technical process designed to maintain its appearance and 
preserve it up to the time of consumption, and containing more than six grams, and less than 
thirty grams, of sugar per litre, expressed as sucrose.  
3) The term ‘aged molasses spirit’ shall apply to the drink defined at the head of this 
article, prepared by means of a technical process designed to maintain its appearance a nd 
preserve it up to the time of consumption, obtained from the storage of single -distilled molasses  
alcohol or from the storage of molasses spirit, in an appropriate wooden container with a 
maximum capacity of seven hundred litres, for a period of at lea st one year.  
4) The term ‘aged sweet molasses spirit’ shall apply to a drink matching the descriptions 
in both paragraphs two and three of this article.  
Article  4.-  The distillation must be done in such a way that the distillate will retain the 
aroma and taste of the volatile natural elements contained in the fermented must, derived from 
the fermentation process or formed during distillation.  
Article  5.-  The use of caramel is permitted only to correct the colour of the molasses 
spirit  subjected to the ag eing process or to ma ke it conform to standard.  
Article  6.-   The ingredients used in the production of molasses spirit are:  
a) basic ingredients – single -distilled molasses alcohol or distilled fermented molasses 
must and sugar:  
1. sugar is an essential basi c ingredient in the preparation of sweet molasses spirit and 
of aged sweet molasses spirit;  
2. the sugar permitted here is sucrose, which may be substituted totally or partially by 
fructose, maltose, inverted sugar, glucose and its syrup.  
 b)  optional ingred ients – water and sugar  
 1. the water used must conform to the rules and standards approved in specific 
legislation for drinking water, and be used exclusively to make the alcoholic strength of the final 
product conform to standard;  
2. the sugar permitted her e is sucrose, which may be substituted totally or partially by 
fructose, maltose, inverted sugar, glucose and its syrup;  
3. sugar is an optional ingredient for molasses spirit and for aged molasses spirit.  
Article  7.- The chemical composition of molasses spir it must conform to the following 
limits : 
a) alcoholic strength of at least thirty -eight and not more than fifty -four, expressed as the 
alcohol percentage by volume at twenty degrees Celsius;  
b) the congeners coefficient, expressed in milligrams per hundred milli litres of anhydrous 
alcohol, must be at least two hundred and not more than six hundred and fifty;  
c) volatile acidity, in acetic acid, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exceed one hundred and fifty;  
d) esters, in eth yl acetate, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not exceed two hundred;  
e) aldehydes, in acetic aldehyde, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exceed thirty;  
f) furfural, expressed in milligrams per hundred millilitres of anhydrous alcohol, must not 
exceed five;  
g) higher alcohol, expressed in milligrams per hundred millilitres of anhydrous alcohol, 
must not exceed three hundred and sixty.  
 
Article  8.-  The presence of total phenolic co mpound must be detected in aged molasses 
spirit and in aged sweet molasses spirit.  
Article  9.-  The organoleptic characteristic or composition of molasses spirit must not be 
altered by the material of the container, utensil or equipment used in its process ing and 
marketing.  
 1) It is forbidden to add any substance or ingredient which would alter the natural 
sensorial characteristics of the final product, except in the cases specified in these Technical 
Regulations.  
2)  Blending is permitted with distillates  of the same kind only to the extent needed to 
take the congeners coefficient up to the limits permitted in this Act.  
Article  10.-  The intentional additive, the technical manufacturing aid and the container 
and other substances must conform to specific le gislation.  
Sole paragraph. It is forbidden to use containers and packaging in the form of vials, 
sachets, droppers, sprays, capsules, measuring cups or other objects similar in nature to those 
used for pharmaceutical, medicinal or therapeutic purposes.  
Article 11.- Molasses spirit producing establishments must observe the hygiene 
conditions specified in current health regulations.   1) Molasses spirit must not contain any toxic substance produced by a microorganism in 
an amount sufficient to make it dangero us to human health.  
 2) Molasses spirit must not contain any microbiological contaminant or agrotoxic residue 
or other organic or inorganic contaminant in an amount above the limit established in current 
specific legislation.  
3)  The methyl alcohol concent ration must not exceed twenty milligrams per hundred 
millilitres of anhydrous alcohol.  
4)  The concentration of copper (Cu) must not exceed five milligrams per litre.  
5)  The concentration of lead (Pb) must not exceed two tenths of a milligram per litre.  
Article 12. The weights and measures shall be regulated according to specific legislation.  
 
Article  13. The rules concerning labelling are those established by Decree no. 2.314 of 4 
September 1997 and by supplementary legislation.  
1) It is forbidden to use the expressions traditional, home brewed, special reserve or 
other similar expressions to designate, typify or qualify the product described in these Technical 
Regulations until the technical regulations to determine the criteria and the procedures for the  
use of these expressions has been established by an administrative act of the Ministry of 
Agriculture, Livestock and Supply.  
2) The age or ageing time may appear on the label of the molasses spirit described in 
Sections  3 and 4 of Article 3 of this Annex.  
3)  The name of the Federal Unit or the region where the drink was produced may be 
mentioned, provided it is a geographical identification registered at the National Institute of 
Intellectual Property – INPI.  
4) The insertion mentioned in the preceding pa ragraph must be positioned below the 
name of the drink and printed in graphic characters half the size of those used for the name of 
the drink.  
5)  The main panel of the label must contain the following declaration: stored in, followed 
by the name of the c ontainer, followed by the name of the wood in which the product was stored. 
This declaration shall be valid only for molasses spirit stored in a wooden container,  even if it 
does not fulfil the ageing criteria defined in this Technical Regulation and in o ther applicable 
administrative acts. The minimum size of this declaration must be two millimetres, printed visibly, 
legibly and in a single colour contrasting with the label background.  
6)  The words ‘silver’, ‘classic’ or ‘traditional’ may be associated w ith the trademark for 
molasses spirit stored in a wooden container which adds no colour to the drink.  
7)  The word ‘gold’ may be associated with the trademark for molasses spirit stored in a 
wooden container which substantially alters its colouring.  
Articl e 14. The official sampling and analysis methods are those established by Decree 
no. 2.314, of 4 September 1997, by supplementary legislation and by administrative acts of the 
Ministry of Agriculture, Livestock and Supply.  
Article  15. Any manipulation or t reatment intended to modify the original qualities of the 
product in order to conceal any alteration to it is forbidden.  ANNEX II  
 
TECHNICAL REGULATIONS FOR THE SETTING OF  
IDENTITY AND QUALITY STANDARDS FOR CEREAL SPIRIT  
Article  1.-  The purpose of these Technical Regulations is to establish the identity and 
quality standards which are to apply to cereal spirit.  
Article  2.- These Technical Regulations apply to cereal spirit marketed throughout all of 
the nation’s territory.  
Article  3.-  Cereal spirit is a drink with an alcoholic strength of thirty -eight to fifty -four per 
cent by volume, at twenty degrees Celsius, obtained from single -distilled cereal alcohol or from 
the distillation of fermented cereal must, which may be sweetened and aged.  
1) The term ‘cer eal spirit’ shall apply to the drink defined at the head of this article, 
prepared by means of a technical process designed to maintain its appearance and preserve it 
up to the time of consumption, and containing up to six grams of sugars per litre, expres sed as 
sucrose.  
2) The term ‘sweet cereal spirit’ shall apply to the drink defined at the head of this article, 
prepared by means of a technical process designed to maintain its appearance and preserve it 
up to the time of consumption, and containing more than six grams, and less than thirty grams, of 
sugars per litre, expressed as sucrose . 
3) The term ‘aged cereal spirit’ shall apply to the drink defined at the head of this article, 
prepared by means of a technical process designed to maintain its appearan ce and preserve it 
up to the time of consumption, obtained from the storage of single -distilled cereal  alcohol, from 
the storage of distilled fermented cereal must or from the storage of cereal spirit, in an 
appropriate wooden container with a maximum cap acity of seven hundred litres, for a period of at 
least one year.  
4) The term ‘aged sweet cereal spirit’ shall apply to a drink matching the descriptions in 
both paragraphs two and three of this article.  
Article  4.- The distillation must be done in such a way that the distillate will retain the 
aroma and taste of the volatile natural elements contained in the fermented must, derived from 
the fermentation process or formed during distillation.  
Article  5.-  The use of caramel is permitted only to correct the colour of cereal spirit  
subjected to the ageing process or to make it  conform to standard.  
Article  6.-   The ingredients used in the production of cereal spirit are:  
a) basic ingredients – single -distilled cereal alcohol or distilled fermented cereal mus t 
and sugar:  1. sugar is an essential basic ingredient in the preparation of sweet cereal spirit and of 
aged sweet cereal spirit;  
2. the sugar permitted here is sucrose, which may be substituted totally or partially by 
fructose, maltose, inverted sugar, glucose and its syrup.  
 
b) optional ingredients – water and sugar.  
1. the water used must conform to the rules and standards approved in specific 
legislation for drinking water, and be used exclusively to make the alcoholic strength of the final 
product conform to st andard;  
2. the sugar permitted here is sucrose, which may be substituted totally or partially by 
fructose, maltose, inverted sugar, glucose and its syrup;  
3. sugar is an optional ingredient for cereal spirit and for aged cereal spirit.  
Article  7.- The chemical c omposition of cereal spirit must conform to the following limits : 
a) alcoholic strength of at least thirty -eight and not more than fifty -four, expressed as the 
alcohol percentage by volume at twenty degrees Celsius;  
b) the congeners coefficient, expressed in mil ligrams per hundred millilitres of anhydrous 
alcohol, must be at least two hundred and not more than six hundred and fifty;  
c) volatile acidity, in acetic acid, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exceed one hundred and fifty;  
d) esters, in ethyl acetate, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not exceed two hundred;  
e) aldehydes, in acetic aldehyde, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exceed thi rty; 
f) furfural, expressed in milligrams per hundred millilitres of anhydrous alcohol, must not 
exceed five;  
g) higher alcohol, expressed in milligrams per hundred millilitres of anhydrous alcohol, 
must not exceed three hundred and sixty.  
 
