I know this has been posted in some form in the past, but if you have time...
its still an intresting read and I think it will clear up some debates.
The following is the code of federal regulations from the US Alcohol, Tobacco,
and Firearms concerning the standards for specific types of spirits.
This is one section of the regualtion... the rest can be found here.
http://www.access.gpo.gov/nara/cfr/waisidx_03/27cfrv1_03.html
[Code of Federal Regulations]
[Title 27, Volume 1]
[Revised as of April 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 27CFR5.22]
[Page 50-55]
TITLE 27--ALCOHOL, TOBACCO PRODUCTS AND FIREARMS
CHAPTER I--ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE
TREASURY
PART 5--LABELING AND ADVERTISING OF DISTILLED SPIRITS--Table of Contents
Subpart C--Standards of Identity for Distilled Spirits
Sec. 5.22 The standards of identity.
Standards of identity for the several classes and types of distilled
spirits set forth in this section shall be as follows (see also
Sec. 5.35, class and type):
(a) Class 1; neutral spirits or alcohol. ``Neutral spirits'' or
``alcohol'' are distilled spirits produced from any material at or above
190 deg. proof, and, if bottled, bottled at not less than 80 deg. proof.
(1) ``Vodka'' is neutral spirits so distilled, or so treated after
distillation with charcoal or other materials, as to be without
distinctive character, aroma, taste, or color.
(2) ``Grain spirits'' are neutral spirits distilled from a fermented
mash of grain and stored in oak containers.
(b) Class 2; whisky. ``Whisky'' is an alcoholic distillate from a
fermented mash of grain produced at less than 190 deg. proof in such
manner that the distillate possesses the taste, aroma, and
characteristics generally attributed to whisky, stored in oak containers
(except that corn whisky need not be so stored), and bottled at not less
than 80 deg. proof, and also includes mixtures of such distillates for
which no specific standards of identity are prescribed.
(1)(i) ``Bourbon whisky'', ``rye whisky'', ``wheat whisky'', ``malt
whisky'', or ``rye malt whisky'' is whisky produced at not exceeding
160 deg. proof from a fermented mash of not less than 51 percent corn,
rye, wheat, malted barley, or malted rye grain, respectively, and stored
at not more than 125 deg. proof in charred new oak containers; and also
includes mixtures of such whiskies of the same type.
(ii) ``Corn whisky'' is whisky produced at not exceeding 160 deg.
proof from a fermented mash of not less than 80 percent corn grain, and
if stored in oak containers stored at not more than 125 deg. proof in
used or uncharred new oak containers and not subjected in any manner to
treatment with charred wood; and also includes mixtures of such whisky.
(iii) Whiskies conforming to the standards prescribed in paragraphs
(b)(1)(i) and (ii) of this section, which have been stored in the type
of oak containers prescribed, for a period of 2 years or more shall be
further designated as ``straight''; for example, ``straight bourbon
whisky'', ``straight corn whisky'', and whisky conforming to the
standards prescribed in paragraph (b)(1)(i) of this section, except that
it was produced from a fermented mash of less than 51 percent of any one
type of grain, and stored for a period of 2 years or more in charred new
oak containers shall be designated merely as ``straight whisky''. No
other whiskies may be designated ``straight''. ``Straight whisky''
includes mixtures of straight whiskies of the same type produced in the
same State.
(2) ``Whisky distilled from bourbon (rye, wheat, malt, or rye malt)
mash'' is whisky produced in the United States at not exceeding 160 deg.
proof from a fermented mash of not less than 51 percent corn, rye,
wheat, malted barley, or malted rye grain, respectively, and stored in
used oak containers; and also includes mixtures of such whiskies of the
same type. Whisky conforming to the standard of identity for corn whisky
must be designated corn whisky.
(3) ``Light whisky'' is whisky produced in the United States at more
than 160 deg. proof, on or after January 26, 1968, and stored in used or
uncharred new oak containers; and also includes mixtures of such
whiskies. If ``light
[[Page 51]]
whisky'' is mixed with less than 20 percent of straight whisky on a
proof gallon basis, the mixture shall be designated ``blended light
whisky'' (light whisky--a blend).
(4) ``Blended whisky'' (whisky--a blend) is a mixture which contains
straight whisky or a blend of straight whiskies at not less than 20
percent on a proof gallon basis, excluding alcohol derived from added
harmless coloring, flavoring or blending materials, and, separately, or
in combination, whisky or neutral spirits. A blended whisky containing
not less than 51 percent on a proof gallon basis of one of the types of
straight whisky shall be further designated by that specific type of
straight whisky; for example, ``blended rye whisky'' (rye whisky--a
blend).
