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Vol 2 4-1 04/2007

CHAPTER 4CLASS AND TYPE DESIGNATION

GENERAL FEATURES

nnIdentifies the labeled distilled spirits as to its specific class and/or class and type

nnBased on defined classes and types

DEFINITIONS

•• CLASS

The broad category “distilled spirits” is divided, under standards of identity,into a number of general but defined classes, e.g., “Neutral Spirits or Alcohol,”“Whisky”

•• TYPE

Under most of the general classes are specific, defined types of distilledspirits, e.g., “Vodka” is a specific type of “Neutral Spirits or Alcohol;” “StraightBourbon Whisky” is a specific type of “Whisky”

CLASS AND TYPE DESIGNATION

nnMost TYPE names are sufficient as class and type designations

nnSome CLASS names are sufficient as class and type designations

NOTE: On succeeding pages is a chart that categorizes and very broadlydefines all classes and most types of distilled spirits. Those classes and typesthat are sufficient as class and type designations are notated

Vol 2 4-2 04/2007

CLASSES AND TYPES

CLASSGENERAL CLASS

DEFINITION TYPEGENERAL TYPE

DEFINITIONVODKA¹ Neutral spirits distilled or treated

after distillation with charcoal orother materials so as to be withoutdistinctive character, aroma, tasteor color

NEUTRAL SPIRITS ORALCOHOL¹

Spirits distilled from any material ator above 95% alcohol by volume(190 proof), and if bottled, bottled atnot less than 40% alcohol by volume(80 proof)

GRAIN SPIRITS¹ Neutral spirits distilled from afermented mash of grain andstored in oak containers

BOURBON WHISKY¹ Whisky produced in the U.S. atnot exceeding 80% alcohol byvolume (160 proof) from afermented mash of not less than51 percent corn and stored at notmore than 62.5% alcohol byvolume (125 proof) in charrednew oak containers

RYE WHISKY³ Whisky produced at notexceeding 80% alcohol by volume(160 proof) from a fermentedmash of not less than 51 percentrye and stored at not more than62.5% alcohol by volume (125proof) in charred new oakcontainers

WHEAT WHISKY³ Whisky produced at notexceeding 80% alcohol by volume(160 proof) from a fermentedmash of not less than 51 percentwheat and stored at not morethan 62.5% alcohol by volume(125 proof) in charred new oakcontainers

MALT WHISKY³ Whisky produced at notexceeding 80% alcohol by volume(160 proof) from a fermentedmash of not less than 51 percentmalted barley and stored at notmore than 62.5% alcohol byvolume (125 proof) in charrednew oak containers

RYE MALT WHISKY³ Whisky produced at notexceeding 80% alcohol by volume(160 proof) from a fermentedmash of not less than 51 percentmalted rye and stored at not morethan 62.5% alcohol by volume(125 proof) in charred new oakcontainers

CORN WHISKY³ Whisky produced at notexceeding 80% alcohol by volume(160 proof) from a fermentedmash of not less than 80 percentcorn and if stored in oakcontainers stored at not morethan 62.5% alcohol by volume(125 proof) in used or uncharrednew oak containers and notsubjected in any manner totreatment with charred wood

WHISKY² Spirits distilled from a fermentedmash of grain at less than 95%alcohol by volume (190 proof) havingthe taste, aroma and characteristicsgenerally attributed to whisky andbottled at not less than 40% alcoholby volume (80 proof)

STRAIGHT BOURBON WHISKY¹ •• Bourbon whisky stored incharred new oak containersfor 2 years or more

•• “Straight Bourbon Whisky”may include mixtures of twoor more straight bourbonwhiskies provided all of thewhiskies are produced in thesame state

Vol 2 4-3 04/2007

CLASSGENERAL CLASS


DEFINITIONSTRAIGHT RYE WHISKY³ •• Rye whisky stored in charred

new oak containers for 2years or more

•• “Straight Rye Whisky” mayinclude mixtures of two ormore straight rye whiskiesprovided all of the whiskiesare produced in the samestate

STRAIGHT WHEAT WHISKY³ •• Wheat whisky stored incharred new oak containersfor 2 years or more

•• “Straight Wheat Whisky” mayinclude mixtures of two ormore straight wheat whiskiesprovided all of the whiskiesare produced in the samestate

STRAIGHT MALT WHISKY³ •• Malt whisky stored in charrednew oak containers for 2years or more

