Annexes to COM(2005)125 - Definition, description, presentation and labelling of spirit drinks - Main contents
Please note
This page contains a limited version of this dossier in the EU Monitor.
| dossier | COM(2005)125 - Definition, description, presentation and labelling of spirit drinks. |
|---|---|
| document | COM(2005)125  |
| date | January 15, 2008 |
(15) Commission Regulation (EC) No 2870/2000 of 19 December 2000 laying down Community reference methods for the analysis of spirit drinks (OJ L 333, 29.12.2000, p. 20). Regulation as amended by Regulation (EC) No 2091/2002 (OJ L 322, 27.11.2002, p. 11).
ANNEX I
TECHNICAL DEFINITIONS AND REQUIREMENTS
The technical definitions and requirements, as referred to in Article 2(4) and Article 7, are the following:
| (1) | Ethyl alcohol of agricultural origin Ethyl alcohol of agricultural origin possesses the following properties:
|
| (2) | Distillate of agricultural origin Distillate of agricultural origin means an alcoholic liquid which is obtained by the distillation, after alcoholic fermentation, of an agricultural product or products listed in Annex I to the Treaty which does not have the properties of ethyl alcohol or of a spirit drink but still retains the aroma and taste of the raw material(s) used. Where reference is made to the raw material used, the distillate must be obtained exclusively from that raw material. |
| (3) | Sweetening Sweetening means using one or more of the following products in the preparation of spirit drinks:
|
| (4) | Mixing Mixing means combining two or more different drinks to make a new drink. |
| (5) | Addition of alcohol Addition of alcohol means the addition of ethyl alcohol of agricultural origin and/or distillates of agricultural origin to a spirit drink. |
| (6) | Addition of water In the preparation of spirit drinks, the addition of water shall be authorised, provided that the quality of the water is in conformity with 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 (3) and Council Directive 98/83/EC of 3 November 1998 on the quality of water intended for human consumption (4), and that the water added does not change the nature of the product. This water may be distilled, demineralised, permuted or softened. |
| (7) | Blending Blending means combining two or more spirit drinks of the same category, distinguished only by minor differences in composition due to one or more of the following factors:
The spirit drink so produced shall be of the same category of spirit drink as the original spirit drinks before blending. |
| (8) | Maturation or ageing Maturation or ageing means allowing certain reactions to develop naturally in appropriate containers, thereby giving the spirit drink in question organoleptic qualities previously absent. |
| (9) | Flavouring Flavouring means using in the preparation of a spirit drink one or more of the flavourings defined in Article 1(2)(a) of Directive 88/388/EEC. |
| (10) | Colouring Colouring means using in the preparation of a spirit drink one or more colorants, as defined in Directive 94/36/EC of the European Parliament and of the Council of 30 June 1994 on colours for use in foodstuffs (5). |
| (11) | Alcoholic strength by volume Alcoholic strength by volume means the ratio of the volume of pure alcohol present in the product in question at 20 oC to the total volume of that product at the same temperature. |
| (12) | Volatile substances content Volatile substances content means the quantity of volatile substances other than ethyl alcohol and methanol contained in a spirit drink obtained exclusively by distillation, as a result solely of the distillation or redistillation of the raw materials used. |
| (13) | Place of manufacture Place of manufacture means the place or region where the stage in the production process of the finished product which conferred on the spirit drink its character and essential definitive qualities took place. |
| (14) | Description Description means the terms used on the labelling, presentation and packaging; on the documents accompanying the transport of a drink; on the commercial documents, particularly the invoices and delivery notes; and in its advertising. |
| (15) | Presentation Presentation means the terms used on the labelling and on the packaging, including in advertising and sales promotion, in images or such like, as well as on the container, including the bottle and the closure. |
| (16) | Labelling Labelling means all descriptions and other references, signs, designs or trade marks which distinguish a drink and which appear on the same container, including its sealing device or the tag attached to the container and the sheathing covering the neck of the bottle. |
| (17) | Packaging Packaging means the protective wrappings, such as papers, envelopes of all kinds, cartons and cases, used in the transport and/or sale of one or more containers. |
(1) OJ L 10, 12.1.2002, p. 53.
(2) OJ L 10, 12.1.2002, p. 47.
(3) OJ L 229, 30.8.1980, p. 1. Directive as last amended by Regulation (EC) No 1882/2003.
(4) OJ L 330, 5.12.1998, p. 32. Directive as amended by Regulation (EC) No 1882/2003.
(5) OJ L 237, 10.9.1994, p. 13. Directive as amended by Regulation (EC) No 1882/2003.
ANNEX II
SPIRIT DRINKS
Categories of spirit drinks
1. Rum
| (a) | Rum is:
|
| (b) | The minimum alcoholic strength by volume of rum shall be 37,5 %. |
| (c) | No addition of alcohol as defined in Annex I(5), diluted or not, shall take place. |
| (d) | Rum shall not be flavoured. |
| (e) | Rum may only contain added caramel as a means to adapt colour. |
| (f) | The word ‘traditionnel’ may supplement any of the geographical indications mentioned in category 1 of Annex III where the rum is produced by distillation at less than 90 % vol., after alcoholic fermentation of alcohol-producing materials originating exclusively in the place of production considered. This rum must have a volatile substances content equal to or exceeding 225 grams per hectolitre of 100 % vol. alcohol and must not be sweetened. The use of the word ‘traditionnel’ does not prevent the use of the terms ‘from sugar production’ or ‘agricultural’ which may be added to the sales denomination ‘rum’ and to geographical indications. This provision shall not affect the use of the word ‘traditionnel’ for all products not covered by this provision, according to their own specific criteria. |
2. Whisky or Whiskey
| (a) | Whisky or whiskey is a spirit drink produced exclusively by:
The final distillate, to which only water and plain caramel (for colouring) may be added, retains its colour, aroma and taste derived from the production process referred to in points (i), (ii) and (iii). |
| (b) | The minimum alcoholic strength by volume of whisky or whiskey shall be 40 %. |
| (c) | No addition of alcohol as defined in Annex I(5), diluted or not, shall take place. |
| (d) | Whisky or whiskey shall not be sweetened or flavoured, nor contain any additives other than plain caramel used for colouring. |
3. Grain spirit
