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Disclaimer: The English language text below is provided by the Translation and Terminology Centre for information only; it confers no rights and imposes no obligations separate from those conferred or imposed by the legislation formally adopted and published. Only the latter is authentic. The original Latvian text uses masculine pronouns in the singular. The Translation and Terminology Centre uses the principle of gender-neutral language in its English translations. In addition, gender-specific Latvian nouns have been translated as gender-neutral terms, e.g. chairperson.

Translation © 2002 Tulkošanas un terminoloģijas centrs (Translation and Terminology Centre)

Republic of Latvia

CabinetRegulation No. 101

Adopted 6 March 2001

Mandatory Harmlessness Requirements for Alcohol and Alcoholic Beverages, and Requirements for Labelling of Alcoholic Beverages

Issued pursuant to Section 4, Paragraph two and Section 13, Paragraph three of the Supervision of the Handling of Food Law

1. These Regulations prescribe mandatory harmlessness requirements for alcohol and alcoholic beverages, and requirements for labelling of alcoholic beverages.

2. These Regulations apply to all undertakings (companies) which carry out entrepreneurial activities in the field of handling of alcohol.

3. Alcoholic beverages shall be divided into groups depending on production conditions and the decisive ingredients of a group (Annex 1).

4. If an alcoholic beverage does not conform with the group requirements referred to in Paragraphs 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 23, 24 and 25 of Annex 1 of these Regulations, the beverage shall be included in the group referred to in Paragraph 26 of Annex 1.

5. The name of a group of alcoholic beverages may be supplemented with its geographical indication.

6. The geographical indications referred to in Annex 2 of these Regulations shall be utilised only for alcoholic beverages referred to in the Annex.

7. The name of a group of alcoholic beverages is a mandatory part of its commercial name (this requirement does not apply to wine).

8. The norms of decisive components of groups of alcoholic beverages and the permissible quantity of harmful impurities are specified in Annex 1 of these Regulations.

9. Food additives and potable water conforming to mandatory harmlessness requirements shall be used in the production of alcoholic beverages.

10. Alcohol conforming to the indicators referred to in Paragraph 1 of Annex 1 of these

Translation © 2002 Tulkošanas un terminoloģijas centrs (Translation and Terminology Centre) 2

Regulations shall be used in the production of alcoholic beverages, also for dissolving the colouring agents or other food additives and flavourings.

11. Only natural flavourings and preparations are permitted to be utilised in the production of the alcoholic beverages referred to in Sub-paragraph 12.3 of Annex 1 and Paragraphs 16 and 22 of these Regulations. Natural flavourings and flavourings and preparations identical to natural flavourings are permitted to be utilised in the alcoholic beverages referred to in Paragraphs 14, 15, 17, 19, 21 (except the liqueurs referred to in Annex 3) and 26 of Annex 1 of these Regulations.

12. It is permitted to utilise the fruits and berries specified in Annex 4 of these Regulations in the production of fruit alcohol and its beverage referred to in Sub-paragraph 12.2 of Annex 1 of these Regulations.

13. The State Sanitary Inspection and the Sanitary Border Inspection shall perform supervision and control of compliance with these Regulations.

14. Paragraph 7 of these Regulations comes into force on 1 January 2002.

15. The following are repealed: 15.1. Cabinet Regulation No. 147 of 15 April 1997, Regulations on Quality and Safety of

Alcohol and Alcoholic Beverages (Latvijas Vēstnesis 1997, No 99; 1998, No. 25); and 15.2. Cabinet Regulation No. 29 of 27 January 1998, Amendments to Cabinet

Regulations No. 147 of 15 April 1997, Regulations on Quality and Safety of Alcohol and Alcoholic Beverages (Latvijas Vēstnesis, 1998, No. 25).

Prime Minister A. Bērziņš

Minister for Welfare Požarnovs


Annex 1Cabinet Regulation No. 101

6 March 2001

Names of Groups of Alcohol and Alcoholic Beverages, Production Conditions, Decisive Ingredients of a Group, Harmful Impurities, and Norms

No.Names of Groups of Alcohol and Alcoholic Beverages, Production Conditions, Decisive Ingredients of a Group, Harmful Impurities (k)

Norms

1. Alcohol1.1. outer appearance clear, colourless liquid

1.2. organoleptic characteristics (taste and aroma) taste and aroma characteristic only to ethyl alcohol

