# C_2022078EN.01005401.xml

| 18.2.2022 | EN | Official Journal of the European Union | C 78/54 |
| --- | --- | --- | --- |

18.2.2022

EN

Official Journal of the European Union

C 78/54

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Publication of an application pursuant to Article 17(6) of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89

(2022/C 78/06)

This publication confers the right to oppose the application pursuant to Article 27 of Regulation (EU) 2019/787 of the European Parliament and of the Council

MAIN SPECIFICATIONS OF THE TECHNICAL FILE

‘Hohenloher Birnenbrand’ / ‘Hohenloher Birnenwasser’

EU No: PGI-DE-02495 – 17 April 2019

1.   Geographical indication to be registered

‘Hohenloher Birnenbrand / Hohenloher Birnenwasser’

2.   Category of the spirit drink

| 9. | Fruit spirit |
| --- | --- |

9.

Fruit spirit

3.   Description of the spirit drink

| Physical, chemical and/or organoleptic characteristics | ‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’ is produced exclusively in the ‘Hohenlohe’ area, by fermentation and distillation of pears from that region, with the exception of dessert pear varieties (such as Williams Christ).
  Actual alcoholic strength of the ready-to-drink spirits: at least 38 % by volume.
  Maximum methanol content: 1 200 g/hl pure alcohol
  Clarity: clear
  Colour: colourless or, for products matured in wooden casks, yellowish to brownish
  Smell: typical pear spirit aroma with noticeable tannins
  Taste: aromatic pear bouquet, in part typical of the variety of pear used
  Authorised food additives or other substances: none, with the exception of water for reduction to drinking strength. |
| --- | --- |
| Specific characteristics (compared with spirit drinks of the same category) | ‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’ is produced exclusively from pears grown in the ‘Hohenlohe’ geographical area. The pear varieties used are traditional varieties grown in the geographical area and typical of the region. As a rule, they have been native to the region for centuries, and have therefore proved particularly well suited to the local conditions and uses. Traditionally, these are tall/standard pear trees, or ones grown on vigorous rootstocks, with the exception of dessert pear varieties (such as William Christ).
  On account of their preserving effects, pear varieties rich in sugar and also in tannin have been promoted and specifically cultivated in order to improve the preservation of the cider (fruit wine).
  Distillates obtained from pear varieties typical of the ‘Hohenlohe’ area contain, on average, 20 % more ethyl lactate and 30 % more 1-hexanol than distillates obtained from other pear varieties. Both substances are flavouring agents and serve as markers for ‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’. Limit/absolute values should not be defined for either of these markers as they are characteristically found in the raw materials Pyrus communis and are subject to naturally occurring biological and environmental conditions, which may change from year to year, in particular depending on the weather conditions.
  ‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’ has a minimum alcoholic strength of 38 % vol., which is higher than the minimum alcoholic strength of 37,5 % vol. laid down for fruit spirits in EU law.
  For products matured in wooden casks, no colouring agents are used, not even ‘caramel’ (E 150 a - d) for colour-balancing purposes.
  No sweetening agents are added to the distillates or the final product to round off the taste. |

Physical, chemical and/or organoleptic characteristics

‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’ is produced exclusively in the ‘Hohenlohe’ area, by fermentation and distillation of pears from that region, with the exception of dessert pear varieties (such as Williams Christ).

Actual alcoholic strength of the ready-to-drink spirits: at least 38 % by volume.

Maximum methanol content: 1 200 g/hl pure alcohol

Clarity: clear

Colour: colourless or, for products matured in wooden casks, yellowish to brownish

Smell: typical pear spirit aroma with noticeable tannins

Taste: aromatic pear bouquet, in part typical of the variety of pear used

Authorised food additives or other substances: none, with the exception of water for reduction to drinking strength.

Specific characteristics (compared with spirit drinks of the same category)

‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’ is produced exclusively from pears grown in the ‘Hohenlohe’ geographical area. The pear varieties used are traditional varieties grown in the geographical area and typical of the region. As a rule, they have been native to the region for centuries, and have therefore proved particularly well suited to the local conditions and uses. Traditionally, these are tall/standard pear trees, or ones grown on vigorous rootstocks, with the exception of dessert pear varieties (such as William Christ).

On account of their preserving effects, pear varieties rich in sugar and also in tannin have been promoted and specifically cultivated in order to improve the preservation of the cider (fruit wine).

