23.7.82 Official Journal of the European Communities No C 189/7 
II 
(Preparatory Acts) 
COMMISSION 
Proposal for a Council Regulation laying down general rules on the definition, description 
and presentation of spirituous beverages and of vermouths and other wines of fresh 
grapes flavoured with plants or other aromatic substances 
(Submitted by the Commission to the Council on 22 June 1982) 
THE COUNCIL OF THE EUROPEAN 
COMMUNITIES, 
Having regard to the Treaty establishing the 
European Economic Community, and in particular 
Articles 43 and 235 thereof, 
Having regard to the proposal from the Commission, 
Having regard to the opinion of the European 
Parliament, 
Having regard to the opinion of the Economic and 
Social Committee, 
Whereas there are no specific Community rules 
governing the definition, description or presentation 
of spirituous beverages or vermouths or other wines 
of fresh grapes flavoured with plants or other 
aromatic substances, hereinafter referred to as 
'aromatized wines'; whereas, given the economic 
importance of these products, it is necessary, in order 
to assist the functioning of the common market, to 
lay down common provisions on this subject; 
Whereas spirituous beverages and aromatized wines 
constitute a major outlet for Community agriculture; 
whereas this outlet is largely the result of the repu­
tation which these products have acquired throughout 
the Community and on the world market; whereas 
this reputation can be attributed to the quality of 
traditional products; whereas a certain quality 
standard should therefore be maintained for the 
products in question if this outlet is to be preserved; 
whereas the appropriate means of maintaining this 
quality standard is to define the products in question 
taking into account the traditional practices on which 
their reputation is based; whereas, moreover, the 
terms thus defined should be used only for products 
of the same quality as traditional products so as to 
prevent their being devalued; 
Whereas the specific nature of a number of spirituous 
beverages and aromatized wines in the Community 
stems from the geographical origin of the raw 
materials used and/or local production practices; 
whereas such beverages have a quality or specific characteristics which make them distinguishable from 
others; whereas their name generally includes a 
geographical ascription; whereas, therefore, so that 
the consumer may not be misled the use of these 
ascriptions should be controlled and restricted to 
beverages which they describe; 
Whereas the customary means of informing the 
consumer is to include certain information on the 
label; whereas the labelling of spirituous beverages 
and aromatized wines is subject to the general rules 
laid down in Council Directive 79/112/EEC of 
18 December 1978 on the approximation of the laws 
of the Member States relating to the labelling, pres­
entation and advertising of foodstuffs for sale to the 
ultimate customer ('); whereas, in view of the nature 
of the products in question and so that the consumer 
may have fuller information, provisions additional to 
these general rules should be adopted, together with 
any necessary derogations; whereas, in this context, it 
should, however, be borne in mind that the inclusion 
on the label of certain information concerning 
maturing or the minimum alcoholic strength for 
release for human consumption in the Community is 
not sufficient to inform consumers with the necessary 
accuracy, in particular because of the proportion — 
in some cases substantial — of total sales which is 
accounted for by consumption of beverages on the 
various premises on which they are sold; whereas, in 
this case, such concepts should be included in the 
definition of the products; 
Whereas additional requirements should, in certain 
cases, also be included; whereas, in particular, when 
ethyl alcohol is used it should be required that it be 
solely of agricultural origin, as is already customary 
in the Community, so as to continue to ensure a 
major outlet for basic agricultural products; 
Whereas Council Directive 80/778/EEC of 15 July 
1980 relating to the quality of water intended for 
(') OJNoL33, 8.2. 1979, p. 1. 