1.3. concentration of ethyl alcohol not less than 96.0 per cent by volume

1.4. total concentration of acids, calculated on the basis of acetic acid

not more than 15 mg/l of 100% ethyl alcohol

1.5. concentration of esters, calculated on the basis of ethyl acetate


1.6. concentration of higher alcohols, calculated on the basis of 2-methylpropanole


1.7. concentration of aldehydes, calculated on the basis of acetaldehyde


1.8. concentration of methyl alcohol (k) not more than 500 mg/l of 100% ethyl alcohol

1.9. dry residue not more than 15 mg/l of 100% ethyl alcohol

1.10. volatile nitrogen bases, calculated on the basis of nitrogen


1.11. furfural not permissible2. Rum

2.1.

produced from fermented sugar cane syrup, molasses or juice by distilling so the concentration of ethyl alcohol of the distillate does not exceed 96 per cent by volume.

2.2. organoleptic characteristics (taste and aroma) taste and aroma characteristic only to rum



2.4.

concentration of volatile substances (composition of volatile substances, except ethyl alcohol and methyl alcohol, in the alcoholic beverage obtained only by distilling or re-distilling used raw material) in rum “Rhum de la Martinique", "Rhum de la Guadeloupe", "Rhum de la Réunion", "Rhum de la Guyane" (these names may be supplemented by the word "traditionnel")

not less than 2 250 mg/l of 100% ethyl alcohol

3. Whisky

3.1.

Produced from fermented grain must which has been candied with malt diastase by distilling so that the concentration of ethyl alcohol of the distillate does not exceed 94.8 per cent by volume and matured in casks for at least three years. When producing in Latvia, it is permissible to aromatise with natural flavourings or flavourings identical to natural flavourings, and mixing with alcohol.

3.2. organoleptic characteristics (taste and aroma) taste and aroma characteristic only to whiskey

3.3. concentration of ethyl alcohol not less than 40 per cent by volume4. Grain alcohol and grain alcohol beverages

4.1. produced from fermented grain must by distillation.

4.2. organoleptic characteristics (taste and aroma) taste and aroma characteristic to raw material

4.3. concentration of ethyl alcohol not less than 35 per cent by volume4.3.1. for beverage “ Korn” not less than 32 per cent by volume4.3.2. for beverage “Korn brand” not less than 37.5 per cent by volume5. Wine alcohol and wine alcohol beverages

5.1.produced from wine by distillation so that the concentration of distilled ethyl alcohol does not exceed 86 per cent by volume

5.2. organoleptic characteristics (taste and aroma) taste and aroma characteristic to raw material


5.4. concentration of volatile substances not less than 1 250 mg/l of 100% ethyl alcohol


5.5. concentration of methyl alcohol (k) not more than 2 000 mg/l of 100% ethyl alcohol

6. Brandy

6.1.

produced from wine alcohol, mixed or not mixed with wine distillate (alcoholic liquid produced from wine by distilling it so that the concentration of distilled ethyl alcohol does not exceed 94.8 per cent by volume, with preserved taste and aroma of raw material), matured in oak containers at least one year or in oak barrels with a capacity of less than 1 000 litres for at least six months. When producing in Latvia, it is permissible to add alcohol, aromatise with natural flavourings or flavourings identical to natural flavourings and extracts of plant origin; also a lower concentration of volatile substances is permissible in proportion to the quantity of wine alcohol utilised.

distillate not more than 50% of volume of finished products

6.2. concentration of ethyl alcohol not less than 36 per cent by volume

6.3. concentration of volatile substances (except brandies produced in Latvia)

not less than 1 250 mg/l of 100% ethyl alcohol


7. Cognac7.1.

Production in Latvia is permissible from aged cognac (wine) alcohol, water and sugar caramel without additional aromatization.

7.2. organoleptic characteristics (taste and aroma) taste and aroma characteristic to cognac




8. Grape marc alcohol and grape marc beverages


8.1.

produced from fermented marc of grapes by distillation in the presence of marc so that the concentration of ethyl alcohol of the distillate does not exceed 86 per cent by volume




9. Fruit marc alcohol and fruit marc beverages

9.1.

produced from fermented marc of grapes by distillation so that the concentration of ethyl alcohol of the distillate does not exceed 86 per cent by volume



9.4. concentration (k) of hydrogen cyanide in beverages obtained from stone-fruits



10. Raisin alcohol and raisin alcohol beverages

10.1.