Distillates obtained from pear varieties typical of the ‘Hohenlohe’ area contain, on average, 20 % more ethyl lactate and 30 % more 1-hexanol than distillates obtained from other pear varieties. Both substances are flavouring agents and serve as markers for ‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’. Limit/absolute values should not be defined for either of these markers as they are characteristically found in the raw materials Pyrus communis and are subject to naturally occurring biological and environmental conditions, which may change from year to year, in particular depending on the weather conditions.

‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’ has a minimum alcoholic strength of 38 % vol., which is higher than the minimum alcoholic strength of 37,5 % vol. laid down for fruit spirits in EU law.

For products matured in wooden casks, no colouring agents are used, not even ‘caramel’ (E 150 a - d) for colour-balancing purposes.

No sweetening agents are added to the distillates or the final product to round off the taste.

4.   Geographical area concerned

‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’ may be produced only in the defined and delimited geographical area known as ‘Hohenlohe’ using pear varieties grown in the area and typical of the region, with the exception of dessert pear varieties (such as William Christ).

Apart from the rural district of Hohenlohe, the area of ‘Hohenlohe’, which is located in Baden-Württemberg, comprises the neighbouring rural districts of Main-Tauber, Schwäbisch Hall and Heilbronn, as well as the district of Neckar-Odenwald in the government region of Karlsruhe.

Reduction of the high alcoholic strength of the pear distillate(s) to drinking strength by adding water, bottling or decanting into other suitable sale containers and labelling and packaging may also take place outside the delimited geographical area.

5.   Method used to obtain the spirit drink

| Title – Type of method | Fermentation and distillation |
| --- | --- |
| Procedure | The first stage in producing ‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’ involves chopping or crushing pears (Pyrus communis L.) freshly harvested exclusively in the defined geographical area. It should be ensured that only ripe, healthy and clean pears are used. The pears used are traditional varieties grown exclusively in the geographical area, mainly on standard trees or vigorous rootstocks and on scattered trees as well. This stage of the process is carried out for each variety individually, as well as with mixtures of varieties. The chopped or crushed fruit is placed in a tank or a cask (maceration).
  The second stage is fermentation of the macerated fruit, at which point pure yeasts are generally added. Genetically modified yeasts are not used. During fermentation, which takes place at a controlled temperature and following a set procedure, the sugar in the pears is converted into alcohol and carbon dioxide. On average, the fermentation process usually takes between two and six weeks. Once fermentation is complete, the fermented mash is stored for only a short time to develop the typical pear aromas. The alcohol content of the fermented, stored mash is 4-8 % vol.
  The third stage of production is distillation of the fermented pear mash. In practice, various designs of distilling equipment (known as stills) are used for this purpose. Depending on the form of distilling equipment (still with or without enrichment trays), the mash is distilled once or twice to less than 86 % vol. For the most part, copper pot stills with enrichment trays are now used, so the fruit mash is distilled only once. This not only saves energy but also retains the pear aromas better. The defined geographical area ‘Hohenlohe’ has traditionally been home to hundreds of small-scale distilleries known as Abfindungsbrennereien. These small-scale distilleries are taxed on a flat-rate basis and their yearly production of pure alcohol is limited to 300 litres under the excise legislation in force.
  The fourth stage of production, following distillation, is storage (e.g. in an earthenware vessel, stainless steel tank, etc.) and/or maturing in appropriate containers. Casks made of ash or chestnut wood are often used to ensure that the distillate remains colourless. Nevertheless, some producers of ‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’ also use casks made predominantly of oak.
  After storage or maturing, the fifth stage of production is the finishing process, which includes the following steps:






  — | optional blending of different pear distillates which must meet the above requirement; |

Title – Type of method

Fermentation and distillation

Procedure

The first stage in producing ‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’ involves chopping or crushing pears (Pyrus communis L.) freshly harvested exclusively in the defined geographical area. It should be ensured that only ripe, healthy and clean pears are used. The pears used are traditional varieties grown exclusively in the geographical area, mainly on standard trees or vigorous rootstocks and on scattered trees as well. This stage of the process is carried out for each variety individually, as well as with mixtures of varieties. The chopped or crushed fruit is placed in a tank or a cask (maceration).

The second stage is fermentation of the macerated fruit, at which point pure yeasts are generally added. Genetically modified yeasts are not used. During fermentation, which takes place at a controlled temperature and following a set procedure, the sugar in the pears is converted into alcohol and carbon dioxide. On average, the fermentation process usually takes between two and six weeks. Once fermentation is complete, the fermented mash is stored for only a short time to develop the typical pear aromas. The alcohol content of the fermented, stored mash is 4-8 % vol.

