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Legal definitions of cordials
Legal definitions of spirits

Legal definitions of alcoholic beverages (source: Lamy-Dehove, April 96)

Grape or marc brandy: A "grape brandy" or "marc brandy" is a ‘spirit’ beverage and it is understood that it:

- is obtained from a marc of fermented grapes distilled either directly by steam, or after water has been added, to which sediment can be added in proportions to be determined (see below). The distillation is made at a volume of at least 86% marcs. Redistillation to the same alcohol level is authorised,

- has a content of volatile substances equal to or greater than 140g/hl of 100% proof alcohol and a maximum methyl alcohol content of 1000g/hl of 100% proof alcohol (EEC regulation No. 1014/90. art 1).

The maximum proportion of sediment which can be added to the grape marcs for the manufacture of grape marc brandy is 25 kg of sediment for 100 kg of grape marc used. The quantity of alcohol coming from the sediment must not be greater than 35% of the total quantity of alcohol in the finished product (EEC regulation No. 1014/90. art 1).

Fruit brandy : A "Fruit brandy" is a ‘spirit’ beverage and it is understood that it:

- is obtained exclusively by the alcoholic fermentation and distillation of a soft fruit or a must of this fruit, with or without the stone,

- is distilled to at least 86% proof so that the distilled product has an aroma and a flavour arising from the fruit,

- has a content of volatile substances equal to or greater than 200g/hl of 100% proof alcohol.

- has a hydrocyanic acid content which must not exceed 10g/hl of 100% proof alcohol when it concerns brandies made from fruit with stones.

The beverage thus obtained carries the designation "... brandy" preceded by the name of the fruit such as: cherry brandy (or kirsch), plum brandy (or slivovic), cherry plum, peach, apple, apricot, fig, citrus fruit, grape or any other fruit. It can also be called "wasser", this word being combined with the name of the fruit.

The term "Williams" is reserved for pear brandy produced solely from the "Williams" variety of pear.
When two or more species of fruit are distilled together, the product is called "fruit brandy". The name of each species may be added in descending order of the quantities used.

Fruit spirits : A "Fruit spirit" is understood to be an alcoholic drink obtained by macerating a fruit in agricultural ethyl alcohol and/or in an original distillate as defined by these regulations, in a minimum proportion to be determined.

Additional flavouring agents, other than those from the fruit itself, can be added to this spirit. However, the characteristic taste of the spirit and its colour must come exclusively from the fruit used.

Pastis : So that the aniseed-flavoured spirit (see 510-85) has the right to be called "Pastis", it must contain natural extracts of liquorice (Glycyrrhisa glabra) which imply that it contains colouring agents called "chalcones" as well as glycyrrhizic acid, the minimum and maximum content of which must be 0.05 and 0.5g/l respectively.

Pastis has a sugar content less than 100g/l and the minimum and maximum anethole contents are 1.5 and 2 g/l. respectively (EEC regulation No. 1576/89, art 1, § 4, para. O, point 2).

Liqueur : A "liqueur” is understood to be a spirit:

- with a minimum sugar content of 100 g/l, expressed as invert sugar.
Obtained by flavouring agricultural ethyl alcohol or an agricultural distillate or several spirits defined by these regulations or a mixture of the aforementioned products, sweetened, and with the possible addition of food products such as cream, milk or other dairy products, fruit, wine as well flavoured wine (EEC regulation No. 1576/89, art 1 , §4, para. r, point 1).

The minimum sugar content of 100 g/l is reduced to:

- 80 g/l for gentian liqueurs exclusively made from gentian as the sole flavouring substance,

- 70 g/l for cherry liqueurs in which the ethyl alcohol is exclusively made from a cherry brandy (EEC regulation No. 1014/90, art 7).

Peppermint-flavoured spirits must be called "liqueurs or crèmes de menthe". The term "menthe" is therefore no longer synonymous with "liqueur or crème de menthe". In addition, it is now obligatory that the mixture of liqueur or crème de menthe and water be designated under the description of a "liqueur or crème de menthe drink".
The expression "peppermint cordial" is reserved for the mixture of peppermint cordial and water (JOANQ 14 Jan. 1991. p.104).

Cream of: The designation "cream of" followed by the name of the fruit or the raw material used, to the exclusion of dairy products, is reserved for liqueurs with a minimum sugar content of 250 g/l expressed in invert sugar (EEC regulation No. 1576/89, art 1, §4, para. r, point 2).

Crème de cassis (Blackcurrant liqueur): However, the designation "crème de cassis" is reserved for blackcurrant liqueurs containing at least 400 g/l expressed in invert sugar (EEC regulation No. 1576/89, art 1 , §4, para. r, point 2).
The only designation authorised for a blackcurrant liqueur with more than 400 g/l of sugar is that of "crème de cassis". The designation "double crème de cassis" is therefore not acceptable (BID 1990, No. 10, p7, No. 90-349).