| (a) | Grain spirit is a spirit drink produced exclusively by the distillation of a fermented mash of whole grain cereals and having organoleptic characteristics derived from the raw materials used. |
| (b) | With the exception of ‘Korn’, the minimum alcoholic strength by volume of grain spirit shall be 35 %. |
| (c) | No addition of alcohol as defined in Annex I(5), diluted or not, shall take place. |
| (d) | Grain spirit shall not be flavoured. |
| (e) | Grain spirit may only contain added caramel as a means to adapt colour. |
| (f) | For a grain spirit to bear the sales denomination ‘grain brandy’, it must have been obtained by distillation at less than 95 % vol. from a fermented mash of whole grain cereals, presenting organoleptic features deriving from the raw materials used. |
4. Wine spirit
| (a) | Wine spirit is a spirit drink:
|
| (b) | The minimum alcoholic strength by volume of wine spirit shall be 37,5 %. |
| (c) | No addition of alcohol as defined in Annex I(5), diluted or not, shall take place. |
| (d) | Wine spirit shall not be flavoured. This shall not exclude traditional production methods. |
| (e) | Wine spirit may only contain added caramel as a means to adapt colour. |
| (f) | Where wine spirit has been matured, it may continue to be placed on the market as ‘wine spirit’ provided it has been matured for as long as, or longer than, the period stipulated for the spirit drink defined under category 5. |
5. Brandy or Weinbrand
| (a) | Brandy or Weinbrand is a spirit drink:
|
| (b) | The minimum alcoholic strength by volume of brandy or Weinbrand shall be 36 %. |
| (c) | No addition of alcohol as defined in Annex I(5), diluted or not, shall take place. |
| (d) | Brandy or Weinbrand shall not be flavoured. This shall not exclude traditional production methods. |
| (e) | Brandy or Weinbrand may only contain added caramel as a means to adapt colour. |
6. Grape marc spirit or grape marc
| (a) | Grape marc spirit or grape marc is a spirit drink which meets the following conditions:
|
| (b) | The minimum alcoholic strength by volume of grape marc spirit or grape marc shall be 37,5 %. |
| (c) | No addition of alcohol as defined in Annex I(5), diluted or not, shall take place. |
| (d) | Grape marc spirit or grape marc shall not be flavoured. This shall not exclude traditional production methods. |
| (e) | Grape marc spirit or grape marc may only contain added caramel as a means to adapt colour. |
7. Fruit marc spirit
| (a) | Fruit marc spirit is a spirit drink which meets the following conditions:
|
| (b) | The minimum alcoholic strength by volume of fruit marc spirit shall be 37,5 %. |
| (c) | No addition of alcohol as defined in Annex I(5), diluted or not, shall take place. |
| (d) | Fruit marc spirit shall not be flavoured. |
| (e) | Fruit marc spirit may only contain added caramel as a means to adapt colour. |
| (f) | The sales denomination shall consist of the name of the fruit followed by ‘marc spirit’. If marcs of several different fruits are used, the sales denomination shall be ‘fruit marc spirit’. |
8. Raisin spirit or raisin brandy
| (a) | Raisin spirit or raisin brandy is a spirit drink produced exclusively by the distillation of the product obtained by the alcoholic fermentation of extract of dried grapes of the ‘Corinth Black’ or Moscatel of the Alexandria varieties, distilled at less than 94,5 % vol., so that the distillate has an aroma and taste derived from the raw material used. |
| (b) | The minimum alcoholic strength by volume of raisin spirit or raisin brandy shall be 37,5 %. |
| (c) | No addition of alcohol as defined in Annex I(5), diluted or not, shall take place. |
| (d) | Raisin spirit or raisin brandy shall not be flavoured. |
| (e) | Raisin spirit or raisin brandy may only contain added caramel as a means to adapt colour. |
9. Fruit spirit
| (a) | Fruit spirit is a spirit drink:
|
| (b) | The maximum methanol content of fruit spirit shall be 1 000 grams per hectolitre of 100 % vol. alcohol. However for the following fruit spirits the maximum methanol content shall be:
|
| (c) | The minimum alcoholic strength by volume of fruit spirit shall be 37,5 %. |
| (d) | No addition of alcohol as defined in Annex I(5), diluted or not, shall take place. |
| (e) | Fruit spirit shall not be flavoured. |
| (f) | The sales denomination of fruit spirit shall be ‘spirit’ preceded by the name of the fruit, berry or vegetable, such as: cherry spirit or kirsch, plum spirit or slivovitz, mirabelle, peach, apple, pear, apricot, fig, citrus or grape spirit or other fruit spirits. It may also be called wasser, with the name of the fruit. The name of the fruit may replace ‘spirit’ preceded by the name of the fruit, solely in the case of the following fruits:
Should there be a risk that the final consumer does not easily understand one of these sales denominations, the labelling shall include the word ‘spirit’, possibly supplemented by an explanation. |
| (g) | The name Williams may be used only to sell pear spirit produced solely from pears of the ‘Williams’ variety. |
| (h) | Whenever two or more fruits, berries or vegetables are distilled together, the product shall be sold under the name ‘fruit spirit’ or ‘vegetable spirit’, as appropriate. The name may be supplemented by that of each fruit, berry or vegetable, in decreasing order of quantity used. |
10. Cider spirit and perry spirit
| (a) | Cider spirit and perry spirit are spirit drinks:
|
| (b) | The minimum alcoholic strength by volume of cider spirit and of perry spirit shall be 37,5 %. |
| (c) | No addition of alcohol as defined in Annex I(5), diluted or not, shall take place. |
| (d) | Neither cider spirit nor perry spirit shall be flavoured. |
| (e) | Cider spirit and perry spirit may only contain added caramel as a means to adapt colour. |
11. Honey spirit
| (a) | Honey spirit is a spirit drink:
|
| (b) | The minimum alcoholic strength by volume of honey spirit shall be 35 %. |
| (c) | No addition of alcohol as defined in Annex I(5), diluted or not, shall take place. |
| (d) | Honey spirit shall not be flavoured. |
| (e) | Honey spirit may only contain added caramel as a means to adapt colour. |
| (f) | Honey spirit may only be sweetened with honey. |
12. Hefebrand or lees spirit
| (a) | Hefebrand or lees spirit is a spirit drink produced exclusively by the distillation at less than 86 % vol. of lees of wine or of fermented fruit. |
| (b) | The minimum alcoholic strength by volume of Hefebrand or lees spirit shall be 38 %. |
| (c) | No addition of alcohol as defined in Annex I(5), diluted or not, shall take place. |
| (d) | Hefebrand or lees spirit shall not be flavoured. |
| (e) | Hefebrand or lees spirit may only contain added caramel as a means to adapt colour. |
| (f) | The sales denomination Hefebrand or lees spirit shall be supplemented by the name of the raw material used. |
13. Bierbrand or eau de vie de bière
| (a) | Bierbrand or eau de vie de bière is a spirit drink obtained exclusively by direct distillation under normal pressure of fresh beer with an alcoholic strength by volume of less than 86 % such that the distillate obtained has organoleptic characteristics deriving from the beer. |