The third stage of production is distillation of the fermented pear mash. In practice, various designs of distilling equipment (known as stills) are used for this purpose. Depending on the form of distilling equipment (still with or without enrichment trays), the mash is distilled once or twice to less than 86 % vol. For the most part, copper pot stills with enrichment trays are now used, so the fruit mash is distilled only once. This not only saves energy but also retains the pear aromas better. The defined geographical area ‘Hohenlohe’ has traditionally been home to hundreds of small-scale distilleries known as Abfindungsbrennereien. These small-scale distilleries are taxed on a flat-rate basis and their yearly production of pure alcohol is limited to 300 litres under the excise legislation in force.

The fourth stage of production, following distillation, is storage (e.g. in an earthenware vessel, stainless steel tank, etc.) and/or maturing in appropriate containers. Casks made of ash or chestnut wood are often used to ensure that the distillate remains colourless. Nevertheless, some producers of ‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’ also use casks made predominantly of oak.

After storage or maturing, the fifth stage of production is the finishing process, which includes the following steps:

—

optional blending of different pear distillates which must meet the above requirement;

| — | diluting the high-alcohol pear distillate(s) to drinking strength with water; |
| --- | --- |

—

diluting the high-alcohol pear distillate(s) to drinking strength with water;

| — | bottling or decanting into other suitable sale containers, and |
| --- | --- |

—

bottling or decanting into other suitable sale containers, and

| — | labelling and packaging. |
| --- | --- |

—

labelling and packaging.

No food additives, other colour-balancing substances, or sweetening products are added to ‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’.

No wood chips or wood inserts are used in storage tanks for the maturing of the pear distillates.

6.   Link with the geographical environment or origin

| Details of the geographical area or origin relevant to the link | Since time immemorial, the ‘Hohenlohe’ geographical area and its individual natural areas have been characterised (in particular in the river valleys) by meadow orchards and, particularly with regard to pears, by tall/standard pear trees or ones grown on vigorous rootstocks, including trees dotted or planted in lines around the area (e.g. tree-lined roads or avenues) or individual trees at the edge of arable fields. The diversity of natural areas and local conditions is reflected in the diversity of the pear varieties typical for the place of production.
  Pear varieties with a high sugar content are particularly well suited to alcohol production (alcohol yield).
  The pear varieties used to produce distillates are mostly those typical of the ‘Hohenlohe’ region, such as Karcherbirne, Nägelesbirne, Fässlesbirne/Schnäwelesbirne, Palmischbirne and Wahlsche Schnapsbirne. These varieties also have regional names.
  These special varieties of perry pears and ‘Schnaps’ pears (‘Schnaps’ being the colloquial word used in Southern Germany to denote quality spirits) are also described in literature.
  Both of Württemberg’s research institutions specialising in spirits and in fruit spirits in particular (the State Education and Research Institute for Viticulture and Pomology and the Institute of Fermentation Technology of the University of Hohenheim) have conducted research specifically into the Hohenlohe pear spirits and demonstrated their particular quality on account of containing, on average, 20 % more ethyl lactate and 30 % more 1-hexanol than distillates obtained from other pear varieties grown in meadow orchards.
  In a research project entitled ‘Quality Distillates from Orchard Fruit’ carried out by the University of Hohenheim (Institute of Food Technology, Department of Fermentation Technology) between 1999 and 2001, the various pear varieties were examined with respect to their suitability for producing valuable, aromatic and typical distillates. The study confirmed that the pear varieties typical of the above geographical area have the potential to produce high-quality pear distillates that are typical of the region (see the information provided under ‘Description of the spirit drink’).
  In another project carried out by the University of Hohenheim (Institute of Food Technology, Department of Fermentation Technology) in conjunction with the Landesverband der Klein- und Obstbrenner Nord-Württemberg e.V. from 2013 to 2014, it was once again confirmed that ‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’, whether single-variety or a blend, has significantly more potential in organoleptic terms than pear spirits produced from other common pear varieties, including Williams spirits. |
| --- | --- |
| Specific characteristics of the spirit drink attributable to the geographical area | Apart from the centuries of traditional fruit spirit distilling, the most significant and traditional characteristic is the overwhelming use of vigorous rootstocks, as well as the wide range of pear varieties that, on account of their high sugar and to some extent tannin content, are suited to being processed into various products.
  Vigorous rootstocks have deeper roots and can therefore also bring the minerality of the soil and a distinctive flavour to the fruit. In general, pome fruit varieties adapted to vigorous rootstocks contain a high level of tannins compared to varieties grown on dwarfing rootstocks, which gives them tart, astringent flavours.
  Particularly in areas that are less suited to the intensive cultivation of fruit on dwarfing rootstocks for direct consumption, the special and diverse soil and climate conditions of the geographical area allow the pears/pear varieties traditionally grown there and the varieties adapted to the different local conditions to thrive. This takes place as part of extensive meadow orchard cultivation. Therefore, these pear varieties contribute to a balanced sugar-to-acidity ratio and bring corresponding variety-specific and tannic flavours in a manner that is characteristic of each variety and thus of each location. These flavours are reflected in the distillate’s organoleptic properties. In particular, growing the pears on standard trees or vigorous rootstocks helps ensure that the variety-specific flavour profile of the corresponding raw materials is reflected in the characteristic organoleptic properties (in particular odour and taste) of the relevant distillates (tannin aromas, for example). There is also the typical pear spirit aroma, as well as the aromatic pear bouquet, in part typical of the variety of pear used.
  The geographical area is home to a wealth of traditional pear varieties, including many which over the centuries have developed a particular suitability (high sugar content, aromas, tannins) for being processed in pot stills and which have therefore become more widespread and highly valued in the region and beyond (see also ‘Die 100 besten Obstsorten für die Brennerei’ [‘The 100 best fruit varieties for distilling’] (Hartmann/Schwarz, p. 100 et seq.).
  In his 1854 book ‘Die Kernobstsorten Württembergs’ [‘The pome fruit varieties of Württemberg’], Eduard Lucas described pear varieties with particular distilling properties (special quality, e.g. Karcherbirne, Masselbacher Mostbirne, Geddelbacher Mostbirne, Steinbacher Mostbirne, Palmischbirne, Nägelesbirne, Fässlesbirne/Schnäwelesbirne, Mästlesbirne, Wilde Eierbirne). The Wahlsche Schnapsbirne is a special native variety based on a chance seedling, which was discovered in the last century by a fruit spirit distiller from Hohenlohe. |

