No C 269/4 Official Journal of the European Communities 25. 10. 86 
II 
(Preparatory Acts) 
COMMISSION 
Amended proposal for a Council Regulation (EEC) laying down general rules on the definition, 
description and presentation of spirituous beverages (') 
(COM(86) 159 final) 
(Submitted by the Commission to the Council pursuant to the second paragraph of Article 149 of 
the EEC Treaty on 25 September 1986) 
(86/C 269/05) 
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 Par­
liament, 
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; 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 constitute a major outlet 
for Community agriculture; whereas this outlet is largely 
the result of the reputation 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 Community rules should stipulate that 
geographical ascriptions may only be used by the 
countries, regions or localities to which they refer, 
provided that the stages of production during which the finished product acquires its characteristics and definitive 
properties are completed in the geographical area in 
question; whereas, by thus conferring exclusive rights on 
the producers concerned, the Community rules will 
ensure that the names in question continue to serve as 
indications of provenance and will prevent them from 
entering the public domain and becoming generic terms; 
whereas the ascriptions in question also perform the 
function of informing the consumer as to the provenance 
of products characterized by the raw materials used, by 
the special processes employed in their manufacture or 
simply by their identification with the name or adjective 
of the country, region or locality in question; 
Whereas the customary means of informing the 
consumer is to include certain information on the label; 
whereas the labelling of spirituous beverages is subject to 
the general rules laid down in Council Directive 
79/112/EEC of 18 December 1978 on the approx­
imation of the laws of the Member States relating to the 
labelling, presentation and advertising of foodstuffs for 
sale to the ultimate consumer (2); 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, although Directive 79/112/EEC requires the 
printing of certain particulars on the labelling, it is 
relatively imprecise as regards the place of manufacture; 
whereas this concept is of particular importance in the 
sector of the beverages concerned owing to fact that the 
consumer often makes an association between the 
beverage in question and the place of its manufacture; 
whereas the absence of such an indication may give the 
consumer the impression of a false origin; whereas this 
danger should be avoided by making it obligatory to 
state the place of manufacture on the labelling; 
Whereas additional requirements should, in certain cases, 
also be laid down; whereas, in particular, when ethyl 
alcohol is used it should be required that it be solely of 
(') OJ No C 189, 23. 7. 1982, p. 7. (2) OJ No L 33, 8. 2. 1979, p. 1. 
25.10.86 Official Journal of the European Communities No C 269/5 
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 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 the water which may be used in 
foodstuffs, whereas reference should be made thereto; 
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 (3) puts forward 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 
spirituous beverages, these measures should also 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; 
Whereas transitional measures are necessary to facilitate 
the changeover to the system introduced by this Regu­
lation, 
HAS ADOPTED THIS REGULATION: 
Article 1 
1. For the purposes of this Regulation the following 
terms shall have the following meanings: 
(a) sugar: 
semi-white sugar, white sugar, refined white sugar, 
dextrose, fructose, glucose syrup, liquid sugar, invert 
liquid sugar, invert sugar syrup, fresh grape must and 
concentrated grape must; 
0) OJ No L 229, 30. 8. 1980, p. 11. 
O OJ No L 229, 30. 8. 1980, p. 1. 
(3) OJ No C 144, 13. 6. 1980, p. 9. (b) mixing: 
combining two or more different beverages to make 
a new beverage; 
(c) addition of alcohol: 
adding ethyl alcohol of agricultural origin to a 
spirituous beverage; 
(d) blending: 
combining two or more spirituous beverages 
belonging to the same category and distinguished 
only by minor differences in composition due to one 
or more of the following: 
— the methods of preparation themselves; 
— the still employed; 
— the period of maturation or ageing; 
— the geographical area of production. 
