URGENT - TIME SENSITIVE - EU Regulations applying to Spirit drinks proposed amendments

Transcription

1 URGENT - TIME SENSITIVE - EU Regulations applying to Spirit drinks proposed amendments The current regulations (see the small print at the end of this newsletter for details), applying to gin under the EU Regulations applying to Spirit drinks (2008) are (as is also the case for some other spirits), under current EU review. The European Commission proposes to replace Regulation (EC) No 110/2008 the Spirit Drinks Regulation with a new one, with the aim of aligning it with the Treaty on the Functioning of the European Union (TFEU). Again, see the end of this newsletter for further details. Thank you to those members who last month spotted that this was in hand and who (prudently), alerted the Guild. The Guild in the first instance notified WSTA who immediately undertook a first response and took the matter up via HMG. Formal trade representation on technical matters for the UK is usually undertaken by the WSTA as a trade body. As the Gin Guild is now a comprehensive group of many of those in the gin trade, and represents producers large and small, and from an international base (not just the UK), and is the industry voice for gin, there is a clear opportunity, if not real purpose, and benefit, in Guild members (not all of whom are WSTA members), making representations concerning any proposed amendments, both, via the Guild, to the WSTA and also direct to HMG, and if necessary to the EU. DEFRA have advised the Guild that a team have been attending a number of the EU Working Parties to discuss the draft replacement regulation for 110/2008, as has the UKREP First Secretary for Agriculture, who is based in Brussels. DEFRA are aware that there are a number of Guild members (and that representations have already been made by some via WSTA). They would be interested in a wider response from our members, and wish to reassure members that the issues are under review. If you have any issues or specific queries that you wish to bring up (even if these L 39/38 EN Official Journal of the European Union London gin (a) London gin is a type of distilled gin: obtained exclusively from ethyl alcohol of agricultural origin, with a maximum methanol content of 5 grams per hectolitre of 100 % vol. alcohol, whose flavour is introduced exclusively through the redistillation in traditional stills of ethyl alcohol in the presence of all the natural plant materials used, (ii) the resultant distillate of which contains at least 70 % alcohol by vol., (iii) where any further ethyl alcohol of agricultural origin is added it must be consistent with the characteristics listed in Annex I(1), but with a maximum methanol content of 5 grams per hectolitre of 100 % vol. alcohol, (iv) which does not contain added sweetening exceeding 0,1 gram of sugars per litre of the final product nor colorants, (v) which does not contain any other added ingredients other than water. (b) The minimum alcoholic strength by volume of London gin shall be 37,5 %. (c) The term London gin may be supplemented by the term dry. 23. Caraway-flavoured spirit drinks (a) Caraway-flavoured spirit drinks are spirit drinks produced by flavouring ethyl alcohol of agricultural origin with caraway (Carum carvi L.). (b) The minimum alcoholic strength by volume of caraway-flavoured spirit drinks shall be 30 %. (c) Other natural and/or nature-identical flavouring substances as defined in Article 1(2)(b) and (ii) of Directive 88/388/EEC and/or flavouring preparations as defined in Article 1(2)(c) of that Directive may additionally be used but there must be a predominant taste of caraway. 24. Akvavit or aquavit (a) Akvavit or aquavit is a caraway and/or dillseed-flavoured spirit drink flavoured with a distillate of plants or spices. (b) The minimum alcoholic strength by volume of akvavit or aquavit shall be 37,5 %. (c) Other natural and/or nature-identical flavouring substances as defined in Article 1(2)(b) and (ii) of Directive 88/388/EEC and/or flavouring preparations as defined in Article 1(2)(c) of that Directive may additionally be used, but the flavour of these drinks is largely attributable to distillates of caraway (Carum carvi L.) and/or dill (Anethum graveolens L.) seeds, the use of essential oils being prohibited. (d) The bitter substances must not obviously dominate the taste; the dry extract content shall not exceed 1,5 grams per 100 millilitres. 