Details of the geographical area or origin relevant to the link

Since time immemorial, the ‘Hohenlohe’ geographical area and its individual natural areas have been characterised (in particular in the river valleys) by meadow orchards and, particularly with regard to pears, by tall/standard pear trees or ones grown on vigorous rootstocks, including trees dotted or planted in lines around the area (e.g. tree-lined roads or avenues) or individual trees at the edge of arable fields. The diversity of natural areas and local conditions is reflected in the diversity of the pear varieties typical for the place of production.

Pear varieties with a high sugar content are particularly well suited to alcohol production (alcohol yield).

The pear varieties used to produce distillates are mostly those typical of the ‘Hohenlohe’ region, such as Karcherbirne, Nägelesbirne, Fässlesbirne/Schnäwelesbirne, Palmischbirne and Wahlsche Schnapsbirne. These varieties also have regional names.

These special varieties of perry pears and ‘Schnaps’ pears (‘Schnaps’ being the colloquial word used in Southern Germany to denote quality spirits) are also described in literature.

Both of Württemberg’s research institutions specialising in spirits and in fruit spirits in particular (the State Education and Research Institute for Viticulture and Pomology and the Institute of Fermentation Technology of the University of Hohenheim) have conducted research specifically into the Hohenlohe pear spirits and demonstrated their particular quality on account of containing, on average, 20 % more ethyl lactate and 30 % more 1-hexanol than distillates obtained from other pear varieties grown in meadow orchards.

In a research project entitled ‘Quality Distillates from Orchard Fruit’ carried out by the University of Hohenheim (Institute of Food Technology, Department of Fermentation Technology) between 1999 and 2001, the various pear varieties were examined with respect to their suitability for producing valuable, aromatic and typical distillates. The study confirmed that the pear varieties typical of the above geographical area have the potential to produce high-quality pear distillates that are typical of the region (see the information provided under ‘Description of the spirit drink’).

In another project carried out by the University of Hohenheim (Institute of Food Technology, Department of Fermentation Technology) in conjunction with the Landesverband der Klein- und Obstbrenner Nord-Württemberg e.V. from 2013 to 2014, it was once again confirmed that ‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’, whether single-variety or a blend, has significantly more potential in organoleptic terms than pear spirits produced from other common pear varieties, including Williams spirits.

