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, single paragraph, sub -paragraph II of the 
Constitution, having regar d to the provisions of Decree no. 2.314 of 4 September 1997, and the 
contents of Dossier no. 21000.002760/2008 -97, has resolved:  
Article 1. -  To approve the TECHNICAL REGULATIONS FOR THE SETTING OF 
IDENTITY AND QUALITY STANDARDS FOR AQUAVIT (ANNEX I), CORN  (ANNEX II), 
JENEVER (ANNEX III), GIN (ANNEX IV), STEINHAEGER (ANNEX V) AND VODKA (ANNEX 
VI). 
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 AQUAVIT  
Article 1. -  The purpose of these Technical Regulations is to establish the identity and 
quality standards which are to apply to aquavit.  
Article 2. - These Technical Regulations apply to aquavit marketed throughout all of the 
national territory.  
Article 3. -  Aquavit is a drink with an alcoholic strength of thirty -five to fifty -four per cent 
by volume, at twenty degrees Celsius, obtained from the distillation or redistillation of potable 
ethyl alcohol of agricultural origin, in the presence of caraway seeds (Carun carvi), or from the 
aromatisation of potable ethyl alcohol of agricultural origin, rectified with caraway seed extracts, 
to which, in both cases, other aromatic vegetable substances and sugars may be added, i n the 
proportion of up to thirty grams per litre, expressed as saccharose.  
Section 1 -   The term aquavit (akuavit or acquavitae) is applied to the drink defined at 
the head of this article and prepared by means of a technical process designed to maintain its 
appearance and preserve it up to the time of consumption.  
Section 2 -   The term aromatised aquavit (akuavit or acquavitae) is applied to the drink 
defined at the head of this article and prepared by means of a technical process designed to 
maintain it s appearance and preserve it up to the time of consumption, to which a natural aroma 
has been added.  
Article 4. - The ingredients used in the production of aquavit are:  
a) basic ingredients – potable ethyl alcohol of agricultural origin and caraway seeds 
(Carun carvi) or caraway seed extracts;  
b) optional ingredients – water, sugars and aromatic vegetable matter, provided it does 
not alter the original colouring:  
1. the water used must conform to the rules and standards approved in specific 
legislation for d rinking water, and be used exclusively to make the alcoholic strength of the final 
product conform to standard.  
Article 5. - The chemical composition of aquavit must conform to the following limits:  
a) alcoholic strength of a minimum value of thirty -five and a  maximum of fifty -four, 
expressed as the alcohol volume percentage at twenty degrees Celsius;  
b) the congeners coefficient, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not exceed a maximum value of one hundred and fifty;  
c) methyl alcohol, expressed in milligrams per hundred millilitres of anhydrous alcohol, 
must not exceed a maximum value of twenty -five tenths;  
d) hydrocyanic acid, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not exceed a maximum value  of five.  
Article 6. -  The organoleptic characteristic or composition of aquavit must not be altered 
by the material of the container, utensil or equipment used in its processing and marketing.  Single paragraph. It is forbidden to add any substance or ing redient which would alter the 
natural sensorial characteristics of the final product, except in the cases specified in these 
Technical Regulations.  
Article 7. -  The intentional additive, the technical manufacturing aid and the container and 
other substance s must conform to specific legislation.  
Single paragraph. It is forbidden to use containers and packaging in the form of vials, 
sachets, droppers, sprays, capsules, measuring cups or others similar in nature to those used for 
pharmaceutical, medicinal or t herapeutic purposes.  
Article 8. - Aquavit -producing establishments must observe the hygiene conditions 
specified in current health regulations.  
Section 1 -  Aquavit must not contain any toxic substance produced by a microorganism 
in an amount sufficient to make it dangerous to human health..  
Section 2 - Aquavit 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.  
Section 3 -  The concentration of methyl alcohol must not exceed twenty milligrams per 
hundred millilitres of anhydrous alcohol.  
Section 4 -  The concentration of copper (Cu) must not exceed five milligrams per litre.  
Section 5 - The concentration of lead (Pb) must not exceed two tenths of a milligram per 
litre. 
Article 9. - The weights and measures shall be regulated according to specific legislation.  
Article 10. - The rules concerning labelling are those established by Decree no. 2.314 of 4 
September 1997 and by compleme ntary legislation.  