produced by distilling fermented extracts of dried grapes of special varieties, so that the concentration of ethyl alcohol of the distillate does not exceed 94.5 per cent by volume

10.2. organoleptic characteristics (taste and aroma) taste and aroma characteristic to raw materials

10.3. concentration of ethyl alcohol not less than 37.5 per cent by volume11. Gentian alcohol and gentian beverages

11.1. produced from fermented gentian roots by distilling, adding or without adding alcohol

11.2. concentration of ethyl alcohol not less than 37.5 per cent by volume12. Fruit alcohol and fruit alcohol beverages


12.1.

produced by distilling fermented fruits or fruit must so that the concentration of ethyl alcohol of the distillate does not exceed 86 per cent by volume

12.1.1. organoleptic characteristics specific taste and aroma of fruits12.1.2. concentration of ethyl alcohol not less than 37.5 per cent by volume

12.1.3. concentration of volatile substances not less than 2 000 mg/l of 100% ethyl alcohol

12.1.4. concentration of methyl alcohol (k) not more than 10 000 mg/l of 100% ethyl alcohol

12.1.4.1.

from alcohol obtained from plums (Prunus domestica L.), mirabelles (Prunus domestica L. var. syriaca), wild plums (Prunus domestica L.), apples (Malus domestica Borkh), pears (Pyrus communis L.), raspberries (Rubus idaeus L.) and blackberries (Rubus fruticosus L.)

not more than 12 000 mg/l of 100% ethyl alcohol

12.1.4.2.

from alcohol obtained from red currants and black currants (Ribes genus species), rowanberries (Sorbus aucupania ) and elderberries (Sambucus nigra )

not more than 13 500 mg/l of 100% ethyl alcohol

12.1.5. concentration (k) of hydrogen cyanide in spirit drinks obtained from stone-fruits


12.2.

produced by distilling the extracts of fruits and berries referred to in Annex 4 in alcohol, alcohol beverages or distillate (alcoholic liquid obtained by distilling fermented products of agricultural origin, preserving taste and aroma characteristic to the raw material; the beverage label shall indicate “iegūts no distilēta izvilkuma" [obtained from distilled extract]) (not less than 100 kg of fruits per 20 litres of 100% ethyl alcohol)

12.2.1. organoleptic characteristics (taste and aroma) specific taste and aroma of fruits12.2.2. concentration of ethyl alcohol not less than 37.5 per cent by volume

12.3.

produced from fruit extracts in alcohol, alcohol beverages or distillate (not less than 5 kg fruits per 20 litres of 100% ethyl alcohol), the taste of the beverage may be supplemented by other natural flavourings.


12.3.1. concentration of ethyl alcohol not less than 25 per cent by volume

13. Cider alcohol and cider alcohol beverages, cider brandy, pear alcohol and pear alcohol beverages

13.1.by distillation so that the concentration of ethyl alcohol of the distillate does not exceed 86 per cent by volume




14. Alcoholic beverage with juniper flavour

14.1.

produced from alcohol and/or grain alcohol by aromatising it with juniper berries or natural flavourings and/or flavourings identical to them, and/or aromatic plants

14.2. organoleptic characteristics (taste and aroma)taste and aroma of juniper berries is present, although sometimes the taste and aroma may be weak

14.3. concentration of ethyl alcohol not less than 15 per cent by volume14.3.1. for a beverage “Gin” not less than 37.5 per cent by volume

14.3.2. for the beverage "Vruchtenjenever", "Jenever met vruchten" not less than 20 per cent by volume


14.4.1. for beverages "Genievre", "Jenever", "Genever" and "Peket"


14.5.concentration of aldehydes, calculated on the basis of acetaldehyde in beverages "Genievre", "Jenever", "Genever" and "Peket"

not more than 2 mg/l

15. Alcoholic beverage with caraway flavour

15.1.produced from alcohol by aromatising it with caraway, natural flavourings and/or flavourings identical to natural flavourings



15.2.1. for the beverage “Akvavit”/”Aquavit” not less than 37.5 per cent by volume15.3. dry residue in beverages "Akvavit"/"Aquavit” not more than 15 g/l16. Alcoholic beverage with aniseed flavour

16.1. produced from alcohol and natural extracts of aniseed plants

16.2. concentration of ethyl alcohol not less than 15 per cent by volume16.2.1. for the beverages "Pastis", "Pastis de Marseille” not less than 40 per cent by volume16.2.2. for the beverage “Ouzo” not less than 37.5 per cent by volume16.2.3. for the beverage “Anis” not less than 35 per cent by volume

