Key Benefits:
November 29, 2013 (State 1 Er January 2014)
The Federal Department of the Interior (DFI),
Having regard to art. 4, para. 2, 26, para. 2 and 5, and 27, para. 3, of the Ordinance of 23 November 2005 on foodstuffs and common objects 1 ,
Stops:
1 This order sets out the following alcoholic beverages, sets out the minimum requirements to be met and sets out the applicable labelling and advertising terms and conditions:
2 The provisions of the alcohol legislation are reserved.
1 An alcoholic beverage means any beverage with an alcoholic strength by volume of more than 0.5 % vol.
2 The definitions of the alcoholic strength applicable to all products covered by this order are set out in Schedule 1.
3 The terms relating to the products of the vines not defined in the Swiss foodstuffs legislation shall be defined in accordance with Annex III, Part III Bis , ch. 4 to 12 of Regulation (EC) No O 1234/2007 1 .
4 The other categories of products of the vine not defined in the Swiss foodstuffs legislation shall be understood as defined in Annex XI Ter Of Regulation (EC) No O 1234/2007.
1 R (CE) n O 1234/2007 of the Council of 22 October 2007 on the common organisation of agricultural markets and specific provisions with regard to certain products of this sector, OJ L 299, 16.11.2007, p. 1 (Single CMO); last amended by R (EC) n O 491/2009, OJ L 154, 17.6.2009. P. 1.
1 The alcohol content of alcoholic beverages with an alcoholic strength by volume greater than 1.2 % vol. shall be indicated on the label in "% vol."; the margin of tolerance shall be more or less 0.5 % vol.
2 The label of alcoholic beverages of any composition which are likely to be confused because of their organoleptic properties with non-alcoholic beverages such as lemonades, table drinks, nectars, juices Fruit or cold tea shall contain the following particulars:
3 The indications referred to in para. 2 must appear in the same visual field as the specific denomination.
4 The requirements of the order of 15 February 2006 on measures instruments 1 , as well as the Regulations of the Federal Department of Justice and Police, are taken into account when determining ethyl alcohol.
1 Wine is a beverage obtained by the total or partial alcoholic fermentation of fresh grapes, either headscarred or not, or grape must.
2 Red wine and rosé wine are wines obtained exclusively from red grapes which have undergone a maceration more or less long before the pressing and fermentation. The s. 4 and 5 are reserved.
3 White wine is a wine obtained from white grapes or from red grapes pressurized before any fermentation.
4 The Schiller is a wine obtained from red and white grapes complying with the provisions of the AOC class, originating from the same parcel and vinified together.
5 The wine must, after the enrichment activities listed in Annex 2, present an alcoholic strength by volume not less than 8.5 % vol. and a total alcoholic strength by volume not greater than 15 % vol.
6 The maximum limit of the total alcoholic strength may exceed 15 % vol. for Swiss wines obtained without any enrichment activities.
7 Foreign wines bearing an appellation of origin (PDO, AOC, etc.) or any other indication protected by foreign legislation must comply with the minimum and maximum limits of the alcoholic strength acquired and total fixed by this Legislation.
1 The sparkling wine is the product obtained by first or second alcoholic fermentation:
2 It is characterized by the release of carbon dioxide exclusively from fermentation.
3 It presents, when stored at a temperature of 20 ° C in closed containers, an excess pressure due to carbon dioxide in solution not less than 3 bars.
4 It is derived from cuvées whose total alcoholic strength is not less than 8.5 % vol.
By sparkling wine or pearl wine, the product is defined as:
1 The products referred to in this Chapter may be developed or processed only by the oenological practices and treatments listed in Schedule 2, subject to s. 8 and 9.
2 The Federal Office for Food Safety and Veterinary Affairs (FVO) may, on request, authorise other oenological practices or treatments for the purpose of testing. Authorization is granted for a specified volume and period. At the end of this period, the beneficiary must submit to the FVO a detailed report showing the use and results of the practice or authorised treatment.
3 The authorization is published in the Swiss Official Gazette of Commerce.
1 The cutting consists of mixing grapes, grape must or wines from different origins or origins.
2 Not considered cutting:
3 Swiss wines cannot be the result of a coupage with foreign wine.
4 The blending of Swiss wines with Swiss wine is subject to the following requirements:
5 Rosé wines can be cut with white wines up to 10 % if the cantonal rules governing designations of origin (AOC) permit. The provisions of the order of 14 November 2007 on wine 1 Remain reserved.
6 Foreign wines bearing an appellation of origin (PDO, AOC, etc.) or any other indication protected by foreign legislation must, upon surrender, comply with the requirements of this legislation in relation to cutting.