| (b) | The minimum alcoholic strength by volume of Bierbrand or eau de vie de bière shall be 38 %. |
| (c) | No addition of alcohol as defined in Annex I(5), diluted or not, shall take place. |
| (d) | Bierbrand or eau de vie de bière shall not be flavoured. |
| (e) | Bierbrand or eau de vie de bière may only contain added caramel as a means to adapt colour. |
14. Topinambur or Jerusalem artichoke spirit
| (a) | Topinambur or Jerusalem artichoke spirit is a spirit drink produced exclusively by fermentation and distillation at less than 86 % vol. of Jerusalem artichoke tubers (Helianthus tuberosus L.). |
| (b) | The minimum alcoholic strength by volume of topinambur or Jerusalem artichoke spirit shall be 38 %. |
| (c) | No addition of alcohol as defined in Annex I(5), diluted or not, shall take place. |
| (d) | Topinambur or Jerusalem artichoke spirit shall not be flavoured. |
| (e) | Topinambur or Jerusalem artichoke spirit may only contain added caramel as a means to adapt colour. |
15. Vodka
| (a) | Vodka is a spirit drink produced from ethyl alcohol of agricultural origin obtained following fermentation with yeast from either:
distilled and/or rectified so that the organoleptic characteristics of the raw materials used and by-products formed in fermentation are selectively reduced. This process may be followed by redistillation and/or treatment with appropriate processing aids, including treatment with activated charcoal, to give it special organoleptic characteristics. Maximum levels of residue for ethyl alcohol of agricultural origin shall meet those laid down in Annex I, except that the methanol content shall not exceed 10 grams per hectolitre of 100 % vol. alcohol. |
| (b) | The minimum alcoholic strength by volume of vodka shall be 37,5 %. |
| (c) | The only flavourings which may be added are natural flavouring compounds present in distillate obtained from the fermented raw materials. In addition, the product may be given special organoleptic characteristics, other than a predominant flavour. |
| (d) | The description, presentation or labelling of vodka not produced exclusively from the raw material(s) listed in paragraph (a)(i) shall bear the indication ‘produced from ...’, supplemented by the name of the raw material(s) used to produce the ethyl alcohol of agricultural origin. Labelling shall be in accordance with Article 13(2) of Directive 2000/13/EC. |
16. Spirit (preceded by the name of the fruit) obtained by maceration and distillation
| (a) | Spirit (preceded by the name of the fruit) obtained by maceration and distillation is a spirit drink:
|
| (b) | The minimum alcoholic strength by volume of a Spirit (preceded by the name of the fruit) obtained by maceration and distillation shall be 37,5 %. |
| (c) | Spirit (preceded by the name of the fruit) obtained by maceration and distillation shall not be flavoured. |
| (d) | As regards the labelling and presentation of Spirit (preceded by the name of the fruit) obtained by maceration and distillation, the wording ‘obtained by maceration and distillation’ must appear on the description, presentation or labelling in characters of the same font, size and colour and in the same visual field as the wording ‘Spirit (preceded by the name of the fruit)’ and, in the case of bottles, on the front label. |
17. Geist (with the name of the fruit or the raw material used)
| (a) | Geist (with the name of the fruit or the raw material used) is a spirit drink obtained by maceration of unfermented fruits and berries listed in category 16(a)(ii) or vegetables, nuts, or other plant materials such as herbs or rose petals in ethyl alcohol of agricultural origin, followed by distillation at less than 86 % vol. |
| (b) | The minimum alcoholic strength by volume of Geist (with the name of the fruit or the raw material used) shall be 37,5 %. |
| (c) | Geist (with the name of the fruit or the raw material used) shall not be flavoured. |
18. Gentian
| (a) | Gentian is a spirit drink 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. |
| (b) | The minimum alcoholic strength by volume of gentian shall be 37,5 %. |
| (c) | Gentian shall not be flavoured. |
19. Juniper-flavoured spirit drinks
| (a) | Juniper-flavoured spirit drinks are spirit drinks produced by flavouring ethyl alcohol of agricultural origin and/or grain spirit and/or grain distillate with juniper (Juniperus communis L. and/or Juniperus oxicedrus L.) berries. |
| (b) | The minimum alcoholic strength by volume of juniper-flavoured spirit drinks shall be 30 %. |
| (c) | Other natural and/or nature-identical flavouring substances as defined in Article 1(2)(b)(i) and (ii) of Directive 88/388/EEC and/or flavouring preparations defined in Article 1(2)(c) of that Directive, and/or aromatic plants or parts of aromatic plants may be used in addition, but the organoleptic characteristics of juniper must be discernible, even if they are sometimes attenuated. |
| (d) | Juniper-flavoured spirit drinks may bear the sales denominations Wacholder or genebra. |
20. Gin
| (a) | Gin is a juniper-flavoured spirit drink produced by flavouring organoleptically suitable ethyl alcohol of agricultural origin with juniper berries (Juniperus communis L.). |
| (b) | The minimum alcoholic strength by volume of gin shall be 37,5 %. |
| (c) | Only natural and/or nature-identical flavouring substances as defined in Article 1(2)(b)(i) and (ii) of Directive 88/388/EEC and/or flavouring preparations as defined in Article 1(2)(c) of that Directive shall be used for the production of gin so that the taste is predominantly that of juniper. |
21. Distilled gin
| (a) | Distilled gin is:
|
| (b) | The minimum alcoholic strength by volume of distilled gin shall be 37,5 %. |
| (c) | Gin obtained simply by adding essences or flavourings to ethyl alcohol of agricultural origin is not distilled gin. |
22. London gin
| (a) | London gin is a type of distilled gin:
|
| (b) | The minimum alcoholic strength by volume of London gin shall be 37,5 %. |
| (c) | The term London gin may be supplemented by the term ‘dry’. |
23. Caraway-flavoured spirit drinks
| (a) | Caraway-flavoured spirit drinks are spirit drinks produced by flavouring ethyl alcohol of agricultural origin with caraway (Carum carvi L.). |
| (b) | The minimum alcoholic strength by volume of caraway-flavoured spirit drinks shall be 30 %. |
| (c) | Other natural and/or nature-identical flavouring substances as defined in Article 1(2)(b)(i) and (ii) of Directive 88/388/EEC and/or flavouring preparations as defined in Article 1(2)(c) of that Directive may additionally be used but there must be a predominant taste of caraway. |
24. Akvavit or aquavit
| (a) | Akvavit or aquavit is a caraway and/or dillseed-flavoured spirit drink flavoured with a distillate of plants or spices. |
| (b) | The minimum alcoholic strength by volume of akvavit or aquavit shall be 37,5 %. |