Specific characteristics of the spirit drink attributable to the geographical area

Apart from the centuries of traditional fruit spirit distilling, the most significant and traditional characteristic is the overwhelming use of vigorous rootstocks, as well as the wide range of pear varieties that, on account of their high sugar and to some extent tannin content, are suited to being processed into various products.

Vigorous rootstocks have deeper roots and can therefore also bring the minerality of the soil and a distinctive flavour to the fruit. In general, pome fruit varieties adapted to vigorous rootstocks contain a high level of tannins compared to varieties grown on dwarfing rootstocks, which gives them tart, astringent flavours.

Particularly in areas that are less suited to the intensive cultivation of fruit on dwarfing rootstocks for direct consumption, the special and diverse soil and climate conditions of the geographical area allow the pears/pear varieties traditionally grown there and the varieties adapted to the different local conditions to thrive. This takes place as part of extensive meadow orchard cultivation. Therefore, these pear varieties contribute to a balanced sugar-to-acidity ratio and bring corresponding variety-specific and tannic flavours in a manner that is characteristic of each variety and thus of each location. These flavours are reflected in the distillate’s organoleptic properties. In particular, growing the pears on standard trees or vigorous rootstocks helps ensure that the variety-specific flavour profile of the corresponding raw materials is reflected in the characteristic organoleptic properties (in particular odour and taste) of the relevant distillates (tannin aromas, for example). There is also the typical pear spirit aroma, as well as the aromatic pear bouquet, in part typical of the variety of pear used.

The geographical area is home to a wealth of traditional pear varieties, including many which over the centuries have developed a particular suitability (high sugar content, aromas, tannins) for being processed in pot stills and which have therefore become more widespread and highly valued in the region and beyond (see also ‘Die 100 besten Obstsorten für die Brennerei’ [‘The 100 best fruit varieties for distilling’] (Hartmann/Schwarz, p. 100 et seq.).

In his 1854 book ‘Die Kernobstsorten Württembergs’ [‘The pome fruit varieties of Württemberg’], Eduard Lucas described pear varieties with particular distilling properties (special quality, e.g. Karcherbirne, Masselbacher Mostbirne, Geddelbacher Mostbirne, Steinbacher Mostbirne, Palmischbirne, Nägelesbirne, Fässlesbirne/Schnäwelesbirne, Mästlesbirne, Wilde Eierbirne). The Wahlsche Schnapsbirne is a special native variety based on a chance seedling, which was discovered in the last century by a fruit spirit distiller from Hohenlohe.

7.   European Union or national/regional provisions

| Legal basis | EU spirit drinks legislation; horizontal EU food labelling legislation; national spirit drinks legislation (federal legislation). |
| --- | --- |
| Description of the requirement(s) | General quality criteria for fruit spirits |

Legal basis

EU spirit drinks legislation; horizontal EU food labelling legislation; national spirit drinks legislation (federal legislation).

Description of the requirement(s)

General quality criteria for fruit spirits

8.   Applicant

| Applicant name and title | Bundesministerium für Ernährung und Landwirtschaft [Federal Ministry of Food and Agriculture], Unit 414 |
| --- | --- |
| Legal status, size and composition (in the case of legal persons) | Federal ministry forming part of the Federal Government |
| Nationality | Germany |
| Address | Rochusstrasse 1 |
| 53123 Bonn |

Applicant name and title

Bundesministerium für Ernährung und Landwirtschaft [Federal Ministry of Food and Agriculture], Unit 414

Legal status, size and composition (in the case of legal persons)

Federal ministry forming part of the Federal Government

Nationality

Germany

Address

Rochusstrasse 1

53123 Bonn

Country

Germany

Telephone

+49 228995290

Email address(es):

poststelle@bmel.bund.de, 414@bmel.bund.de

9.   Supplement to the geographical indication

| Supplement to the geographical indication | Other geographical designations and references |
| --- | --- |
| Definition, description or scope of the supplement | If ‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’ is also marketed under the name of a region or place located within the ‘Hohenlohe’ defined geographical area (e.g. Schwäbisch Haller Birnenbrand, Heilbronner Birnenbrand), the pears must come from that smaller geographical region and the distillery must be located there.
  Information relating to regional marketing concepts, e.g. a logo for ‘Hohenloher Streuobstparadies’ [Hohenlohe Orchard Paradise], may also be added. |
| Supplement to the geographical indication | Information concerning maturing and ageing plus other information (pear varieties): |
| Definition, description or scope of the supplement | The general rules on information concerning maturing and ageing apply to fruit spirits with a generic name (sales denomination or legal name). Information concerning ageing is also subject to the following rules:






