ANNEX 
LEGISLATIVE INSTRU CTION  No    , OF     2008  
THE MINISTER OF STATE FOR  AGRICULTUR E, STOCKREARING AND SUPPLY , in 
exercise of the powers conferred on him by  Article  87, sole paragraph sub-paragraph  II of the 
Constitution , having regard to the provisions  of Decree No 2314, of  4 September  1997,  and the 
result of Case  No 21000.002761/2008 -31, decides as follows : 
Article  1 To ap prove the TECHNICAL  REGULATION S FOR THE ESTABLISHMENT OF 
IDENT ITY AND QUAL ITY STANDARDS FOR L IQUEURS  (AN NEX I), MIXED ALCOHOLIC 
DRIN KS (ANNEX II), BATIDA  (ANNEX  III), CAIPIRIN HA (ANNEX  VI), COMPOSITE 
ALCOHOLIC DRINKS (ANNEX V), APERITIFS  (ANNEX  VI) and COMPOSITE EAUX -DE-VIE 
(ANNEX  VII).  
Article  2 The following  designations must not be used on the labels of mixed alcoholic 
drinks : white , red, dry, medium dry, medium sweet,  bianco, rosé, tinto, rosado, rosso, bianco, 
suave, sec, demi -sec and other  designa tions  spec ifically used for der ivatives of grapes and wine, 
except in the cases mentioned in this Legislative Instruction . 
Article  3 This Legislative  Instru ction shall enter into force on the date of publica tion 
hereof . 
REINHOLD STEPHANES  ANNEX  I 
TECHNICAL REGULATION  FOR THE ESTABLISHMENT OF IDENT ITY AND QUAL ITY 
STANDARDS FOR LIQUEU RS 
Article  1 The object of this  Technical Regulation  is to establish the  ident ity and quality 
standards to which liqueurs must conform . 
Article  2 This  Technical Regulation shall apply to liqueu rs sold anywhere within the  
national territory . 
Article  3 "Liqueur" means a drink with an alcoholic content from fifteen  to fifty -four 
percent  volume , at twenty degree s Celsius, with a sugar percentage of more than thirty grams 
per litre, made from an alcoholic part and a non -alcoholic  part of vegetable or animal origin . 
Section  1 The alcoholic part  must consist of one or m ore of the following ingredients: 
potable ethyl a lcohol of agricultural origin , simple alcoholic distillate  of agricultural origin  or an 
alcoholic drink . 
Section  2 The  non-alcoholic part  must consist of one or more of the following ingredients : 
an extra ct or subst ance of vegeta ble origin , or an extract or substance of animal origin . 
Section  3 The description "dry liqueur" shall be used for drinks defined in the main 
paragraph of  this article, prepared by means of an appropriate technical process that mainta ins 
their presentation and  conserva tion up to the  moment of consumption , and containing more than 
thirty but not more than one hundred grams of sugar per litre . 
Section  4 The description "fine liqueur" or  "sweet liqueur" shall be used for drinks defined 
in the main paragraph of  this article, prepared by means of an appropriate technical process that 
maintains their presentation and conservation up to the moment of consumption, and containing 
more than one hundred but not more than three hundred and fifty gr ams of sugar per litre . 
Section  5 The description "cream liqueur" shall be used for drinks defined in the main 
paragraph of  this article, prepared by means of an appropriate technical process that maintains 
their presentation and conservation up to the mom ent of consumption, and containing more than 
three hundred and fifty grams of sugar per litre . 
Section  6 The description "frosted liqueur" or "crystallised liqueur" shall be used for 
drinks defined in the main paragraph of  this article, prepared by means o f an appropriate 
technical process that maintains their presentation and conservation up to the moment of 
consumption, and saturated with partially crystallised sugar . 
Section  7 Liqueurs must be described as follows: "liqueur", followed by their classifica tion 
according to  sugar content , and preceded  by the name of the subst ance of vegeta ble or animal 
origin that gives the drink its character . 
Section  8 Subject to the provisions of the preceding paragraph , the descriptions  "coffee 
liqueur", "cacao liqueur",  "orange liqueur", "egg liqueur", " doce de leite  (caramel)  liqueur" a nd 
other similar descriptions shall be permitted only for those liqueurs in the preparation of which 
the aroma and flavour of the raw material that justifies those descriptions is predomi nant.  
Section  9 Subject to the provisions of  paragraph  five of this article , liqueurs specifically 
described as "coffee liqueur", "chocolate liqueur" and other such descriptions defining the drink , 
the composi tion of which contains  brandy , whisky , rum  or another  alcoholic drink , may contain 
the description ".....liqueur", preceded by the specific description of the liqueur and the alcoholic 
drink used . In such  cases, the percentage volume  of the alcoholic drink used must be stated on 
the main label.  
Section  10 The following descriptions shall also be permit ted: "cherry ", "apricot ", "peach ", 
"curaçao" , "prunelle ", "mara schino", "peppermint", "kummel", "walnut", "blackcurrant" , "ratafia ",  
 "aniseed" and others generally used for liqueur s mainly made with fruit, plants  or parts  thereof, 
provided that they  justif y the said description s. 
Section  11. Liqueurs based on more than one vegetable substance, in which none of the 
said substances predominates, may be generically described as "herb liqueurs" , "fruit lique urs" 
or by other description s that define the  drink . 
Section  12. Liqueurs whose  composition contains at least fifty percent  volume  of brandy , 
whisky, rum or other distilled  alcoholic drinks , may contain the name of the distilled drink as an 
addition at the  end of description  of the  liqueur , provided that the name of the distilled drink is 
printed in the same size, form, font and colour as the characters  used in the word "liqueur" . 
Section  13. Egg-based liqueurs may be described as "advocat", "avocat", "advo kat" or 
"advocaat", provided that the alcoholic content of the said drink is at least fourteen percent  
volume, at twenty degrees Celsius, with a minimum sugar content of one hundred and fifty grams 
per litre, expressed in saccharose.  
I - The permitted ingredient s for the  liqueur  referred to in this  paragraph  are egg yolk,  
egg white and sugar or honey . The minimum pure egg -yolk content shall be one hundred and 
forty gram s per litre of finished  produ ct. Natural or identical to natural flavouring may also be 
used in the preparation of egg -based liqueurs . 
Section  14. The descriptio n "gold liqueur" may be used for liqu eurs containing pure gold 
leaf. 
Section  15. The description " anise tte" may be used for aniseed liqueur  containing at 
least three hundred and fifty gram s of sugar  per litre. 
Section  16. The description " triple sec " or "extra dry " may be given to liqueurs prepared 
by distilling the peel  of citrus fruit , with or without added flavouring, regardless of their sugar 
content   
Section  17. The generic descrip tions "herb liqueur", "fruit liqueur" or other description s 
defining the drink may be given to liqueur s based on more than one vegetable  subst ance, 
provided that none of the said substances is predominant . 