•• “Straight Malt Whisky” mayinclude mixtures of two ormore straight malt whiskiesprovided all of the whiskiesare produced in the samestate

STRAIGHT RYE MALT WHISKY³ •• Rye malt whisky stored incharred new oak containersfor 2 years or more

•• “Straight Rye Malt Whisky”may include mixtures of twoor more straight rye maltwhiskies provided all of thewhiskies are produced in thesame state

STRAIGHT CORN WHISKY³ •• Corn whisky stored in used oruncharred new oak containersfor 2 years or more

•• “Straight Corn Whisky” mayinclude mixtures of two ormore straight corn whiskiesprovided all of the whiskiesare produced in the samestate

STRAIGHT WHISKY³ •• Whisky produced from afermented mash of less than51 percent of any one type ofgrain and stored in charrednew oak containers for 2years or more

•• “Straight Whisky” may includemixtures of two or morestraight whiskies provided allof the whiskies are producedin the same state

WHISKY DISTILLED FROMBOURBON MASH¹

Whisky produced in the U.S. atnot exceeding 80% alcohol byvolume (160 proof) from afermented mash of not less than51 percent corn and stored inused oak containers

WHISKY DISTILLED FROM RYEMASH¹

Whisky produced in the U.S. atnot exceeding 80% alcohol byvolume (160 proof) from afermented mash of not less than51 percent rye and stored in usedoak containers

Vol 2 4-4 04/2007

CLASSGENERAL CLASS


DEFINITIONWHISKY DISTILLED FROMWHEAT MASH¹

Whisky produced in the U.S. atnot exceeding 80% alcohol byvolume (160 proof) from afermented mash of not less than51 percent wheat and stored inused oak containers

WHISKY DISTILLED FROMMALT MASH¹

Whisky produced in the U.S. atnot exceeding 80% alcohol byvolume (160 proof) from afermented mash of not less than51 percent malted barley andstored in used oak containers

WHISKY DISTILLED FROM RYEMALT MASH¹

Whisky produced in the U.S. atnot exceeding 80% alcohol byvolume (160 proof) from afermented mash of not less than51 percent malted rye and storedin used oak containers

LIGHT WHISKY¹ Whisky produced in the U.S. atmore than 80% alcohol by volume(160 proof) [but less than 95%alcohol by volume (190 proof)]and stored in used or uncharrednew oak containers

BLENDED LIGHT WHISKY ORLIGHT WHISKY – A BLEND¹

Light whisky blended with lessthan 20% straight whisky on aproof gallon basis

BLENDED WHISKY OR WHISKY– A BLEND³

Whisky produced by blending notless than 20% on a proof gallonbasis (excluding alcohol derivedfrom added harmless coloring,flavoring or blending materials*)straight whisky or a blend ofstraight whiskies and, separatelyor in combination, whisky of anytype or neutral spirits

BLENDED BOURBON WHISKYOR BOURBON WHISKY – ABLEND¹

Blended whisky produced in theU.S. containing not less than 51%on a proof gallon basis (excludingalcohol derived from addedharmless coloring, flavoring orblending materials*) straightbourbon whisky

BLENDED RYE WHISKY ORRYE WHISKY – A BLEND³

Blended whisky containing notless than 51% on a proof gallonbasis (excluding alcohol derivedfrom added harmless coloring,flavoring or blending materials*)straight rye whisky

BLENDED WHEAT WHISKY ORWHEAT WHISKY – A BLEND³

Blended whisky containing notless than 51% on a proof gallonbasis (excluding alcohol derivedfrom added harmless coloring,flavoring or blending materials*)straight wheat whisky

BLENDED MALT WHISKY ORMALT WHISKY – A BLEND³

Blended whisky containing notless than 51% on a proof gallonbasis (excluding alcohol derivedfrom added harmless coloring,flavoring or blending materials*)straight malt whisky

BLENDED RYE MALT WHISKYOR RYE MALT WHISKY – ABLEND³

Blended whisky containing notless than 51% on a proof gallonbasis (excluding alcohol derivedfrom added harmless coloring,flavoring or blending materials*)straight rye malt whisky

BLENDED CORN WHISKY ORCORN WHISKY – A BLEND³

Blended whisky containing notless than 51% on a proof gallonbasis (excluding alcohol derivedfrom added harmless coloring,flavoring or blending materials*)straight corn whisky