| (c) | Other natural and/or nature-identical flavouring substances as defined in Article 1(2)(b)(i) and (ii) of Directive 88/388/EEC and/or flavouring preparations as defined in Article 1(2)(c) of that Directive may additionally be used, but the flavour of these drinks is largely attributable to distillates of caraway (Carum carvi L.) and/or dill (Anethum graveolens L.) seeds, the use of essential oils being prohibited. |
| (d) | The bitter substances must not obviously dominate the taste; the dry extract content shall not exceed 1,5 grams per 100 millilitres. |
25. Aniseed-flavoured spirit drinks
| (a) | Aniseed-flavoured spirit drinks are spirit drinks produced by flavouring ethyl alcohol of agricultural origin with natural extracts of star anise (Illicium verum Hook f.), anise (Pimpinella anisum L.), fennel (Foeniculum vulgare Mill.), or any other plant which contains the same principal aromatic constituent, using one of the following processes or a combination thereof:
|
| (b) | The minimum alcoholic strength by volume of aniseed-flavoured spirit drinks shall be 15 %. |
| (c) | Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of aniseed-flavoured spirit drinks. |
| (d) | Other natural plant extracts or aromatic seed may also be used, but the aniseed taste must remain predominant. |
26. Pastis
| (a) | Pastis is an aniseed-flavoured spirit drink which also contains natural extracts of liquorice root (Glycyrrhiza spp.), which implies the presence of the colorants known as ‘chalcones’ as well as glycyrrhizic acid, the minimum and maximum levels of which must be 0,05 and 0,5 grams per litre respectively. |
| (b) | The minimum alcoholic strength by volume of pastis shall be 40 %. |
| (c) | Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of pastis. |
| (d) | Pastis contains less than 100 grams of sugars per litre, expressed as invert sugar, and has a minimum and maximum anethole level of 1,5 and 2 grams per litre respectively. |
27. Pastis de Marseille
| (a) | Pastis de Marseille is a pastis with an anethole content of 2 grams per litre. |
| (b) | The minimum alcoholic strength by volume of pastis de Marseille shall be 45 %. |
| (c) | Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of pastis de Marseille. |
28. Anis
| (a) | Anis is an aniseed-flavoured spirit drink whose characteristic flavour is derived exclusively from anise (Pimpinella anisum L.) and/or star anise (Illicium verum Hook f.) and/or fennel (Foeniculum vulgare Mill.). |
| (b) | The minimum alcoholic strength by volume of anis shall be 35 %. |
| (c) | Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of anis. |
29. Distilled anis
| (a) | Distilled anis is anis which contains alcohol distilled in the presence of the seeds referred to in category 28(a), and in the case of geographical indications mastic and other aromatic seeds, plants or fruits, provided such alcohol constitutes at least 20 % of the alcoholic strength of the distilled anis. |
| (b) | The minimum alcoholic strength by volume of distilled anis shall be 35 %. |
| (c) | Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of distilled anis. |
30. Bitter-tasting spirit drinks or bitter
| (a) | Bitter-tasting spirit drinks or bitter are spirit drinks with a predominantly bitter taste produced by flavouring ethyl alcohol of agricultural origin with natural and/or nature-identical flavouring substances as defined in Article 1(2)(b)(i) and (ii) of Directive 88/388/EEC and/or flavouring preparations as defined in Article 1(2)(c) of that Directive. |
| (b) | The minimum alcoholic strength by volume of bitter-tasting spirit drinks or bitter shall be 15 %. |
| (c) | Bitter tasting spirit drinks or bitter may also be sold under the names ‘amer’ or ‘bitter’ with or without another term. |
31. Flavoured vodka
| (a) | Flavoured vodka is vodka which has been given a predominant flavour other than that of the raw materials. |
| (b) | The minimum alcoholic strength by volume of flavoured vodka shall be 37,5 %. |
| (c) | Flavoured vodka may be sweetened, blended, flavoured, matured or coloured. |
| (d) | Flavoured vodka may also be sold under the name of any predominant flavour with the word ‘vodka’. |
32. Liqueur
| (a) | Liqueur is a spirit drink:
|
| (b) | The minimum alcoholic strength by volume of liqueur shall be 15 %. |
| (c) | Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC and nature-identical flavouring substances and preparations as defined in Article 1(2)(b)(ii) of that Directive may be used in the preparation of liqueur. However, nature-identical flavouring substances and preparations as defined in Article 1(2)(b)(ii) of that Directive shall not be used in the preparation of the following liqueurs:
|
| (d) | The following compound terms may be used in the presentation of liqueurs produced in the Community where ethyl alcohol of agricultural origin is used to mirror established production methods:
As regards the labelling and presentation of those liqueurs, the compound term must appear on the labelling in one line in uniform characters of the same font and colour and the word ‘liqueur’ must appear in immediate proximity in characters no smaller than that font. If the alcohol does not come from the spirit drink indicated, its origin must be shown on the labelling in the same visual field as the compound term and the word ‘liqueur’ either by stating the type of agricultural alcohol or by the words ‘agricultural alcohol’ preceded on each occasion by ‘made from’ or ‘made using’. |
33. Crème de (followed by the name of a fruit or the raw material used)
| (a) | Spirit drinks known as Crème de (followed by the name of a fruit or the raw material used), excluding milk products, are liqueurs with a minimum sugar content of 250 grams per litre expressed as invert sugar. |
| (b) | The minimum alcoholic strength by volume of Crème de (followed by the name of a fruit or the raw material used) shall be 15 %. |
| (c) | The rules on flavouring substances and preparations for liqueurs laid down under category 32 shall apply to this spirit drink. |
| (d) | The sales denomination may be supplemented by the term ‘liqueur’. |
34. Crème de cassis
| (a) | Crème de cassis is a blackcurrant liqueur with a minimum sugar content of 400 grams per litre expressed as invert sugar. |
| (b) | The minimum alcoholic strength by volume of crème de cassis shall be 15 %. |
| (c) | The rules on flavouring substances and preparations for liqueurs laid down under category 32 shall apply to crème de cassis. |
| (d) | The sales denomination may be supplemented by the term ‘liqueur’. |
35. Guignolet
| (a) | Guignolet is a liqueur obtained by maceration of cherries in ethyl alcohol of agricultural origin. |
| (b) | The minimum alcoholic strength by volume of guignolet shall be 15 %. |
| (c) | The rules on flavouring substances and preparations for liqueurs laid down under category 32 shall apply to guignolet. |
| (d) | The sales denomination may be supplemented by the term ‘liqueur’. |
36. Punch au rhum
| (a) | Punch au rhum is a liqueur for which the alcohol content is provided exclusively by rum. |