1 For the development of sparkling, sparkling or pearl wine, the addition of the following products is permitted in addition to the products listed in Appendix 2:
2 Any addition must meet the requirements set out in Schedule 2.
1 The label shall contain the following particulars:
2 With the exception of the information referred to in para. 1, let. E, and s. 2, para. 1, let. Q, OEDAl, all indications must be in the same visual field.
3 For sparkling wine, one of the following particulars must appear on the label according to the content of residual sugar per litre:
| - |
"Extra gross" |
0 to 6 g |
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| - |
"Gross" |
Less than 15 g |
|
| - |
"Extra-sec" |
12 to 20 g |
|
| - |
"Sec" |
17 to 35 g |
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| - |
"Half-sec" |
33 to 50 g |
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| - |
"Sweet" |
Greater than 50 g. |
4 For other wines, one of the following indications may appear on the label according to the content of residual sugar per litre:
| - |
"Sec" |
Equal to or less than 4 g |
|
| - |
"Half dry", "half dry" or "mildly mild" |
Greater than 4 g and less than or equal to 12 g |
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| - |
"Half sweet", "mid-mild" |
Greater than 12 g and less than or equal to 45 g |
|
| - |
"Sweet" |
Greater than 45 g. |
5 In the case of the use of oak shavings according to Annex 2, the label shall not bear any indication referring to a wooden receptacle, such as barrel or barrel.
6 The label may contain the name of one or more varieties only if the wine is produced at least 85 % of the grape varieties mentioned. The grape varieties must be listed in descending order of their weight.
7 In the event of an indication of the vintage, the wine must be produced at 85 % or more of the grapes harvested in the year mentioned.
1 RS 817.022.21
1 The specific name of wines corresponds to the definitions of art. 4 to 6.
2 Swiss wines must bear, instead of the specific name "wine", the name of the class to which they belong under s. 63, para. 1, of the Act of 29 April 1998 on agriculture 1 .
3 The label of the Swiss wines of the AOC class must include the corresponding geographical origin.
4 The label of Swiss wines of the class "wine of countries" must include the indication of the corresponding geographical origin.
5 The label of Swiss wines of the class "table wine" must also include the indication "Swiss". Any other mention relating to origin, source, grape or vintage is prohibited.
6 Foreign wines bearing an appellation of origin (PDO, AOC, etc.) or any other indication protected by foreign legislation must, upon surrender, comply with the requirements of this legislation in the field of naming Specific.
7 The other wines bear the specific denomination 'wine', which can only be supplemented by the following indications:
1 Grape must means the liquid product obtained naturally or by physical processes from fresh grapes.
2 An alcoholic strength acquired not exceeding 1 % vol. is allowed.
1 Partly fermented grape must shall mean the product from the fermentation of a grape must, having an alcoholic strength of more than 1 % vol. and less than three fifths of its total alcoholic strength by volume.
2 The specific name is 'grape must in fermentation', 'bourru', 'grape juice in fermentation', 'partially fermented grape juice' or 'partially fermented grape must'.
3 For unpasteurized buff, the indication of the alcohol content must be replaced by the indication "contains alcohol".
1 Concentrated grape must is the non-caramelized grape must obtained by partial dehydration of grape must, carried out by any suitable method other than direct fire.
2 The encrypted indication provided at 20 ° C by the refractometer shall not be less than 50.9 %.
3 An alcoholic strength acquired not exceeding 1 % vol. is allowed.
1 A rectified concentrated grape must is the non-caramelized liquid product obtained by partial dehydration of grape must, carried out by any suitable method other than direct fire.
2 The encrypted indication supplied at the temperature of 20 ° C by the refractometer shall not be less than 61.7 %.
3 An alcoholic strength acquired not exceeding 1 % vol. is allowed.
1 The liqueur wine is the product that is obtained from:
2 It is added, either alone or in a mixture:
3 In addition, concentrated grape must may be added.
4 The liqueur wine has an acquired alcoholic strength not less than 15 % vol. and not more than 22 % vol. It has a total alcoholic strength not less than 17.5 % vol. and an initial natural alcoholic strength not less than 12 % vol.
1 Art. 10 and 11 apply by analogy to the labelling and specific naming of liqueur wines.
2 The addition of the products referred to in s. 16, para. 2, is not taken into account for the indication of the name of the grape varieties and for the indication of the vintage.
The products referred to in this Chapter may be developed or processed only by the oenological practices and treatments listed in Schedule 2.
1 Wine-based flavoured drinks are beverages obtained from wine and flavoured with natural flavouring substances, flavouring preparations, spices, aromatic herbs or any other sapphid food.