(5)(i) ``A blend of straight whiskies'' (blended straight whiskies)
is a mixture of straight whiskies which does not conform to the standard
of identify for ``straight whisky.'' Products so designated may contain
harmless coloring, flavoring, or blending materials as set forth in 27
CFR 5.23(a).
(ii) ``A blend of straight whiskies'' (blended straight whiskies)
consisting entirely of one of the types of straight whisky, and not
conforming to the standard for straight whisky, shall be further
designated by that specific type of straight whisky; for example, ``a
blend of straight rye whiskies'' (blended straight rye whiskies). ``A
blend of straight whiskies'' consisting entirely of one of the types of
straight whisky shall include straight whisky of the same type which was
produced in the same State or by the same proprietor within the same
State, provided that such whisky contains harmless coloring, flavoring,
or blending materials as stated in 27 CFR 5.23(a).
(iii) The harmless coloring, flavoring, or blending materials
allowed under this section shall not include neutral spirits or alcohol
in their original state. Neutral spirits or alcohol may only appear in a
``blend of straight whiskies'' or in a ``blend of straight whiskies
consisting entirely of one of the types of straight whisky'' as a
vehicle for recognized flavoring of blending material.
(6) ``Spirit whisky'' is a mixture of neutral spirits and not less
than 5 percent on a proof gallon basis of whisky, or straight whisky, or
straight whisky and whisky, if the straight whisky component is less
than 20 percent on a proof gallon basis.
(7) ``Scotch whisky'' is whisky which is a distinctive product of
Scotland, manufactured in Scotland in compliance with the laws of the
United Kingdom regulating the manufacture of Scotch whisky for
consumption in the United Kingdom: Provided, That if such product is a
mixture of whiskies, such mixture is ``blended Scotch whisky'' (Scotch
whisky--a blend).
(8) ``Irish whisky'' is whisky which is a distinctive product of
Ireland, manufactured either in the Republic of Ireland or in Northern
Ireland, in compliance with their laws regulating the manufacture of
Irish whisky for home consumption: Provided, That if such product is a
mixture of whiskies, such mixture is ``blended Irish whisky'' (Irish
whisky--a blend).
(9) ``Canadian whisky'' is whisky which is a distinctive product of
Canada, manufactured in Canada in compliance with the laws of Canada
regulating the manufacture of Canadian whisky for consumption in Canada:
Provided, That if such product is a mixture of whiskies, such mixture is
``blended Canadian whisky'' (Canadian whisky--a blend).
(c) Class 3; gin. ``Gin'' is a product obtained by original
distillation from mash, or by redistillation of distilled spirits, or by
mixing neutral spirits, with or over juniper berries and other
aromatics, or with or over extracts derived from infusions,
percolations, or maceration of such materials, and includes mixtures of
gin and neutral spirits. It shall derive its main characteristic flavor
from juniper berries and be bottled at not less than 80 deg. proof. Gin
produced exclusively by original distillation or by redistillation may
be further designated as ``distilled''. ``Dry gin'' (London dry gin),
``Geneva gin'' (Hollands gin), and ``Old Tom gin'' (Tom gin) are types
of gin known under such designations.
(d) Class 4; brandy. ``Brandy'' is an alcoholic distillate from the
fermented juice, mash, or wine of fruit, or from the residue thereof,
produced at less than 190 deg. proof in such manner that the
[[Page 52]]
distillate possesses the taste, aroma, and characteristics generally
attributed to the product, and bottled at not less than 80 deg. proof.
Brandy, or mixtures thereof, not conforming to any of the standards in
paragraphs (d) (1) through (8) of this section shall be designated as
``brandy'', and such designation shall be immediately followed by a
truthful and adequate statement of composition.
(1) ``Fruit brandy'' is brandy distilled solely from the fermented
juice or mash of whole, sound, ripe fruit, or from standard grape,
citrus, or other fruit wine, with or without the addition of not more
than 20 percent by weight of the pomace of such juice or wine, or 30
percent by volume of the lees of such wine, or both (calculated prior to
the addition of water to facilitate fermentation or distillation). Fruit
brandy shall include mixtures of such brandy with not more than 30
percent (calculated on a proof gallon basis) of lees brandy. Fruit
brandy, derived from grapes, shall be designated as ``grape brandy'' or
``brandy'', except that in the case of brandy (other than neutral
brandy, pomace brandy, marc brandy or grappa brandy) distilled from the
fermented juice, mash, or wine of grapes, or the residue thereof, which
has been stored in oak containers for less than 2 years, the statement
of class and type shall be immediately preceded, in the same size and
kind of type, by the word ``immature''. Fruit brandy, other than grape
brandy, derived from one variety of fruit, shall be designated by the
word ``brandy'' qualified by the name of such fruit (for example,
``peach brandy''), except that ``apple brandy'' may be designated
``applejack''. Fruit brandy derived from more than one variety of fruit
shall be designated as ``fruit brandy'' qualified by a truthful and
adequate statement of composition.