No C 189/8 Official Journal of the European Communities 23.7.82 
human consumption (*) and Council Directive 
80/777/EEC of 15 July 1980 on the approximation 
of the laws of the Member States relating to the 
exploitation and marketing of natural mineral 
waters (2) lay down the characteristics of water which 
may be used in foodstuffs; whereas reference should 
be made thereto; 
Whereas Article 46 of Counc.il Regulation (EEC) 
No 337/79 of 5 February 1979 on the common 
organization of the market in wine (J), as last 
amended by Regulation (EEC) No ... (4), refers to 
oenological practices and processes; whereas the same 
practices and processes should be authorized for the 
production of aromatized wines; 
Whereas the same Regulation, in Article 48 and 
Annex II, and Council Regulation (EEC) No 339/79 
of 5 February 1979 defining certain products falling 
within heading Nos 20.07, 22.04 and 22.05 of the 
Common Customs Tariff and originating in third 
countries (5) specify what is to be understood by 
certain products in the wine sector; whereas reference 
should be made to these definitions; 
Whereas the proposal for a Council Directive on the 
approximation of the laws of the Member States 
relating to flavourings for use in foodstuffs and to 
source materials for their production (6) contains 
proposals for definitions of various terms liable to be 
used in connection with flavouring; whereas the same 
terminology should be used in this text, although it 
should be adapted in line with the Council's findings 
concerning the proposal for a Directive in question; 
Whereas it is preferable to act by way of a Regulation 
in order to ensure the uniform and simultaneous 
implementation of the measures in question; whereas 
since the Treaty makes no other provision for 
measures to this effect in respect of industrial 
products such as the beverages already referred to, 
these measures should be adopted on the basis of 
Article 235 of the Treaty; 
Whereas, to simplify and expedite the procedure, the 
Commission should be instructed to adopt 
implementing measures of a technical nature; 
whereas, for this purpose, provision should be made 
for a procedure whereby the Member States and the 
Commission can cooperate closely within an 
Implementation Committee; 
O OJ No L 229, 30. 8. 1980, p. 11. 
(2) OJ No L 229, 30. 8. 1980, p. 1. 
O OJNoL54, 5. 3. 1979, p. 1. 
(4) OJ No L 359, 15. 12. 1981, p. 1. 
O OJ No L 54, 5. 3. 1979, p. 57. 
(') OJ No C 144, 13. 6. 1980, p. 9. Whereas transitional measures are necessary to faci­
litate the changeover to the system introduced by this 
Regulation, 
HAS ADOPTED THIS REGULATION: 
TITLE I 
Provisions applicable only to spirituous beverages 
Article 1 
1. In this Regulation the following general terms 
shall have the following meanings: 
(a) Spirituous beverage: 
(i) An alcoholic liquid intended for human 
consumption having particular organoleptic 
qualities and produced: 
— either directly by distillation, with or 
without added flavourings, of natural 
fermented liquids; 
— or by the addition of various flavourings, 
various types of sugar or other products 
to ethyl alcohol of agricultural origin. 
(ii) The term 'spirituous beverage' shall also 
cover the following: 
— alcoholic liquids produced by mixing two 
or more spirituous beverages together or 
by mixing one or more alcoholic 
beverages with one or more spirituous 
beverages; 
— alcoholic liquids produced by adding a 
beverage to a spirituous beverage. 
(iii) Liqueur wines, sparkling wines, semi-
sparkling wines and aromatized wines shall 
not be considered spirituous beverages. 
(b) Category of spirituous beverage: 
all spirituous beverages which correspond to a 
given definition" 
(c) Sugar: 
semi-white sugar, white sugar, refined white 
sugar, dextrose, fructose, glucose syrup, liquid 
sugar, invert liquid sugar, invert sugar syrup. 
(d) Mixing: 
combining two or more different beverages to 
make a new beverage. 
(e) Coupage: 
adding ethyl alcohol of agricultural origin to a 
spirituous beverage. 
(f) Blending: 
combining two or more spirituous beverages 
belonging to the same category and distinguished 
23.7.82 Official Journal of the European Communities No C 189/9 
only by minor differences in composition due to 
one or more of the following: 
— the methods of preparation themselves; 
— the stills employed; 
— the age of the products; 
— the geographical area of production. 
The spirituous beverage so produced belongs to 
the same category as the original spirituous 
beverages before blending. 
(g) Maturing or ageing: 
allowing certain reactions to develop naturally, in 
the wood, thereby giving the spirituous beverage 
in question organoleptic qualities previously 
absent. 
(h) Ethyl alcohol of agricultural origin: 
ethyl alcohol obtained from agriculutral products 
listed in Annex II to the Treaty. 
(i) Alcoholic strength by volume: 
the alcohol content as defined in Council 
Directive 76/766/EEC of 27 July 1976 on the 
approximation of the laws of the Member States 
relating to alcohol tables (1). 
(j) Actual alcoholic strength by volume: 
the number of volumes of pure alcohol at 20 °C 
contained in 100 volumes of the product at the 
same temperature. 
(k) Potential alcoholic strength by volume: 
the number of volumes of pure alcohol at 20 °C 
which would be produced by total fermentation 
of the sugar contained in 100 volumes of the 
product at the same temperature. 
(1) Total alcoholic strength by volume: 
The sum of the actual and potential alcoholic 
strengths by volume. 
