Brandy Butter Myth Brandy butter is to be renamed 'brandy spreadable fat'. The move spells potential disaster for the producers, principally small family businesses which now face the very real spectre of job losses. Brussels says it doesn't have enough butter in it.
Account has to be taken of traditional products such as brandy butter.
However, products like brandy butter cannot be made with this percentage of milk fat. A 1997 regulation sets out the products that can be exempted from this norm. It defined 'Brandy Butter', in addition to 'Sherry Butter', or 'Rum butter', as a sweetened, alcoholic product with a minimum fat content of 34 per cent. It later emerged that some UK producers were planning to produce butters with other alcohol's so an amendment was made by Regulation in March 1998 to broaden the definition to all alcoholic butters with the 34 per cent minimum. An amended regulation of 1999, making special note to traditional UK produce, reduces to 20 per cent the amount of milk fat required.