Article  8.-  The pres ence of total phenolic compound must be detected in aged cereal 
spirit and in aged sweet cereal spirit.  
Article  9.-  The organoleptic characteristic or composition of cereal spirit must not be 
altered by the material of the container, utensil or equipment used in its processing and 
marketing.  
 1) It is forbidden to add any substance or ingredient which would alter the natural 
sensorial characteristics of the final product, except in the cases specified in these Technical 
Regulations.  
2)  Blending is permitt ed with distillates of the same kind only to the extent needed to take 
the congeners coefficient up to the limits permitted in this Act.  Article  10.-  The intentional additive, the technical manufacturing aid and the container 
and other substances must con form to specific legislation.  
Sole paragraph. It is forbidden to use containers and packaging in the form of vials, 
sachets, droppers, sprays, capsules, measuring cups or other objects similar in nature to those 
used for pharmaceutical, medicinal or therap eutic purposes.  
Article  11.- Cereal spirit producing establishments must observe the hygiene conditions 
specified in current health regulations.  
 1) Cereal spirit must not contain any toxic substance produced by a microorganism in 
an amount sufficient to make it dangerous to human health.  
 2) Cereal spirit must not contain any microbiological contaminant or agrotoxic residue or 
other organic or inorganic contaminant in an amount above the limit established in current 
specific legislation.  
3)  The methyl al cohol concentration must not exceed twenty milligrams per hundred 
millilitres of anhydrous alcohol.  
4)  The concentration of copper (Cu) must not exceed five milligrams per litre.  
5)  The concentration of lead (Pb) must not exceed two tenths of a milligram  per litre.  
Article  12. The weights and measures shall be regulated according to specific legislation.  
 
Article  13. The rules concerning labelling are those established by Decree no. 2.314 of 4 
September 1997 and by supplementary legislation.  
1) It is forb idden to use the expressions traditional, home brewed, special reserve or other 
similar expressions to designate, typify or qualify the product described in these Technical 
Regulations until the technical regulations to determine the criteria and the proce dures for the 
use of these expressions has been established by an administrative act of the Ministry of 
Agriculture, Livestock and Supply.  
2) The age or ageing time may appear on the label of the cereal spirit described in 
paragraphs three and four of Arti cle Three of this Annex.  
3)  The name of the Federal Unit or the region where the drink was produced may be 
mentioned, provided it is a geographical identification registered at the National Institute of 
Intellectual Property – INPI.  
4) The insertion menti oned in the preceding paragraph must be positioned below the 
name of the drink and printed in graphic characters half the size of those used for the name of 
the drink.  
5)  The main panel of the label must contain the following declaration: stored in, follo wed 
by the name of the container, followed by the name of the wood in which the product was stored. 
This declaration shall be valid only for cereal spirit stored in a wooden container,  even if it does 
not fulfil the ageing criteria defined in this Technic al Regulation and in other applicable 
administrative acts. The minimum size of this declaration must be two millimetres, printed visibly, 
legibly and in a single colour contrasting with the label background.  6)  The words ‘silver’, ‘classic’ or ‘traditiona l’ may be associated with the trademark for 
cereal spirit stored in a wooden container which adds no colour to the drink.  
7)  The word ‘gold’ may be associated with the trademark for cereal spirit stored in a 
wooden container which substantially alters its  colouring.  
Article  14. The official sampling and analysis methods are those established by Decree 
no. 2.314, of 4 September 1997, by supplementary legislation and by administrative acts of the 
Ministry of Agriculture, Livestock and Supply.  
 
Article  15. An y manipulation or treatment intended to modify the original qualities of the 
product in order to conceal any alteration to it is forbidden.  ANNEX III  
 
TECHNICAL REGULATIONS FOR THE SETTING OF  
IDENTITY AND QUALITY STANDARDS FOR VEGETABLE SPIRIT  
Article  1.-  The purpose of these Technical Regulations is to establish the identity and 
quality standards which are to apply to vegetable spirit.  
Article  2.- These Technical Regulations apply to vegetable spirit marketed throughout all 
of the nation’s territory.  
 
Article 3.- Vegetable spirit is a drink with an alcoholic strength of thirty -eight to fifty -four 
per cent by volume, at twenty degrees Celsius, obtained from single -distilled vegetable alcohol or 
from the distillation of fermented vegetable must, which may b e sweetened and aged, the 
congener coefficient of which will be specified in a supplementary administrative act.  
 1) The term ‘vegetable spirit’ shall apply to the drink defined at the head of this article, 
prepared by means of a technical process designed  to maintain its appearance and preserve it 
up to the time of consumption.  
2) The term ‘sweet vegetable spirit’ shall apply to the drink defined at the head of this 
article, prepared by means of a technical process designed to maintain its appearance and 
preserve it up to the time of consumption, and containing more than six grams, and less than 
thirty grams, of sugars per litre, expressed as sucrose . 
3) The term ‘aged vegetable spirit’ shall apply to the drink defined at the head of this 
article, prepared by means of a technical process designed to maintain its appearance and 
preserve it up to the time of consumption, obtained from the storage of single -distilled vegetable  
alcohol, from the storage of fermented vegetable must distillate or from the storage  of vegetable 
spirit, in an appropriate wooden container with a maximum capacity of seven hundred litres, for a 
period of at least one year.  
4) The term ‘aged sweet vegetable spirit’ shall apply to a drink matching the descriptions 
in both paragraphs two a nd three of this article.  
. 
Article  4.- The distillation must be done in such a way that the distillate will retain the 
aroma and taste of the volatile natural elements contained in the fermented must, derived from 
the fermentation process or formed during  distillation.  
Article  5.- The use of caramel is permitted only to correct the colour of the vegetable 
spirit subjected to th e ageing process or to make it conform to standard.  
Article  6.-   The ingredients used in the production of vegetable spirit are:  
a) basic ingredients – single -distilled vegetable alcohol or distilled fermented vegetable 
must and sugar:  
1. sugar is an essential basic ingredient in the preparation of sweet vegetable spirit and 
of aged sweet vegetable spirit;  
2. the sugar permitted here is su crose, which may be substituted totally or partially by 
fructose, maltose, inverted sugar, glucose and its syrup.   
b)  optional ingredients – water and sugar:  
1. the water used must conform to the rules and standards approved in specific legislation 
for dr inking water, and be used exclusively to make the alcoholic strength of the final product 
conform to standard;  
2.  the sugar permitted here is sucrose, which may be substituted totally or partially by 
fructose, maltose, inverted sugar, glucose and its syru p; 
3.  Sugar is an optional ingredient for vegetable spirit and for aged vegetable spirit  
Article  7.- The chemical composition of vegetable spirit must conform to the following 
limits : 
a) alcoholic strength of at least thirty -eight and not more than fifty -four, expressed as the 
alcohol percentage by volume at twenty degrees Celsius;  
b) the congeners coefficient, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must be at least two hundred and not more than six hundred and fifty;  
c) volatile acid ity, in acetic acid, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exceed one hundred and fifty;  
d) esters, in ethyl acetate, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not exceed two hundred;  
e) aldehydes, in acetic aldehyde, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exceed thirty;  
f) furfural, expressed in milligrams per hundred millilitres of anhydrous alcohol, must not 
exceed five;  
g) higher alcohol, expressed in m illigrams per hundred millilitres of anhydrous alcohol, 
must not exceed three hundred and sixty.  
Article  8.-  The presence of total phenolic compound must be detected in aged vegetable 
spirit and in aged sweet vegetable spirit.  
Article  9.-  The organolepti c characteristic or composition of vegetable spirit must not be 
altered by the material of the container, utensil or equipment used in its processing and 
marketing.  
 1) It is forbidden to add any substance or ingredient which would alter the natural 
sensor ial characteristics of the final product, except in the cases specified in these Technical 
Regulations.  
2)  Blending is permitted with distillates of the same kind only to the extent needed to take 
the congeners coefficient up to the limits permitted in th is Act.  
Article  10.-  The intentional additive, the technical manufacturing aid and the container 
and other substances must conform to specific legislation.  
Sole paragraph. It is forbidden to use containers and packaging in the form of vials, 
sachets, drop pers, sprays, capsules, measuring cups or other objects similar in nature to those 
used for pharmaceutical, medicinal or therapeutic purposes.  
 
Article  11. - Vegetable spirit producing establishments must observe the hygiene conditions specified in current health regulations.  
1) Vegetable spirit must not contain any toxic substance produced by a microorganism in 
an amount sufficient to make it dangerous to human health.  
2) Vegetable spirit must not contain any microbiological contaminant or agrotoxic residu e 
or other organic or inorganic contaminant in an amount above the limit established in current 
specific legislation.  
3)  The methyl alcohol concentration must not exceed twenty milligrams per hundred 
millilitres of anhydrous alcohol.  
4)  The concentration  of copper (Cu) must not exceed five milligrams per litre.  
5)  The concentration of lead (Pb) must not exceed two tenths of a milligram per litre.  
Article  12. The weights and measures shall be regulated according to specific legislation.  
 