25. Aniseed-flavoured spirit drinks (a) Aniseed-flavoured spirit drinks are spirit drinks produced by flavouring ethyl alcohol of agricultural origin with natural extracts of star anise (Illicium verum Hook f.), anise (Pimpinella anisum L.), fennel (Foeniculum vulgare Mill.), or any other plant which contains the same principal aromatic constituent, using one of the following processes or a combination thereof: maceration and/or distillation, (ii) redistillation of the alcohol in the presence of the seeds or other parts of the plants specified above, (iii) addition of natural distilled extracts of aniseed-flavoured plants. L 39/16 EN Official Journal of the European Union REGULATION (EC) No 110/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89 THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION, Having regard to the Treaty establishing the European Community, and in particular Article 95 thereof, Having regard to the proposal from the Commission, Having regard to the opinion of the European Economic and Social Committee ( 1 ), Acting in accordance with the procedure laid down in Article 251 of the Treaty ( 2 ), Whereas: (1) Council Regulation (EEC) No 1576/89 of 29 May 1989 laying down general rules on the definition, description and presentation of spirit drinks ( 3 ) and Commission Regulation (EEC) No 1014/90 of 24 April 1990 laying down detailed implementing rules on the definition, description and presentation of spirit drinks ( 4 ) have proved successful in regulating the spirit drinks sector. However, in the light of recent experience it is necessary to clarify the rules applicable to the definition, description, presentation and labelling of spirit drinks as well as on the protection of geographical indications of certain spirit drinks, while taking into account traditional production methods. Regulation (EEC) No 1576/89 should therefore be repealed and replaced EN Official Journal of the European Union L 39/37 (b) The minimum alcoholic strength by volume of Geist (with the name of the fruit or the raw material used) shall be 37,5 %. (2) The spirit drinks sector is important for consumers, producers and the agricultural sector in the Community. The measures applicable to the spirit drinks sector should contribute to the attainment of a high level of consumer protection, the prevention of deceptive practices and the attainment of market transparency and fair competition. By doing so, the measures should safeguard the reputation which Community spirit drinks have achieved in the Community and on the world market by continuing to take into account the traditional practices used in the production of spirit drinks as well as increased demand for consumer protection and information. Technological innovation should also be taken into account in the categories where such innovation serves to improve quality, without affecting the traditional character of the spirit drinks concerned. (c) Geist (with the name of the fruit or the raw material used) shall not be flavoured. 18. Gentian (a) Gentian is a spirit drink produced from a distillate of gentian, itself obtained by the fermentation of gentian roots with or without the addition of ethyl alcohol of agricultural origin. (b) The minimum alcoholic strength by volume of gentian shall be 37,5 %. (c) Gentian shall not be flavoured. 19. Juniper-flavoured spirit drinks (a) Juniper-flavoured spirit drinks are spirit drinks produced by flavouring ethyl alcohol of agricultural origin and/ or grain spirit and/or grain distillate with juniper (Juniperus communis L. and/or Juniperus oxicedrus L.) berries. ( 1 ) OJ C 324, , p. 12. ( 2 ) Opinion of the European Parliament of 19 June 2007 (not yet published in the Official Journal) and Council Decision of 17 December ( 3 ) OJ L 160, , p. 1. Regulation as last amended by the 2005 Act of Accession. ( 4 ) OJ L 105, , p. 9. Regulation as last amended by Regulation (EC) No 2140/98 (OJ L 270, , p. 9). (b) The minimum alcoholic strength by volume of juniper-flavoured spirit drinks shall be 30 %. (c) Other natural and/or nature-identical flavouring substances as defined in Article 1(2)(b) and (ii) of Directive 88/388/EEC and/or flavouring preparations defined in Article 1(2)(c) of that Directive, and/or aromatic plants or parts of aromatic plants may be used in addition, but the organoleptic characteristics of juniper must be discernible, even if they are sometimes attenuated. (d) Juniper-flavoured spirit drinks may bear the sales denominations Wacholder or genebra. 20. Gin (a) Gin is a juniper-flavoured spirit drink produced by flavouring organoleptically suitable ethyl alcohol of agricultural origin with juniper berries (Juniperus communis L.). (b) The minimum alcoholic strength by volume of gin shall be 37,5 %. (c) Only natural and/or nature-identical flavouring substances as defined in Article 1(2)(b) and (ii) of Directive 88/388/EEC and/or flavouring preparations as defined in Article 1(2)(c) of that Directive shall be used for the production of gin so that the taste is predominantly that of juniper. 