16.3. concentration of glycerol acid in the beverage “Pastis” 50-500 mg/l

16.4. concentration of anethole in the beverages “Pastis”, “Pastis de Marseille” 1 500-2 000 mg/l

16.5. content of sugar, expressed as invert sugar16.5.1. for the beverage “Pastis” not more than 100 g/l16.5.2. for the beverage “Ouzo” not more than 50 g/l17. Bitter

17.1.produced by aromatising alcohol with natural flavourings and/or flavourings identical to natural flavourings

17.2. organoleptic characteristics (taste and aroma) bitter taste prevails17.3. concentration of ethyl alcohol not less than 15 per cent by volume


18. Vodka

18.1.

produced by treating a mixture of alcohol and water with activated charcoal, other adsorbent or by a physical method, and after that filtrating it; a minimum quantity of flavourings may be added to improve the taste


18.3. concentration of esters, calculated on the basis of ethyl acetate


18.4.alkalinity expressed with consumption of 0.1 N hydrochloric acid which is necessary for neutralising of 0.1 l vodka by titration

not more than 3.5 ml

18.5. concentration of higher alcohols, calculated on the basis of 2-methylpropanol


18.6. concentration of aldehydes, calculated on the basis of acetic aldehyde




18.8. furfural not permissible19. Aromatised vodka

19.1.produced by aromatising a mixture of alcohol and water with plant products and natural flavourings or flavourings identical to natural flavourings



20. Balsam

20.1.produced from extracts of plant origin in alcohol by adding balsam oils and other biologically active substances and ingredients

20.2. concentration of ethyl alcohol not less than 40 per cent by volume21. Liqueur, also aperitif, punch and sweetened

21.1.

produced by sweetening and aromatising a mixture of alcohol and water or mixture of alcoholic beverages with natural flavourings and/or flavourings identical to natural flavourings (except liqueurs referred to in Annex 3) or by adding milk, cream or other milk products, fruits, extracts of plant products, their distillates, as well as honey, wine and aromatised wine to the referred to beverages or their mixtures

21.2. content of sugar, expressed as invert sugar for liqueurs not less than 100 g/l

21.2.1. for gentian liqueur not less than 80 g/l21.2.2. for cherry liqueur not less than 70 g/l21.2.3. for egg liqueur "Advocaat"/"Avocat"/"Advokat" not less than 150 g/l21.2.4. for anise liqueur “Sambuca” not less than 350 g/l21.2.5. for liqueur "Maraschino"/"Marrasquino" not less than 250 g/l21.2.6. for liqueur “Nocino” not less than 100 g/l

21.2.7. for liqueurs “Crème de (*) ((*) – name of fruits and berries from which the liqueur is obtained) not less than 250 g/l

21.2.8. for liqueur “Crème de cassis” not less than 400 g/l21.2.9. for aperitifs and sweet beverages not less than 40 g/l21.2.1 for punches not less than 300 g/l


0.21.2.11. for liqueur “Mistra” shall not contain added sugar

21.3. concentration of ethyl alcohol for liqueurs not less than 15 per cent by volume21.3.1. for egg liqueurs "Advocaat"/"Avocat"/"Advocat" not less than 14 per cent by volume21.3.2. for liqueur "Maraschino"/"Marrasquino" not less than 24 per cent by volume21.3.3. for liqueur “Sloe gin” not less than 25 per cent by volume21.3.4. for liqueur “Nocino” not less than 30 per cent by volume21.3.5. for anise liqueur “Sambuca” not less than 38 per cent by volume21.3.6. for anise liqueur “Mistra” 40-47 per cent by volume

21.4. concentration of anethole for anise liqueurs “Sambuca”, “Mistra” 1 000-2 000 mg/l

22. Alcoholic beverage "Berenburg"/"Beerenburg"

22.1.produced from fruit extract in alcohol, aromatised with a distillate of gentian roots, juniper berries and bay leaves

22.2. concentration of ethyl alcohol not less than 30 per cent by volume22.3. content of sugar expressed as invert sugar not more than 20 g/l23. Alcoholic beverage “Hefebrand”23.1. produced from wine or fermented fruit sediment23.2. concentration of ethyl alcohol not less than 38 per cent by volume

