NOTICE OF PROPOSED RULE MAKING
27 CFR Part 5
Proprietors of Distilled Spirits Plants,
Importers and Wholesalers of Distilled
Spirits, and others concerned:
Industry Circular No. 67-3, dated April 21, 1967, advised you of a series
of three public hearings to be held to consider amendments in the regulations
covering the labeling and advertising of distilled spirits.
The first hearing concerning industry petitions for regulatory changes
in the labeling of neutral spirits and domestic whiskies, particularly as
affected by cooperage, was concluded last September 22. This circular is
issued to provide you with a reprint of the proposed rule making for the
second hearing, to begin on April 1, 1968, which was published in the Federal
Register for January 26, 1968.
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(27 CFR Part 5)
LABELING AND ADVERTISING OF
DISTILLED SPIRITS
NOTICE OF HEARING FOR MISCELLANEOUS
CHANGES IN REGULATIONS
Notice is hereby given, pursuant to the provisions of section 5 of the
Federal Alcohol Administration Act (49 Stat. 981 as amended; 27 U.S.C. 205),
of a public hearing to begin at 9:30 A. M. (EST)
On Monday, April 1, 1968, in Room 3313, Internal
Revenue Service Building, 1111 Constitution Avenue,
N.W., Washington, D. C.
at which time and place all interested parties will be afforded opportunity
to be heard, in person or by authorized representative, concerning regulatory
changes in 27 CFR Part 5. In the interest of orderly procedure the subjects
will be heard separately and in the numerical order set forth below:
1. Natural flavor components. The introduction of new processes and techniques and the use of improved distilling equipment in the production of
distilled spirits have caused questions to be raised as to the reliability of
distillation proofs as an infallible guide for distinguishing between distilled
spirits products. For these reasons and in order to insure that a product
will possess the taste, aroma, and characteristics generally attributed to products of that class and type, it is proposed that an additional factor,
based on the number of "natural flavor components" in the product, be
established for use, under certain circumstances, as a complement to proof
of distillation. Natural flavor components would be defined as meaning
those volatile materials in the product consisting of esters, acids, and
higher alcohols. The new criterion would be applicable (except in the case
of vodka) at the time of the production gauge. The natural flavor component
criteria proposed for the respective distillation proof limitations follow:
Product |
Proof of Distillation |
Natural Flavor Components |
A. Neutral spirits or alcohol |
At or above 190° proof |
Less than 8 grams per 100 liters at 100° proof |
B. Vodka |
At or above 190° proof |
Less than 4 grams per 100 liters at 100° proof when bottled |
C. Whisky (generic) |
Less than 190° proof |
Not less than 8 grams per 100 liters at 100° proof |
D. Light Whisky |
At more than 160° and less than 190° proof |
Not less than 8 grams and not more than 124 grams per 100 liters at 100° proof |
E. Whisky (American type) |
Not exceeding 160°proof |
Not less than 125 grams per 100 liters at 100° proof |
F. Brandy (generic) |
Less than 190° proof |
Not less than 8 grams per 100 liters at 100° proof |
G. Neutral brandy |
More than 170° proof |
Less than 40 grams per 100 liters at 100° proof |
H. Rum |
Less than 190° proof |
Not less than 8 grams per 100 liters at 100° proof |
NOTE It is intended that this natural flavor component criterion
would be used to verify product classification when (a) unusual or atypical
distilling methods or procedures are employed, or (b) the proof of distillation approaches the regulatory maximums or minimums so closely that a more
precise determination is required to insure that the distillate will have
the characteristics generally attributed to that class and type.
2. Vodka. Vodka is a neutral spirits product without distinctive character
aroma, or taste. Present regulations prescribe several specific methods for
the production of such product but grant the Director, Alcohol and Tobacco
Tax Division, authority to approve other methods of production which will
result in a product equally without distinctive character, aroma, or taste.
In order to relieve producers from unnecessary steps in production and from
obtaining approval thereof, as required, it is proposed to redefine vodka so
as to include any product regardless of production method which is without
distinctive character and which contains less than four grams of natural
flavor components. The proposal would not change the consumer concept of the
product. A new definition for vodka is proposed to read substantially as
follows:
"'Vodka' is neutral spirits, so distilled or so treated after distillation with charcoal or other materials, as to be without distinctive character,
aroma, taste, or color and containing, when bottled, less than four grams of
natural flavor components consisting of esters, acids, and higher alcohols
per 100 liters at 100° proof, and bottled at not less than 80° proof."
3. Gin. The present regulatory distinction between "distilled gin" and
"compound gin" was drawn shortly after repeal to differentiate the distilled
product from that made by mixing flavors and essences with alcohol, which
then was considered to be of inferior quality. Since then, there have been
improvements in the art of compounding which result in the production of gin
of comparable quality. In order to avoid stigmatizing such products with the
unfavorable word "compound", a single standard is proposed for "gin" whether
produced by distillation or compounding. Gins could of course bear the
designations "distilled" or "compound", where applicable, if the bottler so
desires. A new definition for gin is proposed to read substantially as
follows:
"'Gin' is a product obtained by original distillation from mash, or by
redistillation of distilled spirits, or by mixing neutral spirits, with or
over juniper berries and other aromatics, or with or over extracts derived
from infusions, percolations, or maceration of such materials. It shall
derive its main characteristic flavor from juniper berries and be reduced at
time of bottling to not less than 80° proof. Gin produced by original distillation or by redistillation may be further designated as 'distilled'."