2 A sweetener within the meaning of s. 56 and the addition of other ingredients are allowed.
3 With the exception of zurra, the addition of other alcohols is not allowed.
4 The wine content of the finished product must be at least 50 % mass.
5 The alcohol content must be at least 7 % vol., but less than 14.5 % vol.
6 The specific name 'wine-flavoured beverage' may be supplemented by one of the names referred to in Annex 4.
1 Wine-flavoured cocktails or grape must are beverages obtained from wine or grape must, flavoured with natural flavouring substances, flavouring preparations, spices, aromatic herbs or Any other sapphid food.
2 A sweetener within the meaning of s. 56 and the addition of other ingredients are allowed.
3 The addition of other alcohols is not allowed.
4 The wine or grape must of the finished product must be at least 50 % mass.
5 The alcohol content must be less than 7 % vol.
6 The specific denomination 'wine-flavoured cocktail' may be supplemented by one of the names referred to in Annex 5.
1 Flavoured wines are beverages:
2 A sweetener within the meaning of s. 56 and the addition of other ingredients are allowed.
3 The content of wine or grape must adjusted (mute to alcohol) of the finished product must be at least 75 % mass.
4 The alcohol content must be at least 14.5 % vol., but less than 22 % vol.
5 The specific name 'flavoured wine' may be replaced by one of the names referred to in Annex 6.
1 Where the name of the goods referred to in s. 19 to 21 includes the term "sparkling", the sparkling wine content of the finished product must be at least 95 %.
2 The names referred to in Art. 19 to 21 may be supplemented, depending on the residual sugar content per litre, by one of the following:
| - |
"Extra-sec" |
Less than 30 g/l |
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| - |
"Sec" |
Less than 50 g/l |
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| - |
"Half-sec" |
50 to 90 g/l |
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| - |
"Halftone" |
Greater than 90 and less than or equal to 130 g/l |
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| - |
"Sweet" |
Than 130 g/l. |
3 The "soft" and "soft" indications may be replaced by the indication of the sugar content, expressed in grams per litre.
4 If a quantity of carbon dioxide greater than 2 g per litre is added to any of the products referred to in s. 19 to 21, an indication such as "contains carbon dioxide" must be shown in the vicinity of the specific name.
The cider is an alcoholic beverage obtained by the partial or complete alcoholic fermentation of freshly pressed apple juice or pear juice or preserved by a physical process.
1 The alcohol content of the cider must be at least 3 % vol.
2 The following additions are allowed:
1 The specific name of the cider is consistent with the definition of s. 23.
2 The specific name is "sparkling cider" if the carbon dioxide content obtained by natural fermentation is at least 4 g per litre.
3 If carbon dioxide has been added to the cider and the total carbon dioxide content is equal to or greater than 4 g per litre, the specific name is "sparkling cider with carbon dioxide".
4 If the specific name refers to a variety of fruit (e.g. Sauergrauech apple cider), the quantity of fruit juice referred to must be at least 80 % mass in the finished product.
1 If the relative density (20/20) of a cider is greater than 1.005, corresponding to an invert sugar content of 9 to 11 g per litre, the indication "partly fermented" shall be shown in the vicinity of the specific denomination.
2 For sparkling cider, one of the following may be used instead of "partially fermented":
| - |
"Gross" |
For a residual sugar content of less than 10 g/l |
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| - |
"Extra-sec" |
For a residual sugar content between 8 and 20 g/l |
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| - |
"Sec" |
For a residual sugar content between 17 and 40 g/l |
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| - |
"Half-sec" |
For a residual sugar content of between 37 and 65 g/l |
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| - |
"Sweet" |
For a residual sugar content greater than 65 g/l. |
The diluted cider is the cider obtained by the dilution of cider in drinking water or by the alcoholic fermentation of diluted apple juice or diluted pear juice.
1 The cider content of the finished product must be at least 70 % mass.
2 The alcohol content must be greater than 2 % vol.
3 The following additions are allowed:
1 The specific name corresponds to the definition of s. 27.
2 If carbon dioxide has been added to the diluted cider and the total carbon dioxide content is equal to or greater than 4 g per litre, the specific name must refer to this addition.
If the relative density (20/20) of a dilute cider is greater than 1.005, corresponding to an invert sugar content of 9 to 11 g per litre, the indication "partially fermented" shall be shown in the vicinity of the specific denomination.
1 Pome fruit juice during fermentation is partially fermented cider.
2 The alcohol content must be less than 3 % vol.
1 The specific name corresponds to the definition of s. 31.
2 For pasteurized fruit juice in fermentation, the specific name must be supplemented by the word "pasteurised".
3 If carbon dioxide has been added to the pome fruit juice during fermentation and the total carbon dioxide content is equal to or greater than 4 g per litre, the specific name must refer to this addition.
For unpasteurized pome fruit juice during fermentation, the indication "contains alcohol" replaces the indication of the ethyl alcohol content.
Fruit wine is an alcoholic beverage obtained by the partial or complete alcoholic fermentation of fruit juices, excluding apple, pear and grape juice, freshly pressed or preserved by a physical process.