21. Distilled gin (a) Distilled gin is: a juniper-flavoured spirit drink produced exclusively by redistilling organoleptically suitable ethyl alcohol of agricultural origin of an appropriate quality with an initial alcoholic strength of at least 96 % vol. in stills traditionally used for gin, in the presence of juniper berries (Juniperus communis L.) and of other natural botanicals provided that the juniper taste is predominant, or (ii) the mixture of the product of such distillation and ethyl alcohol of agricultural origin with the same composition, purity and alcoholic strength; natural and/or nature-identical flavouring substances and/or flavouring preparations as specified in category 20(c) may also be used to flavour distilled gin. (b) The minimum alcoholic strength by volume of distilled gin shall be 37,5 %. (3) The production of spirit drinks constitutes a major outlet for Community agricultural products. This strong link to the agricultural sector should be emphasised by the regulatory framework. (4) To ensure a more systematic approach in the legislation governing spirit drinks, this Regulation should set out clearly defined criteria for the production, description, presentation and labelling of spirit drinks as well as on the protection of geographical indications. (5) In the interests of consumers, this Regulation should apply to all spirit drinks placed on the market in the Community, whether produced in the Community or in third countries. With a view to the export of high quality spirit drinks and in order to maintain and improve the reputation of Community spirit drinks on the world market, this Regulation should also apply to such drinks produced in the Community for export. This Regulation should also apply to the use of ethyl alcohol and/or distillates of agricultural origin in the production of alcoholic beverages and to the use of the names of spirit drinks in the presentation and labelling of foodstuffs. In exceptional cases where the law of an importing third country so requires, this Regulation should allow for a derogation to be granted from the provisions of Annexes I and II to this Regulation in accordance with the regulatory procedure with scrutiny. (6) In general, this Regulation should continue to focus on definitions of spirit drinks which should be classified into categories. Those definitions should continue to respect the traditional quality practices but should be completed or updated where previous definitions were lacking or insufficient or where such definitions may be improved in the light of technological development. (7) To take into account consumer expectations about the raw materials used for vodka especially in the traditional vodka producing Member States, provision should be made for adequate information to be provided on the raw material used where the vodka is made from raw materials of agricultural origin other than cereals and/or potatoes. (c) Gin obtained simply by adding essences or flavourings to ethyl alcohol of agricultural origin is not distilled gin. have already been advised to WSTA, as they will add weight), please let Nicholas Cook know as soon as possible. The next meeting in Brussels to discuss this is on 15-16th November. DEFRA will keep us updated on progress. DIARY DATES Tuesday 8 May 2018 The 2018 Gin Industry Annual Dinner, Guildhall London Thursday 7 June 2018 The 2018 Ginposium, London Thursday 4 October 2018 Mansion House Installation and Livery Banquet. Call for Presentations for 2018 Ginposium Conference - 7th June 2018 Submission deadline: November 17, 2017 we go to press in January 2018 Do you have a specialized presentation relating to technical decisions, expert topics or new trends and research to share with the gin distilling community at this high profile event? Is there a topic you would like us to consider covering at the Ginposium? Can you recommend a good speaker? Let Nicholas Cook know no later than early November! Check out previous years content on the filmed extracts on the website. The Gin Guild is the trading name of The Gin Guild Limited VAT Number: Company Number: Registered Office: 1 The Sanctuary Westminster Abbey Parliament Square London SW1P 3JT Members Newsletter P r o m o t i n g E X C E L L E N C E I N G I N D I S T I L L AT I O N Issue 13 November 2017

