414 WINE LAW 11) Honey brandy a) Honey spirit is a spirit drink: i) Obtained exclusively by fermentation and distillation of honey must, ii) Distilled at less than 86% vol., so that the distillate has the organoleptic characteristics of the raw materials used; b) The minimum alcoholic strength by volume of honey spirit is 35%; c) Honey spirit may not contain the addition of alcohol as defined in point 5 of Annex I, diluted or not; d) Honey spirit cannot be flavoured; e) Honey spirit can only contain added caramel as a means to adapt the colour; f) Honey spirit can only be sweetened with honey. 12) Hefebrand a) Hefebrand or lees spirit is a spirit drink obtained exclusively by distillation at less than 86% vol. wine lees or fermented fruit lees; b) The minimum alcoholic strength by volume of Hefebrand or lees spirit is 38%; c) Hefebrand or lees brandy cannot be added with alcohol as defined in point 5 of the Annex I, diluted or not; d) Hefebrand or lees brandy cannot be flavoured; e) Hefebrand or lees brandy can only contain added caramel as a means to adapt the colour; f) The sales denomination of Hefebrand or lees brandy is completed with the name of the raw material used. 13) Bierbrand a) Bierbrand or eau-de-vie de bière is a spirit drink obtained exclusively by direct distillation, at normal pressure, of fresh beer with an alcoholic strength by volume of less than 86% vol. present the organoleptic characteristics from the beer; b) The minimum alcoholic strength by volume of Bierbrand or eau-de-vie de bière is 38%; c) Bierbrand or eau-de-vie de bière may not have added alcohol as defined in point 5 of Annex I, diluted or not;
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