2. In this Regulation the following terms relating 
to spirituous beverages shall have the following 
meanings: 
(a) Rum: 
a spirituous beverage 
— produced exclusively by alcoholic fermen­
tation and distillation either of molasses or 
syrup produced in the manufacture of cane 
sugar or of sugar-cane juice, from which the 
aromatic principles which give rum its specific 
characteristics have not been removed; 
(') OJ No L 262, 27. 9. 1976, p. 149. — having the specific organoleptic charac­
teristics of rum, more or less pronounced but 
always discernible. 
(b) Whisky or whiskey: 
a spirituous beverage produced by distillation of 
a mash of cereals 
— saccharified by the diastase of the malt 
contained therein, with or without other 
added natural diastases; 
— fermented by the action of yeast; 
— distilled at less than 94 • 8 % vol. so that the 
distillate has an aroma and flavour derived 
from the raw materials used, aged for at least 
three years in wooden casks holding less than 
700 1. 
(c) Grain spirit: 
a spirituous beverage produced by distillation, at 
less than 95 % vol., of a fermented mash of 
cereals, having organoleptic characteristics 
derived from the raw materials used. 
(d) Korn: 
a spirituous beverage produced without added 
flavouring either by distillation of a femented 
mash of whole grains of wheat, barley, oats, rye 
or buckwheat exclusively or from a grain spirit 
obtained by distillation of a fermented mash of 
whole grains of wheat, barley, oats, rye or 
buckwheat. 
(e) Juniper-flavoured spirituous beverage: 
a spirituous beverage produced by flavouring 
ethyl alcohol of agricultural origin, a grain spirit 
or korn with juniper berries before, during or 
after distillation. 
Other flavourings may additionally be used but 
there must be a predominant taste of juniper. 
Subject to certain conditions as regards manu­
facture, to be determined in accordance with the 
procedure laid down in Article 14, the beverage 
shall bear one of the following names: 'gin', 
'genievre', 'jenever', 'wacholder'. 
(f) Cumin-flavoured spirituous beverage: 
a spirituous beverage produced by flavouring 
ethyl alcohol of agricultural origin, a grain spirit 
or korn with cumin before, during or after 
distillation. 
Other flavourings may additionally be used but 
there must be a predominant taste of cumin. 
The beverage may bear the name 'akvavit', 
subject to certain conditions to be determined in 
NoC 189/10 Official Journal of the European Communities 23.7.82 
accordance with the procedure laid down in 
Article 14. 
(g) Aniseed-flavoured spirituous beverage: 
a spirituous beverage produced by flavouring 
ethyl alcohol of agricultural origin with aniseed 
after distillation. 
Other flavourings may additionally be used but 
there must be a predominant taste of aniseed. 
Subject to certain conditions as regards manu­
facture, to be determined in accordance with the 
procedure laid down in Article 14, the beverage 
shall bear one of the following names: 'anis', 
'pastis', 'ouzo', 'liqueur d'anis'. 
(h) Vodka: 
a spirituous beverage produced by filtering ethyl 
alcohol of agricultural origin through activated 
charcoal to reduce selectively the natural 
organoleptic characteristics of the raw materials 
used. The product may be given special 
organoleptic characteristics by the addition of 
flavouring. 
(i) Wine spirit: 
a spirituous beverage 
— produced by distillation of wine or wine 
fortified for distillation exclusively, or by 
re-distillation of a raw wine distillate; 
— containing a total quantity of volatile subs­
tances other than ethyl and methyl alcohol 
exceeding 125 g per hi of 100 % vol. alcohol; 
— having a maximum methyl alcohol content of 
200 g per hi of 100 % vol. alcohol. 
(j) Brandy or Weinbrand: 
a wine spirit 
— containing a total quantity of volatile subs­
tances other than ethyl and methyl alcohol 
exceeding 200 g per hi of 100 % vol. alcohol; 
— which has been aged for at least one year in 
oak receptacles or for at least six months in 
oak casks holding less than 1 000 1. 
(k) Grape marc or marc spirit: 
a spirituous beverage 
— produced exclusively by distillation of grape 
marc, with or without added water, to which 
may be added a percentage of less to be 
determined in accordance with the procedure 
laid down in Article 14; — distilled at less than 86 % vol. so that the 
distillate retains the aromatic principles of the 
raw materials used; 
— containing a total quantity of volatile subs­
tances other than ethyl and methyl alcohol 
exceeding 140 g per hi of 100 % vol. alcohol; 
— having a maximum methyl alcohol content of 
1 000 g per hi of 100 % vol. alcohol. 
