7. Fruit marc spirit

Fruit marc spirit is a spirit drink which meets the following requirements: it is produced exclusively by fermentation and distillation of fruit marc other than grape marc and both of the following conditions are fulfilled: each and every distillation is carried out at less than 86 % vol.; the first distillation is carried out in the presence of the marc itself; it has a minimum volatile substances content of 200 grams per hectolitre of 100 % vol. alcohol; the maximum methanol content shall be 1500 grams per hectolitre of 100 % vol. alcohol; the maximum hydrocyanic acid content shall be 7 grams per hectolitre of 100 % vol. alcohol in the case of stone-fruit marc spirit. The minimum alcoholic strength by volume of fruit marc spirit shall be 37,5 %. No addition of alcohol, diluted or not, shall take place. Fruit marc spirit shall not be flavoured. Fruit marc spirit may only contain added caramel as a means of adjusting the colour. Fruit marc spirit may be sweetened in order to round off the final taste. However, the final product may not contain more than 20 grams of sweetening products per litre, expressed as invert sugar. The legal name shall consist of the name of the fruit followed by ‘marc spirit’. If marc of several different fruits is used, the legal name shall be ‘fruit marc spirit’ and may be supplemented by the name of each fruit in decreasing order of the quantity used.

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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.