Article  4 Liqueur s that bear the name of a s ubstance of animal or vegetable origin  must 
contain  the substance in question. It shall be  prohibited to replace that substance with a synthetic 
flavouring additive . 
Sole p aragraph . The description  "liqueur ", preceded by the word "... -flavoured" shall be  
used fo r drinks of the type defined in the first paragraph of this article, in which the raw material 
of animal or vegetable origin  that gives the drink its character is wholly or partially replaced by a 
natural  flavouring additive or one identical to the natural  flavouring . 
Article  5 The following ingredients  shall be used in the  produ ction of liqueur s: 
a) basic ingredients  - potable  ethyl alcohol  of agricultural origin  or simple alcoholic 
distillate  of agricultural origin  or alcoholic drinks  to which extra cts or subst ance of  vegetable  or 
animal  origin and sugar have been added : 
1. the sugar permitted here is saccharose , which may be wholly or partially replaced by 
fructose, maltose, inverted sugar, gly cose or glycose syrup ; 
2. when described as "cherry liqueur", the liqueur  must contain only cherries as its raw  
material of  vegetable  origin , and no ingredient of animal  origin may be added to it , save as 
provided in the preceding clause of this sub -paragraph ; 
3. when described as "curaçao ", the liqueur  must contain only bitt er orange peel as its 
raw material of  vegetable  origin, and no ingredient of animal origin may be added to it, save as 
provided in the preceding clause of this sub -paragraph ; 4. when described as  "kümmel ", the liqueur  must contain caraway (Carum carvi ) seeds  
as its raw  material of  vegetable  origin, and no ingredient of animal origin may be added to it, 
save as provided in the preceding clause of this sub -paragraph ; 
5. when described as  "marasquino " or "maraschino ", the liqueur  must be colourless  and 
contain cher ry distillate as its raw  material of  vegetable  origin, and no ingredient of animal origin 
may be added to it, save as provided in the preceding clause of this sub -paragraph;  
"marasquino " must have a minimum content  of two hundred and fifty grams of  sugar  per litre and 
a minimum alcoholic content of twenty -four percent  volume, a t twenty degrees Celsius.  
6. when described as  "gold liqueur ", the liqueur  must contain citrus peel  as its raw  
material of  vegetable  origin and pure gold leaf, and no ingredient of anima l origin may be added 
to it, save as provided in the preceding clause of this sub -paragraph ; 
 
7. when described as  "peppermint " or "pipermint ", the liqueur  must  cont ain mi nt (Mentha 
piperita ) as its raw  material of  vegetable  origin, and no ingredient of anima l origin may be added 
to it, save as provided in the preceding clause of this sub -paragraph ; 
8. when described as  "ratafia", the liqueur  must contain macerated fresh fruit as its raw  
material of  vegetable  origin, and no ingredient of animal origin may be adde d to it, save as 
provided in the preceding clause of this sub -paragraph ; 
9. when described as  "peach ", the liqueur  must contain peaches  as its raw  material of  
vegetable  origin, and no ingredient of animal origin may be added to it, save as provided in the 
preceding clause of this sub -paragraph ; 
 
10. when described as  "apricot", the liqueur must contain damascos  or apricots  as its 
raw material of  vegetable  origin, and no ingredient of animal origin may be added to it, save as 
provided in the preceding clause of thi s sub -paragraph ; 
11. when described as  "prunelle", the liqueur must contain green plums  as its raw  
material of  vegetable  origin, and no ingredient of animal origin may be added to it, save as 
provided in the preceding clause of this sub -paragraph ; 
12. when describ ed as  "walnut" , the liqueur  must contain whole green walnuts (Juglans 
regia L. ) as its raw  material of  vegetable  origin, and no ingredient of animal origin may be added 
to it, save as provided in the preceding clause of this sub -paragraph ; 
13. when described a s "blackcurrant", the  liqueur  must contain blackcurrants  (Ribes 
nigrum L .) as its raw  material of vegetable  origin, and no ingredient of animal origin may be 
added to it, save as provided in the preceding clause of this sub -paragraph ; 
b) water as an optional ingredient : 
1. the water used must conform to the regulations and standards approved by the 
speci fic legislation for drinking water and must be used  only to regulate  the alcoholic content of 
the final product . 
Article  6 The chemical  composi tion of lique urs must conform to the following limits : 
a) their alcoholic content  must be at least fifteen percent  but not more than fifty -four 
percent , expressed as an alcoholic pe rcentage  volume at twenty degrees  Celsius;  
 
 b) in egg -based  liqueur s, the  alcoholic  content must be at least fourteen percent  but not 
more than fifty -four percent , expressed as an alcoholic percentage volume at twenty degrees 
Celsius ; 
c) the total  sugar  content , express ed in  saccharose , must be at least thirty grams per 
litre. 
Article  7 Alc oholic and  non-alcoholic drink s used in the manufacture of liqueur s must 
comply with their respective  ident ity and quality standards as defined in current legislation, if any . 
Article  8 The organoleptic characteristics or composition of liqueur s must not b e altered 
by the material s used to make the container s, utensil s or equip ment used to process and sell 
them . 
Section  1 It shall be prohibited to add any  subst ance or  ingredient  that alter s the natural 
organoleptic  characteristics  of the  final  product , exce pt in the specific cases mentioned in this  
Technical Regulation . 
Section  2 Liqueur s must have the taste and aroma of the  natural  elements contained in 
the raw material used . 
Article  9 Any a dditives deliberately used, technological manufacturing aids, conta iners 
and other subst ance s must conform to the relevant spec ific legislation . 
Sole p aragraph . It shall be prohibited to use containers and packaging of the following 
types: flacone ttes, sachets, droppers , spray s, ampo ules, measuring glasses  or any  others 
typically used for pharmaceuticals, medicines or therapeutic or other products of a similar nature . 
Article  10. Establishments that manufacture liqueur s must conform to the standards of 
hygiene laid down by the current health regulations.  
Section  1 Liqueur s must not contain any toxic  subst ances produced by microorganisms 
in such quantities as to represent a potential threat to human health . 
Section  2 Liqueurs must not contain any microbiological contaminant s or toxic 
agricultural waste or any other organic or inorganic contaminants  in quant ities more than  the 
limits laid down in the current specific legisla tion. 
Section  3 The c oncentra tion of methyl  alcohol  must not exceed twenty  milligrams per 
hundred  millilitres of anhydrous  alcohol . 
Section  4 The copper ( Cu) concentra tion must not exceed five milligram s per litre . 
Section  5 The lead (Pb)  concentra tion must not exceed two tenths of a milligram  per litre . 
Article  11. Weights and measures shall be regulated in accordance with the specific 
legisla tion. 
