An other fermented beverage shall—
| (a) |
have a volatile acid content of not more 1,2 gram per litre; and |
| (b) |
in the case of the mead classes specified in items 1 to 31 of Table 3A— |
| (i) |
be produced by the alcoholic fermentation by means of a yeast of a mixture of honey and water; |
| (ii) |
have an alcohol content of at least 3,5 per cent and not more than 18 per cent if not required to be fortified or distilled in terms of subparagraph (iii); and |
| (iii) |
be produced in such a manner that it complies with the specific requirements specified in column 2 of Table 3A opposite the class concerned; |
| (c) |
in the case of the class "sacramental alcoholic beverage"— |
| (i) |
be produced by the alcoholic fermentation by means of a yeast of a mixture consisting of the juice of fresh grapes, pasteurised to at least 89 degrees Celsius, to which cane sugar has been added: Provided that no more than 45 per cent of the total sugar content of the mixture prior to fermentation is derived from cane sugar; or |
| (ii) |
be wine pasteurised to at least 89 degrees Celsius; and |
| (iii) |
have an alcohol content of less than 16,5 per cent; |
| (d) |
in the case of the class "orange juice and sugar fermented alcoholic beverage"— |
| (i) |
be produced by the alcoholic fermentation by means of a yeast of a mixture consisting of the juice of fresh oranges to which cane sugar has been added: Provided that at least 10 per cent of the total sugar content of the mixture prior to fermentation is derived from such juice of fresh oranges; |
| (ii) |
have an alcohol content of not more than 18,0 per cent; |
| (e) |
in the case of the class "rice fermented alcoholic beverage"— |
| (i) |
be produced by the alcoholic fermentation of rice, rice grain on which Aspergillus oryzae, Aspergillus luchuensis or Aspergillus luchuensis mut. kawachii has propagated, yeast and potable water; |
| (ii) |
have an alcohol content of less than 22 per cent; |
| (f) |
in the case of the class "kombucha and sugar fermented alcoholic beverage"— |
| (i) |
be produced by the alcoholic fermentation by means of a yeast of a mixture of kombucha and cane sugar; |
| (ii) |
have an alcohol content of not more than 5 per cent; |
| (g) |
in the case of the class "grain fermented alcoholic beverage"— |
| (i) |
be produced by the alcoholic fermentation by means of yeast of wort prepared from a mash of raw grains with or without the addition of potable water, and with or without the addition of flavourings allowed under Table 6; |
| (ii) |
not contain or be flavoured with hops or any product derived from or containing hops; |
| (iii) |
have an alcohol content of at least 0,5 per cent, but not more than 15,0 per cent; |
| (iv) |
have, in the opinion of the administering officer, a distinctive taste and aroma which differs from that of wine or a class of wine or spirit; |
| (h) |
in the case of the class “sugar fermented alcoholic beverage”— |
| (i) |
be produced by the alcoholic fermentation by means of a yeast of a mix of sugar from a plant source, including manufactured syrups like glucose syrup, dextrose syrup, golden syrup and the like, and potable water, and with or without the addition of flavourings allowed under Table 6; |
| (ii) |
not contain or be flavoured with hops or any product derived from or containing hops; |
| (iii) |
have an alcohol content of at least 0,5 per cent, but less than 16,5 per cent; |
| (iv) |
have, in the opinion of the administering officer, a distinctive taste and aroma which differs from that of wine or a class of wine or spirit. |
[Regulation 8A inserted by regulation 5 of Notice No. R. 5976, GG52263, dated 14 March 2025]
Magistrates' Courts "Lower Courts" Act, 1944