(1) Grappa: 
a spirituous beverage 
— produced exclusively by direct distillation of 
grape marc to which may be added a 
percentage of less to be determined in 
accordance with the procedure laid down in 
Article 14; 
— containing a total quantity of volatile subs­
tances other than ethyl and methyl alcohol 
exceeding 140 g per hi of 100 °/o vol. alcohol; 
— having a maximum methyl alcohol content of 
1 000 g per hi of 100 % vol. alcohol. 
(m) Cherry, plum, mirabelle, peach, apple, pear or other 
fruit spirits: 
spirituous beverages 
— produced exclusively by alcoholic fermen­
tation and distillation of one of the above 
fruits; • 
— distilled at less than 86 % vol. so that the 
distillate has an aroma and flavour derived 
from the raw materials used; 
— containing a total quantity of volatile subs­
tances other than ethyl and methyl alcohol 
exceeding 200 g per hi of 100 % vol. alcohol; 
— having a maximum methyl alcohol content of 
1 000 g per hi of 100 % vol. alcohol. 
However, raspberry, blackberry, bilberry and 
other wild berry or fruit spirits may also be 
produced by distillation in agricultural alcohol of 
the partially fermented berries exclusively, with a 
maximum yield of 20 1 of 100 % vol. alcohol for 
every 100 kg of fruit used. 
The hydrocyanic acid content of stone-fruit 
spirits may not exceed 10 g per hi of 100 % vol 
alcohol. 
(n) Cider or perry spirits: 
spirituous beverages 
— produced exclusively by distillation of 
beverages obtained by fermentation of apple 
or pear juice; 
23. 7. 82 Official Journal of the European Communities NoC 189/11 
— satisfying the requirements of the second, 
third and fourth indents relating to fruit 
spirits. 
(o) Gentian spirit: 
a spirituous beverage produced by distillation of 
a fermented mash of gentian roots. 
(p) Liqueur: 
a spirituous beverage produced by flavouring 
ethyl alcohol of agricultural origin or a spirituous 
beverage and containing at least 100 g of sugar 
or honey per litre. 
(q) Advocaat: 
a spirituous beverage produced by adding egg 
yolk or whole egg and sugar or honey to ethyl 
alcohol of agricultural origin or to a spirituous 
beverage and having a minimum egg yolk 
content of 100 g per litre. 
3. In this Regulation the following terms relating 
to particular spirituous beverages shall have the 
following meanings: 
(a) Bourbon whisky: 
a spirituous beverage produced exclusively by the 
direct distillation at not more than 80 % vol. of a 
fermented mash of mixed cereal grains, at least 
51 % of which must be maize, and aged for at 
least two years in new charred oak barrels. 
(b) 'Sljivovica'plum spirit: 
a plum spirit originating in Yugoslavia and 
marketed under the name of 'Sljivovica'. 
4. Detailed rules for the application of this Article, 
including the methods of analysis to be used, shall be 
adopted in accordance with the procedure laid down 
in Article 14. 
Article 2 
1. To be marketed for human consumption in the 
Community under one of the names listed in Article 
1 (2) and (3) a spirituous beverage must comply with 
the definition and requirements applicable to the 
category to which it belongs. 
2. The addition to a spirituous beverage of sub­
stances other than those expressly authorized shall 
disqualify that beverage from the use of the restricted 
name. 
However, the restricted name may be used for 
spirituous beverages which have been flavoured 
and/or sweetened and/or contain certain additives. The spirituous beverages in question, the authorized 
additions and the detailed rules governing such 
additions shall be determined in accordance with the 
procedure laid down in Article 14. 
Article 3 
1. For the spirituous beverages listed below, the 
minimum alcoholic strength by volume for release for 
human consumption in the Community under one of 
the names appearing in Article 1 (2) and (3) shall be 
as follows: 
(a) for whisky or whiskey: 40 % by volume; 
(b) for rum, spirits, gin, vodka and akvavit: 38 % by 
volume; 
(c) for korn: 32 °/o by volume; 
(d) for juniper-flavoured spirituous beverages other 
than gin, cumin-flavoured spirituous beverages, 
other than akvavit and aniseed-flavoured 
spirituous beverages: 30 % by volume. 
2. A minimum alcoholic strength by volume in 
excess of that for the category to which the spirituous 
beverage in question belongs may be fixed for each of 
the spirituous beverages listed in Annex II. 
3. The Council, acting by a qualified majority on a 
proposal from the Commission, may fix minimum 
alcoholic strengths by volume for categories of 
beverages other than those referred to in paragraph 1. 