The spirituous beverage so produced belongs to the 
same category as the original spirituous beverages 
before blending; 
(e) maturation or ageing: 
allowing certain reactions to develop naturally, in 
appropriate containers, thereby giving the spirituous 
beverage in question organoleptic qualities previously 
absent; 
(f) flavouring: 
using one or more flavouring substances in the 
preparation of spirituous beverages; 
(g) sweetening: 
using one or more of the products listed as sugars in 
(a) above in the preparation of spirituous beverages; 
(h) ethyl alcohol of agricultural origin: 
ethyl alcohol obtained by the distillation, after 
alcoholic fermentation, of agricultural products listed 
in Annex II to the Treaty (excluding spirituous 
beverages as defined in paragraph 2) and which 
possesses at least the properties listed in Annex I 
hereto; 
(i) grain spirit, wine spirit, molasses spirit, etc: 
ethyl alcohol obtained solely from the raw material 
in question; 
(j) distillate: 
an alcoholic liquid obtained by the distillation, after 
alcoholic fermentation, of agricultural products listed 
in Annex II to the Treaty but which does not have 
No C 269/6 Official Journal of the European Communities 25.10.86 
the properties of ethyl alcohol or of spirituous 
beverages and still retains the aroma and taste of the 
raw materials used; 
(k) grain distillate, wine distillate, molasses distillate etc: 
distillate obtained solely from the raw material in 
question; 
(1) 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. 
2. For the purposes of this Regulation the following 
terms shall have the following meanings: 
(a) spirituous beverage: 
(i) an alcoholic liquid 
— intended for human consumption, 
— having particular organoleptic qualities and, 
except in the case of exceptions to be defined 
according to the procedure laid down in 
Article 14, a minimum alcoholic strength of 
15 % vol., and 
— produced: 
— either directly by the 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; or 
(ii) an alcoholic liquid 
— intended for human consumption, 
— having particular organoleptic qualities, and 
— produced by mixing a spirituous beverage, 
with or without added flavourings, with: 
— one or more other spirituous beverages, 
— ethyl alcohol of agricultural origin, 
— one or more alcoholic beverages, or 
— one or more beverages. 
However, beverages falling within Common 
Customs Tariff Headings Nos 22.03, 22.04, 22.05, 
22.06 and 22.07 shall not be considered spirituous 
beverages; 
(b) category of spirituous beverages: 
all spirituous beverages covered by the same 
definition. 
3. For the purposes of this Regulation the following 
terms shall have the following meanings: 
(a) Rum: 
a spirituous beverage produced by alcoholic fermen­
tation and distillation exclusively either from 
molasses or syrup produced in the manufacture of cane sugar or from sugar-cane juice itself and 
distilled at less than 96 % vol. so that the distillate 
has the sometimes attenuated but always discernible 
specific organoleptic characteristics of rum; 
(b) Whisky or whiskey: 
a spirituous beverage produced by the distillation of 
a mash of cereals 
— saccharified by the diastase of the malt contained 
therein, with or without other added natural 
enzymes, 
— fermented by the action of veast, 
— distilled at less than 94,8 % vol., so that the 
distillate has an aroma and taste derived from 
the raw materials used, 
and matured for at least three years in wooden casks 
holding less than 700 litres; 
(c) Grain spirit: 
a spirituous beverage produced by the distillation, at 
less than 95 % vol., of a fermented mash of cereals 
and having organoleptic characteristics derived from 
• the raw materials used; 
Subject to certain conditions as regards manu­
facture, to be determined in accordance with the 
procedure laid down in Article 14, the beverage may 
bear one of the following names: 'Korn, Kornbrand, 
Kornbranntwein, Roggenbrand, Weizenbrand'; 
(d) Aromatized spirituous beverage: 
a spirituous beverage produced by flavouring ethyl 
alcohol of agricultural origin or grain spirit with any 
of the following before, during or after distillation: 
(a) juniper berries; 
(b) cumin; 
(c) natural extracts, purified or unpurified, of star 
anise (Illicum verum Hook), anise (Pimpinella 
anisum L.), Florence Fennel (Foeniculum dulce 
DC) or any other plant containing the same 
principal aromatic constituent; 
(d) bitter flavouring substances. 
Other flavourings may additionally be used but 
there must be a predominant taste of juniper, cumin, 
anise or a bitter taste as the case may be. 
Subject to certain conditions as regards manu­
facture, to be determined in accordance with the 
procedure laid down in Article 14, the aromatized 
spirituous beverage may, depending on the beverage 
in question and in each respective case, bear one of 
the following names: 
25.10.86 Official Journal of the European Communities No C 269/7 
(a) 'gin', 'genievre', 'jenever', 'Wacholder': the 
names 'Hasselt', 'Schiedam' or 'Steinhager' may 
replace or be added to any of the 
abovementioned names and 'London Gin' may 
be used instead of 'gin'; 
(b) 'aquavit'; 
(c) 'anis', 'ouzo', 'pastis', 'mastic'; 
(d) 'amer' or 'bitter'. 