(2) ``Cognac'', or ``Cognac (grape) brandy'', is grape brandy
distilled in the Cognac region of France, which is entitled to be so
designated by the laws and regulations of the French Government.
(3) ``Dried fruit brandy'' is brandy that conforms to the standard
for fruit brandy except that it has been derived from sound, dried
fruit, or from the standard wine of such fruit. Brandy derived from
raisins, or from raisin wine, shall be designated as ``raisin brandy''.
Other brandies shall be designated in the same manner as fruit brandy
from the corresponding variety or varieties of fruit except that the
name of the fruit shall be qualified by the word ``dried''.
(4) ``Lees brandy'' is brandy distilled from the lees of standard
grape, citrus, or other fruit wine, and shall be designated as ``lees
brandy'', qualified by the name of the fruit from which such lees are
derived.
(5) ``Pomace brandy'', or ``marc brandy'', is brandy distilled from
the skin and pulp of sound, ripe grapes, citrus or other fruit, after
the withdrawal of the juice or wine therefrom, and shall be designated
as ``pomace brandy'', or ``marc brandy'', qualified by the name of the
fruit from which derived. Grape pomace brandy may be designated as
``grappa'' or ``grappa brandy''.
(6) ``Residue brandy'' is brandy distilled wholly or in part from
the fermented residue of fruit or wine, and shall be designated as
``residue brandy'' qualified by the name of the fruit from which
derived. Brandy distilled wholly or in part from residue materials which
conforms to any of the standards set forth in paragraphs (d) (1), (3),
(4), and (5) of this section may, regardless of such fact, be designated
``residue brandy'', but the use of such designation shall be conclusive,
precluding any later change of designation.
(7) ``Neutral brandy'' is brandy produced at more than 170 deg.
proof and shall be designated in accordance with the standards in this
paragraph, except that the designation shall be qualified by the word
``neutral''; for example, ``neutral citrus residue brandy''.
(8) ``Substandard brandy'' shall bear as a part of its designation
the word ``substandard'', and shall include:
(i) Any brandy distilled from fermented juice, mash, or wine having
a volatile acidity, calculated as acetic acid and exclusive of sulfur
dioxide, in excess of 0.20 gram per 100 cubic centimeters (20 deg.C.);
measurements of volatile acidity shall be calculated exclusive of water
added to facilitate distillation.
[[Page 53]]
(ii) Any brandy which has been distilled from unsound, moldy,
diseased, or decomposed juice, mash, wine, lees, pomace, or residue, or
which shows in the finished product any taste, aroma, or characteristic
associated with products distilled from such material.
(e) Class 5; blended applejack. ``Blended applejack'' (applejack--a
blend) is a mixture which contains at least 20 percent of apple brandy
(applejack) on a proof gallon basis, stored in oak containers for not
less than 2 years, and not more than 80 percent of neutral spirits on a
proof gallon basis if such mixture at the time of bottling is not less
than 80 deg. proof.
(f) Class 6; rum. ``Rum'' is an alcoholic distillate from the
fermented juice of sugar cane, sugar cane syrup, sugar cane molasses, or
other sugar cane by-products, produced at less than 190 deg. proof in
such manner that the distillate possesses the taste, aroma and
characteristics generally attributed to rum, and bottled at not less
than 80 deg. proof; and also includes mixtures solely of such
distillates.
(g) Class 7; Tequila. ``Tequila'' is an alcoholic distillate from a
fermented mash derived principally from the Agave Tequilana Weber
(``blue'' variety), with or without additional fermentable substances,
distilled in such a manner that the distillate possesses the taste,
aroma, and characteristics generally attributed to Tequila and bottled
at not less than 80 deg. proof, and also includes mixtures solely of
such distillates. Tequila is a distinctive product of Mexico,
manufactured in Mexico in compliance with the laws of Mexico regulating
the manufacture of Tequila for consumption in that country.
