Production Process

Fruit spirit (obtained by maceration and distillation) is produced from one of 32 named raw materials (fruits and berries).  (2 years after the new spirits regulation takes effect, i.e. around spring 2021, it will be 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.

Strength

Fruit spirit (obtained by maceration and distillation) sold to consumers has a minimum alcoholic strength of 37.5% vol..

Permitted

The addition of sweetening products. (2 years after the new spirits regulation takes effect, i.e. around spring 2021, the addition of sugar will be limited to 18g per litre of ‘fruit spirit obtained by maceration and distillation’. At the same time, those spirits that have been aged for at least a year in contact with wood will be permitted to add caramel to adjust the colour.)

Not allowed

Fruit spirit (obtained by maceration and distillation) must not be flavoured or coloured.