1 The addition of sugars or potable water to the juice prior to fermentation is permitted.
2 The mixture subjected to fermentation shall contain at least 30 % fruit juice mass.
3 The alcohol content must be equal to or greater than 3 % vol.
4 The following additions are allowed after fermentation:
5 The mixture of different fruit wines is allowed.
1 The specific name is "fruit wine" or "wine of [name of the fruit used]".
2 It is "sparkling fruit wine" if the carbon dioxide content obtained by natural fermentation is 4 g per litre at least.
3 If carbon dioxide has been added to the fruit wine and the total carbon dioxide content is equal to or greater than 4 g per litre, the specific name is "sparkling wine of [name of fruit used] plus carbon dioxide".
1 If the fruit wine has been obtained from a diluted fruit juice, the share of the pre-fermentation juice shall be shown, in % mass, in the following manner in the immediate vicinity of the specific denomination: " obtained from ... % juice of [name of the Fruit used] ".
2 Art. 26 applies by analogy to the "partly fermented" indication and its substitutes.
1 Cider or fruit wine beverages are beverages whose main components are cider or fruit wine. They may be added together with ingredients such as drinking water, natural mineral water, fruit juice, spirit drink, sugars, honey, extracts from plants or parts of aromatic plants and natural flavouring substances.
2 The cider or fruit wine content of the finished product must be at least 50 % mass.
The hydromel is a drink obtained by the alcoholic fermentation of a mixture of honey and water.
1 Beer is an alcoholic beverage containing carbon dioxide obtained from a fermented wort with yeast and added hops in a cone or hops.
2 The must is prepared from amylaceous or sweet raw materials and drinking water.
3 The hop products are hops powder, spiked hop powder, hops extract, hop extract powder, and isomerized hop extract.
1 In general, beer must be clear. Certain types of beer (e.g. Unfiltered beer, wheat beer on lees) may be disordered or have depots due to a particular manufacturing process.
2 For the preparation of the must, in addition to barley or wheat malt, the following amylaceous or sweet raw materials may be used:
3 For the preparation of the must, roasted malt or roasted malt extract may be used.
4 The pH of the beer may not exceed 5.0 for the consumer.
5 The carbon dioxide content must be at least 0.3 % mass.
6 Beer must be manufactured with a must of origin at least 10 % mass, subject to s. 43, para. 3 and 4.
1 The specific name is "beer".
2 Depending on the original must, the following denominations may also be used:
| A. |
"Normal beer" |
10 to 12.0 % mass |
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| B. |
"Special beer" |
11.5 to 14.0 % mass |
|
| C. |
"Strong beer" |
At least 14 % mass. |
3 Beer whose alcohol content does not exceed 3.0 % vol. can be referred to as "light beer". Its original carriage content is free.
4 Beer whose carbohydrate content does not exceed 7.5 g per litre and the alcohol content does not exceed 4.5 % vol. can be referred to as "low carbohydrate". The original must be from 8.0 to 9.0 % mass.
Disorder beers manufactured according to a special process shall bear a corresponding indication.
1 Spirit drinks are alcoholic beverages intended for human consumption and have particular organoleptic qualities.
2 Unless otherwise provided, spirit drinks shall have a minimum alcoholic strength of 15 % vol.
3 They are obtained by one of the following methods:
1 Ethyl alcohol of agricultural origin (potable alcohol) is an alcohol obtained by distillation of agricultural products, after alcoholic fermentation.
2 It must have the characteristics listed in Annex 7.
3 It is not intended for direct consumption.
The distillate of agricultural origin is an alcoholic liquid obtained by distillation of agricultural products, after alcoholic fermentation, and presenting neither the characteristics of ethyl alcohol nor those of a spirit drink, but having Preserved an aroma and taste from the raw materials used.
A category of spirit drink means all spirit drinks that meet the same definition.
1 The addition of alcohol means the operation of adding ethyl alcohol of agricultural origin, a distillate of agricultural origin or both to a spirit drink.
2 Spirit drinks listed in art. 59 to 74 cannot be the subject of any addition of alcohol.
The volatile substance content of a spirit drink derived exclusively from distillation means the content of volatile substances solely due to the distillation or redistillation of the raw materials used. Ethyl and methyl alcohol are not taken into account.
1 Cut (blend) is the operation of mixing two or more spirit drinks belonging to the same category, being distinguished solely by one or more of the following factors:
2 The spirit drink obtained belongs to the same category as the original spirit drinks before their cutting.
The mixture is the operation of mixing two or more spirit drinks in order to make a new drink.
Maturation or ageing is the process of allowing naturally to develop in appropriate containers certain reactions which confer on the spirit drink concerned the organoleptic qualities that it did not have Before.