4. Blended apple brandy. Laird and Company, Eatontown, New Jersey has
petitioned that the class "brandy" be revised to add a new type designation
for "blended apple brandy" or "blended applejack" in order to offer the
consumer a lighter apple brandy product. The new type designation proposed
by Laird and Company reads substantially as follows:
"'Blended apple brandy (applejack)', or 'apple brandy (applejack), a
blend', is a mixture which contains at least 20 percent by volume of 100°
proof apple brandy (applejack) and not more than 80 percent of neutral
spirits if such mixture at the time of bottling is not less than 80° proof."
The neutral spirits component could be derived from any commodity,
including grain. The label would be required to show the percentage of
neutral spirits and the name of the commodity from which distilled.
5. Rum. "New England rum" is presently defined as any rum distilled in the
United States at less than 160° proof. The featuring of this area designation with the class designation may likely mislead the consumer into
believing that the rum was in fact produced in New England. In view of the
possibility of consumer deception, it is proposed to grant the request of
Felton & Son, Inc., the only producer of New England rum, that the deletion
of this standard be considered.
6. Flavored brandy, flavored gin, flavored rum, flavored vodka, and flavored
whisky. Consumer demand for flavored distilled spirits products, especially
flavored brandy and flavored gin, has increased to such a degree as to make
it advisable to standardize these products in order to maintain product
identity and quality. The proposed regulatory definition would in general
follow, with some additional restrictions if wine is used, the administrative
rules now observed in considering labels for these products. It would read
substantially as follows:
"'Flavored Brandy', 'flavored gin', 'flavored rum', 'flavored vodka',
and 'flavored whisky' are brandy, gin, rum, vodka, and whisky, to which have
been added natural flavoring materials, with or without the addition of
sugar, and bottled at not less than 70° proof. If the finished product
contains more than 2 1/2 percent by volume of wine, the kinds and percentages by volume of wine must be stated as a part of the designation, except
that a flavored brandy may contain not in excess of 15 percent by volume of
wine, without a label statement, if such wine is produced from the same kind
of fruit."
7. Definition of distilled spirits. In recent years a number of products
have been made containing as little as 5 percent distilled spirits and as
much as 95 percent wine to which have been added some flavoring ingredients.
These specialties have been bottled at 48° proof or less but under the
present regulatory definition are classified as distilled spirits and are
packaged, labeled, and strip stamped as distilled spirits notwithstanding
the fact that they are essentially wine products. It is proposed to amend
the definition of "distilled spirits" so as to exclude a mixture of wine
and distilled spirits, bottled at 48° proof or less, if the mixture contains
more than 50 percent wine on a proof gallon basis. Specialties containing
more than 50 percent wine could, of course, continue to be marketed if
properly labeled and sold as wine products.
8. Mandatory information, net contents, proof statements, qualifying words,
and alcoholic ingredients. In order to lessen the possibility of consumer
deception by making it easier for him to locate and to better understand key
items of information describing the contents of containers, it is proposed:
A. To require that all mandatory information be printed on labels in
such a manner as to be generally parallel to the base on which the container
rests as it is designed to be displayed (a similar provision is found in the
Model State Regulation Pertaining to Packages adopted by the National Conference on Weights and Measures);
B. To require the alcoholic content (proof) to appear on the brand
label of the product;
C. To prohibit net contents statements from being qualified by any
descriptive term such as, "jumbo," "full," "giant";
D. To require the net contents to appear on the brand label except in
the case of distilled spirits packaged in containers conforming to the
standards of fill; and
E. To require that any statement, other than required information, on
a label as to any of the alcoholic components of the product include the name
and percentage of all the alcoholic components, except alcoholic coloring,
flavoring, or blending ingredients used in minute quantities.
As used above "brand label" means the label carrying, in the usual distinctive design, the brand name of the distilled spirits, and any other label
appearing on the same side of the bottle as such brand label.
9. Treatment of distilled spirits. Under current regulations, the addition
of any coloring, flavoring, or blending materials to any class or type of
distilled spirits, except as otherwise specifically provided, alters the
class and type thereof. The removal of constituents from distilled spirits
can also alter the class and type thereof. In recent years proprietors
have repeatedly requested authority to treat whisky prior to bottling with
large quantities of carbon and/or charcoal, or by leaching and other
processes. It is proposed to amend the regulations to add a counterpart to the present limitations on the addition of materials which would cover the
extraction of materials. The proposed addition to the regulations would
read substantially as follows:
"The removal from any distilled spirits of any constituents to such an
extent that the product does not possess the taste, aroma and characteristics generally attributed to that class or type of distilled spirits alters
the class or type thereof and the product shall be redesignated accordingly.