Article  12. The labelling regulations are laid down by Decree  No 2314, of  04 September  
1997 , and supplemental  legisla tion. 
Section  1 The main panel of the label of the drink  referred to in article three, paragraph  
seven must contain a statement the percentage vol ume of the alcoholic drink used . 
Section  2 The description of the drink  must include  the name of the substance  of 
vegetable  or animal origin that gives the drink its  character, in graphic characters of the same 
size, form, font and colour as those used for  the word " liqueur ". Section  3 It shall be prohibited to use the words "local product", "home -made", "special 
reserv e" and other similar  express ions to designate , define  or qualif y products  referred to in this  
Technical Regulation , until a Technical Regul ation establishing the criteria and procedures for 
the use of such expressions shall be laid down by an administrativ e decision of the  Minist ry of 
Agriculture , Stockrearing  and Supply . 
Article  13. The official sampling and analytical methods are as laid do wn by  Decree  No 
2314, of  04 September  1997, by any supplemental  legisla tion and by the administrative 
decisions of the  Minist ry of Agricultur e, Stockrearing  and Supply . 
Article  14. It shall be prohibited to use any kind of  manipula tion or treatment designe d to 
modify the original qualities of the  produ ct in order to conceal an  altera tion to it. ANNEX  II 
TECHNICAL REGULATION  FOR THE ESTABLISHMENT OF  IDENT ITY AND  QUAL ITY 
STANDARD S FOR MIXED AL COHOLIC DRINK S 
Article  1 The object of this Technical Regulation i s to establish the identity and quality 
standards to which mixed alcoholic drinks must conform.  
Article  2 This Technical Regulation shall apply to mixed alcoholic drinks sold anywhere 
within the national territory.  
Article  3 "Mixed a lcoholic drink " means  a drink  with an average alcoholic content of fifty -
four percent  volume, a t twenty degrees Celsius, obtained by mixing one or more  alcoholic drinks , 
or potable ethyl alcohol  of agricultural origin , or simple alcoholic distillate s, with other non -
alcoholic  drinks, or fruit juice , or macerated fruit , or fruit syrup, or other substance s of vegetable  
or animal  origin , or both, permitted by an administrative decision . 
Section  1 The drink in question must be prepared from an alcoholic part and a non -
alcoholic part of vegetable or animal origin.  
Section  2 The alcoholic part must consist of one or more of the following ingredients: 
potable ethyl alcohol of agricultural origin, simple alcoholic distillate  of agricultural origin or an 
alcoholic drink.  
Section  3 The non -alcoholic part  must consist of one or more of the following 
ingredients: a non -alcoholic drink of vegetable or animal origin, fruit juice, macerated fruit, fruit 
syrup or other substances of vegetable or animal origin.  
Section  4 The description "mixed alco holic drink" or "cocktail" shall be given to the type 
of drink defined in the main paragraph of this article, and prepared by means of a suitable 
technological process that maintains its presentation and conservation up to the moment 
consumption.  
Section  5 The description "flavoured mixed alcoholic drink" or " flavoured cocktail " shall 
be used for the drink defined in paragraph four of this article where the raw material  of animal or 
vegetable origin  that give the  drink  its character has been  wholly or parti ally repla ced by a natural 
flavouring additive or one identical to the natural flavour . 
Section  6 The description "sparkli ng mixed alcoholic drink" or  "sparkling cocktail" shall be 
given to the type of drink defined in paragraph four of this article where it has an alc oholic 
content not exceeding fifteen percent  volume  and has had carbon ic gas added to it . 
Section  7 The description "sparkling flavoured mixed alcoholic drink" or "sparkling 
flavoured cocktail" shall be given to drink s that simultaneously meet  the requirements specified 
in paragraphs five and six of this article.  
Article  4 The following  ingredients  shall be used in the produ ction of mixed  alcoholic 
drink s: 
a) basic ingredient s - the alcoholic part  and non-alcoholic part  referred to in Article  3 of 
this annex ; 
b) optional ingredients - sugar , carbon  dioxide  and water : 
1. the sugar  permi tted here is saccharose , which may be wholly or partially replaced by 
fructose, maltose, inverte d sugar, gly cose or glycose syrup ; 
2. the water used must conform to the regulations and standards approved by the 
specific  legislation for drinking water and must be used only to regulate the alcoholic content of 
the final product.  
 3. if the alcoholic drink is aerated , its alcoholic content must not exceed  fifteen percent  
volume , at twenty degrees Celsius.  
Article  5 The organoleptic characteristics or composition of mixed alcoholic  drinks must 
not be altered by the materials used to make the containers, utensils or equipment used to 
process and sell them.  
Article  6 Alcoholic and non -alcoholic drinks used in the manufacture of mixed alcoholic 
drinks must comply with their respective identity and quality standards as defined in current 
legislation, if any.  
Article  7 The organoleptic characteristics or composition of mixed alcoho lic drinks must 
not be altered by the materials used to make the containers, utensils or equipment used to 
process and sell them . 
Section  1 It shall be prohibited to add any substance or ingredient that alters the natural 
organoleptic  characteristics of th e final  product, except in the specific cases mentioned in this 
Technical Regulation.  
Section  2 Mixed alcoholic drinks must have the taste and aroma of the natural elements 
contained in the raw material used.  
Article  6 Any additives deliberately used, tech nological manufacturing aids, containers 
and other substances must conform to the relevant specific legislation.  
Sole paragraph. It shall be prohibited to use containers and packaging of the following 
types: flaconettes, sachets, droppers, sprays, ampoules , measuring glasses or any others 
typically used for pharmaceuticals, medicines or therapeutic or other products of a similar nature.  
Article  7 Establishments that manufacture mixed alcoholic drinks must conform to the 
standards of hygiene laid down by the  current health regulations.  
Section  1 Mixed alcoholic drinks must not contain any toxic substances produced by 
microorganisms in such quantities as to represent a potential threat to human health.  
Section  2 Mixed alcoholic drinks must not contain any mic robiological contaminants or 
toxic agricultural waste or any other organic or inorganic contaminants in quantities more than  
the limits laid down in the current specific legislation.  
Section  3 The concentration of methyl alcohol must not exceed twenty mill igrams per 
hundred millilitres of anhydrous alcohol.  
Section  4 The copper (Cu) concentration must not exceed five milligrams per litre.  
Section  5 The lead (Pb)  concentration must not exceed two tenths of a milligram per litre.  
Article  10 Weights and measur es shall be regulated in accordance with the specific 
legislation.  
Article  11 The labelling regulations are laid down by Decree No 2314, of 04 September 
1997, and supplemental legislation.  