Vol 2 4-5 04/2007

CLASSGENERAL CLASS


DEFINITIONA BLEND OF STRAIGHTWHISKIES OR BLENDEDSTRAIGHT WHISKIES³

•• Mixture of straight whiskiesproduced in different states

•• Mixture of straight whiskiesproduced in the same state towhich harmless coloring,flavoring or blendingmaterials* have been added

A BLEND OF STRAIGHTBOURBON WHISKIES ORBLENDED STRAIGHTBOURBON WHISKIES¹

A blend of straight whiskiesproduced in the U.S. consistingentirely of straight bourbonwhiskies

A BLEND OF STRAIGHT RYEWHISKIES OR BLENDEDSTRAIGHT RYE WHISKIES³

A blend of straight whiskiesconsisting entirely of straight ryewhiskies

A BLEND OF STRAIGHT WHEATWHISKIES OR BLENDEDSTRAIGHT WHEAT WHISKIES³

A blend of straight whiskiesconsisting entirely of straightwheat whiskies

A BLEND OF STRAIGHT MALTWHISKIES OR BLENDEDSTRAIGHT MALT WHISKIES³

A blend of straight whiskiesconsisting entirely of straight maltwhiskies

A BLEND OF STRAIGHT RYEMALT WHISKIES OR BLENDEDSTRAIGHT RYE MALTWHISKIES³

A blend of straight whiskiesconsisting entirely of straight ryemalt whiskies

A BLEND OF STRAIGHT CORNWHISKIES OR BLENDEDSTRAIGHT CORN WHISKIES³

A blend of straight whiskiesconsisting entirely of straight cornwhiskies

SPIRIT WHISKY³ Whisky produced by blendingneutral spirits and not less than5% on a proof gallon basiswhisky, straight whisky orcombination of whisky andstraight whisky provided thestraight whisky is used at lessthan 20% on a proof gallon basis

SCOTCH WHISKY¹ Unblended whisky manufacturedin Scotland in compliance with thelaws of the United Kingdom

BLENDED SCOTCH WHISKYOR SCOTCH WHISKY - ABLEND¹

A blend of whiskies manufacturedin Scotland in compliance with thelaws of the United Kingdom

IRISH WHISKY¹ Unblended whisky manufacturedin the Republic of Ireland or inNorthern Ireland in compliancewith their laws

BLENDED IRISH WHISKY ORIRISH WHISKY – A BLEND¹

A blend of whiskies manufacturedin the Republic of Ireland or inNorthern Ireland in compliancewith their laws

CANADIAN WHISKY¹ Unblended whisky manufacturedin Canada in compliance with itslaws

BLENDED CANADIAN WHISKYOR CANADIAN WHISKY – ABLEND¹

A blend of whiskies manufacturedin Canada in compliance with itslaws

DISTILLED GIN�� Gin produced by originaldistillation from mash with or overjuniper berries and otheraromatics or their extracts,essences or flavors

REDISTILLED GIN�� Gin produced by redistillation ofdistilled spirits with or over juniperberries and other aromatics ortheir extracts, essences or flavors

GIN¹ Spirits with a main characteristicflavor derived from juniper berriesproduced by distillation or mixing ofspirits with juniper berries and otheraromatics or extracts derived fromthese materials and bottled at notless than 40% alcohol by volume (80proof)

COMPOUNDED GIN�� Gin produced by mixing neutralspirits with juniper berries andother aromatics or their extracts,essences or flavors

Vol 2 4-6 04/2007

CLASSGENERAL CLASS


DEFINITION

FRUIT BRANDY�� •• Brandy distilled solely fromthe fermented juice or mashof whole, sound, ripe fruit orfrom standard fruit wine, withor without the addition of notmore than 20 percent byweight of the pomace of suchjuice or wine or 30 percent byvolume of the lees of suchwine or both. Such brandymay include up to 30% on aproof gallon basis of leesbrandy

•• “Brandy” is grape brandy.Other types of fruit brandymust be further identified,e.g., “Peach Brandy”

•• Grape brandy must be storedin oak containers for aminimum of 2 years

PISCO¹ Peruvian grape brandy stored inother than oak containers

APPLEJACK OR APPLEBRANDY¹

Type of FRUIT BRANDY madefrom apples

KIRSCHWASSER¹ Type of FRUIT BRANDY madefrom cherries

SLIVOVITZ¹ Type of FRUIT BRANDY madefrom plums

IMMATURE BRANDY¹ Grape brandy stored in oakcontainers for less than 2 years

COGNAC¹ Grape brandy distilled in theCognac region of France incompliance with the laws andregulations of the FrenchGovernment