In accordance with the same procedure the Council 
shall determine the minimum alcoholic strengths by 
volume referred to in paragraph 2. 
TITLE II 
Provisions applicable only to aromatized wines 
Article 4 
1. In this Regulation the following terms shall have 
the following meanings: 
(a) Aromatized wine: 
a beverage, often coloured, consisting of wine or 
must, with or without added ethyl alcohol of 
agricultural origin and/or sugar, and prepared 
with parts of plants or flavourings and possibly 
with egg, honey, milk or cream. 
(b) Dry aromatized wine: 
aromatized wine with a sugar content of less than 
50 g per litre. 
(c) Sweet aromatized wine: 
aromatized wine with a sugar content of more 
than 130 g per litre. 
(d) Egg-aromatized wine: 
aromatized wine prepared with egg yolk or egg 
yolk extracts and with a sugar content of more 
than 200 g per litre. 
No C 189/12 Official Journal of the European Communities 23.7.82 
(e) Soda-aromatized wine: 
aromatized wine prepared with aerated mineral 
water or soda water. 
(f) Vermouth: 
aromatized wine with a characteristic taste 
obtained by the use of appropriate substances 
always including wormwoods. 
2. Detailed rules for the application of this Article, 
including the methods of analysis to be used, shall be 
adopted in accordance with the procedure laid down 
in Article 14. 
Article 5 
1. Aromatized wines must comply with the 
following specifications in order to be marketed for 
human consumption in the Community under one of 
the names listed in Article 4 (1): 
(a) Only the following substances may be used in the 
preparation of aromatized wines: 
(i) in the case of wine: wines which may be 
offered or released for direct human 
consumption within the Community, as listed 
in Article 48 (2) of Regulation (EEC) No 
337/79, and imported liqueur, sparkling and 
aerated wines as defined in Article 2 of Regu­
lation (EEC) No 339/79; 
(ii) in the case of must: grape must, grape must in 
fermentation, fresh grape must with fermen­
tation arrested by the addition of alcohol, 
concentrated grape must and rectified 
concentrated grape must as defined in points 
2, 3, 4, 5 and 5 a of Annex II to Regulation 
(EEC) No 337/79 and imported fresh grape 
must with fermentation arrested by the 
addition of alcohol and concentrated grape 
must as defined in Article 2 of Regulation 
(EEC) No 339/79; 
(b) Wine and must used in the preparation of 
aromatized wines must, after maximum 
enrichment of 2 % by volume, have a minimum 
total alcoholic strength of 10 % by volume. 
(c) Save as othej-wise provided, wine or must used in 
the preparation of an aromatized wine must be 
present in the finished product in a proportion of 
not less than 75 % by volume. 
This proportion, however, shall be 70 % for dry 
aromatized wines and for certain sweet 
aromatized wines to be determined. 
2. The addition to an aromatized wine of 
substances other than those expressly authorized shall 
disqualify that beverage from the use of the restricted 
name. However, the restricted name may be used for 
aromatized wines which have been sweetened and/or 
contain certain additives. 
3. Without prejudice to the provisions of 
paragraph 1 (b), the oenological practices and 
processes authorized for wines and musts in Article 
46 of Regulation (EEC) No 337/79 shall also be 
authorized for aromatized wines. 
4. Detailed rules for the application of this Article, 
including the derogations referred to in paragraph 2, 
shall be adopted in accordance with the procedure 
laid down in Article 14. 
Article 6 
1. To be released for human consumption in the 
Community as dry aromatized wines, the aromatized 
wines in question must have: 
— a minimum actual alcoholic strength of 17 % vol., 
and 
— a minimum total alcoholic strength of 18 % vol. 
2. To be released for human consumption in the 
Community under one of the names listed in Article 
4 (1) (a), (c), (d) and (f), the aromatized wines in 
question must, except in certain cases, have; 
— a minimum actual alcoholic strength of 15 % vol., 
— a minimum total alcoholic strength of 20-5 % 
vol., and 
— a sugar content of not less than 50 g per litre. 
3. The exceptions referred to in the preceding 
paragraph, including exceptions in respect of 
Maiwein, Kalte Ente and Gliihwein, shall be adopted 
in accordance with the procedure laid down in Article 
14. The various alcoholic strengths by volume to 
which the exceptions are subject shall -be determined 
in accordance with the same procedure. 