Section  1 For mixed alcoholic drinks to which flavouring and carbon ic gas has been 
added, the words "flavoured" and "sparkling" must be printed on the label in graphic characters 
of the same  size, form, font and colour as those used for the word "mixed alcoholic drink".  
Section  2 It shall be prohibited to use the words "local product", "home -made", "special 
reserve" and other similar expressions to designate, define  or qualify products referred to in this 
Technical Regulation, until a Technical Regulation establishing the criteria and procedures for 
the use of such expre ssions shall be laid down by an administrative decision of the Ministry of 
Agriculture, Stockrearing and Supply.  
Article  12 The official sampling and analytical methods are as laid down by  Decree 
No 2314, of 04 September 1997, by any supplemental legislati on and by the administrative 
decisions of the Ministry of Agriculture, Stockrearing and Supply.  
Article  13. It shall be prohibited to use any kind of manipulation or treatment designed to 
modify the original qualities of the product in order to conceal an alteration to it.  ANNEX II I 
TECHNICAL REGULATION FOR THE ESTABLISHMENT OF  IDENTITY AND QUALITY 
STANDARD S FOR BATIDA  
Article  1 The object of this Technical Regulation is to establish the identity and quality 
standards to which batida  must conform.  
Article  2 This Technical Regulation shall apply to mixed alcoholic drinks sold anywhere 
within the national territory.  
Article  3 Batida  is a mixed  alcoholic drink  with an alcoholic content of fifteen to thirty -six 
percent  volume  at twenty degrees  Celsius, produced  from a mixture of cane spirit , other distilled  
drinks , simple cane spirit distillate , potable  ethyl alcohol  of agricultural origin  with fruit juice or 
pulp or other substances  of vegetable  or animal  origin permitted by an administrative decision, 
and cont aining at least fifty gram s of sugar  per litre . 
Section  1 The drink in question must be prepared from an alcoholic part and a non -
alcoholic part of vegetable or animal origin.  
Section  2 The alcoholic part must consist of one or more of the following ingred ients: 
cane spirit, distilled drinks, simple alcoholic distillate  of agricultural origin [or] potable ethyl 
alcohol of agricultural origin.  
Section  3 The non -alcoholic part  must consist of one or more of the following 
ingredients: a non -alcoholic drink of vegetable or animal origin, fruit juice, macerated fruit, fruit 
syrup or other substances of vegetable or animal origin.  
Section  4 The description batida  shall be given to the  drink  defined in the main 
paragraph  of this article, and prepared by means of a suitable technological process that 
maintains its presentation and conservation up to the moment  consumption . 
Section  5 A batida  predominantly composed of a specific  subst ance or raw material  must 
have the name of that substance added to its description . 
Article  4 The following  ingredients  shall be  used in the produ ction of batida : 
a) basic ingredients - cane spirit, a distilled drink, simple cane spirit distillate, potable 
ethyl alcohol of agricultural origin, substance of vegetable origin or animal and su gar: 
1. the minimum quantity of sugar  present must be fifty grams per litre ; 
2. the sugar permitted here is saccharose, which may be wholly or partially replaced by 
fructose, maltose, inverted sugar, glycose or glycose syrup;  
b) optional ingredient - water:  
 1. the water used must conform to the regulations and standards approved by the 
specific  legislation for drinking water and must be used only to regulate the alcoholic content of 
the final product.  
 
Article  5 The chemical composition of batida  must conform to  the following limits:  a) a minimum alcoholic content of fifteen percent  and maximum of thirty -six percent  
volume at twenty degrees  Celsius;  
b) the total sugar content, express ed in saccharose , must be at least fifty grams per litre . 
Article  6 The  alcoholic  and non-alcoholic  drinks used in the preparation of  batida  must 
comply with their respective  ident ity and quality standards as define d in current  legisla tion, if any . 
Article  7 The organoleptic characteristics and composition of  batida  must not be altered 
by the materials used to make the containers, utensils or equipme nt used to process and sell it .. 
Section  1 It shall be prohibited to add any  subst ance or ingredient  that alters the natural 
organoleptic character istics of the final  produ ct, exce pt in the spec ific cases mentioned in this 
Technical Regulation . 
Section  2 Batida  must have the flavour and aroma of the natural elements cont ained in 
the raw material  used . 
Article  8 Any additives deliberately used, technological manufacturing aids, containers 
and othe r substances must conform to the relevant specific legislation.  
Sole paragraph. It shall be prohibited to use containers and packaging of the following 
types: flaconettes, sachets, droppers, sprays, ampoules, measuring glasses or any others 
typically used for pharmaceuticals, medicines or therapeutic or other products of a similar nature.  
Article  9 Establishments that manufacture batida  must conform to the standards of 
hygiene laid down by the current health regulations.  
Section  1 Batida  must not contain a ny toxic substances produced by microorganisms in 
such quantities as to represent a potential threat to human health.  
Section  2 Batida  must not contain any microbiological contaminants or toxic agricultural 
waste or any other organic or inorganic contamina nts in quantities exceeding  the limits laid down 
in the current specific legislation.  
Section  3 The concentration of methyl alcohol must not exceed twenty milligrams per 
hundred millilitres of anhydrous alcohol.  
Section  4 The copper (Cu) concentration must  not exceed five milligrams per litre.  
Section  5 The lead (Pb)  concentration must not exceed two tenths of a milligram per litre.  
Article  10 Weights and measures shall be regulated in accordance with the specific 
legislation.  
Article  11 The labelling regul ations are laid down by Decree No 2314, of 04 September 
1997, and supplemental legislation.  
Sole paragraph. It shall be prohibited to use the words "local product", "home -made", 
"special reserve" and other similar expressions to designate, define  or qualif y products referred 
to in this Technical Regulation, until a Technical Regulation establishing the criteria and 
procedures for the use of such expressions shall be laid down by an administrative decision of 
the Ministry of Agriculture, Stockrearing and Sup ply. 
Article  12 The official sampling and analytical methods are as laid down by  Decree 
No 2314, of 04 September 1997, by any supplemental legislation and by the administrative 
decisions of the Ministry of Agriculture, Stockrearing and Supply.  
Article  13. It shall be prohibited to use any kind of manipulation or treatment designed to 
modify the original qualities of the product in order to conceal an alteration to it.  ANNEX  IV 
 
TECHNICAL REGULATION FOR THE ESTABLISHMENT OF  IDENTITY AND QUALITY 
STANDARD S FOR CAIPIRINHA  
Article  1 The object of this Technical Regulation is to establish the identity and quality 
standards to which caipirinha  must conform.  
Article  2 This Technical Regulation shall apply to caipirinha  sold anywhere within , or 
outside of,  the natio nal territory.  
Article  3 Caipirinha  is a traditional Brazilian drink  with an  alco holic content of fifteen to 
thirty -six percent  volume , at twenty degrees  Celsius,  made with cachaça , lemon and  sugar , to 
which water may be added to standardise the alcoholic content, together with additives specified 
in a separate administrative instrument . 