Single paragraph. 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 regu lations to determine the criteria and the procedures 
for the use of these expressions have  been established by an administrative act of the Ministry of 
Agriculture, Livestock and Supply.  
Article 11. The official sampling and analysis methods are those esta blished by Decree 
no. 2.314, of 4 September 1997, by complementary legislation and by administrative acts of the 
Ministry of Agriculture, Livestock and Supply.  
Article 12. Any manipulation or treatment intended to modify the original qualities of the 
produ ct in order to conceal any alteration to it is forbidden.  ANNEX II  
TECHNICAL REGULATIONS FOR THE SETTING OF  
IDENTITY AND QUALITY STANDARDS FOR CORN  
Article 1. The purpose of these Technical Regulations is to establish the identity and 
quality standards wh ich are to apply to corn . 
Article 2. These Technical Regulations apply to corn marketed throughout all of the 
national territory.  
Article 3. Corn is a drink with an alcoholic strength of thirty -five to fifty -four per cent in 
volume, at twenty degrees Celsi us, obtained by rectifying simple cereal alcohol distillate, or by 
rectifying a minimum mixture of thirty per cent simple cereal alcohol distillate and potable ethyl 
alcohol of agricultural origin, which may be aromatised with natural substances of vegetab le 
origin.  
  
Section 1 - The term corn (korn) is applied to the drink defined at the head of this article 
and prepared by a technical process designed to maintain its appearance and preserve it up to 
the time of consumption.  
Section 2 -  The term corn (kor n), followed by the word aromatised, is applied to the drink 
defined at the head of this article and prepared by a technical process designed to maintain its 
appearance and preserve it up to the time of consumption, to which a natural aroma has been 
added.  
Article 4. The ingredients used in the production of corn are:  
a) basic ingredients – rectified simple cereal alcohol distillate or a rectified mixture of at 
least thirty percent simple cereal alcohol distillate and potable ethyl alcohol of agricultural orig in 
b) optional ingredients – water and natural aroma:  
 
1. the water used must conform to the rules and standards approved in specific 
legislation on drinking water, and be used exclusively to make the alcoholic strength of the final 
product conform to standar d. 
2. The natural aroma must not alter the original colouring of the drink.  
Article 5. - The chemical composition of corn must conform to the following limits:  
a) alcoholic strength of a minimum value of thirty -five and a maximum of fifty -four, 
expressed as th e alcohol volume percentage at twenty degrees Celsius;  
b) the congeners coefficient, expressed in milligrams per hundred millilitres of 
anhydrous alcohol, must not exceed a maximum value of one hundred and fifty;  
c) methyl alcohol, expressed in milligrams per hu ndred millilitres of anhydrous alcohol, 
must not exceed a maximum value of twenty -five tenths;  
d) hydrocyanic acid, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not exceed a maximum value of five.  
Article 6. -  The organoleptic ch aracteristic or composition of corn must not be altered by 
the material of the container, utensil or equipment used in its processing and marketing.  Single paragraph. It is forbidden to add any substance or ingredient which would alter the 
natural sensori al characteristics of the final product, except in the cases specified in these 
Technical Regulations.  
Article 7. -  The intentional additive, the technical manufacturing aid and the container and 
other substances must conform to specific legislation.  
Singl e paragraph. It is forbidden to use containers and packaging in the form of vials, 
sachets, droppers, sprays, capsules, measuring cups or others similar in nature to those used for 
pharmaceutical, medicinal or therapeutic purposes.  
Article 8. - Corn -produci ng establishments must observe the hygiene conditions specified 
in current health regulations.  
Section 1 - Corn must not contain any toxic substance produced by a microorganism in 
an amount sufficient to make it dangerous to human health.  
Section 2 - Corn 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.  
Section 3 - The concentration of methyl alcohol must not exceed twenty milligrams per 
hundred millilitres of anhydrous alcohol.  
Section 4 -  The concentration of copper (Cu) must not exceed five milligrams per litre.  
Section 5 - The concentration of lead (Pb) must not exceed two tenths of a milligram per 
litre. 
Article 9. - The weights and measures shall be regulated according to specific legislation.  
Article 10. - The rules concerning labelling are those established by Decree no. 2.314 of 4 
September 1997 and by complementary legislation.  