In addition, in the case of straight whisky the removal of any substance
whatsoever, except such as results from authorized stabilization of the
product within the limitation prescribed under Section 5025(j), Internal
Revenue Code, shall be deemed to alter the class or type thereof, and in the
case of any other whisky the reduction of the natural flavor components
below the minimum prescribed in the standard of identity for that class or
type shall be deemed to alter the class or type."
10. Labeling of bulk imports. Importations of bulk spirits are increasing
and they are often bottled by a person other than the person responsible for
the importation. Under present regulations, when bottled by such a person,
the label must show the name and address of the person responsible for the
importation, and in addition either (a) the name of the bottler and the place
where bottled, or (b) that the distilled spirits were bottled in the United
States for the person responsible for the importation, e.g. "imported by and
bottled in the United States for _________________________." Compliance with
the requirement for showing the name and address of the person responsible
for the importation has proved unnecessarily burdensome in many instances,
particularly where the identity of such person has become meaningless as a
result of numerous transfers of the goods. The statute requires that the
identity of the manufacturer, bottler, or importer be disclosed. In recognition of the fact that the bottler is, under normal circumstances, responsible
for the product he bottles, the regulations do not require that the name of
the manufacturer of domestic distilled spirits be stated if the name of the
domestic bottler appears. Equal treatment requires that a similar option be
available in the case of domestically bottled imported goods. It is accordingly proposed to amend the regulations to make optional the showing of the
name and address of the person responsible for the importation when the name
of the bottler and the place where bottled are shown.
11. Age certificates. Imported whiskies less than four years old and
brandies less than two years old must bear an age statement on the label; age
statements are optional for all other imported whiskies and brandies. Under
current regulations, age certificates, issued by a duly authorized official
of the appropriate foreign government, are required only where the labeling
of the product bears a statement of age. Although in most cases age certificates are voluntarily furnished, an age certificate should be required to
establish that the product is in fact sufficiently matured so that the age
statement may be omitted. It is proposed to amend the regulations to require
age certificates for all imported whiskies and brandies.
12. References to supervision. Present regulations prohibit labels from
stating or indicating that the distilled spirits were distilled, blended,
made, bottled, or sold under, or in accordance with any governmental
authorization, law, or regulations, unless such statement is required or
specifically authorized by such government. Since several foreign countries, notably Canada and the United Kingdom, have specifically authorized
distilled spirits exported to this country to bear certain statements of
this nature, The Bourbon Institute, New York, New York, and Schenley
Industries, Inc., New York, New York, have requested that the regulations be amended so as to permit the label on domestic spirits to bear truthful
statements that the spirits were distilled, barreled, warehoused, blended,
proofed, or bottled, as the case may be, under supervision of the United
States Government.
Necessarily involved in the consideration of this proposal are the
questions (1) as to whether any such statement should be authorized to
appear on imported products if its appearance is not permitted when sold
for consumption in the country of origin, and (2) as to whether statements
of this character should not be barred on the labels of imported spirits
if the present regulations are not amended so as to authorize the use of
similar statements on domestic spirits.
Also appropriate for consideration in connection with this proposal
is the question as to whether foreign products should be permitted to bear
the words "bond", "bonded", "bottled in bond", or like phrases, if modified
by the name of the country of origin, on any label when the laws of the
country in which the spirits are produced authorize the bottling of spirits
in bond and require or authorize the spirits to be so labeled. Under
present regulations foreign products in order to be so labeled must also
meet all the requirements of United States law providing for the bottling
of domestic distilled spirits in bond. Such references on labels would of
course include references on official stamps.
REQUESTS TO PRESENT ORAL TESTIMONY
All persons who desire to present oral testimony should so advise the
Director, Alcohol and Tobacco Tax Division, Internal Revenue Service,
Washington, D. C. 20224, not later than Friday, March 22, 1968. Requests
shall be submitted in an original and three copies and must include (1) the
name and address of the party submitting the request, (2) the name and
address of the person or persons who will present oral testimony, (3) identification of the subject or subjects to which the testimony will be
directed, and (4) the approximate length of time desired for the presentation
of testimony on each subject.
SUBMISSION OF WRITTEN MATERIAL
Any interested party may submit to the Director, Alcohol and Tobacco
Tax Division, Internal Revenue Service, Washington, D. C. 20224, in an
original and nine copies, relevant and material written data, views or
arguments for incorporation into the record of hearing. The subject to
which the comments are directed must be specifically identified. Written
material must be received not later than Wednesday, March 27, 1968.
At the conclusion of the hearing a reasonable time will be afforded
interested parties for examination of the record and submission of written
arguments and briefs.
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Inquiries concerning this circular should refer to its number and be
addressed to the Director, Alcohol and Tobacco Tax Division, (Attention
CP:AT:JHL), Washington, D. C. 20224.
Harold A. Serr
Director, Alcohol and Tobacco Tax Division |