(h) Class 8; cordials and liqueurs. Cordials and liqueurs are
products obtained by mixing or redistilling distilled spirits with or
over fruits, flowers, plants, or pure juices therefrom, or other natural
flavoring materials, or with extracts derived from infusions,
percolation, or maceration of such materials, and containing sugar,
dextrose, or levulose, or a combination thereof, in an amount not less
than 2\1/2\ percent by weight of the finished product.
(1) ``Sloe gin'' is a cordial or liqueur with the main
characteristic flavor derived from sloe berries.
(2) ``Rye liqueur'', ``bourbon liqueur'' (rye, bourbon cordial) are
liqueurs, bottled at not less than 60 deg. proof, in which not less than
51 percent, on a proof gallon basis, of the distilled spirits used are,
respectively, rye or bourbon whisky, straight rye or straight bourbon
whisky, or whisky distilled from a rye or bourbon mash, and which
possess a predominant characteristic rye or bourbon flavor derived from
such whisky. Wine, if used, must be within the 2\1/2\ percent limitation
provided in Sec. 5.23 for coloring, flavoring, and blending materials.
(3) ``Rock and rye'', ``rock and bourbon'', ``rock and brandy'',
``rock and rum'' are liqueurs, bottled at not less than 48 deg. proof,
in which, in the case of rock and rye and rock and bourbon, not less
than 51 percent, on a proof gallon basis, of the distilled spirits used
are, respectively, rye or bourbon whisky, straight rye or straight
bourbon whisky, or whisky distilled from a rye or bourbon mash, and, in
the case of rock and brandy and rock and rum, the distilled spirits used
are all grape brandy or rum, respectively; containing rock candy or
sugar syrup, with or without the addition of fruit, fruit juices, or
other natural flavoring materials, and possessing, respectively, a
predominant characteristic rye, bourbon, brandy, or rum flavor derived
from the distilled spirits used. Wine, if used, must be within the 2\1/
2\ percent limitation provided in Sec. 5.23 for harmless coloring,
flavoring, and blending materials.
(4) ``Rum liqueur,'' ``gin liqueur,'' ``brandy liqueur,'' are
liqueurs, bottled at not less than 60 proof, in which the distilled
spirits used are entirely rum, gin, or brandy, respectively, and which
possess, respectively, a predominant characteristic rum, gin, or brandy
flavor derived from the distilled spirits used. In the case of brandy
liqueur, the type of brandy must be stated in accordance with
Sec. 5.22(d), except that liqueurs made entirely with grape brandy may
be designated simply as ``brandy liqueur.'' Wine, if used, must be
within the 2\1/2\ percent limitation provided for in Sec. 5.23 for
harmless coloring, flavoring, and blending materials.
[[Page 54]]
(5) The designation of a cordial or liqueur may include the word
``dry'' if the sugar, dextrose, or levulose, or a combination thereof,
are less than 10 percent by weight of the finished product.
(6) Cordials and liqueurs shall not be designated as ``distilled''
or ``compound''.
(i) Class 9; flavored brandy, flavored gin, flavored rum, flavored
vodka, and flavored whisky. ``Flavored brandy, ``flavored gin,''
``flavored rum,'' ``flavored vodka,'' and ``flavored whisky,'' are
brandy, gin, rum vodka, and whisky, respectively, to which have been
added natural flavoring materials, with or without the addition of
sugar, and bottled at not less than 60 deg. proof. The name of the
predominant flavor shall appear as a part of the designation. If the
finished product contains more than 2\1/2\ percent by volume of wine,
the kinds and precentages by volume of wine must be stated as a part of
the designation, except that a flavored brandy may contain an additional
12\1/2\ percent by volume of wine, without label disclosure, if the
additional wine is derived from the particular fruit corresponding to
the labeled flavor of the product.