TITLE III 
Provisions applicable to both spirituous beverages and 
aromatized wines 
Article 7 
1. The addition of water shall be authorized in the 
preparation of spirtuous beverages and aromatized 
wines. 
The addition of water shall not alter the nature of a 
spirituous beverage or aromatized wine provided that 
the quality of the water added is in conformity with 
^Bm^ COfficial journal of the European Communities ^oC^U^B^ 
C^ommunitvrequirements^aslaiddowninLoirectives 
^OB^^BEE^ and ^OB^^BEEC^ concerning natural 
mineral water and the qualitvof water intended for 
human consumption. 
^. ^ L^he ethvl alcohol used in the preparation of 
spirituous beverages and aromatized wines 
must be solelv of agricultural origin. 
^ The ethvl alcohol used to extend or dissolve 
colouring matters^ flavourings or anv other 
authorized additives used in the preparation of 
spirituous beverages or aromatized wines must 
be ethvl alcohol of agricultural origin. 
^ The qualitvof the ethvl alcohol of agricultural 
origin must meetthe specifications set out in 
Annex! 
^5 COnlv natural aromatic substances^ substances 
identical with natural aromatic substances and natural 
aromaticpreparations mavbeused as flavourings in 
the preparation of spirituous beverages and 
aromatized wines. 
Rlavourings shall not be considered as colouring 
matter even where thev contribute to the colour of 
the beverage. 
^. L^etailed rules for the application of this Articled 
including the methods of analysis to be used^ shall be 
adopted in accordance withtheprocedurelaid down 
in Articled. 
t. Use of the names listed in Article t^and^ 
and Article^^shallberestrictedto the spirituous 
beverages and aromatized wines defined therein^ 
taking into account the requirements laid down in 
Articles^and^andinArticles^andDrespectivelv. 
These names must be used in the C^ommunitv to 
describe the said beverages. 
^pirituousbeverages and aromatized wines whichdo 
not meet the specifications laid down for the products 
defined in Articlel^and^andArticle^^mav 
not bear the names assigned to those products 
therein. 
^. ^ In cases where the spirituous beverages or 
aromatized wines inquestionderiveindividual 
characteristics fromthe geographical originof 
the raw materials andBor the specific nature of 
the local production processes used which 
make them distinguishable from others^ the 
name of suchbeverages mavbe accompanied 
or replaced bv a geographical ascriptions 
which shall not^ however^ correspond to an 
entire national territory. 
The use of such geographical ascriptions shall 
be restricted to these beverages. 
These beverages are listed in Annex 11. ^ The C^ouncil^ acting bvaqualifiedmaioritv on 
aproposalfromtheC^ommission^mavamend 
the list in Annex 11. 
P Eor spirituous beverages special provisions mav 
be laid down in respect of^ 
^ the use of certain words or initials^ 
^ theuseof certaincompositenamesincludingthe 
word^brandvE 
^ the names of mixed beverages and mixtures of 
spirituous beverages. 
^. Roraromatizedwinesspecialprovisionsmavbe 
laid down in respect of^ 
^ theuseof the wordVine' inassociation andof 
terms including the word VineE 
d^ the names of beverages produced bv mixing 
products listed in Article ^ with one another or 
with another beverage. 
o5 The specialprovisionsreferredtoin paragraphs 
tand^and other detailed rules for the application of 
this Article shall be adopted in accordance with the 
procedure laid down in Articled. 
1. In addition to complying with national 
legislation adopted in accordance with Toirective 
^BM^BEEC^ the labelling and presentation of the 
spirituous beverages and aromatized wines defined in 
Articlesland^and intended for the final consumers 
as well as the advertising relating thereto^ shall 
complv with the provisions of paragraph^below 
^. ^ The name under which theproducts referred 
to in Articles t and ^t are sold shall be the 
name restricted to them under Articles^and^. 
^ The alcoholic strength shallbeexpressedasa 
percentage of thevolume androundedoff to 
the nearest half percent. 
^ The list of ingredients need not mention the 
following^ 
— distillates of natural fermented liquids^ 
— ethvl alcohol produced bv distillations 
— water. 
The list of ingredients shall be preceded bv the 
word^contains5 
^^here the labelling refers to the raw material 
used to produce the ethvl alcohol of agrP 
cultural origins each tvpe of alcohol must be 
mentioned in decreasing order of quantitv 
used. 
NoC 189/14 Official Journal of the European Communities 23. 7. 82 
(e) The name under which spirituous beverages, as 
referred to in paragraph 1 are sold, must be 
supplemented by the term 'coupage' where the 
product has been subjected to such treatment 
and may be supplemented by the term 'blend' 
where the product has undergone blending. 