Article  13. The r ules concerning labelling are those established by Decree no. 2.314 of 4 
September 1997 and by supplementary legislation.  
1) It is forbidden to use the expressions traditional, home brewed, special reserve or other 
similar expressions to designate, typify or qualify the product described in these Technical 
Regulations until the technical regulations to determine the criteria and the procedures for the 
use of these expressions has been established by an administrative act of the Ministry of 
Agriculture, Live stock and Supply.  
2) The age or ageing time may appear on the label of the vegetable spirit described in 
paragraphs three and four of Article Three of this Annex.  
3)  The name of the Federal Unit or the region where the drink was produced may be 
mentioned,  provided it is a geographical identification registered at the National Institute of 
Intellectual Property – INPI.  
4) The insertion mentioned in the preceding paragraph must be positioned below the 
name of the drink and printed in graphic characters half the size of those used for the name of 
the drink.  
5)  The main panel of the label must contain the following declaration: stored in, followed 
by the name of the container, followed by the name of the wood in which the product was stored. 
This declaration s hall be valid only for vegetable spirit stored in a wooden container,  even if it 
does not fulfil the ageing criteria defined in this Technical Regulation and in other applicable 
administrative acts. The minimum size of this declaration must be two millime tres, printed visibly, 
legibly and in a single colour contrasting with the label background.  
6)  The words ‘silver’, ‘classic’ or ‘traditional’ may be associated with the trademark for 
vegetable spirit stored in a wooden container which adds no colour to t he drink.  
7)  The word ‘gold’ may be associated with the trademark for vegetable spirit stored in a 
wooden container which substantially alters its colouring.  
Article  14. The official sampling and analysis methods are those established by Decree 
no. 2.314,  of 4 September 1997, by supplementary legislation and by administrative acts of the 
Ministry of Agriculture, Livestock and Supply.  
Article  15. Any manipulation or treatment intended to modify the original qualities of the 
product in order to conceal any a lteration to it is forbidden.  ANNEX IV  
 
TECHNICAL REGULATIONS FOR THE SETTING OF  
IDENTITY AND QUALITY STANDARDS FOR RAPADURA SPIRIT  
Article  1.-  The purpose of these Technical Regulations is to establish the identity and 
quality standards which are to app ly to rapadura spirit.  
Article  2.- These Technical Regulations apply to rapadura spirit marketed throughout all of 
the nation’s territory.  
Article  3.- Rapadura spirit is a drink with an alcoholic strength of thirty -eight to fifty -four per 
cent by volume, a t twenty degrees Celsius, obtained from single -distilled rapadura alcohol or 
from the distillation of fermented rapadura must, which may be sweetened and aged.  
 1) The term ‘rapadura spirit’ shall apply to the drink defined at the head of this article, 
prepared by means of a technical process designed to maintain its appearance and preserve it 
up to the time of consumption.  
2) The term ‘sweet rapadura spirit’ shall apply to the drink defined at the head of this 
article, prepared by means of a technical proc ess designed to maintain its appearance and 
preserve it up to the time of consumption, and containing more than six grams, and less than 
thirty grams, of sugars per litre, expressed as sucrose . 
3) The term ‘aged rapadura spirit’ shall apply to the drink de fined at the head of this 
article, prepared by means of a technical process designed to maintain its appearance and 
preserve it up to the time of consumption, obtained from the storage of single -distilled rapadura 
alcohol or from the storage of rapadura sp irit, in an appropriate wooden container with a 
maximum capacity of seven hundred litres, for a period of at least one year.  
4) The term ‘aged sweet rapadura spirit’ shall apply to a drink matching the descriptions in 
both paragraphs two and three of this article.  
Article  4.-  The distillation must be done in such a way that the distillate will retain the 
aroma and taste of the volatile natural elements contained in the fermented must, derived from 
the fermentation process or formed during distillation.  
Article 5.-  The use of caramel is permitted only to correct the colour of the rapadura spirit  
subjected to the ageing process or to make it  conform to standard.  
Article  6.-   The ingredients used in the production of rapadura spirit are:  
a) basic ingredien ts –  single -distilled rapadura alcohol or distilled fermented rapadura 
must and sugar:  
1. sugar is an essential basic ingredient in the preparation of sweet rapadura spirit and of 
aged sweet rapadura spirit;  
2. the sugar permitted here is sucrose, which may be substituted totally or partially by 
fructose, maltose, inverted sugar, glucose and its syrup.  
 
b)  optional ingredients – water and sugar:  1. the water used must conform to the rules and standards approved in specific 
legislation for drinking water, and be us ed exclusively to make the alcoholic strength of the final 
product conform to standard;  
2. the sugar permitted here is sucrose, which may be substituted totally or partially by 
fructose, maltose, inverted sugar, glucose and its syrup.  
3. sugar is an optional ing redient for rapadura spirit and for aged rapadura spirit.  
 
 Article  7.- The chemical composition of rapadura spirit must conform to the following 
limits : 
a) alcoholic strength of at least thirty -eight and not more than fifty -four, expressed as the 
alcohol per centage by volume at twenty degrees Celsius;  
b) the congeners coefficient, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must be at least two hundred and not more than six hundred and fifty;  
c) volatile acidity, in acetic acid, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exceed one hundred and fifty;  
d) esters, in ethyl acetate, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not exceed two hundred;  
e) aldehydes, in acetic aldehyde, e xpressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exceed thirty;  
f) furfural, expressed in milligrams per hundred millilitres of anhydrous alcohol, must not 
exceed five;  
g) higher alcohol, expressed in milligrams per hundred millilitr es of anhydrous alcohol, 
must not exceed three hundred and sixty.  
 
 Article  8.-  The presence of total phenolic compound must be detected in aged 
rapadura spirit and in aged sweet rapadura spirit.  
Article  9.-  The organoleptic characteristic or composition  of rapadura spirit must not be 
altered by the material of the container, utensil or equipment used in its processing and 
marketing.  
 1) It is forbidden to add any substance or ingredient which would alter the natural 
sensorial characteristics of the final  product, except in the cases specified in these Technical 
Regulations.  
2)  Blending is permitted with distillates of the same kind only to the extent needed to take 
the congeners coefficient up to the limits permitted in this Act.  
Article  10.-  The intent ional additive, the technical manufacturing aid and the container 
and other substances must conform to specific legislation.  
Sole paragraph. It is forbidden to use containers and packaging in the form of vials, 
sachets, droppers, sprays, capsules, measurin g cups or other objects similar in nature to those 
used for pharmaceutical, medicinal or therapeutic purposes.  
Article  11.- Rapadura spirit producing establishments must observe the hygiene 
conditions specified in current health regulations.  
 1) Rapadura spirit must not contain any toxic substance produced by a microorganism in an amount sufficient to make it dangerous to human health.  
 2) Rapadura spirit must not contain any microbiological contaminant or agrotoxic residue 
or other organic or inorganic co ntaminant in an amount above the limit established in current 
specific legislation.  
3)  The methyl alcohol concentration must not exceed twenty milligrams per hundred 
millilitres of anhydrous alcohol.  
4)  The concentration of copper (Cu) must not exceed fi ve milligrams per litre.  
5)  The concentration of lead (Pb) must not exceed two tenths of a milligram per litre.  
Article  12. The weights and measures shall be regulated according to specific legislation.  
 
Article  13. The rules concerning labelling are thos e established by Decree no. 2.314 of 4 
September 1997 and by supplementary legislation.  
1) It is forbidden to use the expressions traditional, home brewed, special reserve or other 
similar expressions to designate, typify or qualify the product described i n these Technical 
Regulations until the technical regulations to determine the criteria and the procedures for the 
use of these expressions has been established by an administrative act of the Ministry of 
Agriculture, Livestock and Supply.  
2) The age or ag eing time may appear on the label of the rapadura spirit described in both 
paragraphs three and four of Article Three of this Annex.  
3)  The name of the Federal Unit or the region where the drink was produced may be 
mentioned, provided it is a geographical  identification registered at the National Institute of 
Intellectual Property – INPI.  
4) The insertion mentioned in the preceding paragraph must be positioned below the 
name of the drink and printed in graphic characters half the size of those used for the  name of 
the drink.  
5)  The main panel of the label must contain the following declaration: stored in, followed 
by the name of the container, followed by the name of the wood in which the product was stored. 
This declaration shall be valid only for rapadur a spirit stored in a wooden container,  even if it 
does not fulfil the ageing criteria defined in this Technical Regulation and in other applicable 
administrative acts. The minimum size of this declaration must be two millimetres, printed visibly, 
legibly and in a single colour contrasting with the label background.  
6)  The words ‘silver’, ‘classic’ or ‘traditional’ may be associated with the trademark for 
rapadura spirit stored in a wooden container which adds no colour to the drink.  
7)  The word ‘gold’ ma y be associated with the trademark for rapadura spirit stored in a 
wooden container which substantially alters its colouring.  
Article  14. The official sampling and analysis methods are those established by Decree  
no. 2.314, of 4 September 1997, by supplem entary legislation and by administrative acts of the 
Ministry of Agriculture, Livestock and Supply.  
Article  15. Any manipulation or treatment intended to modify the original qualities of the 
product in order to conceal any alteration to it is forbidden.  ANNEX V  
 
TECHNICAL REGULATIONS FOR THE SETTING OF  
IDENTITY AND QUALITY STANDARDS FOR MELADO SPIRIT  
Article  1.-  The purpose of these Technical Regulations is to establish the identity and 
quality standards which are to apply to melado spirit.  
Article  2.- These Technical Regulations apply to melado spirit marketed throughout all of 
the nation’s territory.  
Article  3.- Melado spirit is a drink with an alcoholic strength of thirty -eight to fifty -four per 
cent by volume, at twenty degrees Celsius, obtained from s ingle-distilled melado alcohol or from 
the distillation of fermented melado must, which may be sweetened and aged.  
 1) The term ‘melado spirit’ shall apply to the drink defined at the head of this article, 
prepared by means of a technical process designed to maintain its appearance and preserve it 
up to the time of consumption.  
2) The term ‘sweet melado spirit’ shall apply to the drink defined at the head of this article, 
prepared by means of a technical process designed to maintain its appearance and prese rve it 
up to the time of consumption, and containing more than six grams, and less than thirty grams, of 
sugars per litre, expressed as sucrose . 
3) The term ‘aged melado spirit’ shall apply to the drink defined at the head of this article, 
prepared by mean s of a technical process designed to maintain its appearance and preserve it 
up to the time of consumption, obtained from the storage of single -distilled melado alcohol or 
from the storage of melado spirit, in an appropriate wooden container with a maximum  capacity 
of seven hundred litres, for a period of at least one year.  
4) The term ‘aged sweet melado spirit’ shall apply to a drink matching the descriptions in 
both paragraphs two and three of this article.  
Article  4.-  The distillation must be done in su ch a way that the distillate will retain the 
aroma and taste of the volatile natural elements contained in the fermented must, derived from 
the fermentation process or formed during distillation.  
Article  5.-  The use of caramel is permitted only to correct  the colour of the melado spirit  
subjected to the ageing process or to make it  conform to standard.  
Article  6.-   The ingredients used in the production of melado spirit are:  
a) basic ingredients – single -distilled melado alcohol or distilled fermented m elado 
must and sugar:  
1.   sugar is an essential basic ingredient in the preparation of sweet melado spirit and of 
aged sweet melado spirit;  2.   the sugar permitted here is sucrose, which may be substituted totally or partially by 
fructose, maltose, inverted su gar, glucose and its syrup.  
 
b)   optional ingredients – water and sugar:  
 
1. the water used must conform to the rules and standards approved in specific 
legislation for drinking water, and be used exclusively to make the alcoholic strength of the final 
produ ct conform to standard;  
2. the sugar permitted here is sucrose, which may be substituted totally or partially by 
fructose, maltose, inverted sugar, glucose and its syrup;  
3. sugar is an optional ingredient for melado spirit and for aged melado spirit.  
Article  7.- The chemical composition of melado spirit must conform to the following limits : 
a) alcoholic strength of at least thirty -eight and not more than fifty -four, expressed as the 
alcohol percentage by volume at twenty degrees Celsius;  
b) the congeners coefficient, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must be at least two hundred and not more than six hundred and fifty;  
c) volatile acidity, in acetic acid, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exc eed one hundred and fifty;  
d) esters, in ethyl acetate, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not exceed two hundred;  
e) aldehydes, in acetic aldehyde, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, mus t not exceed thirty;  
f) furfural, expressed in milligrams per hundred millilitres of anhydrous alcohol, must not 
exceed five;  
g) higher alcohol, expressed in milligrams per hundred millilitres of anhydrous alcohol, 
must not exceed three hundred and sixty.  
 