2 Mansion House Installation 12 October 2017 The Gin Guild installed Ed Pilkington, Marketing and Innovation Director for Diageo Europe, as its latest Grand Rectifier. Mr Pilkington was sworn in at a Gin Guild Installation held at Mansion House, London, on 12 October, before the Annual Banquet hosted by the Guild s parent company, The Worshipful Company of Distillers. See below for details on how to order and view photos of the event. With 26 new members also taking their oath, membership of The Gin Guild continues to grow and is now almost 250 members, who also represent many more in their respective gin brands. Currently drawn from over 20 different countries across five continents, the international membership illustrates the global renaissance of gin. Among the new members was the Guild s first member from India, Anand Virmani, who launched his first brand of London Dry Gin in India this year. He will soon also be launching a typically Indian gin made with Himalayan Juniper and other locally-sourced botanicals. The installation also included members from Kyoto Distillery in Japan, Helsinki Distillery in Finland and US distillery Golden Moon. New Grand Rectifier Ed Pilkington said: The current gin renaissance is remarkable, and I believe it is here for the long term. We have a role to make that happen, with our members creating excitement and enthusiasm for the category, and building their brands around the world with real passion. In Mr Pilkington s current role for Diageo Europe, he oversees the full portfolio of spirits and beer in 55 countries across continental Europe to Russia. He took over as Grand Rectifier from Martin Riley, of Pernod Ricard, who remains a member of the Gin Guild Board. Mr Riley said: The Gin Guild has enjoyed remarkable success and established a strong profile since its incorporation in It is a unique organisation in which networking, information sharing and expertise form the key building blocks. The interest in gin is a worldwide phenomenon, driven by innovation, effective marketing, imaginative promotions and creative cocktails. Members of The Gin Guild are at the vanguard of this movement and we are proud to have a wide range of expertise from start-ups and entrepreneurs to longestablished companies with international brands represented in the Guild. The Guild s next installation takes place on 8 May 2018 at the Gin Industry Annual Dinner, which is followed by the annual Ginposium seminar on 7 June Photographs of events Souvenir photographs from the Members Area Photo Galleries, can now be purchased by completing the online form Order Photographs in the Members Area Photo Galleries section. An invoice will be ed to you, via PayPal. Photographs will be printed and dispatched when payment has been received. A 6" x 8" print, including postage and packaging is to UK, or to Europe and beyond. Add 2.00 for each additional print.

3 Desmond Payne Toasting five decades in the business! 50 years, eight gins, one Lifetime Achievement Award from The Gin Guild and Beefeater s Master Distiller Desmond Payne still isn t ready to put his feet up. We chat to Mr Beefeater about spending five decades in the gindustry... The Gin Guild: 50 years! How does it feel? Desmond Payne: Well, it is a long time, that s for sure, but I tend to live in the present and concentrate on the exciting things that are going on today. This is not to say that I do not have many fond memories of the past five decades. The Gin Guild: How did it all start for you? Desmond Payne: I started in the wine trade, I first worked in the cellars at Harrods learning from the bottom up. I applied for a job with Seager, Evans & Co. who were wine shippers, but who also had a gin distillery at Deptford in South East London. As a 19-year-old management trainee I was expected to spend some time in every department but it was the distillery that fascinated me. Seagers owned the Plymouth Gin distillery and that was my next step in training. The sheer mixture of flavours and aromas from the botanicals captivated me. There seemed such a wider range than appeared in wine. The Gin Guild: You must have some great anecdotes from over the years. Any you can share? Desmond Payne: The move from London to Plymouth was an eye-opener at the time. Aged 21 and living on the King s Road, Chelsea in the swinging 60s, life seemed idyllic. It was the centre of the universe, it seemed. My first memory of Plymouth was seeing a clerk at the distillery sitting at a high desk and dressed formally in black coat and striped trousers, it transpired he was about to attend a formal council event. I had gone from Dylan to Dickens overnight! My bosses in London took pity on me and kindly offered me a return rail ticket to London once a month to keep abreast of things. They apologised for the fact that it would need to be second class! The Gin Guild: What are the highlights