Single paragraph. It is forbidden to us e 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 have  been established by an administrative act of the Ministry of 
Agriculture, Livestock and Supply.  
Article 11. The official sampling and analysis methods are those established by Decree 
no. 2.314, of 4 September 1997, by compl ementary legislation and by administrative acts of the 
Ministry of Agriculture, Livestock and Supply.  
Article 12. Any 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 SETTING THE  
IDENTITY AND QUALITY STANDARDS FOR JENEVER  
Article 1. The purpose of these Technical Regulations is to establish the identity and 
quality standards which are to apply to jenever . 
Article 2. These Technical Regulations apply to jenever marketed throughout all of the 
national territory.  
Article 3. Jenever is a drink with an alcoholic strength of thirty -five to fifty -four per cent by 
volume, at twenty degrees Celsius, obtained from simple cereal alcohol distill ates, redistilled, 
wholly or partially, in the presence of juniper berries (Juniperus communis), which may or may 
not be mixed with potable ethyl alcohol of agricultural origin, to which may be added other natural 
aromatic substances and sugars in a propor tion of up to fifteen grams per litre, expressed as 
saccharose.  
Section 1 -  The organoleptic characteristic of the juniper must be perceptible, even 
when attenuated.  
Section 2 -  The term jenever is applied 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.  
Article 4. The ingredients used in the production of jenever are:  
a) basic ingredients – juniper berries  (Juniperus communis) and re distilled simple 
cereal alcohol distillates;  
b) optional ingredients – water, potable ethyl alcohol of agricultural origin, natural 
aromatic substances and sugars:  
 
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 saccharose, which may be replaced wholly or partly by 
fructose, maltose, inverted sugar, glucose and its syrup.  
Article 5. - The chemical composition of jenever must conform to the following limits:  a) alcoholic strength of a minimum value of thirty -five and a maximum of fifty -four, 
expressed as the alcohol volume percentage at twenty degrees Celsius;  
b) the congeners coe fficient, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not exceed a maximum value of one hundred and fifty;  
c) methyl alcohol, expressed in milligrams per hundred millilitres of anhydrous alcohol, 
must not exceed a maximum value of twenty -five tenths;  
d) hydrocyanic acid, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not exceed a maximum value of five.  
Article 6. -  The organoleptic characteristic or composition of jenever must not be altered 
by the mat erial of the container, utensil or equipment used in its processing and marketing.  
Single paragraph. It is forbidden to add any substance or ingredient which would alter the 
natural sensorial characteristics of the final product, except in the cases specif ied in these 
Technical Regulations.  
Article 7. -  The intentional additive, the technical manufacturing aid and the container and 
other substances must conform to specific legislation.  
Single paragraph. It is forbidden to use containers and packaging in the  form of vials, 
sachets, droppers, sprays, capsules, measuring cups or others similar in nature to those used for 
pharmaceutical, medicinal or therapeutic purposes.  
Article 8. - Jenever -producing establishments must observe the hygiene conditions 
specified in current health regulations.  
Section 1 - Jenever must not contain any toxic substance produced by a microorganism 
in an amount sufficient to make it dangerous to human health..  
Section 2 - Jenever must not contain any microbiological contaminant or agroto xic 
residue or other organic or inorganic contaminant in an amount above the limit established in 
current specific legislation.  
Section 3 - The concentration of methyl alcohol must not exceed twenty milligrams per 
hundred millilitres of anhydrous alcohol.  
Section 4 -  The concentration of copper (Cu) must not exceed five milligrams per litre.  
Section 5 -  The concentration of lead (Pb) must not exceed two tenths of a milligram per 
litre. 
Article 9. - The weights and measures shall be regulated according to s pecific legislation.  
Article 10. - The rules concerning labelling are those established by Decree no. 2.314 of 4 
September 1997 and by complementary legislation.  Single paragraph. 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 have  been established by an administrative act of the Ministry of 
Agriculture, Livestock and Supply.  
Article 11. The official sampling and analysis methods are those established by Decree 
no. 2.314, of 4 September 1997, by complementary legislation and by administrative acts of the 
Ministry of Agriculture, Livestock and Supply.  