ARMAGNAC¹ Grape brandy distilled in theArmagnac region of France incompliance with the laws andregulations of the FrenchGovernment

CALVADOS¹ Apple brandy distilled in theCalvados region of France incompliance with the laws andregulations of the FrenchGovernment

DRIED FRUIT BRANDY�� •• Fruit brandy distilled fromsound, dried fruit or from thestandard wine of such fruit

•• For brandies of this type(except RAISIN BRANDY,see below), the word “Brandy”must be qualified with thename of the fruit from whichmade preceded by the word“dried,” e.g., “Dried ApricotBrandy”

RAISIN BRANDY¹ Type of DRIED FRUIT BRANDYmade from raisins

BRANDY�� Spirits distilled from the fermentedjuice, mash or wine of fruit or from itsresidue at less than 95% alcohol byvolume (190 proof) having the taste,aroma and characteristics generallyattributed to brandy and bottled atnot less than 40% alcohol by volume(80 proof)

LEES BRANDY¹ •• Brandy distilled from the leesor sediment from fermentationof fruit wine

•• “Lees Brandy” is grape leesbrandy. Other types of leesbrandy must be furtheridentified, e.g., “Cherry LeesBrandy”

Vol 2 4-7 04/2007

CLASSGENERAL CLASS


DEFINITIONPOMACE BRANDY ORMARC BRANDY¹

•• Brandy distilled from the skinand pulp of sound, ripe fruitafter the withdrawal of thejuice or wine

•• “Pomace Brandy” or “MarcBrandy” is grape pomace ormarc brandy. Other types ofpomace or marc brandy mustbe further identified, e.g.,“Apple Pomace Brandy,”“Pear Marc Brandy”

GRAPPA OR GRAPPA BRANDY¹ Type of POMACE BRANDY madefrom grapes

RESIDUE BRANDY¹ •• Brandy distilled wholly or inpart from the fermentedresidue of fruit or wine

•• “Residue Brandy” is graperesidue brandy. Other typesof residue brandy must befurther identified, e.g.,“Orange Residue Brandy”

NEUTRAL BRANDY¹ •• Any type of brandy, e.g., “FruitBrandy,” “Residue Brandy,”etc., distilled at more than85% alcohol by volume (170proof) but less than 95%alcohol by volume (190 proof)

•• “Neutral Brandy” is grapeneutral brandy. Other typesof neutral brandy must befurther identified, e.g.,“Neutral Plum Brandy,”“Neutral Citrus ResidueBrandy”

SUBSTANDARD BRANDY¹ •• Brandy:(a) distilled from thefermented juice, mash or winehaving a volatile aciditycalculated, exclusive of wateradded to facilitate distillation,as acetic acid and exclusiveof sulfur dioxide, in excess of0.2 gram per 100 cubiccentimeters (20 degrees C.)

(b) distilled from unsound,moldy, diseased ordecomposed juice, mash,wine, lees, pomace or residueor which possesses any taste,aroma or characteristicassociated with productsdistilled from such material

•• “Substandard Brandy” isgrape substandard brandy.Other types of substandardbrandy must be furtheridentified, e.g., “SubstandardFig Brandy”

BLENDED APPLEJACK ORAPPLEJACK - A BLEND¹

Mixture of at least 20% on a proofgallon basis apple brandy that hasbeen stored in oak containers for notless than 2 years and not more than80% on a proof gallon basis neutralspirits, bottled at not less than 40%alcohol by volume (80 proof)

NO TYPE UNDER THIS CLASS

Vol 2 4-8 04/2007

CLASSGENERAL CLASS


DEFINITIONRUM¹ Spirits distilled from the fermented

juice of sugar cane, sugar canesyrup, sugar cane molasses or othersugar cane by-products at less than95% alcohol by volume (190 proof)having the taste, aroma andcharacteristics generally attributed torum and bottled at not less than 40%alcohol by volume (80 proof)


TEQUILA¹ Spirits distilled in Mexico incompliance with the laws andregulations of the MexicanGovernment from a fermented mashderived principally from the AgaveTequilana Weber (“blue” variety),with or without additionalfermentable substances having thetaste, aroma and characteristicsgenerally attributed to Tequila andbottled at not less than 40% alcoholby volume (80 proof)