(j) Class 10; imitations. Imitations shall bear, as a part of the
designation thereof, the word ``imitation'' and shall include the
following:
(1) Any class or type of distilled spirits to which has been added
coloring or flavoring material of such nature as to cause the resultant
product to simulate any other class or type of distilled spirits;
(2) Any class or type of distilled spirits (other than distilled
spirits required under Sec. 5.35 to bear a distinctive or fanciful name
and a truthful and adequate statement of composition) to which has been
added flavors considered to be artificial or imitation. In determining
whether a flavor is artificial or imitation, recognition will be given
to what is considered to be ``good commercial practice'' in the flavor
manufacturing industry;
(3) Any class of type of distilled spirits (except cordials,
liqueurs and specialties marketed under labels which do not indicate or
imply, that a particular class or type of distilled spirits was used in
the manufacture thereof) to which has been added any whisky essense,
brandy essence, rum essence, or similar essence or extract which
simulates or enhances, or is used by the trade or in the particular
product to simulate or enhance, the characteristics of any class or type
of distilled spirits;
(4) Any type of whisky to which beading oil has been added;
(5) Any rum to which neutral spirits or distilled spirits other than
rum have been added;
(6) Any brandy made from distilling material to which has been added
any amount of sugar other than the kind and amount of sugar expressly
authorized in the production of standard wine; and
(7) Any brandy to which neutral spirits or distilled spirits other
than brandy have been added, except that this provision shall not apply
to any product conforming to the standard of identity for blended
applejack.
(k) Class 11; geographical designations. (1) Geographical names for
distinctive types of distilled spirits (other than names found by the
appropriate ATF officer under paragraph (k)(2) of this section to have
become generic) shall not be applied to distilled spirits produced in
any other place than the particular region indicated by the name, unless
(i) in direct conjunction with the name there appears the word ``type''
or the word ``American'' or some other adjective indicating the true
place of production, in lettering substantially as conspicuous as such
name, and (ii) the distilled spirits to which the name is applied
conform to the distilled spirits of that particular region. The
following are examples of distinctive types of distilled spirits with
geographical names that have not become generic: Eau de Vie de Dantzig
(Danziger Goldwasser), Ojen, Swedish punch. Geographical names for
distinctive types of distilled spirits shall be used to designate only
distilled spirits conforming to the standard of identity, if any, for
such type specified in this section, or if no such standard is so
specified, then in accordance with the trade understanding of that
distinctive type.
[[Page 55]]
(2) Only such geographical names for distilled spirits as the
appropriate ATF officer finds have by usage and common knowledge lost
their geographical significance to such extent that they have become
generic shall be deemed to have become generic. Examples at London dry
gin, Geneva (Hollands) gin.
(3) Geographical names that are not names for distinctive types of
distilled spirits, and that have not become generic, shall not be
applied to distilled spirits produced in any other place than the
particular place or region indicated in the name. Examples are Cognac,
Armagnac, Greek brandy, Pisco brandy, Jamaica rum, Puerto Rico rum,
Demerara rum.
(4) The words ``Scotch'', ``Scots'' ``Highland'', or ``Highlands''
and similar words connoting, indicating, or commonly associated with
Scotland, shall not be used to designate any product not wholly produced
in Scotland.
(l) Class 12; products without geographical designations but
distinctive of a particular place. (1) The whiskies of the types
specified in paragraphs (b) (1), (4), (5), and (6) of this section are
distinctive products of the United States and if produced in a foreign
country shall be designated by the applicable designation prescribed in
such paragraphs, together with the words ``American type'' or the words
``produced (distilled, blended) in ----'', the blank to be filled in
with the name of the foreign country: Provided, That the word
``bourbon'' shall not be used to describe any whisky or whisky-based
distilled spirits not produced in the United States. If whisky of any of
these types is composed in part of whisky or whiskies produced in a
foreign country there shall be stated, on the brand label, the
percentage of such whisky and the country of origin thereof.
(2) The name for other distilled spirits which are distinctive
products of a particular place or country, an example is Habanero, shall
not be given to the product of any other place or country unless the
designation for such product includes the word ``type'' or an adjective
such as ``American'', or the like, clearly indicating the true place of
production. The provision for place of production shall not apply to
designations which by usage and common knowledge have lost their
geographical significance to such an extent that the appropriate ATF
officer finds they have become generic. Examples are Slivovitz,
Zubrovka, Aquavit, Arrack, and Kirschwasser.
[T.D. 7020, 34 FR 20337, Dec. 30, 1969, as amended by T.D. ATF-7, 38 FR
33471, Dec. 5, 1973; T.D. ATF-36, 41 FR 47426, Oct. 29, 1976; T.D. ATF-
37, 41 FR 48121, Nov. 2, 1976; T.D. ATF-48, 44 FR 55839, Sept. 28, 1979;
T.D. ATF-62, 44 FR 71620, Dec. 11, 1979; T.D. ATF-66, 45 FR 40547, June
13, 1980; T.D. ATF-94, 46 FR 55096, Nov. 6, 1981; T.D. ATF-259, 52 FR
41422, Oct. 28, 1987; T.D. ATF-324, 57 FR 29020, June 30, 1992]