| (b) | The minimum alcoholic strength by volume of punch au rhum shall be 15 %. |
| (c) | The rules on flavouring substances and preparations for liqueurs laid down under category 32 shall apply to punch au rhum. |
| (d) | The sales denomination may be supplemented by the term ‘liqueur’. |
37. Sloe gin
| (a) | Sloe gin is a liqueur produced by maceration of sloes in gin with the possible addition of sloe juice. |
| (b) | The minimum alcoholic strength by volume of sloe gin shall be 25 %. |
| (c) | Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of sloe gin. |
| (d) | The sales denomination may be supplemented by the term ‘liqueur’. |
38. Sambuca
| (a) | Sambuca is a colourless aniseed-flavoured liqueur:
|
| (b) | The minimum alcoholic strength by volume of sambuca shall be 38 %. |
| (c) | The rules on flavouring substances and preparations for liqueurs laid down under category 32 apply to sambuca. |
| (d) | The sales denomination may be supplemented by the term ‘liqueur’. |
39. Maraschino, Marrasquino or Maraskino
| (a) | Maraschino, marrasquino or maraskino is a colourless liqueur the flavour of which is given mainly by a distillate of marasca cherries or of the product obtained by macerating cherries or parts of cherries in alcohol of agricultural origin with a minimum sugar content of 250 grams per litre expressed as invert sugar. |
| (b) | The minimum alcoholic strength by volume of maraschino, marrasquino or maraskino shall be 24 %. |
| (c) | The rules on flavouring substances and preparations for liqueurs laid down under category 32 shall apply to maraschino, marrasquino or maraskino. |
| (d) | The sales denomination may be supplemented by the term ‘liqueur’. |
40. Nocino
| (a) | Nocino is a liqueur the flavour of which is given mainly by maceration and/or distillation of whole green walnuts (Juglans regia L.) with a minimum sugar content of 100 grams per litre expressed as invert sugar. |
| (b) | The minimum alcoholic strength by volume of nocino shall be 30 %. |
| (c) | The rules on flavouring substances and preparations for liqueurs laid down under category 32 shall apply to nocino. |
| (d) | The sales denomination may be supplemented by the term ‘liqueur’. |
41. Egg liqueur or advocaat or avocat or advokat
| (a) | Egg liqueur or advocaat or avocat or advokat is a spirit drink, whether or not flavoured, obtained from ethyl alcohol of agricultural origin, distillate and/or spirit, the ingredients of which are quality egg yolk, egg white and sugar or honey. The minimum sugar or honey content must be 150 grams per litre expressed as invert sugar. The minimum content of pure egg yolk must be 140 grams per litre of the final product. |
| (b) | By way of derogation from Article 2(1)(c), the minimum alcoholic strength by volume of egg liqueur or advocaat or avocat or advokat shall be 14 %. |
| (c) | Only natural or nature-identical flavouring substances and preparations as defined in Article 1(2)(b)(i) and (ii) and in Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of egg liqueur or advocaat or avocat or advokat. |
42. Liqueur with egg
| (a) | Liqueur with egg is a spirit drink, whether or not flavoured, obtained from ethyl alcohol of agricultural origin, distillate and/or spirit, the characteristic ingredients of which are quality egg yolk, egg white and sugar or honey. The minimum sugar or honey content must be 150 grams per litre expressed as invert sugar. The minimum egg yolk content must be 70 grams per litre of the final product. |
| (b) | The minimum alcoholic strength by volume of liqueur with egg shall be 15 %. |
| (c) | Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of liqueur with egg. |
43. Mistrà
| (a) | Mistrà is a colourless spirit drink flavoured with aniseed or natural anethole:
|
| (b) | The minimum alcoholic strength by volume of mistrà shall be 40 % and the maximum alcoholic strength by volume shall be 47 %. |
| (c) | Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of mistrà. |
44. Väkevä glögi or spritglögg
| (a) | Väkevä glögi or spritglögg is a spirit drink produced by flavouring ethyl alcohol of agricultural origin with natural or nature identical aroma of cloves and/or cinnamon using one of the following processes: maceration and/or distillation, redistillation of the alcohol in the presence of parts of the plants specified above, addition of natural or nature identical flavour of cloves or cinnamon or a combination of these methods. |
| (b) | The minimum alcoholic strength by volume of väkevä glögi or spritglögg shall be 15 %. |
| (c) | Other natural or nature identical plant extracts or flavours in conformity with Directive 88/388/EEC may also be used, but the flavour of the specified spices must be predominant. |
| (d) | The content of wine or wine products shall not exceed 50 % of the final product. |
45. Berenburg or Beerenburg
| (a) | Berenburg or Beerenburg is a spirit drink:
|
| (b) | The minimum alcoholic strength by volume of Berenburg or Beerenburg shall be 30 %. |
| (c) | Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of Berenburg or Beerenburg. |
46. Honey or mead nectar
| (a) | Honey or mead nectar is a spirit drink produced by flavouring the mixture of fermented honey mash and honey distillate and/or ethyl alcohol of agricultural origin, which contains at least 30 % vol. of fermented honey mash. |
| (b) | The minimum alcoholic strength by volume of honey or mead nectar shall be 22 %. |
| (c) | Only natural flavouring substances and preparations as defined in Article 1(2)(b)(i) and Article 1(2)(c) of Directive 88/388/EEC may be used in the preparation of honey or mead nectar provided that the honey taste is predominant. |
| (d) | Honey or mead nectar may be sweetened only with honey. |
Other spirit drinks
| 1. | Rum-Verschnitt is produced in Germany and obtained by mixing rum and alcohol, whereby a minimum proportion of 5 % of the alcohol contained in the final product must come from rum. The minimum alcoholic strength by volume of Rum-Verschnitt shall be 37,5 %. As regards the labelling and presentation of the product Rum-Verschnitt the word Verschnitt must appear on the description, presentation and labelling in characters of the same font, size and colour as, and on the same line as, the word ‘Rum’ and, in the case of bottles, on the front label. Where this product is sold outside the German market, its alcoholic composition must appear on the label. |
| 2. | Slivovice is produced in the Czech Republic and obtained by the addition to the plum distillate, before the final distillation, of a maximum proportion of 30 % by volume of ethyl alcohol of agricultural origin. This product must be described as ‘spirit drink’ and may also use the name slivovice in the same visual field on the front label. If this Czech slivovice is placed on the market in the Community, its alcoholic composition must appear on the label. This provision is without prejudice to the use of the name slivovice for fruit spirits according to category 9. |
(1) OJ L 149, 14.6.1991, p. 1. Regulation as last amended by the 2005 Act of Accession.