Sole p aragraph . The description caipirinha  shall be used for the  drink  defined in the main  
paragraph of this  article  and  prepared by means of a suitable technological proce ss that 
maintains its presentation and conservation up to the moment of consumption.  
Article  4 The following  ingredients  shall be used in the  produ ction of caipirinha : 
a) basic ingredients - cachaça , lemon and sugar:  
1. the sugar  permit ted here is  saccharose  - sugar  crystals  or refined  sugar  -, which may 
be wholly or partially  replaced with inverted sugar or  glycose, in a  quant ity of not more than  one 
hundred and fifty and not less than ten  grams per litre. It may not be replaced with synthetic s or 
natura l swe etener s; 
2. the lemon used nay be added in dehydrated form and must be  present  in a minimum  
propor tion of one percent  lemon juice with a minimum titratable acidity level of five percent  in 
citric acid, express ed in gram s per hundred  grams;  
b) optional ingredi ent - water : 
1. the water used must conform to the regulations and standards approved by the 
specific legisla tion for drinking water and must be used only to regulate the alcoholic content  of 
the final product . 
Article  5 The alcoholic and non -alcoholic dri nk used in the preparation of caipirinh a must 
comply with their respective identity and quality standards as defined in current legislation, if any.  
Article  6 The organoleptic characteristics and composition of caipirinh a must not be 
altered by the materia ls used to make the containers, utensils or equipment used to process and 
sell it.  
Section  1 It shall be prohibited to add any substance or ingredient that alters the natural 
organoleptic characteristics of the final product, except in the specific cases m entioned in this 
Technical Regulation.  
Section  2 The congener level  of the drink  must not exceed the measured value, using 
the same parameter, for the cachaça  used in the preparation of the caipirinha , and must be 
express ed in  milligram s per hundred  millilitres of anhy drous  alcohol . 
Section  3 Caipirinh a must have the flavour and aroma of the natural elements contained 
in the raw material used.  Section  4 Caipirinha  must be free from any impur ities and  other foreign  subst ances that 
indicate the use of inappr opriate manufacturing technology . 
Article  7 Any additives  deliberately used  or technological manufacturing aids must 
conform to the  relevant  specific legisla tion. 
Section  1 It shall be  permit ted to use natural stabili sers, preservatives, antioxidants and 
flavouring authorised by the competent authority for mixed a lcoholic drinks . The deliberate use of 
the following additives shall also be permitted : 
 
ANTIOXIDANT S 
 INS Maximum limit - g/100g  or 
g/100 ml  
Ascorbic acid (L-ascorbic acid and its 
potassium, so dium and calcium salts )  0.03 
Isoasc orbic or eritorbic acid and its so dium salt   0.01 
Monoglyceride  citrate   0.02 
 
PRESERVATIVES  
 INS Maximum l imit - g/100g  or 
g/100 ml  
Benzoic acid  and its potassium, sodium and 
calcium salts   0.05 
Ascorbic acid and its potassium, sodium and 
calcium salts   0.05 
Sulphur dioxide and derivatives that produce 
SO 2 (sodium metabisulphite, potassium 
metabisulphite, calcium metabisulphite, sodium 
sulphite, calcium sulphite, potassium sulphite, 
calcium bisulphite,  sodium bisu lphite,  potassium 
bisulphite )  0.01 
 
STABILISERS  
 INS Maximum limit - g/100g or 
g/100 ml  
Alginic acid and its ammonium, calcium, sodium 
and potassium salts   0.50 
Chemically modified amides: amide acetate,   
acetyl diamide adipate, oxidised amide, acid -
treated amide, diamide phosphate, acetylated 
diamide phosphate   1.00 
Propylene glycol alginate   1.00 
Carboxymethylcellulose and its sodium salt   0.50 
Gum or goma (Adragante, Arabic, Caraia, Guar, 
Jataí)   0.05 
Goma Xantana   0.05 or q.s.p.  
Irish Moss (C arragenana)   0.10 
   Section  2 It shall be prohibited to use containers and packaging of the following types: 
flaconettes, sachets, droppers, sprays, ampoules, measuring glasses or any others typically 
used for pharmaceuticals, medicines or therapeutic or other products of a similar nature.  
Section  3 It shall be prohibited to use colouring and other types of additive not mentioned 
in the first paragraph  of this  Article . 
Article  8. Establishments that manufacture caipirinha  must conform to the standards o f 
hygiene laid down by the current health regulations.  
Section  1 Caipirinha  must not contain any toxic substances produced by microorganisms 
in such quantities as to represent a potential threat to human health.  
Section  2 Caipirinha  must not contain any m icrobiological contaminants or toxic 
agricultural waste or any other organic or inorganic contaminants in quantities exceeding  the 
limits laid down in the current specific legislation.  
Section  3 The concentration of methyl alcohol must not exceed twenty mi lligrams per 
hundred millilitres of anhydrous alcohol.  
Section  4 The ethyl carbamate concentration must not exceed one hundred and fifty 
micrograms per litre.  
Section  5 The acroleine concentration must not exceed  five milligrams per hundred 
millilitres of anhydrous alcohol.  
Section  6 The dry butyl alcohol concentration must not exceed ten milligrams per 
hundred millilitres of anhydrous alcohol.  
Section  7 The n -butyl alcohol concentration must not exceed three milligrams per 
hundred millilitres of anhydrous alcohol.  
Section  8 The arsenic (As) concentration must not exceed  one hundred micrograms per 
hundred millilitres of anhydrous alcohol.   
Section  9 The lead (Pb)  concentration must not exceed two hundred micrograms per 
litre. 
Section  10 The copper (Cu) conce ntration must not exceed five milligrams per litre.  
Article  9. Weights and measures shall be regulated in accordance with the specific 
legislation.  
Article  10. The labelling regulations are laid down by Decree No 2314, of 4 September 
1997, and supplemental  legislation.  
Sole para graph . It shall be prohibited to use the words "local product", "home -made", 
"special reserve" and other similar expressions to designate, define  or qualify products referred 
to in this Technical Regulation, until a Technical Regulat ion establishing the criteria and 
procedures for the use of such expressions shall be laid down by an administrative decision of 
the Ministry of Agriculture, Stockrearing and Supply.  
Article  11 The official sampling and analytical methods are as laid down by Decree No 
2,314, of 04 September 1997, by any supplemental legislation and by the administrative 
decisions of the Ministry of Agriculture, Stockrearing and Supply.  
Article  12. It shall be prohibited to use any kind of manipulation or treatment designed to 
modify the original qualities of the product in order to conceal an alteration to it.  