Article 8.-  The presence of total phenolic compound must be detected in aged melado 
spirit and in aged sweet melado spirit.  
Article  9.-  The organoleptic characteristic or composition of melado spirit must not be 
altered by the material of the container, utens il or equipment used in its processing and 
marketing.  
 1) It is forbidden to add any substance or ingredient which would alter the natural 
sensorial characteristics of the final product, except in the cases specified in these Technical 
Regulations.  
2)  Ble nding is permitted with distillates of the same kind only to the extent needed to take 
the congeners coefficient up to the limits permitted in this Act.  
Article  10.-  The intentional additive, the technical manufacturing aid and the container and other sub stances must conform to specific legislation.  
Sole paragraph. It is forbidden to use containers and packaging in the form of vials, 
sachets, droppers, sprays, capsules, measuring cups or other objects similar in nature to those 
used for pharmaceutical, med icinal or therapeutic purposes.  
Article  11.- Melado spirit producing establishments must observe the hygiene conditions 
specified in current health regulations.  
 1) Melado spirit must not contain any toxic substance produced by a microorganism in 
an amoun t sufficient to make it dangerous to human health.  
 2) Melado spirit must not contain any microbiological contaminant or agrotoxic residue or 
other organic or inorganic contaminant in an amount above the limit established in current specific 
legislation.  
3)  The methyl alcohol concentration must not exceed twenty milligrams per hundred 
millilitres of anhydrous alcohol.  
4)  The concentration of copper (Cu) must not exceed five milligrams per litre.  
5)  The concentration of lead (Pb) must not exceed two tenth s of a milligram per litre.  
Article  12. The weights and measures shall be regulated according to specific legislation.  
 
Article  13. The rules concerning labelling are those established by Decree no. 2.314 of 4 
September 1997 and by supplementary legislatio n. 
1) It is forbidden to use the expressions traditional, home brewed, special reserve or other 
similar expressions to designate, typify or qualify the product described in these Technical 
Regulations until the technical regulations to determine the criter ia and the procedures for the 
use of these expressions has been established by an administrative act of the Ministry of 
Agriculture, Livestock and Supply.  
2) The age or ageing time may appear on the label of the melado spirit described in 
paragraphs three and four of Article Three of this Annex.  
3)  The name of the Federal Unit or the region where the drink was produced may be 
mentioned, provided it is a geographical identification registered at the National Institute of 
Intellectual Property – INPI.  
4) The  insertion mentioned in the preceding paragraph must be positioned below the 
name of the drink and printed in graphic characters half the size of those used for the name of 
the drink.  
5)  The main panel of the label must contain the following declaration: stored in, followed 
by the name of the container, followed by the name of the wood in which the product was stored. 
This declaration shall be valid only for melado spirit stored in a wooden container,  even if it does 
not fulfil the ageing criteria defined  in this Technical Regulation and in other applicable 
administrative acts. The minimum size of this declaration must be two millimetres, printed visibly, 
legibly and in a single colour contrasting with the label background.  
6)  The words ‘silver’, ‘classic ’ or ‘traditional’ may be associated with the trademark for melado spirit stored in a wooden container which adds no colour to the drink.  
7)  The word ‘gold’ may be associated with the trademark for melado spirit stored in a 
wooden container which substant ially alters its colouring.  
Article  14. The official sampling and analysis methods are those established by Decree 
no. 2.314, of 4 September 1997, by supplementary legislation and by administrative acts of the 
Ministry of Agriculture, Livestock and Supply.  
Article  15. Any manipulation or treatment intended to modify the original qualities of the 
product in order to conceal any alteration to it is forbidden.  ANNEX VI  
 
TECHNICAL REGULATIONS FOR THE SETTING OF  
IDENTITY AND QUALITY STANDARDS FOR FRUIT SPIRIT  
Article 1.-  The purpose of these Technical Regulations is to establish the identity and 
quality standards which are to apply to fruit spirit.  
Article  2.- These Technical Regulations apply to fruit spirit marketed throughout all of the 
nation’s territory.  
Article 3.- Fruit spirit is a drink with an alcoholic strength of thirty -six to fifty -four per cent 
by volume, at twenty degrees Celsius, obtained from single -distilled fruit alcohol or from the 
distillation of fermented fruit must.  
 1) The term ‘fruit spir it’ shall apply to the drink defined at the head of this article, prepared 
by means of a technical process designed to maintain its appearance and preserve it up to the 
time of consumption.  
2) The term ‘sweet fruit spirit’ shall apply to the drink defined at the head of this article, 
prepared by means of a technical process designed to maintain its appearance and preserve it 
up to the time of consumption, and containing more than six grams, and less than thirty grams, of 
sugars per litre, expressed as sucro se. 
3) The term ‘aged fruit spirit’ shall apply to the drink defined at the head of this article, 
prepared by means of a technical process designed to maintain its appearance and preserve it 
up to the time of consumption, obtained from the storage of singl e-distilled fruit alcohol or from 
the storage of fruit spirit, in an appropriate wooden container with a maximum capacity of seven 
hundred litres, for a period of at least one year.  
4) The term ‘aged sweet fruit spirit’ shall apply to a drink matching the descriptions in both 
paragraphs two and three of this article.  
Article  4.-  The distillation must be done in such a way that the distillate will retain the 
aroma and taste of the volatile natural elements contained in the fermented must, derived from 
the fermentation process or formed during distillation.  
Article  5.-  The use of caramel is permitted only to correct the colour of the fruit spirit  
subjected to th e ageing process or to make it conform to standard.  
Article  6.-   The ingredients used in the pro duction of fruit spirit are:  
a) basic ingredients – single -distilled fruit alcohol or distilled fermented fruit must and 
sugar:  
1. sugar is an essential basic ingredient in the preparation of sweet fruit spirit and of 
aged sweet fruit spirit;  
2. the sugar permit ted here is sucrose, which may be substituted totally or partially by 
fructose, maltose, inverted sugar, glucose and its syrup.  
 
b)  optional ingredients – water and sugar:  
1. the water used must conform to the rules and standards approved in specific 
legisla tion for drinking water, and be used exclusively to make the alcoholic strength of the final 
product conform to standard;  2. the sugar permitted here is sucrose, which may be substituted totally or partially by 
fructose, maltose, inverted sugar, glucose and i ts syrup;  
3. sugar is an optional ingredient for fruit spirit and for aged fruit spirit.  
Article  7.- The drink must be obtained from a single species of fruit, from its whole or 
concentrated juice, or from its pulp, in which cases water may be added.  
Article  8.- The chemical composition of fruit spirit must conform to the following limits : 
a) alcoholic strength of at least thirty -six and not more than fifty -four, expressed as the 
alcohol percentage by volume at twenty degrees Celsius;  
b) the congeners coefficient, e xpressed in milligrams per hundred millilitres of anhydrous 
alcohol, must be at least two hundred and not more than six hundred and fifty;  
c) volatile acidity, in acetic acid, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exce ed one hundred;  
d) esters, in ethyl acetate, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not exceed two hundred and fifty  
e) aldehydes, in acetic aldehyde, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exceed thirty;  
f) furfural, expressed in milligrams per hundred millilitres of anhydrous alcohol, must not 
exceed five;  
g) higher alcohol, expressed in milligrams per hundred millilitres of anhydrous alcohol, 
must not exceed three hundred and sixty.  
Article  9.- The presence of total phenolic compound must be detected in aged fruit spirit 
and in aged sweet fruit spirit.  
Article  10.-  The organoleptic characteristic or composition of fruit spirit must not be 
altered by the material of the container, utensil or equipment used in its processing and 
marketing.  
 1) It is forbidden to add any substance or ingredient which would alter the natural 
sensorial characteristics of the final product, except in the cases specified in these Technical 
Regulations.  
2)  Blending is permitted with distillates of the same kind only to the extent needed to take 
the congeners coefficient up to the limits permitted in this Act.  
Article  11. The intentional additive, the technical manufacturing aid and the container and 
other substances must conform to specific legislation.  
Sole paragraph. It is forbidden to use containers and packaging in the form of vials, 
sachets, droppers, sprays, capsules, measuring cups or other objects similar in nature to those 
used for pharmaceutical, medicinal o r therapeutic purposes.  
Article  12.-  Fruit spirit producing establishments must observe the hygiene conditions 
specified in current health regulations.  
 1) Fruit spirit must not contain any toxic substance produced by a microorganism in an 
amount suffici ent to make it dangerous to human health.  
 2) Fruit spirit must not contain any microbiological contaminant or agrotoxic residue or 
other organic or inorganic contaminant in an amount above the limit established in current 
specific legislation.  3)  The met hyl alcohol concentration must not exceed twenty milligrams per hundred 
millilitres of anhydrous alcohol.  
4)  The concentration of copper (Cu) must not exceed five milligrams per litre.  
5)  The concentration of lead (Pb) must not exceed two tenths of a mil ligram per litre.  
6)  The concentration of hydrocyanic acid, expressed in milligrams per hundred millilitres 
of anhydrous alcohol, must not exceed five.  
Article  13. -  The weights and measures shall be regulated according to specific 
legislation.  
 