 
Article 12. Any manipulation or treatment intended to modify the original qualities of the 
product in order to conceal any alteration to it is forbidden    
 
 
ANEXO IV  
TECHNICAL REGULATIONS FOR THE SETTING OF  
IDENTITY AND QUALITY STANDARDS FOR GIN  
Article 1. The purpose of these Technical Regulations is to establish the identity and 
quality standards which are to apply to gin . 
Article 2. These Technical Regulations apply to gin marketed throughout all of the 
national territory  
Article 3. Gin is a drink with an alcoholic strength of thirty -five to fifty -four per cent by 
volume, at twenty degrees Celsius, obtained from the redistillation of potable ethyl alcohol of 
agricultural origin, in the presence of juniper be rries (Juniperus communis) with or without the 
addition of other aromatic vegetable substances, or from the addition of juniper berry extract, with 
or without other aromatic vegetable substances, to potable ethyl alcohol of agricultural origin. In 
both cas es, the taste of juniper must be predominant. Sugars up to fifteen grams per litre may be 
added.  
Section 1 - The term distilled gin is applied to the drink defined at the head of this article, 
prepared by means of a technical process designed to maintain i ts appearance and preserve it 
up to the time of consumption, and obtained exclusively from redistillation.  
Section 2 - The term dry gin is applied to the drink defined at the head of this article, 
prepared by means of a technical process designed to mainta in its appearance and preserve it 
up to the time of consumption, having a maximum content of six grams of saccharose per litre.  
Section 3 - The term London dry gin is applied to the drink defined at the head of this 
article, prepared by means of a technica l process designed to maintain its appearance and 
preserve it up to the time of consumption, when it is dry distilled gin.  
Section 4 - The term sweet gin or Old Ton gin or gin cordial is applied 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, having a saccharose 
content in excess of six grams per litre and not exceeding fifteen grams per litre.  
Section 5 - The use of the terms distill ed gin or London dry gin is optional.  
Article 4. The ingredients used in the production of gin are:  a) basic ingredients – potable ethyl alcohol of agricultural origin, juniper berries 
(Juniperus communis) or juniper berry extract;  
b) optional ingredients – water, sugars and aromatic vegetable substances:  
1. the water used must conform to the rules and standards approved in specific 
legislation on drinking water, and be used exclusively to make the alcoholic strength of the final 
product conform to standard.  
2. The sugar permitted here is saccharose, which may be replaced wholly or partly by 
fructose, maltose, inverted sugar, glucose and its syrup.  
Article 5. - The chemical composition of gin must conform to the following limits:  
a) alcoholic strength of a minimum value of thirty -five and a maximum of fifty -four, 
expressed as the alcohol volume percentage at twenty degrees Celsius;  
b) the congeners coefficient, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not exceed a maximum value of one hundred and fifty;  
c) methyl alcohol, expressed in milligrams per hundred millilitres of anhydrous alcohol, 
must not exceed a maximum value of twenty -five tenths;  
d) hydrocyanic acid, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not  exceed a maximum value of five.  
Article 6. -  The organoleptic characteristic or composition of gin must not be altered by 
the material of the container, utensil or equipment used in its processing and marketing.  
Single paragraph. It is forbidden to add an y substance or ingredient which would alter the 
natural sensorial characteristics of the final product, except in the cases specified in these 
Technical Regulations.  
Article 7. -  The intentional additive, the technical manufacturing aid and the container a nd 
other substances must conform to specific legislation.  
Single paragraph. It is forbidden to use containers and packaging in the form of vials, 
sachets, droppers, sprays, capsules, measuring cups or others similar in nature to those used for 
pharmaceutic al, medicinal or therapeutic purposes.  
Article 8. - Gin-producing establishments must observe the hygiene conditions specified 
in current health regulations.  
Section 1 - Gin must not contain any toxic substance produced by a microorganism in an 
amount suffi cient to make it dangerous to human health.  Section 2 - Gin 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.  
Section 3 - The concentration of methyl alcohol must not exceed twenty milligrams per 
hundred millilitres of anhydrous alcohol.  
Section 4 - The concentration of copper (Cu) must not exceed five milligrams per litre.  
Section 5 - The concentration of lead (Pb) must no t exceed two tenths of a milligram per 
litre. 
Article 9. - The weights and measures shall be regulated according to specific legislation.  