(e) Vodka: 
a spirituous beverage produced by filtering ethyl 
alcohol of agricultural origin through activated 
charcoal, or subjecting it to an equivalent treatment, 
so that the organoleptic characteristics of the raw 
materials used are selectively reduced. The product 
may be given special organoleptic characteristics, 
such as a mellow taste, by the addition of fla­
vouring; 
(f) Wine spirits: 
a spirituous beverage 
— produced by the distillation at less than 86 % 
vol. solely of wine or wine fortified for 
distillation or by the redistillation of a distillate 
of wine at less than 86 % vol., without the 
addition of ethyl alcohol, 
— containing a total quantity of volatile substances 
other than ethyl and methyl alcohol exceeding 
125 grams per hectolitre of 100 % vol. alcohol, 
and 
— having a maximum methyl alcohol content of 
200 grams per hectolitre of 100 % vol. alcohol; 
(g) Brandy or Weinbrand: 
a wine spirit distilled at less than 86 % vol. 
— containing a total quantity of volatile substances 
other than ethyl and methyl alcohol exceeding 
200 grams per hectolitre of 100 % vol. alcohol, 
and 
— aged for at least one year in oak receptacles or 
for at least six months in oak casks holding less 
than 1 000 litres; 
(h) Grape marc or marc spirit: 
a spirituous beverage 
— produced exclusively by the distillation of grape 
marc, with or without added water, to which 
may be added a percentage of lees 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 substances 
other than ethyl and methyl alcohol exceeding 
140 grams per hectolitre of 100 % vol. alcohol, 
and — having a maximum methyl alcohol content of 
1 000 grams per hectolitre of 100 % vol. alcohol; 
(i) Grappa: 
a spirituous beverage 
— produced exclusively by the direct distillation of 
grape marc at less than 86 % vol., to which may 
be added a percentage of lees to be determined 
in accordance with the procedure laid down in 
Article 14, 
— containing, save as otherwise decided in 
accordance with the procedure laid down in 
Article 14, a total quantity of volatile substances 
other than ethyl and methyl alcohol exceeding 
240 grams per hectolitre of 100 % vol. alcohol, 
— having a maximum methyl alcohol content of 
1 000 grams per hectolitre of 100 % vol. alcohol, 
and 
— aged for at least one year; 
(j) Raisin brandy: 
a spirituous beverage produced by the distillation of 
the product obtained by the alcoholic fermentation 
of extract of dried grapes of the 'Corinth Black' 
variety, distilled at less than 94,5 % vol., so that the 
distillate has an aroma and flavour derived from the 
raw materials used; 
(k) Cherry, plum, mirabelle, peach, apple, pear, apricot or 
other fruit spirits: 
spirituous beverages 
— produced exclusively by the alcoholic fermen­
tation and distillation of one of the 
abovementioned fruits, 
— distilled at less than 86 % vol. so that the 
distillate has an aroma and flavour derived from 
the fruits distilled, 
— having a total quantity of volatile substances 
other than ethyl and methyl alcohol exceeding 
200 grams per hectolitre of 100 % vol. alcohol, 
— having a maximum ethyl alcohol content of 
1 000 grams per hectolitre of 100 % vol. alcohol, 
and 
— in the case of stone-fruit spirits, having a 
hydrocyanic acid content not exceeding 10 
grams per hectolitre of 100 % vol. alcohol. 
Derogations from these provisions may be adopted 
in accordance with the procedure laid down in 
Article 14, in particular where the manufacture and 
sale of traditional products provide a substantial 
proportion of the income of certain agricultural 
producers in the Community. 
The name 'Williams' may only be used to describe 
pear spirits produced solely from pears of the 
'Williams' variety. 
No C 269/8 Official Journal of the European Communities 25.10. 86 
The name 'Slivovic' may be used to describe plum 
spirits. 
Whenever two or more fruits are distilled together 
the name shall include that of each fruit, in de­
creasing order of quantity used. 