Article  14. The rules concerning labelling are those established by Decree no. 2.314 of 4 
September 1997 and by supplementary legislation.  
 1) It is forbidden to use the expressions traditional, home brewed, special reserve or 
other similar expressions to designate , typify or qualify the product described in these Technical 
Regulations until the technical regulations to determine the criteria and the procedures for the 
use of these expressions has been established by an administrative act of the Ministry of 
Agricult ure, Livestock and Supply.  
2) The age or ageing time may appear on the label of the fruit spirit described in 
paragraphs three and four of Article Three of this Annex.  
3)  The name of the Federal Unit or the region where the drink was produced may be 
menti oned, provided it is a geographical identification registered at the National Institute of 
Intellectual Property – INPI.  
4) The insertion mentioned in the preceding paragraph must be positioned below the 
name of the drink and printed in graphic characters half the size of those used for the name of 
the drink.  
5)  The main panel of the label must contain the following declaration: stored in, followed 
by the name of the container, followed by the name of the wood in which the product was stored. 
This declarat ion shall be valid only for fruit spirit stored in a wooden container,  even if it does not 
fulfil the ageing criteria defined in this Technical Regulation and in other applicable administrative 
acts. The minimum size of this declaration must be two millim etres, printed visibly, legibly and in 
a single colour contrasting with the label background.  
6)  The words ‘silver’, ‘classic’ or ‘traditional’ may be associated with the trademark for fruit 
spirit stored in a wooden container which adds no colour to the drink.  
7)  The word ‘gold’ may be associated with the trademark for fruit spirit stored in a wooden 
container which substantially alters its colouring.  
Article  15. The official sampling and analysis methods are those established by Decree 
no. 2.314, of 4 S eptember 1997, by supplementary legislation and by administrative acts of the 
Ministry of Agriculture, Livestock and Supply.  
Article  16. Any manipulation or treatment intended to modify the original qualities of the 
product in order to conceal any alterati on to it is forbidden.  
 ANNEX VII  
 
TECHNICAL REGULATIONS FOR THE SETTING OF  
IDENTITY AND QUALITY STANDARDS FOR ARAC SPIRIT  
Article  1.-  The purpose of these Technical Regulations is to establish the identity and 
quality standards which are to apply to ar ac spirit.  
Article  2.- These Technical Regulations apply to arac spirit marketed throughout all of the 
nation’s territory.  
Article  3.-  Arac is a drink with an alcoholic strength of thirty -six to fifty -four per cent by 
volume, at twenty degrees Celsius, ob tained by adding the extract of aromatic vegetable 
substances to single -distilled alcohol or to potable ethyl alcohol of agricultural origin.  
1) The term ‘dry arac’ shall apply to the drink defined at the head of this article, prepared 
by means of a techni cal process designed to maintain its appearance and preserve it up to the 
time of consumption, and containing up to six grams of sugars per litre, expressed as sucrose.  
2) The term ‘sweet arac’ shall apply to the drink defined at the head of this article, 
prepared by means of a technical process designed to maintain its appearance and preserve it 
up to the time of consumption, and containing more than six grams, and less than thirty grams, 
of sugars per litre, expressed as sucrose.  
Article  4.-  The distilla tion must be done in such a way that the distillate will retain the 
aroma and taste of the volatile natural elements contained in the fermented must, derived from 
the fermentation process or formed during distillation.  
Article  5.-  The ingredients used in the production of arac are:  
a) basic ingredients – single -distilled alcohol or potable ethyl alcohol of agricultural 
origin, extract of aromatic vegetable substances and sugar:  
1. sugar is an essential basic ingredient in the preparation of sweet arac;  
2. the su gar permitted here is sucrose, which may be substituted totally or partially by 
fructose, maltose, inverted sugar, glucose and its syrup.  
 
b)   optional ingredients – water and sugar:  
 
1. the water used must conform to the rules and standards approved in spec ific 
legislation for drinking water, and be used exclusively to make the alcoholic strength of the final 
product conform to standard;  
2. the sugar permitted here is sucrose, which may be substituted totally or partially by 
fructose, maltose, inverted sugar, g lucose and its syrup;  
3. sugar is an optional ingredient for dry arac.  
Article  6.-  The chemical composition of arac must conform to the following limits : 
a) alcoholic strength of at least thirty -six and not more than fifty -four, expressed as the 
alcohol percent age by volume at twenty degrees Celsius;  
b) the congeners coefficient, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must be at least two hundred and not more than six hundred and fifty;  
c) volatile acidity, in acetic acid, expressed in m illigrams per hundred millilitres of 
anhydrous alcohol, must not exceed one hundred;  
d) esters, in ethyl acetate, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not exceed two hundred;  
e) aldehydes, in acetic aldehyde, expressed in mi lligrams per hundred millilitres of 
anhydrous alcohol, must not exceed twenty;  
f) furfural, expressed in milligrams per hundred millilitres of anhydrous alcohol, must not exceed five;  
g) higher alcohol, expressed in milligrams per hundred millilitres of anhydrou s alcohol, 
must not exceed two hundred.  
 
 Article  7.-  The organoleptic characteristic or composition of arac must not be altered by 
the material of the container, utensil or equipment used in its processing and marketing.  
 1) It is forbidden to add any su bstance or ingredient which would alter the natural 
sensorial characteristics of the final product, except in the cases specified in these Technical 
Regulations.  
2)  Blending is permitted with distillates of the same kind only to the extent needed to take 
the congeners coefficient up to the limits permitted in this Act.  
 
 Article  8.-  The intentional additive, the technical manufacturing aid and the container 
and other substances must conform to specific legislation.  
Sole paragraph. It is forbidden to use c ontainers and packaging in the form of vials, 
sachets, droppers, sprays, capsules, measuring cups or other objects similar in nature to those 
used for pharmaceutical, medicinal or therapeutic purposes.  
Article  9.-  Arac -producing establishments must observ e the hygiene conditions specified 
in current health regulations.  
 1) Arac must not contain any toxic substance produced by a microorganism in an 
amount sufficient to make it dangerous to human health.  
 2) Arac must not contain any microbiological contamin ant or agrotoxic residue or other 
organic or inorganic contaminant in an amount above the limit established in current specific 
legislation.  
3)  The methyl alcohol concentration must not exceed twenty -five milligrams per hundred 
millilitres of anhydrous al cohol.  
4)  The concentration of copper (Cu) must not exceed five milligrams per litre.  
5)  The concentration of lead (Pb) must not exceed two tenths of a milligram per litre.  
 
Article  10.-  The weights and measures shall be regulated according to specific 
legislation.  
 
Article  11.-  The rules concerning labelling are those established by Decree no. 2.314 of 4 
September 1997 and by supplementary legislation.  
1) It is forbidden to use the expressions traditional, home brewed, special reserve or 
other similar expressions to designate, typify or qualify the product described in these Technical 
Regulations until the technical regulations to determine the criteria and the procedures for the 
use of these expressions has been established by an administrative act of the Ministry of 
Agriculture, Livestock and Supply.  
2)  The name of the Federal Unit or the region where the drink was produced may be 
mentioned, provided it is a geographical identification registered at the National Institute of 
Intellectual Property – INPI. 
3) The insertion mentioned in the preceding paragraph must be positioned below the 
name of the drink and printed in graphic characters half the size of those used for the name of 
the drink.  
 
Article  12.-  The official sampling and analysis methods are those established by Decree 
no. 2.314, of 4 September 1997, by supplementary legislation and by administrative acts of the 
Ministry of Agriculture, Livestock and Supply.  
 
Article  13.-  Any manipulation or treatment intended to modify the original qualities  of the 
product in order to conceal any alteration to it is forbidden. 
ANNEX VIII  
 
TECHNICAL REGULATIONS FOR THE SETTING OF  
IDENTITY AND QUALITY STANDARDS FOR RUM  
Article  1.-  The purpose of these Technical Regulations is to establish the identity and 
quality standards which are to apply to rum.  
 
Article  2.- These Technical Regulations apply to rum marketed throughout all of the 
nation’s territory.  
 
Article  3.-  Rum is as drink with an alcoholic strength of thirty -five to fifty -four per cent by 
volume, at twenty degrees Celsius, obtained from single -distilled molasses alcohol, or from a 
mixture of sugar cane juice and molasses distillates, aged, totally or partially, in a container of 
oak or a similar wood, and retaining its particular sensorial characteris tics. 
1) The term ‘rum’ shall apply to the drink defined at the head of this article, prepared by 
means of a technical process designed to maintain its appearance and preserve it up to the time 
of consumption.  
2)  The term ‘light rum’ shall apply to the dr ink defined at the head of this article, prepared 
by means of a technical process designed to maintain its appearance and preserve it up to the 
time of consumption, and containing a congeners coefficient of less than two hundred milligrams 
per hundred mill ilitres of anhydrous alcohol.  
3)  The term ‘heavy rum’ shall apply to the drink defined at the head of this article, 
prepared by means of a technical process designed to maintain its appearance and preserve it 
up to the time of consumption, and containing a congeners coefficient of more than two hundred 
and less than five hundred milligrams per hundred millilitres of anhydrous alcohol, obtained 
exclusively from molasses.  
4)  The term ‘aged rum’ or ‘old rum’ shall apply to the drink defined at the head of th is 
article, prepared by means of a technical process designed to maintain its appearance and 
preserve it up to the time of consumption, all of which has been aged for at least two years . 
  