(f) A period of maturing may be specified only 
where it refers to the youngest component and 
provided that the product was aged under 
revenue supervision or supervision affording 
equivalent guarantees. 
3. The following shall be determined in accordance 
with the procedure laid down in Article 14, in respect 
of the products referred to in Article 1 (2) and (3) 
and Article 4 (1): 
(a) The conditions under which the labelling may 
mention the duration of the maturation period or 
use indications of origin or provenance, including 
those referring to the raw materials employed. 
(b) The conditions governing the use of trade 
descriptions which imply that the product has 
been aged. 
(c) The special provisions governing the use of terms 
referring to a certain property of the product, 
such as its history, its origin or the method by 
which it is prepared. 
(d) The rules governing the labelling of products not 
intended for the final consumer, including any 
derogations from the labelling rules to take 
account in particular of warehousing and 
transport. 
Article 11 
Where a spirituous beverage or aromatized wine has 
been defined, expressions containing words such as 
'like', 'type' or 'style' may not be used to describe 
another spirituous beverage or aromatized wine. 
TITLE IV 
Derogation 
Article 12 
In order to be offered for sale for human 
consumption within the Community under the names 
whisky or whiskey, korn, brandy, weinbrand, grape 
marc spirit, grappa, fruit spirit, cider spirit or perry 
spirit, the spirituous beverages concerned must not 
have undergone coupage. TITLE V 
General provisions 
Article 13 
1. An Implementation Committee for Spirituous 
Beverages and Aromatized Wines (hereinafter cal­
led 'the Committee') shall be set up, consisting of 
representatives of the Member States with a repres­
entative of the Commission as chairman. 
2. Within the Committee the votes of Member 
States shall be weighted in accordance with Article 
148 (2) of the Treaty. The chairman shall not vote. 
Article 14 
1. Where the procedure laid down in this Article is 
to be followed, the chairman shall refer the matter to 
the Committee either on his own initiative or at the 
request of the representative of a Member State. 
2. The representative of the Commission shall 
submit a draft of the measures to be taken. The 
Committee shall deliver its opinion on such measures 
within a period to be set by the chairman according 
to the urgency of the questions under consideration. 
An opinion shall be adopted by a majority of 45 
votes. 
3. The Commission shall adopt measures which 
shall apply immediately. However, if these measures 
are not in accordance with the opinion of the 
Committee, they shall forthwith be communicated by 
the Commission to the Council. In that event the 
Commission may defer application of the measures 
for not more than one month from the date of such 
communication. 
The Council, acting by a qualified majority, may take 
a different decision within one month. 
Article 15 
The Committee may consider any other question 
referred to it by its chairman either on his own 
initiative or at the request of the representative of a 
Member State. 
Article 16 
This Regulation shall not apply to products intended 
for exportation from the Community, with the 
exception of the products listed in Annex II. 
Article 17 
This Regulation shall enter into force on the third 
day following its publication in the Official Journal of 
the European Communities. 
It shall apply from 1 July 1983. 
This Regulation shall be binding in its entirety and 
directly applicable in all Member States. 