24. Alcoholic beverage “Bierbrand”/”Eau de vie de biere”

24.1.produced by distillation of fresh beer so that the concentration of ethyl alcohol of the distillate does not exceed 86 per cent by volume

24.2. organoleptic characteristics taste and aroma characteristic to beer24.3. concentration of ethyl alcohol not less than 38 per cent by volume25. Wine

25.1. organoleptic characteristics (taste and aroma) taste and smell characteristic to a particular wine variety

25.2. concentration of volatile acids, calculated on the basis of acetic acid

25.2.1. for red wines not more than 20.0 milliequivalent/l25.2.2. for white and pink wines not more than 18.0 milliequivalent/l25.3. total concentration of sulphur dioxide25.3.1. for red wines not more than 160 mg/l


25.3.2. for red wines if the remaining sugar by recalculating to invert sugar is not less than 5 g/l not more than 210 mg/l

25.3.3. for white and pink wines not more than 210 mg/l

25.3.4.for white and pink wines if the remaining sugar by recalculating to invert sugar is not less than 5 g/l


25.3.5.

for special wines “Spätlese”, qualitative white wines produced in special regions with original names “Bordeaux superieur”, “Graves de Vayres”, "Côtes de Bordeaux”, “St Macaire” "Premiére Côtes de Bordeaux" "Ste-Foy Bordeaux", "Côtes de Bergerac" (may be followed by name "Côtes de Saussignac"), "Haut Montravel", "Côtes de Montravel and Rosette", "Allela", "La Mancha", "Navarra", "Penedes", "Rioja", "Rueda", "Tarragona", "Valencia", qualitative white wines produced in Great Britain and marked with a term "botrytis" or other equivalent term ("noble harvest", "noble late harvested" or "special late harvested")


25.3.6.for special wines “Auslese” and white wines produced in Romania, “Murfatlar”, Cotnari”, Tirnave”, “Pietroasele”, “Valea Calugareasca”


25.3.7.

for special wines "Beerenauslese", "Ausbruch", "Ausbruchwein", "Trockenbeerenauslese" and "Eiswein", qualitative white wines produced in special regions with original names "Sauternes", "Barsac", "Cadillac", "Cérons", "Loupiac", "Sainte-Croix-du-Mont", "Monbazillac", "Bonnezeaux", "Quarts de Chaume", "Coteaux du Layon", "Coteaux de l'Aubance", "Graves Supérieures and Juranēon"


25.3.8. for sparkling wines not more than 235 mg/l


25.3.9.

for liqueur wines (wine to which alcohol obtained from wine is added, or to which a wine distillate is added whose strength is not less than 52 per cent by volume and not more than 86 per cent by volume; (content of ethyl alcohol of liqueur wine shall not be less than 15 per cent by volume and not more than 22 per cent by volume), and for qualitative liqueur wines produced in special regions if the quantity of remaining sugar is less than 5 g/l


25.3.10.

for liqueur wines and qualitative liqueur wines produced in special regions if the quantity of remaining sugar is more than 5 g/l


25.4. concentration of methyl alcohol25.4.1. for red wines not more than 300 mg/l25.4.2. for white and pink wines not more than 150 mg/l25.5. sorbic acid not more than 200 mg/l

26.Alcoholic beverages, alcoholic cocktails, etc. (beverages which are not included in any of the aforementioned groups)



27. All alcoholic beverages except wine and beer27.1. concentration of arsenic (k) not more than 0.2 mg/l27.2. concentration of zinc (k) not more than 10.0 mg/l27.3. concentration of mercury (k) not more than 0.005 mg/l27.4. concentration of cadmium (k) not more than 0.03 mg/l27.5. concentration of lead (k) not more than 0.3 mg/l27.6. concentration of copper (k) not more than 5.0 mg/l28. Wines and beer28.1. concentration of arsenic (k) not more than 0.2 mg/l28.2. concentration of zinc (k) not more than 5.0 mg/l28.3. concentration of mercury (k) not more than 0.005 mg/l28.4. concentration of cadmium (k) not more than 0.01 mg/l28.5. concentration of lead (k) not more than 0.1 mg/l28.6. concentration of copper (k) not more than 1.0 mg/l

Minister for Welfare A. Požarnovs



6 March 2001

Geographical Indications of Alcoholic Beverages to be used for Particular Beverages

The group name need not be included in the commercial name of alcoholic beverages referred to in this Annex.

