ICS 67.160.10 DRAFT EAST AFRICAN STANDARD Whisky Specification EAST AFRICAN COMMUNITY EAC 2013 Second Edition 2013
Foreword Development of the East African Standards has been necessitated by the need for harmonizing requirements governing quality of products and services in the East African Community. It is envisaged that through harmonized standardization, trade barriers that are encountered when goods and services are exchanged within the Community will be removed. In order to achieve this objective, the Community established an East African Standards Committee mandated to develop and issue East African Standards. The Committee is composed of representatives of the National Standards Bodies in Partner States, together with the representatives from the private sectors and consumer organizations. Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments received are discussed and incorporated before finalization of standards, in accordance with the procedures of the Community. East African Standards are subject to review, to keep pace with technological advances. Users of the East African Standards are therefore expected to ensure that they always have the latest versions of the standards they are implementing. East African Community 2013 All rights reserved * East African Community P.O. Box 1096 Arusha Tanzania Tel: 255 27 2504253/8 Fax: 255 27 2504255 E-mail: eac@eachq.org Web: www.eachq.org * 2013 EAC All rights of exploitation of any form and by any means reserved worldwide for EAC Partner States NSBs EAC 2013 All rights reserved ii
DRAFT EAST AFRICAN STANDARD DEAS 141:2013 Whisky Specification 1 Scope This Draft East African Standard prescribes the requirements and method of sampling and test for whisky (whiskey). It does not apply to whisky concentrate, which shall be subject to further processing before consumption. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. EAS 12, Drinking (potable) water Specification EAS 38, Labelling of pre-packaged foods Specification EAS 39, Hygiene for food and drink manufacturing industry Code of practice for EAS 104, Alcoholic beverages Methods of sampling and test EAS 144, Neutral spirit Specification EAS 103:1999, Schedule for permitted food additives EAS 124:1999, Rounding off number values 3 Terms and definitions For the purposes of this standard, the following terms and definitions shall apply. 3.1 Whisky An alcoholic spirit obtained from a distillation of fermented mash of grains such as barley, maize, rye or other cereal grain with or without aging. In which case if aging is part of production practice of an aged whisky, aging shall be performed in wooden oak containers or other safe approved containers which shall impart taste, aroma and colour which is characteristic of whisky for a period of at least three years. EAC 2013 All rights reserved 1
3.1 malt whisky whisky made exclusively from malted cereals 3.3 blended whisky blend of malt whisky, and neutral spirit 4 Quality requirements Ingredients Neutral spirit shall comply with EAS 144 General requirements 4.1 Blended whisky shall have a minimum of 10 % of absolute alcohol volume from malted whisky 4.2 Whisky shall be free from any extraneous substances. 4.3 Whisky shall be free from haze. 4.4 Whisky shall be manufactured in premises built and maintained under hygienic conditions in accordance with EAS 39. 4.5 Whisky shall also comply with the requirements given in Table 1. 4.6 Whisky shall be of three types, designated as malt whisky, grain whisky or blended whisky Table 1 Requirements for whisky SI No Characteristic 1. ethyl alcohol %, v/v at 20 C, min. 37.5 2. Total solids, % (m/v), max 2.0 3. Total ash, % (m/v), max 0.2 4. Volatile acids as acetic acid g/100 L of absolute alcohol, max 5. Higher alcohols as amyl alcohol, g/100 L of absolute alcohol, max 6. Aldehydes as acetaldehyde, mg/l absolute alcohol, max 180 1000 400 7. Methyl alcohol, mg/l, max. 2000 Requirement 8. Lead (as Pb), mg/l, max 0.1 EAC 2013 All rights reserved 2
5 Weights and measures In filling of the container, the contents of the products shall occupy not less than 90 % of the total volume capacity of the container. 6 Packaging and labelling 6.1 Packaging Whisky shall be filled into liquor bottles or any food grade container not affecting quality 6.2 Labelling 6.2 Labeling Labelling of whisky shall be done in accordance with the requirements of EAS 38 and shall include the following in each consumer unit: i) common name as whisky or blended whisky ii) iii) Name, physical location and address of manufacturer; Ethyl alcohol content, % by volume; v) Net contents in accordance with the weights and measures requirements; vi) A declaration by common name of any additives used; vii) Date of manufacture, batch identification number/code; ix) Country of origin. xi) Statutory warnings 7 Sampling and methods of test Sampling and testing shall be carried out in accordance with EAS 104 Methods of sampling and testing for alcoholic beverages. EAC 2013 All rights reserved 3
EAC 2003 All rights reserved