SPIRIT (SUPPLEMENTED BY THE NAME OF THE FRUIT) OBTAINED BY MACERATION AND DISTILLATION
- Fruit spirit (distillate)
- Sugar (if used)
SPIRIT (SUPPLEMENTED BY THE NAME OF THE FRUIT) OBTAINED BY MACERATION AND DISTILLATION (37.5%)Nutrition information
64 Kcal / serve30ml 267 kJ
214 Kcal / 100ml 889 kJ
|SPIRIT (SUPPLEMENTED BY THE NAME OF THE FRUIT) OBTAINED BY MACERATION AND DISTILLATION 37.5% vol.||30ml Per serving size||100ml|
/ 267 kJ
/ 889 kJ
Fruit spirit (obtained by maceration and distillation) is produced from one of 32 named raw materials (fruits and berries). It is possible to make the spirit from a further 4 raw materials. The fruit or berries, which can be unfermented or partially fermented, have to be macerated (soaked in alcohol so as to extract or concentrate flavours) and then distilled at less than 86% vol..
As part of the process, a maximum of 20 litres of alcohol of agricultural origin or spirit and/or distillate (derived from the same raw material) can be added for every 100kg of fruit or berry used. When sold to consumers, the name of the drink, i.e. ‘spirit preceded by the name of the raw material’, is followed by ‘obtained by maceration and distillation’ on the front label of the bottle.
Fruit spirit (obtained by maceration and distillation) sold to consumers has a minimum alcoholic strength of 37.5% vol..
- The addition of sweetening products.
- The addition of sugar will be limited to 18g per litre of ‘fruit spirit obtained by maceration and distillation’. Those spirits that have been aged for at least a year in contact with wood are permitted to add caramel to adjust the colour.
Fruit spirit (obtained by maceration and distillation) must not be flavoured or coloured.