No. Group of alcoholic beverages Name of an alcoholic beverage (with geographical indication)

1. Rum

Rhum de la MartiniqueRhum de la GuadeloupeRhum de la RéunionRhum de la Guyanethese names may be supplemented with a word “traditionnel”)Ron de MalagaRon de GranadaRum da Madeira

2. Whisky

Scotch WhiskyIrish WhiskyWhisky español(these names may be supplemented with words “Malt” or “Grain”)Irish WhiskeyUisce Beatha Eireannach/Irish Whiskey(these names may be supplemented with the words “Pot Still”)

3. Grain alcohol and grain alcohol beverages

Eau-de-vie de seigle, de marque nationale luxembourgeoise

4. Wine alcohol and wine alcohol beverages

Eau-de-vie de CognacEau-de-vie des CharentesCognac (this name may be supplemented with any of these words: Fine,


Grande Fine Champagne, Grande Champagne, Petite Fine Champagne,Petite Champagne, Fine Champagne, Borderies, Fins Bois, Bons Bois)Fine BordeauxArmagnacBas-ArmagnacHaut-ArmagnacTénarèseEau-de-vie de vin de la MarneEau-de-vie de vin originaire d'AquitaineEau-de-vie de vin de BourgogneEau-de-vie de vin originaire du Centre-EstEau-de-vie de vin originaire de Franche-ComtéEau-de-vie de vin originaire du BugeyEau-de-vie de vin de SavoieEau-de-vie de vin originaires des Coteaux de la LoireEau-de-vie de vin des Côtes-du-RhoneEau-de-vie de vin originaire de ProvenceEau-de-vie de vin originaire du LanguedocFaugères ou eau-de-vie de FaugèresAguardente do MinhoAguardente do DouroAguardente da Beira InteriorAguardente da BairradaAguardente do OesteAguardente do RibatejoAguardente do AlentejoAguardente do Algarve

5. Brandy

Brandy de JerezBrandy de PenedésBrandy italianoBrandy Attikhz/Attica BrandyBrandy Peloponnhsou/Peloponnese BrandyBrandy Kentrikhz Elladaz/Brandy from Central GreeceDeutscher Weinbrand

6. Grape marc alcohol and grape marc alcohol beverages

Eau-de-vie de marc de Champagne ou marc de Champagne


Eau-de-vie marc originaire d'AquitaineEau-de-vie marc de BourgogneEau-de-vie marc originaire du Centre-EstEau-de-vie marc originaire de Franche-ComtéEau-de-vie marc originaire du BugeyEau-de-vie marc originaire de SavoieMarc de BourgogneMarc de SavoieMarc d'AuvergneEau-de-vie marc originaire des Coteaux de la LoireEau-de-vie de marc des Côtes du RhôneEau-de-vie marc originaire de ProvenceEau-de-vie marc originaire du LanguedocMarc de LorraineMarc d'Alsace GewürztraminerBagaceira do MinhoBagaceira do DouroBagaceira da Beira InteriorBagaceira da BairradaBagaceira do OesteBagaceira do RibatejoBagaceira do AlentejoBagaceira do AlgarveOrujo gallegoGrappa di BaroloGrappa piemontese or del PiemonteGrappa lombarda or di LombardiaGrappa trentina or del TrentinoGrappa friulana or del FriuliGrappa veneta or del VenetoSūdtiroler Grappa/Grappa dell'Alto AdigeTsikoudia Krhthz/Tsikoudia from CreteTsipouro Makedoniaz/Tsipouro from MacedoniaTsipouro Qessaliaz/Tsipouro from ThessalyTsipouro Turnabou/Tsipouro from TyrnovosEau-de-vie de marc marque nationale luxembourgeoiseEau-de-vie de marc de raisin de marque nationale luxembourgeoise

7. Fruit alcohol and its beverage Schwarzwälder KirschwasserSchwarzwälder HimbeergeistSchwarzwälder MirabellenwasserSchwarzwälder Williamsbirne