 ANNEX  V 
TECHNICAL REGULATION FOR THE ESTABLISHMENT OF  IDENTITY AND QUALITY 
STANDARDS FOR COMPOSITE ALCOHOLIC DRINK S 
Article  1 The object of this Technical Regulation  is to establish the identity and quality 
standards to which composite alcoholic drinks must conform.  
Article  2 This Technical Regulation shall apply to composite alcoholic drinks sold 
anywhere within the national territory.  
Article  3 "Composite a lcoholic drink " means a mixed alcoholic drink  with an al coholic 
content of  thirteen  to eighteen percent  volume , at twenty degrees  Celsius, produced from a  
macera tion or infusion of  vegetable  substances with potable  ethyl alcohol  agricultural origin  
added to it , and with or without the addition of sugar . 
 
Section  1 The description "composite alcoholic drink" shall be used for the drink  defin ed 
in the main paragraph of this  article , prepared by means of a suitable technological process that 
maintains its presentation and conservation up to the moment of consumption , if it contains up to 
six grams of s accharose  per litre . 
Section  2 The description "sweet" or "smooth composite alcoholic drink" shall be used 
for the drink  defined in the preceding paragraph  anterior,  if it contains more than six gram s of 
saccharose  per litre . 
Section  3 The description " jurubeba  alcoholic drink" shall be used for the  drink  defined in 
the first paragraph of this  article  where it has been produced from a  mixture of  jurubeba  
(Solanum paniculatu m) liquor , potable ethyl alcohol  of agricultural origin  and natural flavouring. 
Sugar may be added to it . 
Section  4 The description "sweet" or "smooth jurubeba  alcoholic drink" shall be used for 
the drink  defined in the preceding  paragraph  if it contains m ore than six  grams of saccharose  per 
litre. 
Section  5 The description "ginger alcoholic drink" shall be used for the drink defined in 
the first paragraph of this article where it has been produced from a mixture of an alcoholic 
maceration of ginger (Zingib er officinalis), with potable ethyl alcohol of agricultural origin and 
natural flavouring, to which sugar may be added; it must have the flavour aroma of the natural 
substances of the rhizome.  
Section  6 The description "sweet" or "smooth ginger alcoholic d rink" shall be used for 
the drink defined in the preceding  paragraph  if it contains more than six gram s of saccharose  per 
litre. 
Article  4 The following ingredients  shall be used in the  produ ction of composite alcoholic 
drink s: 
a) basic ingredients  - a mac eration or infusion of potable ethyl alcohol  with vegetable  
substances , sugar , jurubeba  liquor and  alco holic maceration of ginger : 
1. the macera tion or infusion of the vegetable  substance is an obligatory  ingredient for 
the preparation of the composite alcoho lic drink ; 
2. sugar  is an obligatory ingredient for the preparation of the sweet or smooth alcoholic 
drink , for the preparation of the  sweet or smooth jurubeba  alcoholic drink  and for the preparation 
of the sweet or smooth ginger alcoholic drink . 
3. the sugar pe rmitted here is saccharose, which may be wholly or partially replaced 
with fructose, maltose, inverted sugar,  glycose or glycose syrup . 
4. jurubeba  liquor is an obligatory ingredient for the preparation of the alcoholic jurubeba  
drink . 5. the alcoholic  macera tion of ginger is the obligatory ingredient for the preparation of  
the alcoholic ginger drink.  
b) optional ingredient - water, natural flavouring and sugar:  
1. the water used must conform to the regulations and standards approved by the 
specific legislation for  drinking water and must be used only to regulate the alcoholic content of 
the final  product.  
2. sugar is an optional ingredient for composite alcoholic drinks, for the jurubeba  
alcoholic drink and the ginger alcoholic drink.  
3. the sugar permitted here is sacch arose - sugar crystals or refined sugar -, which may 
be wholly or partially replaced with inverted sugar and glycose and glycose syrup.  
Article  5 The chemical composition of composite alcoholic drinks must conform to the 
following limits:  
a) a minimum alcohol ic content of thirteen and a maximum of eighteen, expressed as a n 
alcoholic percentage volume  at twenty degrees Celsius;  
b) in composite alcoholic drinks and the jurubeba  alcoholic drink, the reduced dry extract, 
in grams per litre, must have a minimum value of fifteen;  
c) in the ginger alcoholic drink, the reduced dry extract, in grams per litre, must have a 
minimum value of twelve;  
d) in composite alcoholic drinks and the jurubeba  alcoholic drink, the ash content, in 
milligrams per litre, must have a minimum value  of two hundred and fifty;  
e) in the ginger alcoholic drink,  the ash content, in milligrams per litre, must have a 
minimum value of two hundred and fifty;  
f) the total acidity must have a minimum value of forty milliequivalents per litre.  
Article  6 The organolep tic characteristics or composition of composite alcoholic drinks 
must  not be altered by the materials used to make the containers, utensils or equipment used to 
process and sell them.  
Section  1 It shall be prohibited to add any substance or ingredient that  alters the natural 
organoleptic  characteristics of the final  product, except in the specific cases mentioned in this 
Technical Regulation.  
Section  2 Composite alcoholic drinks must have the taste and aroma of the natural 
elements contained in the raw mate rial used.  
Article  7 Any additives deliberately used, technological manufacturing aids, containers 
and other substances must conform to the relevant specific legislation.  
Sole paragraph. It shall be prohibited to use containers and packaging of the followi ng 
types: flaconettes, sachets, droppers, sprays, ampoules, measuring glasses or any others 
typically used for pharmaceuticals, medicines or therapeutic or other products of a similar nature.  
Article  8. Establishments that manufacture liqueurs must conform  to the standards of 
hygiene laid down by the current health regulations.  
Section  1 Composite alcoholic drinks  must not contain any toxic substances produced by 
microorganisms in such quantities as to represent a potential threat to human health.  
Section  2 Composite alcoholic drinks must not contain any microbiological contaminants 
or toxic agricultural waste or any other organic or inorganic contaminants in quantities more than  
the limits laid down in the current specific legislation.  Section  3 The conce ntration of methyl alcohol must not exceed twenty milligrams per 
hundred  millilitres of anhydrous alcohol.  
Section  4 The copper (Cu) concentration must not exceed five milligrams per litre.  
Section  5 The lead (Pb)  concentration must not exceed two tenths o f a milligram per litre.  
Article  9. Weights and measures shall be regulated in accordance with the specific 
legislation.  
Article  10. The labelling regulations are laid down by Decree No 2314, of 4 September 
1997, and supplemental legislation.  
Sole paragrap h. It shall be prohibited to use the words "local product", "home -made", 
"special reserve" and other similar expressions to designate, define  or qualify products referred 
to in this Technical Regulation, until a Technical Regulation establishing the criter ia and 
procedures for the use of such expressions shall be laid down by an administrative decision of 
the Ministry of Agriculture, Stockrearing and Supply.  