of your career? Desmond Payne: Many highlights, but mostly during my time at Beefeater. The development of Beefeater 24 is one of my proudest achievements, along with the various other gins I have introduced since. It is such a terrific time to be involved in gin production. There is a real excitement and buzz around the category. The Gin Guild: Beefeater is such an iconic and recognised brand, what makes it different to all of the other gins on the market? Desmond Payne: All gins are different in some respect or other. It all depends on what the recipe of botanicals is that s where the flavour comes from, and how the gin is produced that s where the character comes from. Sitting in my office at the Beefeater Distillery, I am watched over by the portrait of James Burrough, Beefeater s founder. He is making sure that I don t tamper with his recipe! What Burrough achieved was a gin that had balance and complexity. The 24 hours that we allow for the botanicals to steep in the still before distillation are a crucial element in achieving this. The Gin Guild: How long does it take you to develop a gin recipe? Desmond Payne: About as long as a piece of string. Beefeater 24 took me the best part of 18 months but I learned a lot during that process. First of all, you need to get inspiration from what can be done differently, especially in the use of new botanicals. Once the original idea is set, then it is a question of looking at all the options of how to make it happen. I m getting faster, but you can t rush a good thing. The Gin Guild: Which neutral grain spirit do you prefer and what are the attributes it provides? Desmond Payne: The answer is in the question it must first of all be neutral. There is a different character, rather than flavour, from different base materials but I do not want to taste what the spirit was made from. I want the taste to come from juniper and other botanicals. For Beefeater we use grain spirit produced from wheat. The Gin Guild: How many gins have you developed in total now? Desmond Payne: Eight gins in the past nine years and none in the previous forty! That indicates the popularity of gin today. The Gin Guild: What s on the horizon for you? Desmond Payne: Well, there are always new concepts and ideas in my mind. I haven t finished yet, that s for sure! The Gin Guild: What is your favourite way to drink gin? Desmond Payne: It depends on my mood. Gin and tonic is a marriage made in heaven, but I am fond of a well-made Beefeater martini, and I have been known to sip a Negroni or two. Earlier this year we celebrated the international finals of the Beefeater MIXLDN global bartender competition. I have tasted superb cocktails from thirty-two countries around the world, the standards are incredibly high and the enthusiasm of the bartenders is inspirational and infectious. The great thing about a great gin is its ability to be mixable. The Gin Guild: So how are you going to celebrate your 50th anniversary? Desmond Payne: Well, probably not with my feet up and a nice cup of tea... For more information about Beefeater Gin and the their distillery visit their page in our Ginopedia at

4 Exporting to Africa Asoko Insight claim to be the world s largest provider of information on private African companies. Asoko operate out of five local offices in Nigeria, Kenya, Ethiopia, Ghana and Ivory Coast from where they cover 15 African growth markets. Information on companies includes shareholding, key executives, board members, clients, suppliers, business model and strategy and local news screening. Asoko have a service Prospect Africa that caters specifically to supporting business development focused on Africa, and would be happy to assist members in reaching out to African partners. If interested please quote the Guild, and contact Harry Zemura, Business Development Associate, Asoko Insight harry.zemura@asokoinsight.com Bombay Sapphire Congratulations to Guild board member Dr. Anne Brock, who takes up the role of Master Distiller at the Laverstoke Distillery. Spirits Expo December London Exhibition offer Taking place in London on 1st and 2nd December, The Spirit Show is the perfect place for brands to gain exposure to an audience who are in buying mode in the run up to Christmas. Exhibitors can sample and sell direct from their stand, so, as well as gaining valuable exposure in an increasingly crowded market place, it is possible to secure a direct return on the investment in a stand throughout the show. Over 7,000 visitors are expected. The organisers are providing 'Gin Guild Lane' stands starting at 500+ VAT. Can you afford not to be there? For more information and to book your space call James