 Article  4.-  The distillation must be done in such a way that the distillate will retain the 
aroma and taste of the volatile natural elements contained in the fermented must, derived from 
the fermentation process or formed during distillation.  
Article  5.-  The use of caramel is permitted only to correct the colour or to make it conform 
to standard, and the use of activated carbon is permitted for the discolouration.  
Article  6.-  The ingredients used in the production of rum are:  
 
a) basic ingredients  – single -distilled molasses alcohol or a mixture of sugar cane juice 
and mo lasses distillates;  
 
b) optional ingredients  – sugars, water and caramel:  
 
1. the quantity of sugar is limited to six grams per litre;  
2. the sugar permitted here is sucrose, which may be substituted totally or partially by 
fructose, maltose, inverted sugar, glucos e and its syrup;  
3. the water used must conform to the rules and standards approved in specific 
legislation for drinking water, and be used exclusively to make the alcoholic strength of the final 
product conform to standard;  
Article  7.-  The chemical composit ion of rum must conform to the following limits : 
a) alcoholic strength of at least thirty -five and not more than fifty -four, expressed as the alcohol percentage by volume at twenty degrees Celsius;  
b) in light rum, the congeners coefficient, expressed in milligr ams per hundred millilitres 
of anhydrous alcohol, must be more than forty and less than two hundred;  
c) in heavy rum, the congeners coefficient, expressed in milligrams per hundred 
millilitres of anhydrous alcohol, must be more than two hundred and less than five hundred;  
d) volatile acidity, in acetic acid, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exceed one hundred and fifty;  
e) esters, in ethyl acetate, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, mus t not exceed two hundred;  
f) aldehydes, in acetic aldehyde, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exceed twenty;  
g) furfural, expressed in milligrams per hundred millilitres of anhydrous alcohol, must 
not exceed five;  
h) higher alcohol, expressed in milligrams per hundred millilitres of anhydrous alcohol, 
must not exceed two hundred.  
Article  8.-  The presence of total phenolic compound must be detected in aged rum.  
Article  9.- The organoleptic characteristic or composition of  rum must not be altered by the 
material of the container, utensil or equipment used in its processing and marketing.  
 1) It is forbidden to add any substance or ingredient which would alter the natural 
sensorial characteristics of the final product, excep t in the cases specified in these Technical 
Regulations.  
2)  Blending is permitted with distillates of the same kind only to the extent needed to take 
the congeners coefficient up to the limits permitted in this Act.  
Article  10.- The intentional additive, the technical manufacturing aid and the container and 
other substances must conform to specific legislation.  
Sole paragraph. It is forbidden to use containers and packaging in the form of vials, 
sachets, droppers, sprays, capsules, measuring cups or other objects similar in nature to those 
used for pharmaceutical, medicinal or therapeutic purposes.  
Article  11.- Rum -producing establishments must observe the hygiene conditions specified 
in current health regulations.  
 1) Rum must not contain any toxic substan ce produced by a microorganism in an 
amount sufficient to make it dangerous to human health.  
 2) Rum must not contain any microbiological contaminant or agrotoxic residue or other 
organic or inorganic contaminant in an amount above the limit established in  current specific 
legislation.  
3)  The methyl alcohol concentration must not exceed twenty -five milligrams per hundred 
millilitres of anhydrous alcohol.  
4)  The concentration of copper (Cu) must not exceed five milligrams per litre.  
5)  The concentration o f lead (Pb) must not exceed two tenths of a milligram per litre.  
Article  12. The weights and measures shall be regulated according to specific legislation.  
 
Article  13. The rules concerning labelling are those established by Decree no. 2.314 of 4 
September  1997 and by supplementary legislation.  
1) It is forbidden to use the expressions traditional, home brewed, special reserve or other 
similar expressions to designate, typify or qualify the product described in these Technical 
Regulations until the technica l regulations to determine the criteria and the procedures for the 
use of these expressions has been established by an administrative act of the Ministry of 
Agriculture, Livestock and Supply.  
2) The age or ageing time may appear on the label of the aged ru m described in this 
Annex.  3)  The terms ‘white’, ‘silver’, ‘classic’ or ‘traditional’ may be associated with the trademark 
in the case of rum aged in a wooden container which does not add colour to the drink.  
4) The term ‘gold’ may be associated with the trademark in the case of rum aged in a 
wooden container which substantially alters its colouring.  
Article  14. The official sampling and analysis methods are those established by Decree 
no. 2.314, of 4 September 1997, by supplementary legislation and by adm inistrative acts of the 
Ministry of Agriculture, Livestock and Supply.  
Article  15. Any manipulation or treatment intended to modify the original qualities of the 
product in order to conceal any alteration to it is forbidden.  ANNEX IX  
 
 TECHNICAL REGULATIO NS FOR THE SETTING OF  
IDENTITY AND QUALITY STANDARDS FOR SOCHU  
Article  1.-  The purpose of these Technical Regulations is to establish the identity and 
quality standards which are to apply to sochu.  
Article  2.- These Technical Regulations apply to sochu ma rketed throughout all of the 
nation’s territory.  
Article  3.- Sochu is a drink with an alcoholic strength of fifteen to thirty -five per cent by 
volume, at twenty degrees Celsius, obtained from the distillation of fermented rice must, to which 
sugars may be added.  
1)  The term ‘sochu’ shall apply to the drink defined at the head of this article, prepared by 
means of a technical process designed to maintain its appearance and preserve it up to the time 
of consumption, and containing less than six grams of suga r per litre, expressed as sucrose.  
2)  The term ‘sweet sochu’ shall apply to the drink defined at the head of this article, 
prepared by means of a technical process designed to maintain its appearance and preserve it 
up to the time of consumption, and cont aining more than six grams, and less than thirty grams, of 
sugars per litre, expressed as sucrose.  
3)   The term ‘aged sochu’ shall apply to the drink defined at the head of this article, 
prepared by means of a technical process designed to maintain its ap pearance and preserve it 
up to the time of consumption, obtained from the storage of distilled fermented rice must in a 
suitable wooden container with a maximum capacity of seven hundred litres, for a period of not 
less than one year, or from the storage o f sochu in a suitable wooden container with a maximum 
capacity of seven hundred litres, for a period of not less than one year, or one containing at least 
fifty per cent aged sochu. Caramel may be added to the drink to correct the colour, and less than 
six grams per litre of sugars may be added, expressed as sucrose.  
4)  The term ‘aged sweet sochu’ shall apply to a drink matching the descriptions in both 
paragraphs two and three of this article.  
Article  4.- The distillation must be done in such a way that t he distillate will retain the 
aroma and taste of the volatile natural elements contained in the fermented must, derived from 
the fermentation process or formed during distillation.  
Article  5.- The ingredients used in the production of sochu are:  
a) basic i ngredients – distilled fermented rice must and sugar:  1. sugar is an essential basic ingredient in the preparation of sweet sochu and of aged 
sweet sochu;  
2. the sugar permitted here is sucrose, which may be substituted totally or partially by 
fructose, maltose,  inverted sugar, glucose and its syrup.  
 
 b)  optional ingredients – water, sugar and caramel:  
1. the water used must conform to the rules and standards approved in specific 
legislation for drinking water, and be used exclusively to make the alcoholic strengt h of the final 
product conform to standard;  
2. sugar is an optional ingredient for sochu and for aged sochu  
3. the sugar permitted here is sucrose, which may be substituted totally or partially by 
fructose, maltose, inverted sugar, glucose and its syrup  
4. The use of caramel is only permitted to correct the colour of sochu subjected to an 
ageing process or to make it conform to standard.  
Article  6.- The chemical composition of sochu must conform to the following limits : 
a) alcoholic strength of at least thirty -five and  not more than fifty -four, expressed as the 
alcohol percentage by volume at twenty degrees Celsius;  
b) the congeners coefficient, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must be at least two hundred and not more than five hundred ; 
c) volatile acidity, in acetic acid, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exceed one hundred;  
d) esters, in ethyl acetate, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not exceed two hundr ed; 
e) aldehydes, in acetic aldehyde, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exceed twenty;  
f) furfural, expressed in milligrams per hundred millilitres of anhydrous alcohol, must not 
exceed five;  
g) higher alcohol, expressed  in milligrams per hundred millilitres of anhydrous alcohol, 
must not exceed two hundred.  
Article  7.- The presence of total phenolic compound must be detected in aged sochu and 
in aged sweet sochu.  
Article  8.- The organoleptic characteristic or composition  of sochu must not be altered by 
the material of the container, utensil or equipment used in its processing and marketing.  
1) It is forbidden to add any substance or ingredient which would alter the natural 
sensorial characteristics of the final product, e xcept in the cases specified in these Technical 
Regulations.  2)  Blending is permitted with distillates of the same kind only to the extent needed to take 
the congeners coefficient up to the limits permitted in this Act.  
Article  9.-   The intentional addit ive, the technical manufacturing aid and the container and 
other substances must conform to specific legislation.  
Sole paragraph. It is forbidden to use containers and packaging in the form of vials, 
sachets, droppers, sprays, capsules, measuring cups or o ther objects similar in nature to those 
used for pharmaceutical, medicinal or therapeutic purposes.  
Article  10. Sochu -producing establishments must observe the hygiene conditions 
specified in current health regulations.  
 1) Sochu must not contain any toxi c substance produced by a microorganism in an 
amount sufficient to make it dangerous to human health.  
 2) Sochu must not contain any microbiological contaminant or agrotoxic residue or other 
organic or inorganic contaminant in an amount above the limit est ablished in current specific 
legislation.  
3)  The methyl alcohol concentration must not exceed twenty milligrams per hundred 
millilitres of anhydrous alcohol.  
4)  The concentration of copper (Cu) must not exceed five milligrams per litre.  
5)  The concentra tion of lead (Pb) must not exceed two tenths of a milligram per litre.  
Article  11.- The weights and measures shall be regulated according to specific legislation.  
Article  12.-  The rules concerning labelling are those established by Decree no. 2.314 of 4 
September 1997 and by supplementary legislation.  
1) It is forbidden to use the expressions traditional, home brewed, special reserve or other 
similar expressions to designate, typify or qualify the product described in these Technical 
Regulations until the technical regulations to determine the criteria and the procedures for the 
use of these expressions has been established by an administrative act of the Ministry of 
Agriculture, Livestock and Supply.  
2) The age or ageing time may appear on the label of the  sochu described in paragraphs 
three and four of Article Three in this annex , all of which has been aged.  
3)  The following information must be declared on the main panel of the label: stored in, 
followed by the name of the container, followed by the name  of the wood in which the product 
was stored. This information shall be valid only for sochu which is stored in wooden containers, 
even if it does not fulfil the ageing criteria specified in these Technical Regulations and in other 
relevant administrative acts. The minimum size of this declaration must be two millimetres, 
printed visibly, legibly and in a single colour contrasting with the label background.  4) The name of the Federal Unit or the region where the drink was produced may be 
mentioned, provided  it is a geographical identification registered at the National Institute of 
Intellectual Property – INPI.  
5)  The insertion mentioned in the preceding paragraph must be positioned below the 
name of the drink and printed in graphic characters half the size  of those used for the name of 
the drink.  
Article  13.- The official sampling and analysis methods are those established by Decree 
no. 2.314, of 4 September 1997, by supplementary legislation and by administrative acts of the 
Ministry of Agriculture, Livest ock and Supply.  
Article  14. Any manipulation or treatment intended to modify the original qualities of the 
product in order to conceal any alteration to it is forbidden.  ANNEX X  
 