(1) Cider or perry spirits: 
spirituous beverages 
— produced exclusively by the distillation of the 
products obtained by the fermentation of apple 
or pear juice, and 
— satisfying the requirements of the second, third 
and fourth indents of subparagraph (k) relating 
to fruit spirits; 
(m) Gentian spirit: 
a spirituous beverage produced from a distillate of 
gentian, itself obtained by the fermentation of 
gentian roots with or without the addition of ethyl 
alcohol of agricultural origin; 
(n) Liqueur: 
a spirituous beverage which is produced by flav­
ouring ethyl alcohol of agricultural origin or a 
spirituous beverage or a mixture of ethyl alcohol of 
agricultural origin and one or more spirituous 
beverages, which contains sugar and/or honey, 
which has a minimum sugar content of 100 grams 
per litre and which may be prepared with cream or 
milk; 
(o) Egg-flavoured spirituous beverage or 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 grams 
per litre. 
If, in addition, the beverage has a minimum sugar or 
honey content of 100 grams per litre, it may bear 
the name iiqueur aux oeufs' or the name 'Eierlikor'; 
4. For the purposes of this Regulation the following 
terms relating to particular spirituous beverages shall 
have the following meanings: 
(a) Bourbon whisky: 
a spirituous beverage produced directly at 80 % vol. 
maximum exclusively by distillation 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) 'Sljivovicd'plum brandy: 
a plum spirit originating in Yugoslavia and marketed 
under the name of 'Sljivovica'. 5. Detailed rules, 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 
(3) and (4), 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 any 
substance 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 listed in Article 1 (3) and (4) shall be as follows: 
(a) for whisky or whiskey: 40 % by volume; 
(b) for rum, spirits, gin and distilled gin, vodka, grappa, 
aquavit, ouzo, Roggenbrand, Kornbrand and 
Weizenbrand: 37,5 % by volume; 
(c) for Korn and Kornbranntwein: 32 % by volume; 
(d) for juniper-flavoured spirituous beverages other than 
gin and distilled gin, for cumin-flavoured spirituous 
beverages other than aquavit, and for aniseed-
flavoured spirituous beverages other than ouzo: 
30 % by volume; 
(e) for amers and bitters: 15 % 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 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. 
Article 4 
1. The addition of water shall be authorized in the 
preparation of spirituous beverages. 
The addition of water, the quality of which must meet 
the requirements of Directives 80/777/EEC and 
25. 10. 86 Official Journal of the 
80/778/EEC concerning natural mineral water and the 
quality of water intended for human consumption, shall 
not alter the nature of the spirituous beverage. 
2. The ethyl alcohol used in the preparation of 
spirituous beverages must be solely of agricultural origin. 
The ethyl alcohol used to extend or dissolve colouring 
matters, flavourings or any other authorized additives 
used in the preparation of spirituous beverages must be 
ethyl alcohol of agricultural origin. 
The quality of the ethyl alcohol of agricultural origin 
must meet the specifications set out in Annex I. 
3. Only natural aromatic substances, substances 
identical with natural aromatic substances and natural 
aromatic preparations may be used as flavourings in the 
preparation of spirituous beverages. 
Flavourings shall not be considered as colouring matter 
even where they contribute to the colour of the beverage. 
4. Detailed rules, including the methods of analysis to 
be used, shall be adopted in accordance with the 
procedure laid down in Article 14. 
Article 5 
1. Without prejudice to measures adopted pursuant to 
Article 6, use of the names listed in Article 1 (3) and (4) 
shall be restricted to the spirituous beverages defined 
therein, account being taken of the requirements laid 
down in Articles 2, 3 and 4. These names must be used 
to describe the said beverages in the Community. 
Spirituous beverages which do not meet the 
specifications laid down for the products defined in 
Article 1 (3) and (4) may not bear the names assigned 
therein to those products. 
2. The geographical ascriptions which are listed in 
Annex II, which may be used in addition to or instead of 
the names referred to in paragraph 1, may be used only 
by the territories to which they refer, provided that the 
production stage during which the product acquired its 
character and its definitive qualities took place in the 
geographical area concerned. Specific national rules on 
production, when they exist, shall continue to be applied 
insofar as they are compatible with Community law. 
