16. Spirit (supplemented by the name of the fruit, berries or nuts) obtained by maceration and distillation

Spirit (supplemented by the name of the fruit, berries or nuts) obtained by maceration and distillation is a spirit drink which meets the following requirements: it has been produced by: maceration of fruit, berries or nuts 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 of a spirit or distillate deriving from the same fruit, berries or nuts, or of a combination thereof, per 100 kg of fermented fruit, berries or nuts, followed by distillation; each and every distillation shall be carried out at less than 86 % vol; it is produced from the following fruits, berries or nuts: chokeberry (Aronia Medik. nom cons.), black chokeberry (Aronia melanocarpa (Michx.) Elliott), chestnut (Castanea sativa Mill.), citrus fruits (Citrus spp.), hazelnut (Corylus avellana L.), crowberry (Empetrum nigrum L.), strawberry (Fragaria spp.), sea-buckthorn (Hippophae rhamnoides L.), hollyberry (Ilex aquifolium and Ilex cassine L.), cornel cherry or cornelian cherry (Cornus mas), walnut (Juglans regia L.), banana (Musa spp.), myrtle (Myrtus communis L.), prickly pear (Opuntia ficus-indica (L.) Mill.), passion fruit (Passiflora edulis Sims), bird cherry (Prunus padus L.). sloe (Prunus spinosa L.), blackcurrant (Ribes nigrum L.), white currant (Ribes niveum Lindl.), redcurrant (Ribes rubrum L.), gooseberry (Ribes uva-crispa L. syn. Ribes grossularia), rosehip (Rosa canina L.), arctic bramble (Rubus arcticus L.), cloudberry (Rubus chamaemorus L.), blackberry (Rubus sect. Rubus), raspberry (Rubus idaeus L.), elderberry (Sambucus nigra L.), rowanberry (Sorbus aucuparia L.), sorb apple (Sorbus domestica L.), wild service tree (Sorbus torminalis (L.) Crantz), ambarella (Spondias dulcis Parkinson), hog plum (Spondias mombin L.), high bush blueberry (Vaccinium corymbosum L.), wild cranberry (Vaccinium oxycoccos L.), bilberry/blueberry (Vaccinium myrtillus L.), cowberry (Vaccinium vitis-idaea L.). The minimum alcoholic strength by volume of a spirit (supplemented by the name of the fruit, berries or nuts) obtained by maceration and distillation shall be 37,5 %. Spirit (supplemented by the name of the fruit, berries or nuts) obtained by maceration and distillation shall not be flavoured. Spirit (supplemented by the name of the fruit, berries or nuts) obtained by maceration and distillation shall not be coloured. Notwithstanding point (d) and by way of derogation from food category 14.2.6 of Part E of Annex II to Regulation (EC) No 1333/2008, caramel may be used to adjust the colour of spirit (supplemented by the name of the fruit, berries or nuts) obtained by maceration and distillation that has been aged at least one year in contact with wood. Spirit (supplemented by the name of the fruit, berries or nuts) obtained by maceration and distillation may be sweetened in order to round off the final taste. However, the final product may not contain more than 18 grams of sweetening products per litre, expressed as invert sugar. As regards the description, presentation and labelling of spirit (supplemented by the name of the fruit, berries or nuts) obtained by maceration and distillation, the wording ‘obtained by maceration and distillation’ shall appear in the description, presentation or labelling in characters of the same font, size and colour and in the same visual field as the wording ‘spirit (supplemented by the name of the fruit, berries or nuts)’ and, in the case of bottles, on the front label.

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Source: EUR-Lex (Cellar) · retrieved 2026-11-08 · Text as adopted (Official Journal); later amendments are not incorporated in this text.