Article 10. - The rules concerning labelling are those established by Decree no. 2.314 of 4 
September 1997 and by comple mentary legislation.  
Single paragraph. 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 re gulations to determine the criteria and the procedures 
for the use of these expressions ha ve been established by an administrative act of the Ministry of 
Agriculture, Livestock and Supply.  
Article 11. The official sampling and analysis methods are those es tablished by Decree 
no. 2.314, of 4 September 1997, by complementary legislation and by administrative acts of the 
Ministry of Agriculture, Livestock and Supply.  
Article 12. 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 STEINHAEGER  
Article 1. -  The purpose of these Technical Regulations is to establish the identity and 
quality st andards which are to apply to steinhaeger.  
Article 2. - These Technical Regulations apply to steinhaeger marketed throughout all of 
the national territory.  
Article 3.  Steinhaeger is a drink with an alcoholic strength of thirty -five to fifty -four per 
cent b y volume, at twenty degrees Celsius, obtained from the rectification of simple cereal 
alcohol distillates, or from the rectification of potable ethyl alcohol, with the addition of natural 
aromatic substances, in both cases obtained from fermented must cont aining juniper berries 
(Juniperus communis).  
Section 1 - The term steinhaeger is applied 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 consum ption.  
Article 4.  The ingredients used in the production of steinhaeger are:  
a) basic ingredients – natural aromatic substances obtained from fermented must 
containing juniper berries and simple rectified cereal alcohol distillates or potable rectified ethyl  
alcohol of agricultural origin;  
b) water as an optional ingredient:  
 1. the water used must conform to the rules and standards approved in specific 
legislation on drinking water, and be used exclusively to make the alcoholic strength of the final 
product con form to standard.  
Article 5. - The chemical composition of steinhaeger must conform to the following limits:  
a) alcoholic strength of a minimum value of thirty -five and a maximum of fifty -four, 
expressed as the alcohol volume percentage at twenty degrees Celsi us; 
b) the congeners coefficient, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not exceed a maximum value of one hundred and fifty;  c) methyl alcohol, expressed in milligrams per hundred millilitres of anhydrous alcohol, 
must not ex ceed a maximum value of twenty -five tenths;  
d) hydrocyanic acid, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not exceed a maximum value of five.  
Article 6. -  The organoleptic characteristic or composition of steinhaeger must not  be 
altered by the material of the container, utensil or equipment used in its processing and 
marketing.  
Single paragraph. It is forbidden to add any substance or ingredient which would alter the 
natural sensorial characteristics of the final product, exce pt in the cases specified in these 
Technical Regulations.  
Article 7. -  The intentional additive, the technical manufacturing aid and the container and 
other substances must conform to specific legislation.  
Single paragraph. It is forbidden to use container s and packaging in the form of vials, 
sachets, droppers, sprays, capsules, measuring cups or others similar in nature to those used for 
pharmaceutical, medicinal or therapeutic purposes.  
Article 8. - Steinhaeger -producing establishments must observe the hyg iene conditions 
specified in current health regulations.  
Section 1 - Steinhaeger must not contain any toxic substance produced by a 
microorganism in an amount sufficient to make it dangerous to human health..  
Section 2 - Steinhaeger must not contain any mic robiological contaminant or agrotoxic 
residue or other organic or inorganic contaminant in an amount above the limit established in 
current specific legislation.  
Section 3 - The concentration of methyl alcohol must not exceed twenty milligrams per 
hundred millilitres of anhydrous alcohol.  
Section 4 - The concentration of copper (Cu) must not exceed five milligrams per litre.  
Section 5 - The concentration of lead (Pb) must not exceed two tenths of a milligram per 
litre. 
Article 9. - The weights and measures s hall be regulated according to specific legislation.  
Article 10. - The rules concerning labelling are those established by Decree no. 2.314 of 4 
September 1997 and by complementary legislation.  
Single paragraph. It is forbidden to use the expressions tradit ional, 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 expressi ons have  been established by an administrative act of the Ministry of 
Agriculture, Livestock and Supply.  
Article 11. The official sampling and analysis methods are those established by Decree 
no. 2.314, of 4 September 1997, by complementary legislation and  by administrative acts of the 
Ministry of Agriculture, Livestock and Supply.  