Additions to the abovementioned list may be made by 
the Council acting by a qualified majority on a proposal 
from the Commission if, to protect producers against 
unfair competition and to prevent consumers from being 
misled or deceived, there is a need for other geo­
graphical ascriptions to indicate the local origin of the 
raw materials used and/or the particular manufacturing 
process in the geographical area in question. Communities No C 269/9 
The geographical ascriptions in question may be used 
only for the beverages concerned. 
The areas of production referred to in paragraphs 1 and 
2 shall be demarcated in accordance with the procedure 
laid down in Article 14. 
Article 6 
In respect of spirituous beverages, special provisions may 
be adopted on: 
(a) the use of certain words, initials or signs; 
(b) the use of certain composite names including the 
word 'brandy'; 
(c) the names of mixed beverages and mixtures of 
spirituous beverages. 
These provisions shall be adopted in accordance with the 
procedure laid down in Article 14. 
Article 7 
1. In addition to complying with national legislation 
adopted in accordance with Directive 79/112/EEC, the 
labelling, presentation and advertising of spirituous 
beverages defined in Article 1 (3) and (4) and intended 
for the final consumer shall comply with the provisions 
of paragraphs 2 and 3 below. 
2. (a) The name under which the products referred to in 
Article 1 (3) and (4) are sold shall be the name to 
be used exclusively for such products under 
Articles 5 and 6. 
(b) The alcoholic strength shall be expressed as a 
percentage of the volume and rounded off to the 
nearest half percent. 
(c) The list of ingredients need not mention the 
following: 
— distillates of natural fermented liquids; 
— ethyl alcohol produced by distillation; 
— water. 
In such cases the list of ingredients shall be 
preceded by the word 'contains'. 
(d) However, where the labelling refers to the raw 
material used to produce the ethyl alcohol of 
agricultural origin, each type of alcohol must be 
mentioned in decreasing order of quantity used. 
(e) The name under which the spirituous beverages 
referred to in paragraph 1 are sold must be 
supplemented by the term 'addition of alcohol' 
where the product has been subjected to such 
treatment and may be supplemented by the term 
'blend' (assemblage) where the product has 
undergone blending. 
No C 269/10 Official Journal of the European Communities 25.10.86 
(f) A maturation period may be specified only where 
it refers to the youngest alcoholic 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 (3) and (4): 
(a) the conditions under which the labelling may specify 
a maturation period and those relating to the raw 
materials used; 
(b) the conditions governing the use of trade 
descriptions which imply that the product has been 
aged; 
(c) the special provisions to govern the use of terms 
referring to a certain property of the product such as 
its history or the method by which it is prepared; 
(d) the rules governing the labelling of products in 
containers not intended for the final consumer, 
including any derogations from the labelling rules to 
take account in particular of warehousing and 
transport. 
4. Indication of the place of manufacture shall be 
obligatory for all spirituous beverages. The detailed rules 
of application shall be determined in accordance with the 
procedure laid down in Article 14 and more particularly 
those concerning the determination of the place of 
manufacture; this concept may be differenciated 
depending on the beverage concerned. 
Article 8 
Where a spirituous beverage has been defined, 
expressions containing words such as 'like', 'type' or 
'style' may not be used to describe another spirituous 
beverage. 
Article 9 
To be offered for sale for human consumption within the 
Community under one of the names rum, whisky, 
whiskey, grain spirit, wine spirit, brandy, Weinbrand, 
grape marc spirit, grappa, fruit spirit, cider spirit or perry 
spirit, the spirituous beverage concerned must not 
contain any added alcohol. 
Article 10 
1. Each Member State shall be responsible for the 
supervision and protection of spirituous beverages 
marketed in accordance with this Regulation. 
2. The Commission shall adopt, in accordance with 
the procedure laid down in Article 14, a system of certi­
ficates for export from the Community of the spirituous 
beverages listed in Annex II, in order to prevent frauds 
or imitations. 3. Other detailed rules shall be adopted in accordance 
with the procedure laid down in Article 14. 
Article 11 
1. Subject to reciprocal arrangements, imported 
spirituous beverages intended for human consumption 
and bearing a geographical ascription may qualify for the 
supervision and protection referred to in Article 10 for 
the purposes of being marketed within the Community. 