Elliott on or james@thespiritshow.co.uk Website We are now getting around 15,000 visitors per month to the Gin Guild website. Where is your contribution/your story? Get yourselves seen and let us have content for possible inclusion. Check out the seminar content, articles and stories of other members. Gin consumers love the content. See the articles on Copper Rivet, Golden Moon, Steinhart, Langley Distillery, Kyro, to name a few of the recent additions, plus of course the article on member Desmond Payne, who has celebrated 50 years in the gin industry. The Gin Brand content is the most popular area, so all brand holders should make sure their details are accurate and up to date. American Distilling Institute Judging of Craft Spirits - now accepting entries The largest and most-respected judging devoted to craft spirits In 2017, ADI received 802 spirits from four continents, and 2018 looks even bigger. Discounts are provided on entry fees for ADI members and members of affiliate associations (including the Gin Guild). All spirits entered will: receive written tasting notes from the ADI expert judges, be considered for awards both for the spirit and the packaging, and be evaluated to see if they if they meet the standards for ADI s Certification of Craft Spirits at no additional cost or paperwork. Award winners will: receive a physical award as well as digital renderings of all applicable medals, awards and certifications. See the ADI Judging Fact Sheet for additional add-ons available (chemical analysis, bottle photography) Gin entries: The Craft of Gin book David T. Smith and ADI are working on a 2nd edition of The Craft of Gin. Gins entered into the 2018 Judging of Crafts Spirits have the potential to be included in the book without any additional fees, samples or paperwork. Early-bird registration ends December 24, for more information, or contact ADI Judging Director, Eric Zandona. Website Member access Guild members can access the member only area on the Gin Guild website using the address that they provided on joining, and as a password the word JUNIPER, followed by the members initials (usually the two key ones) and their roll number (as shown on the membership certificate) e.g. juniperab123. Please let us know if you change or address.

5 Research project calls for Juniper (and gin) The Gin Guild is helping to fund Matthew Pauley s PhD at Herriot-Watt University. Over the past few years, as gin has rapidly gained in popularity there has been a lot written about the spirit for the consumer. However, unlike whisky, very little has been done to explore it from a scientific point of view, identifying and understanding the flavours that make gin, gin. The predominant flavour of juniper is mentioned in many pieces of legislation around the globe as a fundamental component of the definition of gin. This research project intends to explore the flavour compounds present in juniper (Juniper Communis l.) sourced from different geographical locations, using both organoleptic and analytical techniques. The flavour perception threshold of these compounds within both simple and more complex distilled gins will also be examined. The insight gained into how the flavours of juniper react under simple distillation techniques and in the presence of other botanicals, and how different concentrations of flavours are perceived by the human nose will enable distillers to craft unique gins that enrich the category without losing sight of the fundamental quality of this wonderful spirit. The results from this research will be made available to all Gin Guild members. If you would like your juniper and gin run through some analyses to help Matthew in his project, then please contact him directly (m.pauley@hw.ac.uk) to let him know where your juniper was sourced from and to confirm that you are happy to send him 100g of juniper and 100mL of gin made with the juniper sample. Craft Beer & Spirits Expo Dublin The Craft Beer & Spirits Expo, as part of the Food and Drink Ireland Expo (September 2017), invited the DG to speak on the gin brand expansion phenomenon and to comment as to whether the market was becoming saturated. The Gin renaissance is alive in Eire, with a goodly number of new brands, some with very exciting packaging. Craft Distillers Expo London 4&5 October Congratulations to member David T Smith and the American Distilling Institute for the 5th annual event, a must see for those interested in starting or expanding as distillers. It is rare to be able to see so many physical stills and talk to their manufacturers, plus supporting services; from bottling plant, botanical supply, closures, labeling and bottles and more, and