Regulation (EU) 2019/787
on the definition, description, presentation, labelling and protection of geographical indications for spirit drinks. Of particular importance are:- The 8 classes of spirits: on form W21 Alcohol duties: Quarterly Distillery Return — declaration of materials used and spirits produced there are 8 categories listed:- malt spirits. grain spirits. neutral spirits of agricultural origin:
making neutral spirits of non-agricultural origin. spirits produced from beer. spirits produced from wine or other fermented products (previously known as made-wine). spirits produced from cider or perry. other spirits.
(a) Gin is a juniper-flavoured spirit drink produced by flavouring ethyl alcohol of agricultural origin with juniper berries (Juniperus communis L.).
(a) Distilled gin is one of the following:-
(a) London gin is distilled gin which meets the following requirements:-
(i) it is produced exclusively from ethyl alcohol of agricultural origin, with a maximum methanol content of 5 grams per hectolitre of 100 % vol. alcohol,
(a) Sloe gin is a liqueur produced by maceration of sloes in gin with the possible addition of sloe juice. Restrictions on the manufacturing processes: when you manufacture spirits you must:-
Winegrowers Supplies
- making Gin, Distilled gin or London gin
including the use of the names of spirit drinks in the presentation and labelling of other foodstuffs,
the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages, and repealing Regulation (EC) No. 110/2008.
The provisions on geographical indications for this regulation became applicable from 8 June 2019.
For Great Britain, this regulation will become retained EU law via the EU (Withdrawal) Act 2018, with operability amendments being made via secondary legislation.
(b) The minimum alcoholic strength by volume of gin shall be 37,5 %.
(c) Only flavouring substances or flavouring preparations or both shall be used for the production of gin so that the taste is predominantly that of juniper.
(d) The term ‘gin’ may be supplemented by the term ‘dry’ if it does not contain added sweetening exceeding 0,1 grams of sweetening products per litre of the final product,
expressed as invert sugar.
(i) a juniper-flavoured spirit drink produced exclusively by distilling ethyl alcohol of agricultural origin with an initial alcoholic strength of at least 96 % vol.
in the presence of juniper berries (Juniperus communis L.) and of other natural botanicals, provided that the juniper taste is predominant;
(ii) the combination of the product of such distillation and ethyl alcohol of agricultural origin with the same composition, purity and alcoholic strength;
flavouring substances or flavouring preparations as specified in point (c) of category 20 or both may also be used to flavour distilled gin.
(b) The minimum alcoholic strength by volume of distilled gin shall be 37,5 %.
(c) Gin produced simply by adding essences or flavourings to ethyl alcohol of agricultural origin shall not be considered distilled gin.
(d) The term 'distilled gin' may be supplemented by or incorporate the term ‘dry’ if it does not contain added sweetening exceeding 0,1 grams of sweetening products per litre
of the final product, expressed as invert sugar. L 130/40 EN Official Journal of the European Union 17.5.2019
the flavour of which is imparted exclusively through the distillation of ethyl alcohol of agricultural origin in the presence of all the natural plant materials used;
(ii) the resulting distillate contains at least 70 % alcohol by vol.;
(iii) any further ethyl alcohol of agricultural origin that is added shall comply with the requirements laid down in Article 5 but with a maximum methanol content of 5 grams per hectolitre of 100 % vol. alcohol;
(iv) it is not coloured;
(v) it is not sweetened in excess of 0,1 grams of sweetening products per litre of the final product, expressed as invert sugar;
(vi) it does not contain any other ingredients than the ingredients referred to in points (i), (iii) and (v), and water.
(b) The minimum alcoholic strength by volume of London gin shall be 37,5 %.
(c) The term ‘London gin’ may be supplemented by or incorporate the term ‘dry’.
(b) The minimum alcoholic strength by volume of sloe gin shall be 25 %.
(c) Only natural flavouring substances and flavouring preparations may be used in the production of sloe gin.
(d) The legal name may be supplemented by the term ‘liqueur’.
use only those processes for which you’ve received approval
comply with any conditions we specify including, if applicable, those relating to inward processing on imported cereals
If you wish to change an existing process, or use a new process you must contact the Excise Processing Teams.
You must have our written approval before introducing any changes to your processes.