2. The provisions of paragraph 1 shall be implemented 
by agreements to be negotiated and concluded with the 
third countries concerned under the procedure laid down 
in Article 113 of the Treaty. 
3. Detailed rules shall be adopted in accordance with 
the procedure laid down in Article 14. 
Article 12 
1. This Regulation shall not apply to spirituous 
beverages intended for export from the Community, 
except for those listed in Annex II. 
2. However, additional rules or derogations may be 
adopted in respect of spirituous beverages listed in Annex 
II and intended for export, to the extent that this is made 
necessary by the legislation of third countries. 
3. Detailed rules shall be adopted in accordance with 
the procedure laid down in Article 14. 
Article 13 
1. An Implementation Committee for Spirituous 
Beverages, hereinafter referred to as the 'Committee', 
shall be set up consisting of representatives of the 
Member States and chaired by a representative of the 
Commission. 
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 adopted. 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 fifty-four votes. 
25.10.86 Official Journal of the European Communities No C 269/11 
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 one month. 
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 
1. In order to facilitate the changeover from the 
present arrangements to those introduced by this Regu­
lation, transitional measures shall be adopted in 
accordance with the procedure laid down in Article 14. 
2. Such transitional measures shall be applicable for 
not more than two years from the date on which this 
Regulation enters into force. 
Article 17 
This Regulation shall enter into force on the third day 
following that of its publication in the Official Journal of 
the European Communities. 
It shall apply with effect from 1 July 1986. 
This Regulation shall be binding in its entirety and 
directly applicable in all Member States. 
ANNEX I 
Characteristics of Ethyl Alcohol of Agricultural Origin as referred to in Article 1 (1) (h) 
1. Organoleptic characteristics 
2. Minimum alcoholic strength by volume 
3. Maximum level of residues 
— Total acidity 
expressed in g of acetic acid per hi of alcohol at 100 % vol. 
— Esters 
expressed in g of ethyl acetate per hi of alcohol at 100 % vol. 
— Aldehydes 
expressed in g of acetaldehyde per hi of alcohol at 100 % vol. 
— Higher alcohols 
expressed in g of methyl-2 propanol-1 per hi of alcohol at 100 % vol. 
— Methanol 
expressed in g per hi of alcohol at 100 % vol. 
— Dry extract 
expressed in g per hi of alcohol at 100 % vol. 
— Volatile bases containing nitrogen 
expressed in g of nitrogen per hi of alcohol at 100 % vol. 
— Furfural No detectable taste other than that of the raw material 
96 % vol. 
1,5 
1,3 
0,5 
0,5 
50 
1,5 
0,1 
Not detectable. 
No C 269/12 Official Journal of the European Communities 25.10.86 
ANNEX II 
SPIRITUOUS BEVERAGES 
Geographical Ascriptions 
referred to in Article 5 (2) 
Category 
1. Rum 
2. Whisky 
3. Whiskey 
4. Aromatized spirituous 
beverage 
5. Wine spirit Geographical ascription 
— Rhum de la Martinique 
— Rhum de la Guadeloupe 
— Rhum de la Reunion 
— Rhum de la Guyane 
— Scotch Whisky 
— Irish Whisky 
— Irish Whiskey 
— Irish Pot Still Whyskey 
— Uisce Beatha Eireannach 
— Ostfriesischer Korngenever 
— Schiedamse Jenever (genever) 
— Friesche Jenever (genever) 
— Plymouth Gin 
— Cretan Raki 
— Dansk Akvavit 
— Greek Ouzo 
— Peloponnesian Mastikha 
— Macedonian Mastikha 
— Friesche Beerenburg 
— Cognac 
— Eau-de-vie de Cognac 
