Hong Kong Regulations

DUTIABLE COMMODITIES REGULATIONS - REGULATION 66

Standards of quality for certain liquors

Caution: This is a past version. See the current version here.

The following standards of quality are prescribed-

   (a)  for all intoxicating liquors, every such liquor shall possess the
        aroma and flavour natural to liquor of its type;

   (b)  for spirits-

        (i)    all spirits shall contain such proportions, if any, of volatile
               acidity, aldehydes, furfural, esters and higher alcohols as are
               natural to spirits of their type;

        (ii)   brandy: the spirit obtained by the distillation of wine of
               grapes in the manufacture of which no additional sugar has been
               added, or a mixture of such spirits, that has been aged in an
               oak receptacle for at least one year or in an oak cask with a
               capacity of less than 1000 L for at least 6 months and contains
               an alcoholic strength of not less than 36% by volume at 200C;
               cognac: brandy made in the Cognac region of France from grapes
               grown therein;

        (iii)  whisky: the spirit obtained by distillation from a mash of
               cereal grains saccharified by the diastase of malt or other
               natural enzyme and fermented by the action of yeast, with or
               without the addition of flavouring or caramel, that has been
               aged in wood for at least 3 years and contains an alcoholic
               strength of not less than 40% by volume at 200C;

        (iv)   rum: the spirit distilled direct from fermented sugar cane
               products, with or without caramel, that may be flavoured with
               fruit or other botanical substances or flavouring, in such a
               manner that the distillate possesses the taste, aroma and
               characteristics generally attributed to rum and contains an
               alcoholic strength of not less than 37.5% by volume at 200C,
               and also includes mixtures solely of such distillates;

(iva) gin: the spirit obtained by the re-distillation of suitably rectified
grain spirit, with or over juniper berries, with or without other aromatic
botanical substances, with or without sugar, and with an alcoholic strength of
not less than 37.5% by volume at 200C;

(ivb) vodka: the spirit produced from fermentation of grains or potatoes that,
after reduction of strength, has been so distilled or treated with charcoal or
other processes so as to be without distinctive character, aroma, taste, or
colour, and with an alcoholic strength of not less than 37.5% by volume at
200C;

        (v)    rice spirit, millet spirit and molasses or sugar spirit or
               spirit made from an admixture of molasses and sugar:
               intoxicating liquors obtained by the distillation of the
               fermented mash of rice, molasses, sugar, millet or an admixture
               of molasses and sugar up to and including a strength of alcohol
               by volume at 200C of 58% for spirit made from rice, molasses or
               sugar or both, and 70% for spirit made from millet- rice
               spirit-Liu Pun (料半), Sheung Ching (雙蒸), Sam Ching
               (三蒸) or Sei Ching (四蒸); molasses or sugar spirit or
               spirit made from an admixture of molasses and sugar- To Liu Pun
               (土料半), To Sheung Ching (土雙蒸), To Sam Ching
               (土三蒸) or To Sei Ching (土四蒸); millet spirit-Mow Toi
               (茅台), Ko Leung (高梁), Sai Fung (西鳳), Tai Kook
               (大) or Fan Chow (汾酒). If for sale, its strength in
               alcohol by volume at 200C shall not be less than-

        (i)    Liu Pun or To Liu Pun
               ..................................................... 22%.

        (ii)   Sheung Ching or To Sheung Ching
               .................................... 27%.

        (iii)  Sam Ching or To Sam Ching
               ............................................. 36%.

        (iv)   Sei Ching or To Sei Ching
               ................................................. 48%.

        (v)    Mow Toi, Ko Leung or Tai Kook
               ....................................... 50%.

        (vi)   Sai Fung or Fan Chow
               ....................................................... 60%.

   (c)  for wines-

        (i)    port: the fermented expressed juice of grapes grown in the Alto
               Douro district in the north-east of Portugal, shipped from
               Oporto, and wine of similar characteristics from other
               countries or districts, which contains not less than 15% of
               alcohol by volume at 200C; Port shall be free from added
               colouring matter and preservatives other than alcohol and shall
               contain not less than 15% of alcohol by volume at 200C;

        (ii)   sherry: the fermented expressed juice of the grape, the produce
               of Jerez (or Xeres) de la Frontera, shipped from Cadiz in
               Spain, and wine of similar characteristics from other countries
               or districts which contains not less than 15% of alcohol by
               volume at 200C; Sherry shall be free from added colouring
               matter and preservatives other than alcohol and shall contain
               not less than 15% of alcohol by volume at 200C. (L.N. 6 of
               1970; L.N. 188 of 1982; L.N. 7 of 1987; L.N. 452 of 1996)