seminars on gin. The Gin Guild also hosted a tasting session for delegates of a number of members gin brands. Bar Convent Berlin October 17 The bar show was twice as large as It was gratifying to see that many of the brands that attended under the Gin Guild supported and organised umbrella stand, in 2016, were exhibiting under their own steam and flying the flag. At least 80 gin brands were on show in Berlin. Tickets were sold out with many disappointed and unable to attend. Gin Guild cooperative stands at trade shows The Guild is happy, where there is demand and a suitable uptake of support, to help or try to help to organise cooperative ventures like Berlin 2016 at similar events. If brands want to get involved please respond to invitations from the Guild as soon as they hit your in boxes. Let us know however as soon as possible if there are events of which you are aware at which you think there would be interest, such as ProWein (Dusseldorf), Imbibe, or Berlin, and enquiry can be made. Please note that many of these events have to be booked many months in advance and are not available at the last minute. DEFRA China / USA promotion We were approached by Kameleon (a marketing agency), who advised that they were creating some films for the Department for Environment, Food and Rural Affairs (DEFRA), highlighting how 'UK Food Is Great', with products such as cheese, preserves, pork, whiskey, salmon and gin! Kameleon were creating two films (one for China and one for the USA). The films will be a combination of Kamleon's own filming, plus stock footage/imagery. UK Gin Guild producing brands were approached to see if they could assist in offering film opportunities for the above or video content (on YouTube or otherwise) that they may have regarding their products. Details were then supplied to the agency. IWSC/Prowein Shanghai November 17 Another example of member benefit. The recent circular via the Guild from IWSC inviting support and attendance in Shanghai. Half a dozen brands expressed interest and were to follow up with IWSC in what is an important market. American Express We are please to report, after resolution of prolonged technical issues with the banks, and card machine suppliers, that this will now do nicely and we can take AE payments (alongside existing Visa and MasterCard services). Future Events Members of the Guild supported the American Distilling Institute s first Gin Summit, held this year in Washington DC. Plans are already underway for the 2018 event that will be held in Portland Oregon. If there are useful opportunities for members these will be circulated. Plans are also being considered for the 2019 event, which will be held in New York, hopefully linked with Bar Convent New York, with the potential of affording brands considerable brand exposure. Again, once details are known, they will be circulated and consideration will be given to a cooperative Guild promotional facility. Marketplace member only area Do check this from time to time as we put on suitable offers we receive for members. You also can use this for recruitment if desired. On Equipment Finance for example Shiremark Leasing, a company that specialises in providing finance for the Brewing, Distilling, Wine Making and Cider Industries, invites applications for them to fund facilities for distilling equipment. And finally Thank you to those who have supported the Guild and its events to date. We look forward to your continuing support. Please let us have ideas for future newsletters (and the website), such as development of new products, or the trials and tribulations of a new start up or any other items gin related that may be of interest to members. articles of not more than 100 words, with a picture where available to nicholas.cook@theginguild.com

6 EU Regulations applying to Spirit drinks proposed amendments- the details In principle, the proposed amended regulation maintains the standards of the current regime without creating any ambiguity, whilst bringing it more into line with the scheme for foodstuffs in terms of procedures and common definitions. It keeps the most important GI rules which are distinct for spirit drinks (compared to foodstuffs or wines) within the Spirit Drinks Regulation, like the very definition of a spirit drink GI and the ability for Member States to apply stricter rules on production, presentation and labeling in pursuit of a quality policy. Recent amendments to the draft circulated by the current Presidency have seen certain specifications being removed from spirit drink categories and being replaced by references in the main regulation. For example, the specification for ethyl alcohol used