1 The reduction is the operation of adding water to a spirit drink in order to reduce its alcoholic strength by volume.
2 Water must meet the requirements for drinking water.
3 It can also be distilled or demineralized.
1 Spirit drinks intended for sale to the consumer shall have the minimum alcoholic strength by volume (minimum alcohol content), expressed as a per cent volume, as defined in Annex 8.
2 If their alcoholic strength is higher, they may be reduced within the meaning of s. 54.
1 The sweetener is the operation of using one or more of the following products in the preparation of spirit drinks:
2 Except as otherwise provided, the total extract after sweetening shall not exceed 10 g per litre.
1 Aromatization is the operation to be carried out in the preparation of a spirit drink one or more flavourings within the meaning of Art. 1, para. 1, let. B, of the Ordinance of the DFI of 25 November 2013 on Additives (OAdd) 1 .
2 Spirit drinks listed in art. 59 to 74 cannot be the subject of any aromatization.
1 RS 817.022.31
1 The colouring is the operation of using one or more dyes as defined in Annex 1, let. A, OAdd 1 .
2 Except as otherwise provided, spirit drinks listed in Art. 59 to 74 shall be coloured only by the addition of caramel within the meaning of Annex 1, let. A, OAdd.
1 RS 817.022.31
1 Rum is the spirit drink obtained exclusively by alcoholic fermentation and distillation either from molasses or syrups from the manufacture of cane sugar, or from sugar cane juice itself, distilled to less than 96 % vol., In such a way that the product of distillation presents, in a perceptible way, the specific organoleptic characteristics of rum.
2 When obtained exclusively by alcoholic fermentation and by distillation of the juice of the sugar cane, it must present the specific aromatic characteristics of rum and have a volatile substance content equal to or greater than 225 g by Hectolitre of alcohol at 100 % vol.
1 Whisky or whiskey is the spirit drink obtained exclusively by the distillation of a malt of cereals, with or without whole grains of other cereals. The must must have been saccharified by the diastase of the malt which it contains, with or without other natural enzymes, and fermented under the action of the yeast.
2 Distillations shall be carried out at less than 94.8 % vol., so that the distillation product has a flavor and taste from the raw materials used.
3 The final distillate shall be aged for a minimum period of three years in wooden drums with a capacity of 700 litres or less.
4 Whisky or whiskey should not be watered down.
1 The spirit drink of cereals is the spirit drink obtained exclusively by the distillation of a fermented must of whole grains of cereals and having organoleptic characteristics derived from the raw materials used.
2 Cereal lifewater is a spirit drink obtained by distillation at less than 95 % vol. A must of grain whole grains with organoleptic characteristics from the raw materials used.
Chestnut life is a spirit drink produced by the distillation of a fermented wort of chestnut.
1 Wine-de-vie is the spirit drink obtained exclusively by distillation at less than 86 % vol. of wine or wine, or by distillation at less than 86 % vol. A distillate of wine.
2 The volatile substance content must be equal to or greater than 125 g per hectolitre of alcohol at 100 % vol.
1 The brandy or Weinbrand is the spirit drink obtained exclusively from wine-brandy or not from a distillate of distilled wine to less than 94.8 % vol. The distillate shall present an alcoholic strength not exceeding 50 % of the finished product.
2 The brandy or Weinbrand shall be aged in oak containers for at least one year or if the capacity of oak barrels is less than 1000 litres, for at least six months.
3 The concentration of volatile substances shall be equal to or greater than 125 g per hectolitre of alcohol at 100 % vol. and shall be derived exclusively from the distillation or redistillation of the raw materials used.
1 The eau-de-vie de marc de raisin or marc is a spirit drink obtained exclusively from grape marc fermented and distilled either directly by water vapour or after adding water.
2 In case of the addition of binding to the grape marc, the quantity of bound cannot be greater than 25 kg per 100 kg of grape marc used. The quantity of alcohol obtained from the binding may not exceed 35 % of the total quantity of alcohol in the finished product.
3 The distillation is carried out in the presence of the marc at less than 86 % vol. Redistillation to the same alcoholic strength is permitted.
4 The eau-de-vie de marc de raisin or marc must have a volatile substance content of 140 g per hectolitre of alcohol at 100 % vol.
1 Fruit marc life water is the spirit drink obtained exclusively by fermentation and distillation at less than 86 % vol. of fruit marc, excluding grape marc. Redistillation to the same alcoholic strength is permitted.
2 The volatile substance content must be equal to or greater than 200 g per hectolitre of alcohol at 100 % vol.
Eau-de-vie de raisin sec ou raisin brandy is the spirit drink obtained exclusively by distillation of the product obtained by alcoholic fermentation of the extract of the dried grapes of the grape varieties "black of Corinth" or muscat of Alexandria, distilled at Less than 94.5 % vol., so that the distillate has a flavor and taste from the raw material used.