Article  11. The official sampling and analytical methods are as laid down by  Decree No 
2,314, of 04 September 1997, by any supplemental legislation and by the administrative 
decisions of the Ministry of Agriculture, Stockrearing and Supply.  
Article  12. It shall be prohibited to use any kind of manipulation or treatment designed to 
modify the original qua lities of the product in order to conceal an alteration to it.  ANNEX  VI 
TECHNICAL REGULATION FOR THE ESTABLISHMENT OF  IDENTITY 
AND QUALITY STANDARDS FOR APERITI FS 
Article  1 The object of this Technical Regulation is to establish the identity and quality 
standards to which aperitifs must conform.  
Article  2 This Technical Regulation shall apply to aperitifs sold anywhere within the 
national territory.  
Article  3 An aperiti f is a drink  with an alcoholic content of  one half to  fifty-four percent  
volume  at twent y degrees  Celsius, containing bitter or aroma tic principal substance s, with 
appetite -stimulating  character istics, obt ained from one or  more vegeta ble extracts , or part 
thereof . 
Section  1 The description aperitif shall be used for the  drink defined in the m ain 
paragraph of this article, prepared by means of a suitable technological process that maintains 
its presentation and conservation up to the moment of consumption . 
Section  2 The description  "bitter ", "amargo " or "amaro " shall be used for the  drink  
defin ed in the main paragraph of this article, prepared by means of a suitable technological 
process that maintains its presentation and conservation up to the moment of consumption, and 
having a predominantly  bitter  taste . 
Section  3 The description " ferroquina " or " ferro quina " shall be used for the drink defined 
in the main paragraph of this article, prepared by means of a suitable technological process that 
maintains its presentation and conservation up to the moment of consumption, and having a 
minimum conte nt of one hundred and twenty milligrams of ammoniac iron citrate and five 
milligrams of quinine, expressed in quinine sulphate, per hundred millilitres of the drink.  
Section  4 The description "alcohol -free aperitif" or "non -alcoholic aperitif" shall be use d 
for the drink defined in the main paragraph of this article, prepared by means of a suitable 
technological process that maintains its presentation and conservation up to the moment of 
consumption , and having  an alcoholic content of less than one half percent volume  at twenty 
degrees  Celsius.  
Section  5 The description "soda aperitif"  shall be used for shall be used for  the drink 
defined in the main paragraph of this article, prepared by means of a suitable technological 
process that maintains its presentat ion and conservation up to the moment of consumption, with 
added water and carbon dioxide, and a maximum alcoholic content of fifteen percent  volume, at 
twenty degrees Celsius.  
Section  6 The description of an a periti f whose  composi tion is domin ated by one principal 
substance  or specific  raw material  may have the name of the principal raw material only added 
to it. 
Section  7 Where no one raw material is predominant, the  drink  may be generically 
described as a herb aperitif or a fruit aperitif, or by other description s that define the  produ ct. 
Article  4 The drink  must conform to the  limit laid down for the active  principal substance s 
defined in specific  legisla tion, derived from the vegetable subst ances used in the preparation 
thereof . 
Article  5 The raw materi al of vegetable  origin used in the preparation of the  aperiti f may 
not be replaced by a synthetic flavouring additive . Article  6 All the specifications required of aperitifs in general, except  the alcoholic 
content, shall be required of non -alcoholic aper itifs. 
Article  7 The following ingredients shall be used in the production of aperitifs:  
a) basic ingredients - extract from one or more plant or part thereof, containing a bitter or 
aromatic principal substance , having appetite -stimulating characteristics;  
b) optional ingredients - sugar, carbon dioxide and water:  
 
 
1. the water used must conform to the regulations and standards approved by the 
specific legislation for drinking water and must be used only to regulate the alcoholic content of 
the final  product;  
2. the sugar permitted here is saccharose , which may be wholly or partially replaced 
with fructose, maltose, inverted sugar, glycose or  glycose syrup;  
Article  8 The chemical composition of aperitifs must conform to the following limits:  
a) a minimum alcoholic conten t of one half and a maximum of fifty -four, expressed as a n 
alcoholic percentage volume at twenty degrees Celsius;  
b) in soda aperitifs, the alcoholic content must have a minimum value of one half and a 
maximum value of fifteen, expressed as an alcoholic perce ntage volume at twenty degrees 
Celsius;  
c) in alcohol -free or non -alcoholic aperitifs, the alcoholic content, expressed as a 
alcoholic percentage volume at twenty degrees Celsius, must be less than one half.  
Article  9 The organoleptic characteristics or compo sition of aperitifs must  not be altered 
by the materials used to make the containers, utensils or equipment used to process and sell 
them.  
Section  1 It shall be prohibited to add any substance or ingredient that alters the natural 
organoleptic  characterist ics of the final  product, except in the specific cases mentioned in this 
Technical Regulation.  
Section  2 Aperitifs must have the taste and aroma of the  principal bitter or aromatic 
substances used in the preparation thereof . 
Article  10. A lcoholic and n on-alcoholic  drinks used in the preparation of aperitifs must  
comply with their respective identity and quality standards as defined in current legislation, if any.  
Article  11. Any additives deliberately used, technological manufacturing aids, containers 
and o ther substances must conform to the relevant specific legislation.  
Sole paragraph. It shall be prohibited to use containers and packaging of the following 
types: flaconettes, sachets, droppers, sprays, ampoules, measuring glasses or any others 
typically us ed for pharmaceuticals, medicines or therapeutic or other products of a similar nature.  
Article  12. Establi shments that manufacture aperitif s must conform to the standards of 
hygiene laid down by the current health regulations.  
Section  1 Aperitifs must no t contain any toxic substances produced by microorganisms in 
such  quantities as to represent a potential threat to human health.  
Section  2 Aperitifs must not contain any microbiological contaminants or toxic agricultural 
waste or any other organic or ino rganic contaminants in quantities more than  the limits laid down 
in the current specific legislation.  
Section  3 The methyl alcohol  concentra tion must not exceed twenty  milligram s per 
hundred millilitres of anhydrous  alcohol . 
Section  4 The copper (Cu) conce ntration must not exceed five milligrams per litre.  
Section  5 The lead (Pb)  concentration must not exceed two tenths of a milligram per litre.  
Article  12. Weights and measures shall be regulated in accordance with the specific 
legislation.  
Article  13. The labelling regulations are laid down by Decree No 2314, of 4 September 
1997, and supplemental legislation.  
Sole paragraph. It shall be prohibited to use the words "local product", "home -made", 
"special reserve" and other similar expressions to designate, define or qualify products referred 
to in this Technical Regulation, until a Technical Regulation establishing the criteria and 
procedures for the use of such expressions shall be laid down by an administrative decision of 
the Ministry of Agriculture, Stockr earing and Supply.  