to make distilled gin to have a minimum alcoholic strength by volume 96.0% is now at Article 2.b. (technical requirements)(1)(b), rather than in Category 21 (Distilled Gin) of Annex II. Legally this works, but the UK preference is for specifications to remain in the categories in Annex II to avoid confusion (or that it is overlooked), and have stated in this in discussions. There is a proposal to redefine the use of the word Dry in terms of Gin. Current wording: The term gin may be supplemented by the term dry if it does not contain added sweetening exceeding 0.1 gram of sugars per litre of the final product. Proposed wording: The term gin may be supplemented by the term dry if it is not sweetened in excess of 0.1 gram of sweetening products per litre of the final product, expressed as invert sugar equivalent. There is a proposal to redefine the distilled gin category: Current wording: Distilled gin is one of the following: a juniper-flavoured spirit drink produced exclusively by redistilling organoleptically suitable ethyl alcohol of agricultural origin of an appropriate quality with an initial alcoholic strength of at least 96 % vol. in stills traditionally used for gin, in the presence of juniper berries (Juniperus communis L.) and of other natural botanicals provided that the juniper taste is predominant; Proposed wording: Distilled gin is one of the following: a juniper-flavoured spirit drink produced exclusively by distilling organoleptically suitable ethyl alcohol of agricultural origin in the presence of juniper berries (Juniperus communis L.) and of other natural botanicals provided that the juniper taste is predominant; If you have issues on this or related issues, please let us know as soon as possible. (b) (c) 21. Distilled gin (a) (b) (c) The minimum alcoholic strength by volume of gin shall be 37,5 %. Only natural and/or nature-identical flavouring substances as defined in Article 1(2)(b) and (ii) of Directive 88/388/EEC and/or flavouring preparations as defined in Article 1(2)(c) of that Directive shall be used for the production of gin so that the taste is predominantly that of juniper. Distilled gin is: (ii) 22. London gin (a) a juniper-flavoured spirit drink produced exclusively by redistilling organoleptically suitable ethyl alcohol of agricultural origin of an appropriate quality with an initial alcoholic strength of at least 96 % vol. in stills traditionally used for gin, in the presence of juniper berries (Juniperus communis L.) and of other natural botanicals provided that the juniper taste is predominant, or the mixture of the product of such distillation and ethyl alcohol of agricultural origin with the same composition, purity and alcoholic strength; natural and/or natureidentical flavouring substances and/or flavouring preparations as specified in category 20(c) may also be used to flavour distilled gin. The minimum alcoholic strength by volume of distilled gin shall be 37,5 %. Gin obtained simply by adding essences or flavourings to ethyl alcohol of agricultural origin is not distilled gin. London gin is a type of distilled gin: obtained exclusively from ethyl alcohol of agricultural origin, with a maximum methanol content of 5 grams per hectolitre of 100 % vol. alcohol, whose flavour is introduced exclusively through the re-distillation in traditional stills of ethyl alcohol in the presence of all the natural plant materials used, (ii) the resultant distillate of which contains at least 70 % alcohol by vol., (iii) where any further ethyl alcohol of agricultural origin is added it must be consistent with the characteristics listed in Annex I(1), but with a maximum methanol content of 5 grams per hectolitre of 100 % vol. alcohol, (iv) which does not contain added sweetening exceeding 0,1 gram of sugars per litre of the final product nor colorants, FOR INFORMATION: EU Summary of Regulations applying to Spirit drinks (2008) (v) which does not contain any other added ingredients other than water. Regulation (EC) No 110/2008 of the European Parliament and the Council of 15 January 2008 on the definition, description, presentation, labelling and protection of geographical indications of spirit drinks and repealing Council Regulation (EEC) No 1576/89 [See amending act(s)]. (b) (c) The minimum alcoholic strength by volume of London gin shall be 37,5 %. The term London gin may be supplemented by the term "dry". ANNEX II SPIRIT DRINKS Regulation (EC) No 1334/ OJ L 354 of Last updated: Categories of spirit drinks 20. Gin (a) Gin is a juniper-flavoured spirit drink produced by flavouring organoleptically suitable ethyl alcohol of agricultural origin with juniper berries (Juniperus communis L.).