  1. | If a product has been matured or stored for at least 12 months, it may be labelled with the precise length of maturing or storage in years or months, e.g. ‘matured for 14 months’ or ‘stored for 14 months’. |

Supplement to the geographical indication

Other geographical designations and references

Definition, description or scope of the supplement

If ‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’ is also marketed under the name of a region or place located within the ‘Hohenlohe’ defined geographical area (e.g. Schwäbisch Haller Birnenbrand, Heilbronner Birnenbrand), the pears must come from that smaller geographical region and the distillery must be located there.

Information relating to regional marketing concepts, e.g. a logo for ‘Hohenloher Streuobstparadies’ [Hohenlohe Orchard Paradise], may also be added.

Supplement to the geographical indication

Information concerning maturing and ageing plus other information (pear varieties):

Definition, description or scope of the supplement

The general rules on information concerning maturing and ageing apply to fruit spirits with a generic name (sales denomination or legal name). Information concerning ageing is also subject to the following rules:

1.

If a product has been matured or stored for at least 12 months, it may be labelled with the precise length of maturing or storage in years or months, e.g. ‘matured for 14 months’ or ‘stored for 14 months’.

| 2. | Products matured for three years may be labelled as ‘alt’ [old]. |
| --- | --- |

2.

Products matured for three years may be labelled as ‘alt’ [old].

| 3. | Indications of age commonly used for wine spirits and Weinbrand/brandy, such as ‘VSOP’, ‘VS’, etc., are not used for ‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’. |
| --- | --- |

3.

Indications of age commonly used for wine spirits and Weinbrand/brandy, such as ‘VSOP’, ‘VS’, etc., are not used for ‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’.

| 4. | The pear varieties used may be indicated in addition to the geographical indication ‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’. |
| --- | --- |

4.

The pear varieties used may be indicated in addition to the geographical indication ‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’.

| 5. | The use of geographical indications in the form of collective marks in conjunction with regional marketing concepts (e.g. Naturpark Schwäbisch-Fränkischer Wald, WiesenObst) is permitted. For a supplementary indication specifying a geographical unit smaller than the geographical area to be used, the pears must come from that smaller geographical unit and the distillery must be located in that smaller geographical unit. Without prejudice to the above, certified quality labels acquired on the basis of an award scheme involving an organoleptic and analytical examination may be used. |
| --- | --- |

5.

The use of geographical indications in the form of collective marks in conjunction with regional marketing concepts (e.g. Naturpark Schwäbisch-Fränkischer Wald, WiesenObst) is permitted. For a supplementary indication specifying a geographical unit smaller than the geographical area to be used, the pears must come from that smaller geographical unit and the distillery must be located in that smaller geographical unit. Without prejudice to the above, certified quality labels acquired on the basis of an award scheme involving an organoleptic and analytical examination may be used.

| 6. | The geographical indication ‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’ may be accompanied by an indication of the variety or varieties used as the raw material, in descending order according to the proportion of those used, provided that they are typical regional varieties which have been found and used in the geographical area for more than 50 years. The relevant and necessary information is provided by the Landesverband der Klein- und Obstbrenner Nord-Württemberg e. V. or can be found at http://www.logl-bw.de/index.php/extensions/streuobst. |
| --- | --- |

6.

The geographical indication ‘Hohenloher Birnenbrand/Hohenloher Birnenwasser’ may be accompanied by an indication of the variety or varieties used as the raw material, in descending order according to the proportion of those used, provided that they are typical regional varieties which have been found and used in the geographical area for more than 50 years. The relevant and necessary information is provided by the Landesverband der Klein- und Obstbrenner Nord-Württemberg e. V. or can be found at http://www.logl-bw.de/index.php/extensions/streuobst.

| 7. | Products produced entirely, i.e. distilled, reduced to drinking strength and bottled, at a single plant may also be labelled with the additional words ‘destilliert und abgefüllt in der Brennerei’ [distilled and bottled at the distillery]. |
| --- | --- |

7.

Products produced entirely, i.e. distilled, reduced to drinking strength and bottled, at a single plant may also be labelled with the additional words ‘destilliert und abgefüllt in der Brennerei’ [distilled and bottled at the distillery].

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