Article 12. 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 RE GULATIONS FOR THE SETTING OF  
IDENTITY AND QUALITY STANDARDS FOR VODKA  
 
Article 1. -  The purpose of these Technical Regulations is to establish the identity and 
quality standards which are to apply to vodka.  
Article 2. - These Technical Regulations apply to vodka marketed throughout all of the 
national territory.  
Article 3. Vodka is a drink with an alcoholic strength of thirty -six to fifty -four per cent by 
volume, at twenty degrees Celsius, obtained from potable ethyl alcohol of agricultural origin, or 
simple  rectified alcohol distillates of agricultural origin, which may or may not be followed by 
filtering through active carbon as a means of attenuating the organoleptic characteristics of the 
original raw material, which may be aromatised with natural substan ces of vegetable origin and 
supplemented by sugars up to two grams per litre.  
Section 1 -  The term vodka (vodca or wodka) is applied to the drink defined at the head 
of this article, prepared by means of a technical process designed to maintain its appeara nce 
and preserve it up to the time of consumption.  
Section 2 - The term aromatised vodka (vodca or wodka) is applied 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, to which has been added a natural 
aroma which does not alter its original colouring.  
Article 4.  The ingredients used in the production of vodka are:  
a) basic ingredients – potable ethyl alcohol of agricultural origin or sim ple rectified 
alcohol distillate of agricultural origin;  
b) optional ingredients – natural aroma, water and sugars.  
 
1. the natural aroma must not alter the original colouring of the vodka;  
2. the water used must conform to the rules and standards approved in speci fic 
legislation on drinking water, and be used exclusively to make the alcoholic strength of the final 
product conform to standard;  
3. the sugar permitted here is saccharose, which may be replaced wholly or partially by 
fructose, maltose, inverted sugar, gluc ose and its syrup.  
Article 5. - The chemical composition of vodka must conform to the following limits:  
a) alcoholic strength with a minimum value of thirty -six and a maximum of fifty -four, expressed 
as the alcohol volume percentage at twenty degrees Celsius;  
b) the congeners coefficient, expressed in milligrams per hundred millilitres of anhydrous 
alcohol, must not exceed a maximum value of fifty;  
c) methyl alcohol, expressed in milligrams per hundred millilitres of anhydrous alcohol, must 
not exceed a maximum value  of twenty -five tenths;  
d) hydrocyanic acid, expressed in milligrams per hundred millilitres of anhydrous alcohol, must 
not exceed a maximum value of five;  
e) the sugar content must not exceed a maximum concentration of two grams per litre.  Article 6. -  The org anoleptic characteristics or composition of vodka must not be altered by the 
material of the container, utensil or equipment used in its processing and marketing.  
Single paragraph. 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.  
Article 7. -  The intentional additive, the technical manufacturing aid and the container and other 
substances must conform to specific legis lation.  
Single paragraph. It is forbidden to use containers and packaging in the form of vials, sachets, 
droppers, sprays, capsules, measuring cups or others similar in nature to those used for 
pharmaceutical, medicinal or therapeutic purposes.  
Article 8. - Vodka -producing establishments must observe the hygiene conditions specified in 
current health regulations.  
Section 1 - Vodka must not contain any toxic substance produced by a microorganism in an 
amount sufficient to make it dangerous to human health.  
Section 2 - Vodka 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.  
Section 3 - The concentration of methyl alcohol must n ot exceed twenty milligrams per hundred 
millilitres of anhydrous alcohol.  
Section 4 - The concentration of copper (Cu) must not exceed five milligrams per litre.  
Section 5 - The concentration of lead (Pb) must not exceed two tenths of a milligram per litre . 
Article 9. - The weights and measures shall be regulated according to specific legislation.  
Article 10. - The rules concerning labelling are those established by Decree no. 2.314 of 4 
September 1997 and by complementary legislation.  
Single paragraph. 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 have  been established by an administrative act of the Ministry of Agriculture, 
Livestock and Supply.  
Article 11. The official sampling and analysis methods are those established by Decree no. 
2.314, of 4 Septembe r 1997, by complementary legislation and by administrative acts of the Ministry of 
Agriculture, Livestock and Supply.  
Article 12. Any manipulation or treatment intended to modify the original qualities of the product 
in order to conceal any alteration to i t is forbidden.