MESCAL/

MEZCAL¹

Spirits distilled in Mexico incompliance with the laws andregulations of the MexicanGovernment from a fermented mashderived from the Mezcal plant,having the taste, aroma andcharacteristics generally attributed toMescal/Mezcal and bottled at notless than 40% alcohol by volume (80proof)


SLOE GIN¹ Liqueur/Cordial deriving its mainflavor characteristic from sloeberries

RYE LIQUEUR/RYE CORDIAL¹ Liqueur/Cordial with thepredominant characteristic flavorof rye whisky made with not lessthan 51% on a proof gallon basisrye whisky, straight rye whisky orwhisky distilled from rye mashbottled at not less than 30%alcohol by volume (60 proof).Wine may be used but if usedmay not exceed 2½% by volumeof the finished product

BOURBON LIQUEUR/BOURBONCORDIAL¹

Liqueur/Cordial produced in theU.S. with the predominantcharacteristic flavor of bourbonwhiskey made with not less than51% on a proof gallon basisbourbon whisky, straight bourbonwhisky or whisky distilled frombourbon mash bottled at not lessthan 30% alcohol by volume (60proof). Wine may be used but ifused may not exceed 2½% byvolume of the finished product

LIQUEUR/CORDIAL¹

Flavored spirits product containingnot less than 2½% by weight sugar,dextrose, levulose or a combinationthereof made by mixing or redistillingany class or type of spirits with orover fruits, flowers, plants or purejuices therefrom or other naturalflavoring materials or with extractsderived from infusions, percolation ormaceration of such materials

ROCK AND RYE¹ Liqueur/Cordial with thepredominant characteristic flavorof rye whisky made with not lessthan 51% on a proof gallon basisrye whisky, straight rye whisky orwhisky distilled from rye mash,rock candy or sugar syrup andwith or without the addition offruit, fruit juices or other naturalflavoring materials, bottled at notless than 24% alcohol by volume(48 proof). Wine may be used butif used may not exceed 2½% byvolume of the finished product

Vol 2 4-9 04/2007

CLASSGENERAL CLASS


DEFINITIONROCK AND BOURBON¹ Liqueur/Cordial produced in the

U.S. with the predominantcharacteristic flavor of bourbonwhisky made with not less than51% on a proof gallon basisbourbon whisky, straight bourbonwhisky or whisky distilled frombourbon mash, rock candy orsugar syrup and with or withoutthe addition of fruit, fruit juices orother natural flavoring materials,bottled at not less than 24%alcohol by volume (48 proof).Wine may be used but if usedmay not exceed 2½% by volumeof the finished product

ROCK AND BRANDY¹ Liqueur/Cordial with thepredominant characteristic flavorof brandy made with grapebrandy as the exclusive distilledspirits base, rock candy or sugarsyrup and with or without theaddition of fruit, fruit juices orother natural flavoring materials,bottled at not less than 24%alcohol by volume (48 proof).Wine may be used but if usedmay not exceed 2½% by volumeof the finished product

ROCK AND RUM¹ Liqueur/Cordial with thepredominant characteristic flavorof rum made with rum as theexclusive distilled spirits base,rock candy or sugar syrup andwith or without the addition offruit, fruit juices or other naturalflavoring materials, bottled at notless than 24% alcohol by volume(48 proof). Wine may be used butif used may not exceed 2½% byvolume of the finished product

RUM LIQUEUR/RUM CORDIAL¹

Liqueur/Cordial with thepredominant characteristic flavorof rum made with rum as theexclusive distilled spirits base,bottled at not less than 30%alcohol by volume (60 proof).Wine may be used but if usedmay not exceed 2½% by volumeof the finished product

GIN LIQUEUR/GIN CORDIAL¹

Liqueur/Cordial with thepredominant characteristic flavorof gin made with gin as theexclusive distilled spirits base,bottled at not less than 30%alcohol by volume (60 proof).Wine may be used but if usedmay not exceed 2½% by volumeof the finished product

Vol 2 4-10 04/2007

CLASSGENERAL CLASS


DEFINITIONBRANDY LIQUEUR/BRANDY CORDIAL¹

•• Liqueur/Cordial with thepredominant characteristicflavor of brandy made withbrandy as the exclusivedistilled spirits base, bottled atnot less than 30% alcohol byvolume (60 proof). Wine maybe used but if used may notexceed 2½% by volume of thefinished product

•• “Brandy Liqueur” or “BrandyCordial” is grape brandyliqueur/cordial. Other types ofbrandy liqueurs/cordials mustbe specifically identified, e.g.,“Cherry Brandy Liqueur,”“Peach Brandy Cordial”

