Australia New Zealand Food Standards Code – Standard 2.7.5 – Spirits (Cth)

Standard 2.7.5 Spirits

Note 1 This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.

Note 2 The provisions of the Code that apply in New Zealand are incorporated in, or adopted under, the Food Act 2014 (NZ). See also section 1.1.1—3. 2.7.5—1 Name This Standard is Australia New Zealand Food Standards Code – Standard 2.7.5 – Spirits. Note Commencement: This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act. 2.7.5—2 Definitions

Note In this Code (see section 1.1.2—3): brandy means: (a) a spirit obtained from the distillation of wine, or fermented preparations of grapes or grape product; or (b) such a spirit with any of the following added during production: (i) water; (ii) sugars; (iii) honey; (iv) spices; (v) grape juice; (vi) grape juice concentrates; (vii) wine; (viii) prune juice. liqueur means an alcoholic beverage that is a spirit, flavoured by or mixed with other foods, which contains more than 15% alcohol by volume, measured at 20°C. spirit means an alcoholic beverage consisting of: (a) a potable alcoholic distillate, including whisky, brandy, rum, gin, vodka and tequila, produced by distillation of fermented liquor derived from food sources, so as to have the taste, aroma and other characteristics generally attributable to that particular spirit; or (b) such a distillate with any of the following added during production: (i) water; (ii) sugars; (iii) honey; (iv) spices. 2.7.5—3 Requirement for food sold as brandy, liqueur or spirit (1) A food that is sold as brandy must be brandy. (2) A food that is sold as a liqueur must be a liqueur.