— Eau-de-vie des Charentes 
— Esprit de Cognac 
— Fine Cognac 
— Grande Fine Champagne 
— Grande Champagne 
— Petite,Fine Champagne 
— Petite Champagne 
— Fine Champagne 
— Borderies 
— Fins Bois 
— Bons Bois 
— Armagnac 
— Bas-Armagnac 
— Haut-Armagnac 
— Tenarese 
— Eau-de-vie de vin de la Marne 
— Eau-de-vie de vin originaire d'Aquitaine 
— Eau-de-vie de vin de Bourgogne 
— Eau-de-vie de vin originaire du Centre-Est 
— Eau-de-vie de vin originaire de Franche-Comte 
— Eau-de-vie de vin originaire de Bugey 
— Eau-de-vie de vin de Savoie 
— Eau-de-vie de vin originaire des Coteaux de la Loire 
— Eau-de-vie de vin des Cotes-du-Rhone 
— Eau-de-vie de vin originaire de Provence 
— Faugeres or Eau-de-vie de Faugeres 
— Eau-de-vie de vin originaire du Languedoc 
25.10.86 Official Journal of the European Communities No C 269/13 
Category 
6. Marc spirit 
7. Grappa 
8. Fruit spirit Geographical ascription 
— Cretan Tsikoudhia 
— Macedonian Tsipouro 
— Eau-de-vie de marc de Champagne ou marc de Champagne 
— Eau-de-vie de marc originaire d'Aquitaine 
— Eau-de-vie de marc de Bourgogne 
— Eau-de-vie de marc originaire du Centre-Est 
— Eau-de-vie de marc originaire de Franche-Comte 
— Eau-de-vie de marc originaire de Bugey 
— Eau-de-vie de marc originaire de Savoie 
— Marc de Bourgogne 
— Marc de Savoie 
— Marc d'Auvergne 
— Eau-de-vie de marc originaire des Coteaux de la Loire 
— Eau-de-vie de marc des C6tes-du-Rh6ne 
— Eau-de-vie de marc originaire de Provence 
— Eau-de-vie de marc originaire du Languedoc 
— Marc d'Alsace Gewtirztraminer 
— Marc de Lorraine 
— Grappa di Barolo 
— Grappa Piemontese or del Piemonte 
— Grappa Lombarda or della Lombardia 
— Grappa Trentina or del Trentino 
— Grappa Friulana or del Friuli 
— Grappa Veneta or del Veneto 
— Siidtiroler Grappa 
— Grappa dell'Alto Adige 
— Schwarzwalder Kirschwasser 
— Schwarzwalder Himbeergeist 
— Schwarzwalder Mirabellenwasser 
— Schwarzwalder Williamsbirne 
— Schwarzwalder Zwetschgenwasser 
— Frankisches Zwetschgenwasser 
— Frankisches Kirschwasser 
— Frankischer Obstler 
— Mirabelle de Lorraine 
— Kirsch d'Alsace 
— Quetsch d'Alsace 
— Framboise d'Alsace 
— Mirabelle d'Alsace 
— Kirsch de Fougerolles 
— Siidtiroler Williams 
— Siidtiroler Aprikot or Siidtiroler Marille 
— Siidtiroler Kirsch 
— Siidtiroler Zwetschgeler 
— Siidtiroler Obstler 
— Siidtiroler Gravensteiner 
— Siidtiroler Golden Delicious 
— Williams friulano o del Friuli 
— Slivowitz del Veneto 
— Slivowitz del Friuli Venezia Giulia 
— Slivowitz del Trentino Alto Adige 
— Distillato di mele trentino or del Trentino 
— Williams trentino o del Trentino 
— Slivowitz trentino or del Trentino 
— Aprikot trentino or del Trentino 
— Williams dell'Alto Adige 
— Aprikot dell'Alto Adige 
— Kirsch dell'Alto Adige 
No C 269/14 Official Journal of the European Communities 25.10.86 
Category 
Fruit spirit (continued) 
9. Cider or perry spirit 
10. Gentian spirit 
11. Liquer Geographical ascription 
— Zwetschgeler dell'Alto Adige 
— Obstler dell'Alto Adige 
— Gravensteiner dell'Alto Adige 
— Golden Delicious dell'Alto Adige 
— Luxembourg quetsch 
— Calvados du Pays d'Auge 
— Calvados 
— Calvados de l'Avranchin 
— Calvados du pays de Bray 
— Calvados du Calvados 
— Calvados du Contentin 
— 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 
— 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 
— Bayerischer Gebirgsenzian 
— Siidtiroler Enzian 
— Genziana trentino or del Trentino 
— Genziana dell'Alto Adige 
— Chiemseer Klosterlikor 
— Bayerischer Krauterlikor 
— Corfu kumquat 
— Citro Naxou 
— Cassis de Dijon 
— Irish Cream