ARAK/ARACK/RAKI�� Anise flavored liqueur/cordial

AMARETTO¹ Almond flavored liqueur/cordialKUMMEL¹ Caraway flavored liqueur/cordialOUZO¹ Anise flavored liqueur/cordialANISE/ANISETTE¹ Anise flavored liqueur/cordial

SAMBUCA¹¹�� Italian anise flavoredliqueur/cordial

PEPPERMINT SCHNAPPS¹ Peppermint flavoredliqueur/cordial

TRIPLE SEC¹ Orange flavored liqueur/cordialCURACAO¹ Orange flavored liqueur/cordialCRÈME DE ¹¹ Liqueur/Cordial with the

predominant flavor as indicated inthe name, e.g., “Crème deMenthe” – mint flavoredliqueur/cordial

GOLDWASSER¹² German herb flavoredliqueur/cordial containing goldflakes

FLAVORED BRANDY¹ •• Brandy flavored with naturalflavoring materials, with orwithout the addition of sugar,bottled at not less than 30%alcohol by volume (60 proof)

•• The name of the predominantflavor shall appear as part of theclass and type designation, e.g.,“Apricot Flavored Brandy”

•• Wine may be added up to 15%by volume of the finished productprovided at least 12½% of thewine is derived from the basecommodity that corresponds tothe labeled flavor of the product.If not, or if the wine additionexceeds 15% by volume of thefinished product the classesand/or types and percentages(by volume) of the wine must bestated as part of the class andtype designation


Vol 2 4-11 04/2007

CLASSGENERAL CLASS


DEFINITIONFLAVORED GIN¹ •• Gin flavored with natural

flavoring materials, with orwithout the addition of sugar,bottled at not less than 30%alcohol by volume (60 proof)

•• The name of the predominantflavor shall appear as part of theclass and type designation, e.g.,“Lime Flavored Gin”

•• Wine may be added but if theaddition exceeds 2½% byvolume of the finished product,the classes and/or types andpercentages (by volume) of winemust be stated as part of theclass and type designation


FLAVORED RUM¹ •• Rum flavored with naturalflavoring materials, with orwithout the addition of sugar,bottled at not less than 30%alcohol by volume (60 proof)

•• The name of the predominantflavor shall appear as part of theclass and type designation, e.g.,“Butterscotch Favored Rum”



FLAVORED VODKA¹ •• Vodka flavored with naturalflavoring materials, with orwithout the addition of sugar,bottled at not less than 30%alcohol by volume (60 proof)

•• The name of the predominantflavor shall appear as part of theclass and type designation, e.g.,“Orange Flavored Vodka”



FLAVORED WHISKY¹ •• Whisky flavored with naturalflavoring materials, with orwithout the addition of sugar,bottled at not less than 30%alcohol by volume (60 proof)

•• The name of the predominantflavor shall appear as part of theclass and type designation, e.g.,“Cherry Flavored Whisky”



Vol 2 4-12 04/2007

CLASSGENERAL CLASS


DEFINITIONIMITATION DISTILLEDSPIRITS

•• Any class and/or type of distilledspirits treated with flavor(s)and/or color(s) to simulate adifferent class and/or type ofdistilled spirits

•• Any class and/or type of distilledspirits other than a DISTILLEDSPIRITS SPECIALTY (seebelow) containing an artificialflavor**

•• Any class and/or type of distilledspirits (except cordials, liqueursand specialties marketed underlabels which do not indicate orimply that a particular classand/or type of distilled spirits wasused in their manufacture) towhich has been added anywhisky essence, brandyessence, rum essence or similaressence or extract whichsimulates or enhances or is usedin the particular product tosimulate or enhance thecharacteristics of any classand/or type of distilled spirits

•• Any type of whisky to whichbeading oil has been added

•• Any rum to which neutral spiritsor distilled spirits other than rumhave been added

•• Any brandy made from distillingmaterial to which sugar (otherthan the kind and amountexpressly authorized in theproduction of standard wine) hasbeen added

•• Any brandy, except blendedapplejack, to which neutral spiritsor distilled spirits other thanbrandy have been added

SPECIFIC CLASS OR TYPE TOWHICH DISTILLED SPIRITSWOULD OTHERWISE BELONG,E.G., “IMITATION RUM”¹

APRICOT SOUR¹³ Apricot flavored brandy or apricotliqueur/cordial and lemon juice oroil or natural lemon flavor**

