Division 2 Whisky or Whiskey

Whisky or whiskey is a spirit drink produced exclusively by:

1. (i)

   distillation of a mash made from malted cereals with or without whole grains of other cereals, which has been:

   • saccharified by the diastase of the malt contained therein, with or without other natural enzymes,

   • fermented by the action of yeast;

2. (ii)

   one or more distillations at less than 94,8 % vol., so that the distillate has an aroma and taste derived from the raw materials used,

3. (iii)

   maturation of the final distillate for at least three years in wooden casks not exceeding 700 litres capacity.

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).

The minimum alcoholic strength by volume of whisky or whiskey shall be 40 %.

No addition of alcohol as defined in Annex I(5), diluted or not, shall take place.

Whisky or whiskey shall not be sweetened or flavoured, nor contain any additives other than plain caramel used for colouring.