Division 5 Brandy or Weinbrand

Brandy or Weinbrand is a spirit drink:

1. (i)

   produced from wine spirit, whether or not wine distillate has been added, distilled at less than 94,8 % vol., provided that that distillate does not exceed a maximum of 50 % of the alcoholic content of the finished product,

2. (ii)

   matured for at least one year in oak receptacles or for at least six months in oak casks with a capacity of less than 1 000 litres,

3. (iii)

   containing a quantity of volatile substances equal to or exceeding 125 grams per hectolitre of 100 % vol. alcohol, and derived exclusively from the distillation or redistillation of the raw materials used,

4. (iv)

   having a maximum methanol content of 200 grams per hectolitre of 100 % vol. alcohol.

The minimum alcoholic strength by volume of brandy or Weinbrand shall be 36 %.

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

Brandy or Weinbrand shall not be flavoured. This shall not exclude traditional production methods.

Brandy or Weinbrand may only contain added caramel as a means to adapt colour.