BLACK RUSSIAN¹³ Vodka and coffee flavored brandyor coffee liqueur/cordial

BLOODY MARY¹³ Vodka and tomato juice or naturaltomato flavor**

____________

ALEXANDER¹³, E.G., “BRANDYALEXANDER”

Specific distilled spirits indicatedin the cocktail name, e.g., brandyin the case of “Brandy Alexander,”crème de cacao and cream

DAIQUIRI¹³ Rum and lime juice or oil ornatural lime flavor**

____________ DAIQUIRI¹³, E.G.,“PINEAPPLE DAIQUIRI”

Daiquiri with added flavor asindicated in the cocktail name,e.g., Daiquiri with addedpineapple juice or naturalpineapple flavor** in the case of“Pineapple Daiquiri”

EGG NOG¹³ Brandy, rum or whisky, milk ormilk products of at least 6% butterfat, at least 1% egg yolk solids,sweetener and natural flavor**

GIMLET¹³ Gin and lime juice, oil or naturallime flavor**

RECOGNIZED COCKTAILS Mixed drink that has gained tradeand consumer recognition,containing one or more class(es)and/or type(s) of distilled spirits withflavoring and/or coloring materials

VODKA GIMLET¹³ Vodka and lime juice, oil ornatural lime flavor**

Vol 2 4-13 04/2007

CLASSGENERAL CLASS


DEFINITIONGRASSHOPPER¹³ Crème de menthe, crème de

cacao and cream

MAI TAI¹³ Rum and citrus juices, oils ornatural citrus flavors**

MANHATTAN¹³ Whisky (any type) and vermouth

__________ MANHATTAN¹³,E.G., “SCOTCH MANHATTAN”

Specific distilled spirits indicatedin the cocktail name, e.g.,blended scotch whisky in the caseof “Scotch Manhattan,” andvermouth

MARGARITA¹³ Tequila, triple sec and lime orlemon juice or oil or natural limeor lemon flavor**

____________ MARGARITA¹³,E.G., “STRAWBERRYMARGARITA”

Margarita with added flavor asindicated in the cocktail name,e.g., Margarita with addedstrawberry juice or naturalstrawberry flavor** in the case of“Strawberry Margarita”

MARTINI¹³ Gin and vermouth

VODKA MARTINI¹³ Vodka and vermouth

MINT JULEP¹³ Straight bourbon whisky andnatural mint flavor**

____________

MINT JULEP¹³, E.G., “VODKAMINT JULEP”

Specific distilled spirits indicatedin the cocktail name, e.g., vodkain the case of “Vodka Mint Julep,”and natural mint flavor**

OLD FASHIONED¹³ Straight bourbon whisky andbitters

PINK SQUIRREL¹³ Crème de almond, crème decacao and cream

SCREWDRIVER¹³ Vodka and orange juice or oil ornatural orange flavor**

SLOE GIN FIZZ¹³ Sloe gin liqueur/cordial, lemonjuice or oil or natural lemonflavor** and club soda

TOM COLLINS¹³ Gin, lemon juice or oil or naturallemon flavor** and club soda

____________ COLLINS¹³, E.G.,“VODKA COLLINS”

Specific distilled spirits indicatedin the cocktail name, e.g., vodkain the case of “Vodka Collins,”lemon juice or oil or natural lemonflavor** and club soda

WALLBANGER¹³ Vodka, orange juice or oil ornatural orange flavor** andgalliano or similar typeliqueur/cordial

WHISKY SOUR¹³ Whisky and lemon juice or oil ornatural lemon flavor**

_________ SOUR¹³, E.G.,“PISCO SOUR”

Specific distilled spirits indicatedin the cocktail name, e.g., pisco inthe case of “Pisco Sour” andlemon juice or oil or natural lemonflavor**

WHITE RUSSIAN¹³ Vodka, coffee flavored brandy orcoffee liqueur/cordial and cream

ADVOCAAT¹ Egg flavored distilled spirits product NO TYPE UNDER THIS CLASS

AQUAVIT¹ Caraway flavored distilled spiritsproduct


BITTERS¹ Distilled spirits product distinguishedby it bitterness produced by blendingextracts of plants, seeds, herbs,barks and/or roots with any classand/or type of distilled spirits