Article  14 The official sampling and analytical methods are as laid down by  Decree 
No 2314, of 04 September 1997, by any supplemental legislation and by the administrative 
decisions of the Ministry of Agriculture, Stockrearing and Supply . 
Article  15. It shall be prohibited to use any kind of manipulation or treatment designed to 
modify the original qualities of the product in order to conceal an alteration to it.  
 
 ANNEX  VII 
TECHNICAL REGULATION FOR THE ESTABLISHMENT OF  IDENTITY 
AND QUAL ITY STANDARDS FOR COMPOSITE EAUX -DE-VIE 
Article  1 The object of this Technical Regulation is to establish the identity and quality 
standards to which aperitifs must conform.  
Article  2 This Technical Reg ulation shall apply to composite eaux -de-vie sold anyw here 
within the national territory.  
Article  3 "Composite eau -de-vie" means a  drink  with an alcoholic content of thirty -eight to 
fifty-four percent  volume , at twenty degrees  Celsius, produced by adding  substances of 
vegetable or animal origin to eau -de-vie or simple alcoholic distillate . 
Section  1 The description "composite eau -de-vie" shall be used for the  drink defined in 
the main paragraph of this article, prepared by means of a suitable technological process that 
maintains its presentation and conservati on up to the moment of consumption.  
Section  2 The description "sweetened composite eau -de-vie" shall be used for the  drink 
defined in the preceding paragraph , if it contains more than six and less than thirty grams  of 
sugar  per litre , express ed in  saccharo se. 
Article  4 Composite eaux -de-vie may be coloured with caramel  and may have up to thirty 
grams of sugar per litre, expressed in saccharose, added to them . 
Article  5 The following ingredients  shall be used in the  produ ction of composite eaux -de-
vie: a) basic ingredients  - simpl e alcohol ic distillate , eau-de-vie and substa nces of vegetable  or 
animal  origin ; b) op tional ingredients - sugar , caramel  and water : 
 
1. the water used must conform to the regulations and standards approved by the 
specific legislatio n for drinking water and must be used only to regulate the alcoholic content of 
the final  product;  
2. the sugar permitted here is saccharose, which may be wholly or partially replaced 
with fructose, maltose,  inverted sugar,  glycose or  glycose syrup;  
Articl e 6 The chemical composition of composite eaux -de-vie must conform to the 
following limits:  
a) a minimum alcoholic content of thirty -eight and a maximum of fifty -four, expressed as 
an alcoholic percentage volume at twenty degrees Celsius;  
b) the congener  coef ficient, express ed in milligram s per hundred millilitres of anhydrous  
alcohol , must have a minimum value of two hundred and a maximum value of six hundred and 
fifty; 
c) the volatile  acid ity in acetic acid , express ed in  milligram s per hundred  millilitres of 
anhyd rous alcohol , must have a maximum value of one hundred and fifty; 
d) the esters in ethyl  acetat e, express ed in  milligram s per hundred  millilitres of anhydrous  
alcohol , must have a ma ximum value of two hundred ; 
e) the alde hydes  in acetic aldehyde , express ed in milligram s per hundred  millilitres of 
anhydrous  alcohol , must have a maximum value of thirty ; 
f) the furfural, expressed in milligrams per hundred millilitres of anhydrous alcohol, must 
have a maximum value of five ; g) the higher  alcohol , express ed in  milligra ms per hundred millilitres of anhydrous 
alcohol, must have a maximum value of  three hundred and sixty . 
Article  7 The organoleptic characteristics or composition of composite eaux -de-vie must  
not be altered by the materials used to make the containers, uten sils or equipment used to 
process and sell them . 
Section  1 It shall be prohibited to add any substance or ingredient that alters the natural 
organoleptic characteristics of the final product, except in the specific cases mentioned in this 
Technical Regulat ion. 
Section  2 The congener level of the drink must not exceed the measured value, using the 
same parameter, for the alcoholic ingredient used in the preparation of the composite eau -de-vie, 
subject to the limits permitted by this instrument.  
Section  3 It shall be  permit ted to blend the ingredients with similar distillates solely to 
such an extent as may be necessary to bring the congener coefficient  within the limits permitted 
by this instrument . 
Article  8 Any additives deliberately used, technological man ufacturing aids, containers 
and other substances must conform to the relevant specific legislation.  
Sole paragraph. It shall be prohibited to use containers and packaging of the following 
types: flaconettes, sachets, droppers, sprays, ampoules, measuring g lasses or any others 
typically used for pharmaceuticals, medicines or therapeutic or other products of a similar nature.  
Article  9. Establishments that manufacture composite eaux -de-vie must conform to the 
standards of hygiene laid down by the current heal th regulations.  
Section  1 Composite eaux -de-vie must not contain any toxic substances produced by 
microorganisms in such quantities as to represent a potential threat to human health.  
Section  2 Composite eaux -de-vie must not contain any microbiological co ntaminants or 
toxic agricultural waste or any other organic or inorganic contaminants in quantities exceeding  
the limits laid down in the current specific legislation.  
Section  3 The methyl alcohol concentration must not exceed twenty milligrams per 
hundred  millilitres of anhydrous alcohol.  
Section  4 The copper (Cu) concentration must not exceed five milligrams per litre.  
Section  5 The lead (Pb)  concentration must not exceed two tenths of a milligram per litre.  
Article  10. Weights and measures shall be regul ated in accordance with the specific 
legislation.  
Article  11. The labelling regulations are laid down by Decree No 2314, of 4 September 
1997, and supplemental legislation.  
Section  1 It shall be prohibited to use the words "local product", "home -made", "spe cial 
reserve" and other similar expressions to designate, define  or qualify products referred to in this 
Technical Regulation, until a Technical Regulation establishing the criteria and procedures for 
the use of such expressions shall be laid down by an ad ministrative decision of the Ministry of 
Agriculture, Stockrearing and Supply.  
Section  2 Labels of composite eaux -de-vie may  display the word " brandy " accompanied 
by the name of the principal substance of vegetable or animal origin used, in a visible  manne r on 
the main label in graphic characters of the same size and colour as the word " brandy ".  Section  4 Where the label displays the word " brandy " together with the name of the 
principal substance of vegetable or animal origin used, the description "compos ite eau -de-vie" 
must be displayed in graphic characters at least one third of the size of those used for the word 
"brandy ". 
 
Article  12 The official sampling and analytical methods are as laid down by  Decree 
No 2314, of 4 September 1997, by any supplementa l legislation and by the administrative 
decisions of the Ministry of Agriculture, Stockrearing and Supply.  
Article  13. It shall be prohibited to use any kind of manipulation or treatment designed to 
modify the original qualities of the product in order to conceal an alteration to it.