1 Fruit or vegetable water is the spirit drink obtained exclusively by alcoholic fermentation and distillation of a fleshy fruit or a must of the fruit, berries or vegetables, whether or not in the presence of nuclei, and distilled at less than 86 % , so that the distillate has a flavor and taste from the raw material used.
2 The volatile substance content must be equal to or greater than 200 g per hectolitre of alcohol at 100 % vol.
1 Wax or poiré water is the spirit drink obtained exclusively by distillation at less than 86 % vol. of the cider or the poiré, so that the distillate has a flavor and a taste from the fruits used.
2 The volatile substance content must be equal to or greater than 200 g per hectolitre of alcohol at 100 % vol.
1 Honey living water is the spirit drink obtained exclusively by fermentation and distillation of a honey must and distilled at less than 86 % vol., in such a way that the distillate presents the organoleptic characters from the material First used.
2 It can only be sweetened by honey.
The living water of a lie is the spirit drink obtained exclusively by distillation at less than 86 % vol. of wine or binding of fermented fruit.
Beer drinking water is the spirit drink obtained exclusively by direct distillation at normal pressure of fresh beer of an alcoholic strength by volume of less than 86 %, so that the distillate has organoleptic characteristics Beer derivatives.
Topinambur or eau-de-vie de topinambour is the spirit drink obtained exclusively by fermentation and distillation to less than 86 % vol. of topinambour tubers ( Helianthus tuberosus L.).
Potato water-life is a spirit drink produced by the distillation of fermented and saccharified potatoes.
1 Herbal life is a spirit drink produced by one of the following processes:
2 Colouring by means of plant extracts and the addition of essential oils are allowed.
1 Caraway (caraway spirit drink) is a spirit drink obtained by aromatization of ethyl alcohol of agricultural origin with caraway ( Carum caraway L.). Other natural flavouring substances and flavouring preparations may be used in addition, provided that the taste of caraway remains predominant.
2 Aquavit or akvavit is a flavoured caraway with a distillate of herbs or spices. Its composition must meet the following criteria:
1 Vodka is a spirit drink made from ethyl alcohol of agricultural origin, obtained by fermentation of potatoes, cereals or other agricultural raw materials, distilled or rectified or subject to these two processes, of such Such that the organoleptic characteristics inherent in the raw materials used and the by-products born of the fermentation are selectively attenuated.
2 A new distillation and treatment with appropriate processing aids, including treatment with activated carbon, are permitted in order to confer specific organoleptic characteristics on the product.
3 Only natural flavours present in the distillate obtained from fermented raw materials can be added to the final product.
1 The eau-de-vie of [name of fruit] obtained by maceration and distillation is the spirit drink obtained by maceration of the fruits or berries listed in para. 2 in ethyl alcohol of agricultural origin, water-of-life, distillate from the same fruit or in a mixture thereof and followed by distillation to less than 86 % vol. The ratio of macerated fruit to ethyl alcohol, water-de-vie or distillate is 100 kg for up to 20 litres.
2 Life-water can only be obtained from the following fruits:
The Geist of [name of the fruit or raw material used] is the spirit drink obtained by maceration of the unfermented fruits or berries listed in art. 78, para. 2, or vegetables, nuts or other plants such as herbs or rose petals in ethyl alcohol of agricultural origin and followed by distillation to less than 86 % vol.
Gentane or gentian is the spirit drink developed from a gentian distillate, obtained by fermentation of gentian roots with or without the addition of ethyl alcohol of agricultural origin.
1 The spirit drink flavoured with juniper berries is a spirit drink obtained by aromatization of ethyl alcohol of agricultural origin, of water-of-life of cereals or of cereal distillate with juniper berries ( Juniperus communis (L.) .
2 Other natural flavouring substances, flavouring preparations or aromatic plants may be used in addition. The organoleptic properties of juniper berries must be visible.
1 Gin is the spirit drink in juniper berries obtained by aromatization of an ethyl alcohol of agricultural origin having the appropriate organoleptic characteristics with juniper berries ( Juniperus communis L.) and with other natural flavouring substances or flavouring preparations. The taste of juniper berries must remain paramount.
2 Distilled gin (e.g. "London Gin") is the spirit drink in juniper berries obtained exclusively by the redistillation of an appropriate quality ethyl alcohol of agricultural origin having the desired organoleptic properties with juniper berries and others Natural plant products.