23.7.82 Official Journal of the European Communities No C 189/15 
ANNEX I 
Maximum level of impurities permitted in ethyl alcohol of agricultural origin 
— Total acidity 
expressed in g of acetic acid per hi of alcohol at 100 % vol.: 1 • 5 
— Esters 
expressed in g of ethyl acetate per hi of alcohol at 100 % vol.: 1 • 3 
— Aldehydes 
expressed in g of acetaldehyde per hi of alcohol at 100 % vol.: 0-5 
— Higher alcohols 
expressed in g of methyl-2 propanol-1 per hi of alcohol at 100 % vol.: 0-5 
— Methanol 
expressed in g per hi of alcohol at 100 % vol.: 50 
— Dry extract 
expressed in g per hi of alcohol at 100 % vol.: 1 -5 
— Volatile bases containing nitrogen 
expressed in g of nitrogen per hi of alcohol at 100 % vol.: 10-1 
— Furfural: not detectable 
— Organoleptic characteristics: must not have an extraneous flavour 
ANNEX II 
I. SPIRITUOUS BEVERAGES 
A. FEDERAL REPUBLIC OF GERMANY 
(a) Juniper-flavoured spirituous beverages: 
Steinhager 
(b) Fruit spirits: 
Schwarzwalder Himbeergeist 
Schwarzwalder Kirsch 
(c) Liqueurs or specialities: 
Bayerischer Gebirgsenzian 
Benediktbeurer Klostergold 
Chiemseer Klosterlikor 
Ettaler Klosterlikor 
KOnigsberger Barenfang 
Ostpreufiischer Barenfang 
Stonsdorfer 
B. FRANCE 
I. Spirits with a registered designation of origin 
(a) Wine spirits 
Cognac 
Eaux-de-vie de Cognac 
Eaux-de-vie des Charentes 
Esprit de Cognac 
Grande Fine Champagne 
Grande Champagne 
Petite Fine Champagne 
Petite Champagne 
Fine Champagne 
Borderies 
Fins Bois 
No C 189/16 Official Journal of the European Communities 23.7.82 
Bons Bois 
Armagnac 
Bas-Armagnac 
Haut-Armagnac 
Tenareze 
(b) Cider spirit 
Calvados du Pays d'Auge 
II. Regulated spirits 
(a) Wine spirits 
Eaux-de-vie de vin de la Marne 
Eaux-de-vie de vin originaire d'Aquitaine 
Eaux-de-vie de vin de Bourgogne 
Eaux-de-vie de vin originaire du Centre-Est 
Eaux-de-vie de vin originaire de Franche-Comte 
Eaux-de-vie de vin originaire du Bugey 
Eaux-de-vie de vin de Savoie 
Eaux-de-vie de vin originaire des Coteaux de la Loire 
Eaux-de-vie de vin des C6tes-du-Rh6ne 
Eaux-de-vie de vin originaire de Provence 
Faugeres or Eaux-de-vie de vin de Faugeres 
Eaux-de-vie de vin originaire du Languedoc 
(b) Marc spirits 
Eaux-de-vie de marc de Champagne or Marc de Champagne 
Eaux-de-vie de marc originaire d'Aquitaine 
Fine Bordeaux 
Eaux-de-vie de marc de Bourgogne 
Eaux-de-vie de marc originaire du Centre-Est 
Eaux-de-vie de marc originaire de Franche-Comte 
Eaux-de-vie de marc originaire du Bugey 
Eaux-de-vie de marc originaire de Savoie 
Marc de Bourgogne 
Marc de Savoie 
Marc d'Auvergne 
Eaux-de-vie de marc originaire des Coteaux de la Loire 
Eaux-de-vie de marc des C6tes-du-Rh6ne 
Eaux-de-vie de marc originaire de Provence 
Eaux-de-vie de marc originaire du Languedoc 
Marc d'Alsace Gewurztraminer 
Marc de Lorraine 
(c) Cider and perry spirits 
Calvados 
Calvados de l'Avranchin 
Calvados du pays de Bray 
Calvados du Calvados 
Calvados du Cotentin 
Calvados du Domfrontais 
Calvados du pays de Marlerault 
Calvados du Mortanais 
Calvados de la Vallee de l'Orne 
Calvados du Perche 
Calvados du Pays de la Risle 
Eau-de-vie de cidre de Bretagne 
23.7.82 Official Journal of the European Communities No C 189/17 
Eau-de-vie de poire de Bretagne 
Eau-de-vie de cidre de Normandie 
Eau-de-vie de poire de Normandie 
Eau-de-vie de cidre du Maine 
Eau-de-vie de poire du Maine 
(d) Fruit spirits 
Mirabelle de Lorraine 
III. Traditional rums from the overseas departments 
Rhum traditionnel de la Martinique 
Rhum traditionnel de la Guadeloupe 
Rhum traditionnel de la Reunion 
Rhum traditionnel de la Guyane 
IV. Liqueurs 
Cassis de Dijon 
C. IRELAND 
Irish "Whiskey 
Irish Pot Still Whiskey 
D. UNITED KINGDOM 
(a) Whisky 
Scotch Whisky 
(b) Gin 
Plymouth Gin 
E. DENMARK 
Cumin-flavoured spirituous beverage 
Aalborg akvavit 
F. ITALY 
Grappa 
Grappa di Barolo 
G. NETHERLANDS 
Juniper-flavoured spirituous beverages 
Schiedam 
Schiedamse jenever (genever) 
Friesche jenever (genever) 
H. GREECE 
Marc spirit 
Tsikoudia 
I. BELGIUM 
Juniper-flavoured spirituous beverage 
Hasselt 
II. AROMATIZED WINES 
A. FRANCE 
Vermouth de Chambery 
B. ITALY 
Vermouth de Turin