| (1) |
Premium husk spirit shall— |
| (a) |
be produced from fermented grape husks, including the lees thereof, which are double distilled, first in a pot still and thereafter in a rectifying column, directly by means of steam or after water has been added thereto, at not higher than 86 per cent of alcohol by volume; |
| (b) |
be matured by storage for a period of at least three months in oak casks— |
[Words preceding regulation 11A(1)(b)(i) substituted by regulation 3 of Notice No. 5 of 2018, GG 41370 dated 5 January 2018]
| (i) |
with a capacity of not more than 700 litres; and |
| (ii) |
which were previously used for the fermentation or maturation of wine; |
| (c) |
not contain more than 10 gram of methanol per litre absolute alcohol; |
| (d) |
contain at least 1,4 gram of volatile constituents other than methanol and ethanol per litre absolute alcohol; |
| (e) |
have an alcohol content of at least 40 per cent; and |
| (f) |
be approved by the administering officer as a spirit that— |
| (i) |
has the distinctive sensory characteristics of premium husk spirit; and |
| (ii) |
in respect of appearance, flavour, taste, character and composition, is clearly distinguishable from pot still brandy referred to in regulation 12, brandy referred to in regulation 13 and vintage brandy referred to in regulation 14. |
| (2) |
The customs and excise requirements and prescriptions for a pot still for the production of a pot still brandy referred to in regulation 12, applies to a pot still referred to in subregulation (1)(a). |
[Regulation 11A inserted by regulation 4 of Notice No. R. 77 of 2006]
Protection of Businesses Act, 1978