3 It must meet the following requirements:
1 Anise spirit drinks are beverages obtained by aromatization of an ethyl alcohol of agricultural origin with the natural extracts of the star anise ( Illicium verum Hook f.), green anise ( Pimpinella anissum L.), fennel ( Foen I Vulgare culum Mill.) or any other plant that contains the same principal aromatic constituent, by any of the following or a combination thereof:
2 Other natural plant extracts or aromatic seeds can be used in addition. The taste of the anise must remain paramount.
1 Pastis is the anised spirit drink which also contains natural extracts from the liquorice ( Glycyrhiza Spp.), involving the presence of so-called "chalcones" and glycyrrhizic acid, with a minimum and maximum concentration of 0.05 and 0.5 g per litre.
2 It must have a sugar content, expressed in inverted sugar, less than 100 g per litre and minimum and maximum levels in anethole of 1.5 and 2 g per litre.
The absinthe is a spirit drink made from ethyl alcohol of agricultural origin or distillate of agricultural origin with the following characteristics:
Anise is the anised spirit drink whose characteristic flavor comes exclusively from green anise ( Pimpinella anisum L.), star anise ( Illicium verum Hook f.), fennel ( Foeniculum vulgare Mill.) or a combination thereof.
The spirit drinks with bitter taste or bitter taste are the spirit drinks with preponderant bitter taste, obtained by aromatization of ethyl alcohol of agricultural origin with natural flavourings, with flavourings identical to the natural, with Flavouring preparations or a combination thereof.
1 The liqueur is the spirit drink obtained by aromatization of ethyl alcohol of agricultural origin, of a distillate of agricultural origin, of one or more spirit drinks or of a mixture of the aforesaid goods, sweetened and added to Products of agricultural origin or foodstuffs such as cream, milk or other dairy products, fruit, wine or aromatised wine.
2 The minimum sugar content expressed in invert sugar shall be as follows:
Spirit drinks named "Cream of" followed by the name of the fruit or raw material used, excluding dairy products, are liqueurs with a minimum sugar content, expressed in invert sugar, of 250 g per litre.
Cassis cream is a cassis liqueur with a minimum sugar content, expressed as invert sugar, of 400 g per litre.
The nocino is the liqueur whose aromatization is obtained mainly by the distillation of whole nut fruits ( Juglans regia L.), their maceration or the combination of the two processes and the minimum sugar content, expressed in invert sugar, is 100 g per litre.
1 Egg-based liquor or advocaat, avocado or advokat is the spirit drink, flavoured or non-flavoured, obtained from ethyl alcohol of agricultural origin, distillate, spirits or a combination of these products and whose ingredients are Egg yolk, egg white and sugar or honey.
2 The minimum sugar or honey content, expressed as invert sugar, is 150 g per litre. The minimum content of pure egg yolk is 140 g per litre of final product.
Egg liquor is an egg-based liquor with a minimum egg yolk content of 70 g per litre of final product.
1 Spirit drinks which meet the requirements of one of the specific categories referred to in Section 2 shall bear the name of the corresponding category of spirit drink.
2 Spirit drinks which do not meet the requirements of one of the specific categories must be referred to as 'spirit drink', 'spirit drink' or 'alcoholic beverage'.
1 Fruit life is the name "eau-de-vie de" followed by the name of the fruit, bay or vegetable used. It can also be called "wasser", the term being associated with the name of the fruit, the bay or the vegetable used.
2 When two or more species of fruit, berries or vegetables are distilled together, the product is referred to as "fruit spirits" or "vegetable spirits". This specific name may be supplemented by the name of each species in descending order of the quantities used.
3 For the following spirits, the name "eau-de-vie de ..." may be replaced by the name of the fruit:
4 The specific name of the fruit-marc lifeboat is "water-de-vie de marc de [name of the fruit used]". When several fruit marcs are used, the specific name is "fruit-marc life".
5 The specific name of the living water [name of the fruit] obtained by maceration and distillation within the meaning of s. 78 is "eau-de-vie [name of fruit]" With the additional indication "obtained by maceration and distillation". The additional indication must appear in the same visual field as the indication "eau-de-vie de [name of fruit]".
6 Wine brandy, when aged, may continue to be marketed under the name "Wine-de-vie de vin" if its ageing period is at least equal to that provided for Brandy.
7 The specific name of the lily water shall be supplemented by the name of the raw material used.
1 The "Geist" can be called " spirit of [the name of the fruit].
2 The description, presentation or labelling of vodka not produced exclusively from yeast of potatoes, cereals or a combination thereof shall bear the indication "produced from ...", supplemented by the name of the Raw materials used to produce ethyl alcohol of agricultural origin.
3 Flavoured spirit drinks with juniper berries may carry the specific name "Wacholder" or "genebra".
4 The specific names of beverages defined in Art. 89 to 91 may be supplemented by the term "liqueur".
1 If age is indicated, the youngest alcoholic component is decisive. The term "old" is prohibited for a product whose youngest alcoholic component dates back less than a year, as well as indications of age which contradict or cause confusion.
