Division 16 Spirit (preceded by the name of the fruit) obtained by maceration and distillation

Spirit (preceded by the name of the fruit) obtained by maceration and distillation is a spirit drink:

1. (i)

   produced by maceration of fruit or berries listed under point (ii), whether partially fermented or unfermented, with the possible addition of a maximum of 20 litres of ethyl alcohol of agricultural origin or spirit and/or distillate deriving from the same fruit per 100 kg of fermented fruit or berries, followed by distillation at less than 86 % vol.

2. (ii)

   F1obtained from the following fruits or berries:

   • blackberry ( Rubus fruticosus auct. aggr.),

   • strawberry ( Fragaria spp.),

   • bilberry/blueberry ( Vaccinium myrtillus L.),

   • raspberry ( Rubus idaeus L.),

   • redcurrant ( Ribes rubrum L.),

   • white currant ( Ribes niveum Lindl.),

   • blackcurrant ( Ribes nigrum L.),

   • sloe ( Prunus spinosa L.),

   • rowanberry ( Sorbus aucuparia L.),

   • service-berry ( Sorbus domestica L.),

   • hollyberry ( Ilex aquifolium and Ilex cassine L.),

   • checkerberry ( Sorbus torminalis (L.) Crantz),

   • elderberry ( Sambucus nigra L.),

   • gooseberry ( Ribes uva-crispa L. syn. Ribes grossularia ),

   • cranberry ( Vaccinium L. subgenus Oxycoccus ),

   • lingonberry ( Vaccinium vitis-idaea L.),

   • high bush blueberry ( Vaccinium corymbosum L.),

   • sea-buckthorn ( Hippophae rhamnoides L.),

   • rosehip ( Rosa canina L.),

   • cloudberry ( Rubus chamaemorus L.),

   • crowberry ( Empetrum nigrum L.),

   • arctic bramble ( Rubus arcticus L.),

   • myrtle ( Myrtus communis L.),

   • banana ( Musa spp.),

   • passion fruit ( Passiflora edulis Sims),

   • ambarella ( Spondias dulcis Sol. ex Parkinson),

   • hog plum ( Spondias mombin L.),

   • walnut ( Juglans regia L.),

   • hazelnut ( Corylus avellana L.),

   • chestnut ( Castanea sativa L.),

   • citrus fruits ( Citrus spp. L.),

   • prickly pear ( Opuntia ficus-indica ).

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 %.

Spirit (preceded by the name of the fruit) obtained by maceration and distillation shall not be flavoured.

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.