TECHNICAL REGULATIONS FOR THE SETTING OF  
IDENTITY AND QUALITY STANDARDS FOR  TEQUILA  
Article  1.- The purpose of these Technical Regulations is to establish the identity and 
quality standards which are to apply to tequila.  
Article  2.- These Technical Regulations apply to tequila marketed throughout all of the 
nation’s territory.  
Article 3.- Tequila is a drink with an alcoholic strength of thirty -six to fifty -four per cent by 
volume, at twenty degrees Celsius, obtained from single -distilled agave alcohol or from the 
distillation of fermented agave must.  
 1) The term ‘tequila’ shall a pply to the drink defined at the head of this article, prepared 
by means of a technical process designed to maintain its appearance and preserve it up to the 
time of consumption, and containing up to six grams of sugars per litre.  
2) The term ‘sweet tequil a’ shall apply to the drink defined at the head of this article, 
prepared by means of a technical process designed to maintain its appearance and preserve it 
up to the time of consumption, and containing more than six grams, and less than thirty grams, 
of sugars per litre.  
Article  4.-  The distillation must be done in such a way that the distillate will retain the 
aroma and taste of the volatile natural elements contained in the fermented must, derived from 
the fermentation process or formed during distilla tion. 
Article  5.- Potable ethyl alcohol of agricultural origin may be added to the drink provided 
that the single -distilled agave alcohol content is not less than fifty -one per cent by volume, in 
anhydrous alcohol.  
Article  6.-   The ingredients used in the  production of tequila are:  
a) basic ingredients – single -distilled agave alcohol (Agave sp.) or distilled fermented 
agave must and sugar;  
1. sugar is an essential basic ingredient in the preparation of sweet tequila;  
2. the sugar permitted here is sucrose, whic h may be substituted totally or partially by 
fructose, maltose, inverted sugar, glucose and its syrup.  
 
b)  optional ingredients – potable ethyl alcohol of agricultural origin, water and sugar:  
1. the water used must conform to the rules and standards approve d in specific 
legislation for drinking water, and be used exclusively to make the alcoholic strength of the final 
product conform to standard;  
2. the sugar permitted here is sucrose, which may be substituted totally or partially by 
fructose, maltose, inverted  sugar, glucose and its syrup;  
3. sugar is an optional ingredient for tequila.  
 
Article  7.- The chemical composition of tequila must conform to the following limits : 
a) alcoholic strength of at least thirty -six and not more than fifty -four, expressed as the 
alcohol percentage by volume at twenty degrees Celsius;  
b) the congeners coefficient, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must be at least two hundred and not more than six hundred and fifty;  c) volatile acidity, in acetic acid, exp ressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exceed one hundred and fifty;  
d) esters, in ethyl acetate, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not exceed two hundred;  
e) aldehydes, in acetic alde hyde, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exceed twenty;  
f) furfural, expressed in milligrams per hundred millilitres of anhydrous alcohol, must not 
exceed five;  
g) higher alcohol, expressed in milligrams per hundred mi llilitres of anhydrous alcohol, 
must not exceed three hundred.  
Article  8.- The organoleptic characteristic or composition of tequila must not be altered by 
the material of the container, utensil or equipment used in its processing and marketing.  
 1) It is forbidden to add any substance or ingredient which would alter the natural 
sensorial characteristics of the final product, except in the cases specified in these Technical 
Regulations.  
2)  Blending is permitted with distillates of the same kind only to the  extent needed to take 
the congeners coefficient up to the limits permitted in this Act.  
Article  9.-  The intentional additive, the technical manufacturing aid and the container and 
other substances must conform to specific legislation.  
Sole paragraph. It is forbidden to use containers and packaging in the form of vials, 
sachets, droppers, sprays, capsules, measuring cups or other objects similar in nature to those 
used for pharmaceutical, medicinal or therapeutic purposes.  
Article  10.-  Tequila -producing e stablishments must observe the hygiene conditions 
specified in current health regulations.  
 1) Tequila must not contain any toxic substance produced by a microorganism in an 
amount sufficient to make it dangerous to human health.  
 2) Tequila must not cont ain any microbiological contaminant or agrotoxic residue or other 
organic or inorganic contaminant in an amount above the limit established in current specific 
legislation.  
3)  The methyl alcohol concentration must not exceed twenty milligrams per hundred 
millilitres of anhydrous alcohol.  
4)  The concentration of copper (Cu) must not exceed five milligrams per litre.  
5)  The concentration of lead (Pb) must not exceed two tenths of a milligram per litre.  
 
Article  10.- The weights and measures shall be regul ated according to specific legislation.  
 
Article  11.-  The rules concerning labelling are those established by Decree no. 2.314 of 4 
September 1997 and by supplementary legislation.  1) It is forbidden to use the expressions 
traditional, home brewed, specia l reserve or other similar expressions to designate, typify or 
qualify the product described in these Technical Regulations until the technical regulations to 
determine the criteria and the procedures for the use of these expressions has been established 
by an administrative act of the Ministry of Agriculture, Livestock and Supply.  
2) The name of the Federal Unit or the region where the drink was produced may be 
mentioned, provided it is a geographical identification registered at the National Institute of 
Intellectual Property – INPI.  
3)  The insertion mentioned in the preceding paragraph must be positioned below the 
name of the drink and printed in graphic characters half the size of those used for the name of the drink.  
Article  12.- The official sampling and analysis methods are those established by Decree 
no. 2.314, of 4 September 1997, by supplementary legislation and by administrative acts of the 
Ministry of Agriculture, Livestock and Supply.  
Article  13.- Any manipulation or treatment intended to modify  the original qualities of the 
product in order to conceal any alteration to it is forbidden.  ANNEX XI  
 
TECHNICAL REGULATIONS FOR THE SETTING OF  
IDENTITY AND QUALITY STANDARDS FOR TIQUIRA  
Article  1.- The purpose of these Technical Regulations is to estab lish the identity and 
quality standards which are to apply to tiquira.  
Article  2.- These Technical Regulations apply to tiquira marketed throughout all of the 
nation’s territory.  
Article  3.- Tiquira is a drink with an alcoholic strength of thirty -six to fi fty-four per cent by 
volume, at twenty degrees Celsius, obtained from single -distilled  mandioc alcohol or from the 
distillation of its fermented must.  
 1) The term ‘tiquira’ shall apply to the drink defined at the head of this article, prepared by 
means o f a technical process designed to maintain its appearance and preserve it up to the time 
of consumption, and containing up to six grams of sugars per litre.  
2) The term ‘sweet tiquira’ shall apply to the drink defined at the head of this article, 
prepared by means of a technical process designed to maintain its appearance and preserve it 
up to the time of consumption, and containing more than six grams, and less than thirty grams, 
of sugars per litre.  
Article  4.-  The distillation must be done in such a way  that the distillate will retain the 
aroma and taste of the volatile natural elements contained in the fermented must, derived from 
the fermentation process or formed during distillation.  
Article  5.- The ingredients used in the production of tiquira are:  
a) basic ingredients –  single -distilled mandioc alcohol or distilled fermented mandioc 
must and sugar;  
1. sugar is an essential basic ingredient in the preparation of sweet tiquira;  
2.  the sugar permitted here is sucrose, which may be substituted totally or par tially by 
fructose, maltose, inverted sugar, glucose and its syrup.  
 
b)  optional ingredients – water and sugar:  
1. the water used must conform to the rules and standards approved in specific 
legislation for drinking water, and be used exclusively to make the  alcoholic strength of the final 
product conform to standard;  
2. the sugar permitted here is sucrose, which may be substituted totally or partially by 
fructose, maltose, inverted sugar, glucose and its syrup;  
3. sugar is an optional ingredient for tiquira  
Articl e 6.-  The chemical composition of tiquira must conform to the following limits : 
a) alcoholic strength of at least thirty -six and not more than fifty -four, expressed as the 
alcohol percentage by volume at twenty degrees Celsius;  
b) the congeners coefficient, exp ressed in milligrams per hundred millilitres of anhydrous 
alcohol, must be at least two hundred and not more than six hundred and fifty;  
c) volatile acidity, in acetic acid, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exceed  one hundred;  
d) esters, in ethyl acetate, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not exceed two hundred;  
e) aldehydes, in acetic aldehyde, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exceed twenty;  
f) furfural, expressed in milligrams per hundred millilitres of anhydrous alcohol, must not 
exceed five;  g) higher alcohol, expressed in milligrams per hundred millilitres of anhydrous alcohol, 
must not exceed three hundred.  
Art 7. - The organoleptic char acteristic or composition of tiquira must not be altered by the 
material of the container, utensil or equipment used in its processing and marketing.  
 1) It is forbidden to add any substance or ingredient which would alter the natural 
sensorial characteris tics of the final product, except in the cases specified in these Technical 
Regulations.  
2)  Blending is permitted with distillates of the same kind only to the extent needed to take 
the congeners coefficient up to the limits permitted in this Act.  
Article  8.-  The intentional additive, the technical manufacturing aid and the container and 
other substances must conform to specific legislation.  
Sole paragraph. It is forbidden to use containers and packaging in the form of vials, 
sachets, droppers, sprays, ca psules, measuring cups or other objects similar in nature to those 
used for pharmaceutical, medicinal or therapeutic purposes.  
Article  9.-  Tiquira -producing establishments must observe the hygiene conditions 
specified in current health regulations.  
 1) Tiquira must not contain any toxic substance produced by a microorganism in an 
amount sufficient to make it dangerous to human health.  
 2) Tiquira must not contain any microbiological contaminant or agrotoxic residue or other 
organic or inorganic contaminan t in an amount above the limit established in current specific 
legislation.  
3)  The methyl alcohol concentration must not exceed twenty milligrams per hundred 
millilitres of anhydrous alcohol.  
4)  The concentration of copper (Cu) must not exceed five milli grams per litre.  
5)  The concentration of lead (Pb) must not exceed two tenths of a milligram per litre.  
Article  10.- The weights and measures shall be regulated according to specific legislation.  
 