ANNEX III
GEOGRAPHICAL INDICATIONS
| Product category | Geographical indication | Country of origin (the precise geographical origin is described in the technical file) | ||
| ||||
| Rhum de la Martinique | France | |||
| Rhum de la Guadeloupe | France | |||
| Rhum de la Réunion | France | |||
| Rhum de la Guyane | France | |||
| Rhum de sucrerie de la Baie du Galion | France | |||
| Rhum des Antilles françaises | France | |||
| Rhum des départements français d'outre-mer | France | |||
| Ron de Málaga | Spain | |||
| Ron de Granada | Spain | |||
| Rum da Madeira | Portugal | |||
| ||||
| Scotch Whisky | United Kingdom (Scotland) | |||
| Irish Whiskey/Uisce Beatha Eireannach/Irish Whisky (1) | Ireland | |||
| Whisky español | Spain | |||
| Whisky breton/Whisky de Bretagne | France | |||
| Whisky alsacien/Whisky d'Alsace | France | |||
| ||||
| Eau-de-vie de seigle de marque nationale luxembourgeoise | Luxembourg | |||
| Korn/Kornbrand | Germany, Austria, Belgium (German-speaking Community) | |||
| Münsterländer Korn/Kornbrand | Germany | |||
| Sendenhorster Korn/Kornbrand | Germany | |||
| Bergischer Korn/Kornbrand | Germany | |||
| Emsländer Korn/Kornbrand | Germany | |||
| Haselünner Korn/Kornbrand | Germany | |||
| Hasetaler Korn/Kornbrand | Germany | |||
| Samanė | Lithuania | |||
| ||||
| Eau-de-vie de Cognac | France | |||
| Eau-de-vie des Charentes | France | |||
| Eau-de-vie de Jura | France | |||
| Cognac | France | |||
| (The denomination ‘Cognac’ may be supplemented by the following terms: | ||||
| France | |||
| France | |||
| France | |||
| France | |||
| France | |||
| France | |||
| France | |||
| France | |||
| France | |||
| Fine Bordeaux | France | |||
| Fine de Bourgogne | France | |||
| Armagnac | France | |||
| Bas-Armagnac | France | |||
| Haut-Armagnac | France | |||
| Armagnac-Ténarèze | France | |||
| Blanche Armagnac | France | |||
| Eau-de-vie de vin de la Marne | France | |||
| Eau-de-vie de vin originaire d'Aquitaine | France | |||
| Eau-de-vie de vin de Bourgogne | France | |||
| Eau-de-vie de vin originaire du Centre-Est | France | |||
| Eau-de-vie de vin originaire de Franche-Comté | France | |||
| Eau-de-vie de vin originaire du Bugey | France | |||
| Eau-de-vie de vin de Savoie | France | |||
| Eau-de-vie de vin originaire des Coteaux de la Loire | France | |||
| Eau-de-vie de vin des Côtes-du-Rhône | France | |||
| Eau-de-vie de vin originaire de Provence | France | |||
| Eau-de-vie de Faugères/Faugères | France | |||
| Eau-de-vie de vin originaire du Languedoc | France | |||
| Aguardente de Vinho Douro | Portugal | |||
| Aguardente de Vinho Ribatejo | Portugal | |||
| Aguardente de Vinho Alentejo | Portugal | |||
| Aguardente de Vinho da Região dos Vinhos Verdes | Portugal | |||
| Aguardente de Vinho da Região dos Vinhos Verdes de Alvarinho | Portugal | |||
| Aguardente de Vinho Lourinhã | Portugal | |||
| Сунгурларска гроздова ракия/Гроздова ракия от Сунгурларе/Sungurlarska grozdova rakya/Grozdova rakya from Sungurlare | Bulgaria | |||
| Сливенска перла (Сливенска гроздова ракия/Гроздова ракия от Сливен)/Slivenska perla (Slivenska grozdova rakya/Grozdova rakya from Sliven) | Bulgaria | |||
| Стралджанска Мускатова ракия/Мускатова ракия от Стралджа/Straldjanska Muscatova rakya/Muscatova rakya from Straldja | Bulgaria | |||
| Поморийска гроздова ракия/Гроздова ракия от Поморие/Pomoriyska grozdova rakya/Grozdova rakya from Pomorie | Bulgaria | |||
| Русенска бисерна гроздова ракия/Бисерна гроздова ракия от Русе/Russenska biserna grozdova rakya/Biserna grozdova rakya from Russe | Bulgaria | |||
| Бургаска Мускатова ракия/Мускатова ракия от Бургас/Bourgaska Muscatova rakya/Muscatova rakya from Bourgas | Bulgaria | |||
| Добруджанска мускатова ракия/Мускатова ракия от Добруджа/Dobrudjanska muscatova rakya/muscatova rakya from Dobrudja | Bulgaria | |||
| Сухиндолска гроздова ракия/Гроздова ракия от Сухиндол/Suhindolska grozdova rakya/Grozdova rakya from Suhindol | Bulgaria | |||
| Карловска гроздова ракия/Гроздова Ракия от Карлово/Karlovska grozdova rakya/Grozdova Rakya from Karlovo | Bulgaria | |||
| Vinars Târnave | Romania | |||
| Vinars Vaslui | Romania | |||
| Vinars Murfatlar | Romania | |||
| Vinars Vrancea | Romania | |||
| Vinars Segarcea | Romania | |||
| ||||
| Brandy de Jerez | Spain | |||
| Brandy del Penedés | Spain | |||
| Brandy italiano | Italy | |||
| Brandy Αττικής/Brandy of Attica | Greece | |||
| Brandy Πελοποννήσου/Brandy of the Peloponnese | Greece | |||
| Brandy Κεντρικής Ελλάδας/Brandy of central Greece | Greece | |||
| Deutscher Weinbrand | Germany | |||
| Wachauer Weinbrand | Austria | |||
| Weinbrand Dürnstein | Austria | |||
| Pfälzer Weinbrand | Germany | |||
| Karpatské brandy špeciál | Slovakia | |||
| Brandy français/Brandy de France | France | |||
| ||||
| Marc de Champagne/Eau-de-vie de marc de Champagne | France | |||
| Marc d'Aquitaine/Eau-de-vie de marc originaire d'Aquitaine | France | |||
| Marc de Bourgogne/Eau-de-vie de marc de Bourgogne | France | |||
| Marc du Centre-Est/Eau-de-vie de marc originaire du Centre-Est | France | |||
| Marc de Franche-Comté/Eau-de-vie de marc originaire de Franche-Comté | France | |||
| Marc du Bugey/Eau-de-vie de marc originaire de Bugey | France | |||
| Marc de Savoie/Eau-de-vie de marc originaire de Savoie | France | |||
| Marc des Côteaux de la Loire/Eau-de-vie de marc originaire des Coteaux de la Loire | France | |||
| Marc des Côtes-du-Rhône/Eau-de-vie de marc des Côtes du Rhône | France | |||
| Marc de Provence/Eau-de-vie de marc originaire de Provence | France | |||
| Marc du Languedoc/Eau-de-vie de marc originaire du Languedoc | France | |||
| Marc d'Alsace Gewürztraminer | France | |||
| Marc de Lorraine | France | |||
| Marc d'Auvergne | France | |||
