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Liquor Products Act, 1989 (Act No. 60 of 1989)

Regulations

Liquor Products Act: Regulations

Tables

Table 4 : Classes and requirements for grape-based liquors [Reg. 26; 27]

 

Class

Manner of production

Alcohol content

Minimum

%

Maximum

%

1

2

3
1. Vermouth

 

The product shall be produced by the addition of herbs or natural extracts of herbs to wine in such a manner that the product has the properties which are characteristic of vermouth

15,0

22,0
2. Cocktail
1. The product shall be produced by the addition of herbs, natural extracts of herbs, other flavourings of vegetable origin or extracts thereof, flavourings that are nature-identical or egg, to wine in such a manner that the product has a distinctive taste and aroma which differs from that of wine or a class of wine.
2. The wine used in the preparation of a cocktail shall comprise at least 50 per cent of the finished product.
3. A cocktail, which contains a dairy product and has an alcohol content of 15 per cent or more, may be bottled only until 1 July 2015.
4. A cocktail, which does not comply with the provisions of paragraph 2 and has an alcohol content of 15 per cent or more, may be bottled only until 1 July 2015.

2,5

23,0
3. Unspecified alcoholic fruit beverage

Any kind or combination of fruit, including grapes, but excluding pineapples

2,5

15,0

4.        Grape liquor

The product shall consist of wine of which the alcohol content has been reduced

more than 0,5

6,5

 

[Table 5 substituted by section 17 of Regulations: Amendment under Notice No. R. 2247, GG46681, dated 8 July 2022]