Article  11.- The rules concerning labelling are those esta blished by Decree no. 2.314 of 4 
September 1997 and by supplementary legislation.  
1) It is forbidden to use the expressions traditional, home brewed, special reserve or other 
similar expressions to designate, typify or qualify the product described in thes e Technical 
Regulations until the technical regulations to determine the criteria and the procedures for the 
use of these expressions has been established by an administrative act of the Ministry of 
Agriculture, Livestock and Supply.  
2) The name of the Fed eral Unit or the region where the drink was produced may be 
mentioned, provided it is a geographical identification registered at the National Institute of 
Intellectual Property – INPI.  
3)  The insertion mentioned in the preceding paragraph must be positio ned below the 
name of the drink and printed in graphic characters half the size of those used for the name of 
the drink.  
 
Article   12.  The official sampling and analysis methods are those established by Decree 
no. 2.314, of 4 September 1997, by supplement ary legislation and by administrative acts of the 
Ministry of Agriculture, Livestock and Supply.  
Article  13.- Any manipulation or treatment intended to modify the original qualities of the 
product in order to conceal any alteration to it is forbidden.  ANN EX XII  
 
TECHNICAL REGULATIONS FOR THE SETTING OF  
IDENTITY AND QUALITY STANDARDS FOR WHISKY  
Article  1.-  The purpose of these Technical Regulations is to establish the identity and 
quality standards which are to apply to whisky.  
Article  2.- These Technical  Regulations apply to whisky marketed throughout all of the 
nation’s territory.  
Article  3.-  Whisky is a drink with an alcoholic strength of thirty -eight to fifty -four per cent 
by volume, at twenty degrees Celsius, obtained from single -distilled aged cerea l alcohol, partly or 
fully malted, to which may be added ethyl alcohol of agricultural origin, or single -distilled cereal 
alcohol, also water to reduce the alcoholic strength and caramel to correct the colour.  
1) The term ‘whisky’ or ‘whiskey’ shall apply to the drink defined at the head of this article, 
prepared by means of a technical process designed to maintain its appearance and preserve it 
up to the time of consumption.  
2)  The term ‘pure malt whisky’ shall apply to the drink defined at the head of th is article, 
prepared by means of a technical process designed to maintain its appearance and preserve it 
up to the time of consumption, made exclusively from single -distilled aged malt alcohol, with a 
congeners coefficient of not less than three hundred an d fifty milligrams per hundred millilitres of 
anhydrous alcohol.  
3)  The term ‘blended whisky’ shall apply to the drink defined at the head of this article, 
prepared by means of a technical process designed to maintain its appearance and preserve it 
up to the time of consumption, and obtained from a mixture of at least thirty per cent single -
distilled aged malt alcohol (malt whisky) with single -distilled cereal alcohols or potable ethyl 
alcohol of agricultural origin or both, aged or otherwise, with a conge ners coefficient of not less 
than one hundred milligrams per hundred millilitres, in anhydrous alcohol.  
4)  The term ‘cereal whisky’ or ‘grain whisky’ shall apply to the drink defined at the head of 
this article, prepared by means of a technical process de signed to maintain its appearance and 
preserve it up to the time of consumption, obtained from cereals whose use in the production of 
whisky is recognised internationally, saccharified, wholly or partly, with malted barley diastases, 
to which other natural  enzymes may or may not be added, and distilled in a still or column, aged 
for a minimum period of two years, with a congeners coefficient of not less than one hundred 
milligrams per hundred millilitres, in anhydrous alcohol;  
5)  The term ‘bourbon whisky’ or ‘bourbon whiskey’ shall apply to the drink defined at the 
head of this article, prepared by means of a technical process designed to maintain its 
appearance and preserve it up to the time of consumption, produced from at least fifty per cent 
single -distilled corn alcohol, saccharified with malted barley, aged for a minimum period of two 
years, to which potable ethyl alcohol of agricultural origin, aged or otherwise, may be added,  
with a congeners coefficient of not less than one hundred and fifty millig rams per hundred 
millilitres, in anhydrous alcohol.  
Article  4.-  The distillation must be done in such a way that the distillate will retain the 
aroma and taste of the volatile natural elements contained in the fermented must, derived from 
the fermentation  process or formed during distillation.  
 
Article  5.- Whisky bottled in national territory may only use place of origin names, that is, 
Scotch whisky, Canadian whisky, Irish whisky, and other internationally recognised names, when they are produced exclusiv ely from raw materials imported in bulk, the distillates of which are 
produced and aged in their respective countries of origin, and which maintain the characteristics 
specified by their laws. Water may only be added to reduce the alcoholic strength, and c aramel 
to correct the colour.  
Article  6.-  The percentage of single -distilled alcohol obtained from aged malt, corn or 
other cereals used in the production of whisky shall be calculated according to the alcoholic 
content by volume, expressed in anhydrous a lcohol.  
Article  7.-  The ingredients used in the production of whisky are:  
a) basic ingredients  – single -distilled  alcohol of aged cereals, partly or fully malted;  
b) optional ingredients  – potable ethyl alcohol of agricultural origin, single -distilled 
cereal a lcohol, water, caramel and improvers:  
 
1. the water used must conform to the rules and standards approved in specific 
legislation for drinking water, and be used exclusively to make the alcoholic strength of the final 
product conform to standard;  
2. caramel must  be used only to correct the colour or make it conform to standard;  
3. the use of improvers is allowed in the form of supplementary aromatisation with 
liqueur wines, shavings of oak or an equivalent wood and aromatic vegetable extract permitted in 
specific  legislation.  
Article  8.-  The chemical composition of whisky must conform to the following limits : 
a) alcoholic strength of at least thirty -eight and a maximum of fifty -four, expressed as the 
alcohol percentage by volume, at twenty degrees Celsius;  
b) in pure m alt whisky, the congeners coefficient, expressed in milligrams per hundred 
millilitres of anhydrous alcohol, must be at least three hundred and fifty;  
c) in blended whisky, the congeners coefficient, expressed in milligrams per hundred  
millilitres of anhydro us alcohol, must not be less than one hundred;  
d) in cereal whisky, the congeners coefficient, expressed in milligrams per hundred 
millilitres of anhydrous alcohol, must not be less than one hundred  
e) in bourbon whisky, the congeners coefficient, expressed in m illigrams per hundred 
millilitres of anhydrous alcohol, must not be less than one hundred and fifty;  
f) volatile acidity, in acetic acid, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exceed one hundred and fifty;  
g) esters, in e thyl acetate, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not exceed one hundred and fifty;  
h) aldehydes, in acetic aldehyde, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exceed twenty;  
i) furfural , expressed in milligrams per hundred millilitres of anhydrous alcohol, must not 
exceed five;  
j) higher alcohol, expressed in milligrams per hundred millilitres of anhydrous alcohol, 
must not exceed three hundred.  
Article  9.- The organoleptic characteristic o r composition of whisky must not be altered by 
the material of the container, utensil or equipment used in its processing and marketing.  
 1) It is forbidden to add any substance or ingredient which would alter the natural 
sensorial characteristics of the f inal product, except in the cases specified in these Technical 
Regulations.  
2)  Blending is permitted with distillates of the same kind only to the extent needed to take the congeners coefficient up to the limits permitted in this Act.  
Article  10.- The int entional additive, the technical manufacturing aid and the container and 
other substances must conform to specific legislation.  
Sole paragraph. It is forbidden to use containers and packaging in the form of vials, 
sachets, droppers, sprays, capsules, measu ring cups or other objects similar in nature to those 
used for pharmaceutical, medicinal or therapeutic purposes.  
Article  11.-  Whisky -producing establishments must observe the hygiene conditions 
specified in current health regulations.  
 1) Whisky must no t contain any toxic substance produced by a microorganism in an 
amount sufficient to make it dangerous to human health.  
 2) Whisky must not contain any microbiological contaminant or agrotoxic residue or other 
organic or inorganic contaminant in an amount above the limit established in current specific 
legislation.  
3)  The methyl alcohol concentration must not exceed twenty milligrams per hundred 
millilitres of anhydrous alcohol.  
4)  The concentration of copper (Cu) must not exceed five milligrams per litre . 
5)  The concentration of lead (Pb) must not exceed two tenths of a milligram per litre.  
Article  12.- The weights and measures shall be regulated according to specific legislation.  
 
Article  13.-  The rules concerning labelling are those established by Dec ree no. 2.314 of 4 
September 1997 and by supplementary legislation.  
1) It is forbidden to use the expressions traditional, home brewed, special reserve or other 
similar expressions to designate, typify or qualify the product described in these Technical 
Regulations until the technical regulations to determine the criteria and the procedures for the 
use of these expressions has been established by an administrative act of the Ministry of 
Agriculture, Livestock and Supply.  
2)  The age or ageing time may appea r on the whisky label only in the case of wholly aged 
products or mixtures of aged products, where the age declared on the label must be that of the 
component with the shortest ageing time.  
 
Article  12.-  The official sampling and analysis methods are thos e established by Decree 
no. 2.314, of 4 September 1997, by supplementary legislation and by administrative acts of the 
Ministry of Agriculture, Livestock and Supply.  
 
Article  13. Any manipulation or treatment intended to modify the original qualities of th e 
product in order to conceal any alteration to it is forbidden.