Schwarzwälder ZwetschgenwasserFränkisches ZwetschgenwasserFränkisches KirschwasserFränkisches ObstlerMirabelle de LorraineKirsch d'AlsaceQuetsch d'AlsaceFramboise d'AlsaceMirabelle d'AlsaceKirsch de FougerollesSūdtiroler Williams/Williams dell'Alto AdigeSüdtiroler Apricot or SūdtirolerMarille/Apricot del'Alto Adige or Marille dell'Alto AdigeSüdtiroler Kirsch/Kirsch dell'Alto AdigeSüdtiroler Zwetschgeler/Zwetschgeler dell'Alto AdigeSüdtiroler Obstler/Obstler dell'Alto AdigeSüdtiroler Gravensteiner/Gravensteiner dell'Alto AdigeSüdtiroler Golden Delicious/Golden delicious dell'Alto AdigeWilliams friulano or del FriuliSliwovitz del VenetoSliwovitz del Friuli-Venecia GiuliaSliwovitz del Trentino-Alto AdigeDistillato di mele trentino or del TrentinoWilliams trentino or del TrentinoSliwovitz trentino or del TrentinoApricot trentino or del TrentinoMedronheira do AlgarveMedronheira do BuçacoKirsch or Kirschwasser FriulanoKirsch or Kirschwasser TrentinoKirsch or Kirschwasser VenetoAguardente de pêra da LousaEau-de-vie de pommes marque nationale luxembourgeoiseEau-de-vie de poires marque nationale luxembourgeoiseEau-de-vie de kirsch marque nationale luxembourgeoiseEau-de-vie de quetsck marque nationale luxembourgeoise


Eau-de-vie de mirabelle marque nationale luxembourgeoiseEau-de-vie de prunelles marque nationale luxembourgeoise

8.

Cider alcohol and cider alcohol beverages, cider brandy, pear alcohol and pear alcohol beverages

Calvados du Pays d'AugeCalvadosEau-de-vie de cidre de BretagneEau-de-vie de poiré de BretagneEau-de-vie de cidre de NormandieEau-de-vie de poiré de NormandieEau-de-vie de cidre du MaineAquardiente de sidra de AsturiasEau-de-vie de poiré du Maine

9. Gentian alcohol and gentian alcohol beverages

Bayerischer GebirgsenzianSüdtiroler Enzian/Genziana dell'Alto AdigeGenziana trentina or del Trentino

10. Fruit alcohol and fruit alcohol beverages

Pacharán navarro

11. Alcoholic beverage with juniper flavour

Ostfriesischer KorngeneverGenièvre Flandres ArtoisHasseltse jeneverBalegemse jeneverPéket de WallonieSteinhägerPlymouth GinGin de Mahón

12. Alcoholic beverage with caraway flavour

Dansk Akvavit/Dansk Aquavit

13. Alcoholic beverage with aniseed flavour

Anís españolÉvora anisadaCazallaChinchónOjénRute

14. Liqueur Berliner KümmelHamburger KümmelMūnchener KümmelChiemseer KlosterlikörBayerischer KräuterlikörCassis de DijonCassis de BeaufortIrish CreamPalo de Mallorca


Ginjinha portuguesaLicor de SingevergaBenediktbeurer KlosterlikörEttaler KlosterlikörRatafia de ChampagneRatafía catalanaAnís português

15. Alcoholic beveragePommeau de BretagnePommeau du MainePommeau de Normandie

Minister for Welfare A.Požarnovs



6 March 2001

Liqueurs in the Production of which it is Permissible to Utilise Only Natural Flavourings and Preparations

1. Pineapple liqueur

2. Anise liqueur

3. Liqueur of medicinal plants

4. Raspberry liqueur

5. Liqueur of citrus fruits

6. Sloe liqueur

7. Gentian liqueur

8. Cherry liqueur

9. Bilberry liqueur

10. Peppermint liqueur

11. Black currant liqueur

12. Wormwood liqueur

13. Mulberry liqueur




6 March 2001

Fruits and Berries which it is Permitted to be Utilised in the Production of Alcohol and Its BeveragesSub-paragraph 12.2 of Annex 1

1. Checkerberries (Sorbus turminalis L.)

2. Raspberries ( Rubus ideaeus L.)

3. Bananas ( Musa paradisiaca )

4. Sloe ( Prunus spinosa L.)

5. Hollyberry ( Ilex cassine L.)

6. Blackberries (Rubus fruticosus L.)

7. Bilberries (Vaccinium myrtillus L.)

8. Elderberries (Sambucus nigra L.)

9. Rosehip (Rosa canina L.)

10. Hog plum (Spondias mombin )

11. Passion-fruit (Passiflora edulis )

12. Rowanberries (Sorbus domestica L.)

13. Black currant (Ribes nigrum L.)

14. Ambarella (Spondias dulcis)

15. Red currant (Ribes vulgare Lam.)

16. Strawberries (Fragaria L.)


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