| Marc du Jura | France | |||
| Aguardente Bagaceira Bairrada | Portugal | |||
| Aguardente Bagaceira Alentejo | Portugal | |||
| Aguardente Bagaceira da Região dos Vinhos Verdes | Portugal | |||
| Aguardente Bagaceira da Região dos Vinhos Verdes de Alvarinho | Portugal | |||
| Orujo de Galicia | Spain | |||
| Grappa | Italy | |||
| Grappa di Barolo | Italy | |||
| Grappa piemontese/Grappa del Piemonte | Italy | |||
| Grappa lombarda/Grappa di Lombardia | Italy | |||
| Grappa trentina/Grappa del Trentino | Italy | |||
| Grappa friulana/Grappa del Friuli | Italy | |||
| Grappa veneta/Grappa del Veneto | Italy | |||
| Südtiroler Grappa/Grappa dell'Alto Adige | Italy | |||
| Grappa siciliana/Grappa di Sicilia | Italy | |||
| Grappa di Marsala | Italy | |||
| Τσικουδιά/Tsikoudia | Greece | |||
| Τσικουδιά Κρήτης/Tsikoudia of Crete | Greece | |||
| Τσίπουρο/Tsipouro | Greece | |||
| Τσίπουρο Μακεδονίας/Tsipouro of Macedonia | Greece | |||
| Τσίπουρο Θεσσαλίας/Tsipouro of Thessaly | Greece | |||
| Τσίπουρο Τυρνάβου/Tsipouro of Tyrnavos | Greece | |||
| Eau-de-vie de marc de marque nationale luxembourgeoise | Luxembourg | |||
| Ζιβανία/Τζιβανία/Ζιβάνα/Zivania | Cyprus | |||
| Törkölypálinka | Hungary | |||
| ||||
| Schwarzwälder Kirschwasser | Germany | |||
| Schwarzwälder Mirabellenwasser | Germany | |||
| Schwarzwälder Williamsbirne | Germany | |||
| Schwarzwälder Zwetschgenwasser | Germany | |||
| Fränkisches Zwetschgenwasser | Germany | |||
| Fränkisches Kirschwasser | Germany | |||
| Fränkischer Obstler | Germany | |||
| Mirabelle de Lorraine | France | |||
| Kirsch d'Alsace | France | |||
| Quetsch d'Alsace | France | |||
| Framboise d'Alsace | France | |||
| Mirabelle d'Alsace | France | |||
| Kirsch de Fougerolles | France | |||
| Williams d'Orléans | France | |||
| Südtiroler Williams/Williams dell'Alto Adige | Italy | |||
| Südtiroler Aprikot/Aprikot dell'Alto Adige | Italy | |||
| Südtiroler Marille/Marille dell'Alto Adige | Italy | |||
| Südtiroler Kirsch/Kirsch dell'Alto Adige | Italy | |||
| Südtiroler Zwetschgeler/Zwetschgeler dell'Alto Adige | Italy | |||
| Südtiroler Obstler/Obstler dell'Alto Adige | Italy | |||
| Südtiroler Gravensteiner/Gravensteiner dell'Alto Adige | Italy | |||
| Südtiroler Golden Delicious/Golden Delicious dell'Alto Adige | Italy | |||
| Williams friulano/Williams del Friuli | Italy | |||
| Sliwovitz del Veneto | Italy | |||
| Sliwovitz del Friuli-Venezia Giulia | Italy | |||
| Sliwovitz del Trentino-Alto Adige | Italy | |||
| Distillato di mele trentino/Distillato di mele del Trentino | Italy | |||
| Williams trentino/Williams del Trentino | Italy | |||
| Sliwovitz trentino/Sliwovitz del Trentino | Italy | |||
| Aprikot trentino/Aprikot del Trentino | Italy | |||
| Medronho do Algarve | Portugal | |||
| Medronho do Buçaco | Portugal | |||
| Kirsch Friulano/Kirschwasser Friulano | Italy | |||
| Kirsch Trentino/Kirschwasser Trentino | Italy | |||
| Kirsch Veneto/Kirschwasser Veneto | Italy | |||
| Aguardente de pêra da Lousã | Portugal | |||
| Eau-de-vie de pommes de marque nationale luxembourgeoise | Luxembourg | |||
| Eau-de-vie de poires de marque nationale luxembourgeoise | Luxembourg | |||
| Eau-de-vie de kirsch de marque nationale luxembourgeoise | Luxembourg | |||
| Eau-de-vie de quetsch de marque nationale luxembourgeoise | Luxembourg | |||
| Eau-de-vie de mirabelle de marque nationale luxembourgeoise | Luxembourg | |||
| Eau-de-vie de prunelles de marque nationale luxembourgeoise | Luxembourg | |||
| Wachauer Marillenbrand | Austria | |||
| Szatmári Szilvapálinka | Hungary | |||
| Kecskeméti Barackpálinka | Hungary | |||
| Békési Szilvapálinka | Hungary | |||
| Szabolcsi Almapálinka | Hungary | |||
| Gönci Barackpálinka | Hungary | |||
| Pálinka | Hungary, Austria (for apricot spirits solely produced in the Länder of: Niederösterreich, Burgenland, Steiermark, Wien) | |||
| Bošácka slivovica | Slovakia | |||
| Brinjevec | Slovenia | |||
| Dolenjski sadjevec | Slovenia | |||
| Троянска сливова ракия/Сливова ракия от Троян/Troyanska slivova rakya/Slivova rakya from Troyan | Bulgaria | |||
| Силистренска кайсиева ракия/Кайсиева ракия от Силистра/Silistrenska kaysieva rakya/Kaysieva rakya from Silistra | Bulgaria | |||
| Тервелска кайсиева ракия/Кайсиева ракия от Тервел/Tervelska kaysieva rakya/Kaysieva rakya from Tervel | Bulgaria | |||
| Ловешка сливова ракия/Сливова ракия от Ловеч/Loveshka slivova rakya/Slivova rakya from Lovech | Bulgaria | |||
| Pălincă | Romania | |||
| Ţuică Zetea de Medieşu Aurit | Romania | |||
| Ţuică de Valea Milcovului | Romania | |||
| Ţuică de Buzău | Romania | |||
| Ţuică de Argeş | Romania | |||
| Ţuică de Zalău | Romania | |||
| Ţuică Ardelenească de Bistriţa | Romania | |||
| Horincă de Maramureş | Romania | |||
| Horincă de Cămârzana | Romania | |||
| Horincă de Seini | Romania | |||
| Horincă de Chioar | Romania | |||
| Horincă de Lăpuş | Romania | |||
| Turţ de Oaş | Romania | |||
| Turţ de Maramureş | Romania | |||
| ||||
| Calvados | France | |||
| Calvados Pays d'Auge | France | |||
| Calvados Domfrontais | France | |||
| Eau-de-vie de cidre de Bretagne | France | |||
| Eau-de-vie de poiré de Bretagne | France | |||
| Eau-de-vie de cidre de Normandie | France | |||
| Eau-de-vie de poiré de Normandie | France | |||
| Eau-de-vie de cidre du Maine | France | |||
| Aguardiente de sidra de Asturias | Spain | |||
| Eau-de-vie de poiré du Maine | France | |||
| ||||
| Svensk Vodka/Swedish Vodka | Sweden | |||
| Suomalainen Vodka/Finsk Vodka/Vodka of Finland | Finland | |||
| Polska Wódka/Polish Vodka | Poland | |||
| Laugarício vodka | Slovakia | |||
| Originali lietuviška degtinė/Original Lithuanian vodka | Lithuania | |||