2 If geographical indications are mentioned, the production phase in which the spirit drink has acquired its final character must have taken place in the specified region. The provisions of the Ordinance of 28 May 1997 on PDOs and PGI 1 Are reserved. The indication of the country of production is governed by Art. 15 OEDAl 2 .
3 Where the description, presentation or labelling of a spirit drink indicates the raw material used in the manufacture of ethyl alcohol of agricultural origin, each agricultural alcohol used shall be mentioned in descending order of Quantities used.
1 RS 910.12
2 RS 817.022.21
Except as otherwise provided, foreign spirit drinks which bear an appellation of origin (PDO, AOC, etc.) or any other indication protected by foreign legislation may be placed on the market only as originating goods From the specified region.
Other alcoholic beverages include all alcoholic beverages that are not defined in Chap. 2 to 7.
1 Alcoholic beverages containing caffeine may not contain more than 150 mg per litre.
2 Alcoholic beverages containing quinine may not contain more than 80 mg, calculated as quinine hydrochloride, per litre.
In addition to the indications referred to in Art. 2 OEDAl 1 , the following particulars must appear in the same visual field as the specific name:
1 RS 817.022.21
The OSAV regularly adapts the annexes to this order to the evolution of scientific and technical knowledge and the laws of Switzerland's main trading partners.
The Ordinance of the DFI of 23 November 2005 on alcoholic beverages 1 Is repealed.
1 [ RO 2005 6097 , 2006 4967, 2007 1067, 2008 1017 6041, 2009 2021, 2010 6391]
Alcoholic beverages may be imported, manufactured and labelled under the old right until December 31, 2015. They can be handed over to the consumer until stocks are exhausted.
This order shall enter into force on 1 Er January 2014.
(art. 2, para. 2)
(art. 7, para. 1, 9, para. 1 and 2, 10, para. 5, and 18)
1 Annex 2 is not published to the OR or to the RS. It can be obtained from the Federal Office for Food Safety and Veterinary Affairs, 3003 Berne, or downloaded under www.osav.admin.ch.
(art. 10, para. 1, let. (e)
Pictographs conforming to the above models exclusively containing milk or egg are also permitted.
(art. 19, para. 6)
The specific name 'wine-flavoured drink' may be supplemented by one of the following names:
(art. 20, para. 6)
The specific denomination 'wine-flavoured cocktail' may be supplemented by one of the following names:
(art. 21, para. 5)
The specific name 'flavoured wine' may be replaced by one of the following:
(art. 46, para. 2)
| 1. |
Organoleptic properties |
No detectable foreign taste |
| 2. |
Minimum alcoholic strength by volume |
96.0 % vol. |
| 3. |
Maximum values for certain parameters |
(expressed in g/alcohol 100 % vol.): |
| Total acidity, expressed in acetic acid |
0.015 |
|
| Ethyl acetate esters |
0.013 |
|
| Aldehydes, expressed in acetaldehyde |
0.005 |
|
| Higher alcohols, expressed in 2-methylpropanol |
0.005 |
|
| Methanol |
0.3 |
|
| Dry extract |
0.015 |
|
| Volatile nitrogen bases, expressed in nitrogen |
0.001 |
|
| Furfural |
Non-detectable |
(art. 55)
| A. |
Pastis of Marseille |
45.0 % |
| B. |
Whisky, eau de vie de terre, pastis, absinthe, Mistrà 1 |
40.0 % |
| C. |
Water-de-vie de lies, eau-vie de bière, Sambuca, Topinambur |
38.0 % |
| D. |
Water-de-vie de vin, eau-vie de marc, marc, eau-vie de fruit, eau-de-vie de cidre, eau-vie de poiré, eau-vie de marc de fruit, eau-vie de lies de fruit, eau-vie de ... obtained by maceration and distillation, gin, gin distillé, London gin, Eau-de-vie de gentiane, rum, eau-vie d' herbs, vodka, aquavit, eau-vie de raisin sec ou raisin brandy, Geist, eau-vie de châtaigne |
37.5 % |
| E. |
Weinbrand, brandy |
36.0 % |
| F. |
Cereal spirit drink, grain brandy, anise anise, anise anise, honey life |
35.0 % |
| G. |
Caraway, flavoured spirit drinks with juniper berries, nocino, Berenburg |
30.0 % |
| H. |
Sloe gin |
25.0 % |
| I. |
Maraschino |
24.0 % |
| J. |
Honey Nectar |
22 % |
| K. |
Likers, anise spirit drink, amers, cream of [name of fruit or raw material used], egg liqueur, rum punch |
15.0 % |
| L. |
Egg-based blocker |
14.0 % |
1 The maximum alcoholic strength by volume of the Mistrà is 47.0 %.