Vol 2 4-14 04/2007

CLASSGENERAL CLASS


DEFINITIONDISTILLED SPIRITSSPECIALTY

•• Distilled spirits not defined underany other class

•• Generally, any class and/or typeof distilled spirits that contain orare treated with flavoring and/orcoloring materials and/ornonstandard blending or treatingmaterials or processes

•• NO DEFINED TYPE(S)UNDER THIS CLASS

•• PRODUCT DEFINITION ISUNIQUE TO COMPOSITIONAND PRODUCTION OF THEDISTILLED SPIRITS

PRODUCT¹¹��

*See CHAPTER 7, COLORING/FLAVORING/BLENDING MATERIALS

** See FLAVOR MATERIALS section of CHAPTER 7, COLORING/FLAVORING/BLENDING MATERIALS

¹Sufficient as class and type designation

²Sufficient as class and type designation ONLY for whiskies made by:

--Blending two or more specific types of whiskies, e.g., a blend of rye whisky and corn whisky should be designated “Whisky”OR

--Treating with harmless coloring, flavoring or blending materials* a specific type of whisky not customarily so treated, e.g.,bourbon whisky treated with caramel should be designated “Whisky”

³nnSufficient as class and type designation for whisky of this type produced in the U.S. nnFor whisky of this type produced outside the U.S., the class and type designation must include the words “American Type” or

“Produced/Distilled/Blended [as appropriate] in _________”. (Fill in blank with country of origin) nnFor whisky of this type produced in the U.S. by blending domestic and imported whiskies, the percentage and origin of each

foreign whisky (e.g., “25% SPIRIT WHISKY PRODUCED IN JAPAN”) must be shown on the front of the container

� � “Gin” is sufficient as class and type designation. “Distilled” may optionally appear as part of the class and type designation, i.e.,“Distilled Gin”

�� “Gin” is sufficient as class and type designation. “Compounded” may appear but is not required as part of the class and typedesignation. Compounded Gin may not be referred to or described as “Distilled”

�� Sufficient as class and type designation ONLY for Grape Brandy

Brandy made by blending two or more specific types of brandies must be identified as “Brandy” followed by the percentage of(determined on a proof gallon basis) and name of each specific type of brandy, e.g., “Brandy, 25% Dried Pear Brandy, 75%Lees Brandy”

Percentages are not required if the brandy is derived from: --2 specific types of brandies and neither contributes less than 40% of the alcohol on a proof gallon basis --3 specific types of brandies and each contributes at least 30% of the alcohol on a proof gallon basis --4 specific types of brandies and each contributes at least 20% of the alcohol on a proof gallon basis

�� Fruit Brandy derived from two or more fruits must be identified as “Fruit Brandy” followed by the percentage of (determined on aproof gallon basis) and name of each fruit from which the brandy was made, e.g., “Fruit Brandy, 30% Apple Brandy, 70%Cherry Brandy”

Percentages are not required if the Fruit Brandy is derived from: --2 fruits and neither contributes less than 40% of the alcohol on a proof gallon basis --3 fruits and each contributes at least 30% of the alcohol on a proof gallon basis --4 fruits and each contributes at least 20% of the alcohol on a proof gallon basis

�� See footnote 7; these provisions also apply to Dried Fruit Brandy

�� Sufficient as class and type designation for Arak/Arack/Raki Liqueur/Cordial.

Arak/Arack/Raki containing less than 2½% by weight sugar, dextrose, levulose or combination thereof is a distilled spiritsspecialty and the class and type designation must include a truthful and adequate statement of composition (see “DISTILLEDSPIRITS SPECIALTY” in “CLASS” column of this chart)

¹¹��Sufficient as class and type designation. For Sambuca produced outside of Italy, the class and type designation “Sambuca”must include the word “type” or “American” or other adjective indicating the true place of production

Vol 2 4-15 04/2007

¹¹¹¹Sufficient as class and type designation. Predominant flavor becomes part of the class and type designation, e.g., “Crème deAlmond,” “Crème de Cocoa,” “Crème de Peach”

¹²¹²Sufficient as class and type designation. For Goldwasser produced outside of Germany, the class and type designation“Goldwasser” must include the word “type” or “American” or other adjective indicating the true place of production

¹³¹³The class and type designation is the name of the cocktail with a declaration of the distilled spirits component(s) of the product,e.g., “Screwdriver Made With Vodka”

¹¹��A distinctive or fanciful product name with a statement reflecting the composition and character of the product is sufficient asclass and type designation, e.g., “Spiced Rum, Rum With Spice Flavor”

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