| Herbal vodka from the North Podlasie Lowland aromatised with an extract of bison grass/Wódka ziołowa z Niziny Północnopodlaskiej aromatyzowana ekstraktem z trawy żubrowej | Poland | |||
| Latvijas Dzidrais | Latvia | |||
| Rīgas Degvīns | Latvia | |||
| Estonian vodka | Estonia | |||
| ||||
| Schwarzwälder Himbeergeist | Germany | |||
| ||||
| Bayerischer Gebirgsenzian | Germany | |||
| Südtiroler Enzian/Genziana dell'Alto Adige | Italy | |||
| Genziana trentina/Genziana del Trentino | Italy | |||
| ||||
| Genièvre/Jenever/Genever | Belgium, The Netherlands, France (Départements Nord (59) and Pas-de-Calais (62)), Germany (German Bundesländer Nordrhein-Westfalen and Niedersachsen) | |||
| Genièvre de grains, Graanjenever, Graangenever | Belgium, The Netherlands, France (Départements Nord (59) and Pas-de-Calais (62)) | |||
| Jonge jenever, jonge genever | Belgium, The Netherlands | |||
| Oude jenever, oude genever | Belgium, The Netherlands | |||
| Hasseltse jenever/Hasselt | Belgium (Hasselt, Zonhoven, Diepenbeek) | |||
| Balegemse jenever | Belgium (Balegem) | |||
| O' de Flander-Oost-Vlaamse Graanjenever | Belgium (Oost-Vlaanderen) | |||
| Peket-Pekêt/Pèket-Pèkèt de Wallonie | Belgium (Région wallonne) | |||
| Genièvre Flandres Artois | France (Départements Nord (59) and Pas-de-Calais (62)) | |||
| Ostfriesischer Korngenever | Germany | |||
| Steinhäger | Germany | |||
| Plymouth Gin | United Kingdom | |||
| Gin de Mahón | Spain | |||
| Vilniaus Džinas/Vilnius Gin | Lithuania | |||
| Spišská borovička | Slovakia | |||
| Slovenská borovička Juniperus | Slovakia | |||
| Slovenská borovička | Slovakia | |||
| Inovecká borovička | Slovakia | |||
| Liptovská borovička | Slovakia | |||
| ||||
| Dansk Akvavit/Dansk Aquavit | Denmark | |||
| Svensk Aquavit/Svensk Akvavit/Swedish Aquavit | Sweden | |||
| ||||
| Anís español | Spain | |||
| Anís Paloma Monforte del Cid | Spain | |||
| Hierbas de Mallorca | Spain | |||
| Hierbas Ibicencas | Spain | |||
| Évora anisada | Portugal | |||
| Cazalla | Spain | |||
| Chinchón | Spain | |||
| Ojén | Spain | |||
| Rute | Spain | |||
| Janeževec | Slovenia | |||
| ||||
| Ouzo/Oύζο | Cyprus, Greece | |||
| Ούζο Μυτιλήνης/Ouzo of Mitilene | Greece | |||
| Ούζο Πλωμαρίου/Ouzo of Plomari | Greece | |||
| Ούζο Καλαμάτας/Ouzo of Kalamata | Greece | |||
| Ούζο Θράκης/Ouzo of Thrace | Greece | |||
| Ούζο Μακεδονίας/Ouzo of Macedonia | Greece | |||
| ||||
| Demänovka bylinná horká | Slovakia | |||
| Rheinberger Kräuter | Germany | |||
| Trejos devynerios | Lithuania | |||
| Slovenska travarica | Slovenia | |||
| ||||
| Berliner Kümmel | Germany | |||
| Hamburger Kümmel | Germany | |||
| Münchener Kümmel | Germany | |||
| Chiemseer Klosterlikör | Germany | |||
| Bayerischer Kräuterlikör | Germany | |||
| Irish Cream | Ireland | |||
| Palo de Mallorca | Spain | |||
| Ginjinha portuguesa | Portugal | |||
| Licor de Singeverga | Portugal | |||
| Mirto di Sardegna | Italy | |||
| Liquore di limone di Sorrento | Italy | |||
| Liquore di limone della Costa d'Amalfi | Italy | |||
| Genepì del Piemonte | Italy | |||
| Genepì della Valle d'Aosta | Italy | |||
| Benediktbeurer Klosterlikör | Germany | |||
| Ettaler Klosterlikör | Germany | |||
| Ratafia de Champagne | France | |||
| Ratafia catalana | Spain | |||
| Anis português | Portugal | |||
| Suomalainen Marjalikööri/Suomalainen Hedelmälikööri Finsk Bärlikör/Finsk Fruktlikör/ Finnish berry liqueur/Finnish fruit liqueur | Finland | |||
| Grossglockner Alpenbitter | Austria | |||
| Mariazeller Magenlikör | Austria | |||
| Mariazeller Jagasaftl | Austria | |||
| Puchheimer Bitter | Austria | |||
| Steinfelder Magenbitter | Austria | |||
| Wachauer Marillenlikör | Austria | |||
| Jägertee/Jagertee/Jagatee | Austria | |||
| Hüttentee | Germany | |||
| Allažu Ķimelis | Latvia | |||
| Čepkelių | Lithuania | |||
| Demänovka Bylinný Likér | Slovakia | |||
| Polish Cherry | Poland | |||
| Karlovarská Hořká | Czech Republic | |||
| Pelinkovec | Slovenia | |||
| Blutwurz | Germany | |||
| Cantueso Alicantino | Spain | |||
| Licor café de Galicia | Spain | |||
| Licor de hierbas de Galicia | Spain | |||
| Génépi des Alpes/Genepì degli Alpi | France, Italy | |||
| Μαστίχα Χίου/Masticha of Chios | Greece | |||
| Κίτρο Νάξου/Kitro of Naxos | Greece | |||
| Κουμκουάτ Κέρκυρας/Koum Kouat of Corfu | Greece | |||
| Τεντούρα/Tentoura | Greece | |||
| Poncha da Madeira | Portugal | |||
| ||||
| Cassis de Bourgogne | France | |||
| Cassis de Dijon | France | |||
| Cassis de Saintonge | France | |||
| Cassis du Dauphiné | France | |||
| Cassis de Beaufort | Luxembourg | |||
| ||||
| Nocino di Modena | Italy | |||
| Orehovec | Slovenia | |||
| Other spirit drinks | ||||
| Pommeau de Bretagne | France | |||
| Pommeau du Maine | France | |||
| Pommeau de Normandie | France | |||
| Svensk Punsch/Swedish Punch | Sweden | |||
| Pacharán navarro | Spain | |||
| Pacharán | Spain | |||
| Inländerrum | Austria | |||
| Bärwurz | Germany | |||
| Aguardiente de hierbas de Galicia | Spain | |||
| Aperitivo Café de Alcoy | Spain | |||
| Herbero de la Sierra de Mariola | Spain | |||
| Königsberger Bärenfang | Germany | |||
| Ostpreußischer Bärenfang | Germany | |||
| Ronmiel | Spain | |||
| Ronmiel de Canarias | Spain | |||
| Genièvre aux fruits/Vruchtenjenever/Jenever met vruchten/Fruchtgenever | Belgium, The Netherlands, France (Départements Nord (59) and Pas-de-Calais (62)), Germany (German Bundesländer Nordrhein-Westfalen and Niedersachsen) | |||
| Domači rum | Slovenia | |||
| Irish Poteen/Irish Poitín | Ireland | |||
| Trauktinė | Lithuania | |||
| Trauktinė Palanga | Lithuania | |||
| Trauktinė Dainava | Lithuania |
(1) The geographical indication Irish Whiskey/Uisce Beatha Eireannach/Irish Whisky covers whisky/whiskey produced in Ireland and Northern Ireland.