THE HONG KONG GOVERNMENT GAZETTE, JUNE 16, 1933.
4. The method employed for the determination of the higher alcohols in spirits shall be that known as the Allen- Marquardt.
5.-(1) Port shall be defined as the fermented expressed juice of the grape, the produce of the Alto Douro District in the North East of Portugal and shipped from Oporto, and shall conform to the following specification :--
It shall possess the flavour and aroma natural to port. It shall be free from added colouring matter and preservatives other than alcohol and shall con- tain not less than twelve per cent. of alcohol by weight.
(2) Wine of a port character from other countries or dis- tricts may be sold as port provided that it complies with the above specification and the place or origin is clearly marked on the label. Such wine shall pay the same duty as port.
(3) All port from the Alto Douro District must be accom- panied by a certificate of origin.
6.-(1) Sherry shall be defined as the fermented express- ed juice of the grape, the produce of Jerez (or Xerez) de la Frontera, and shipped from Cadiz, and shall conform to the following specification:-
It shall possess the flavour and aroma natural to sherry. It shall be free from added colouring matter and preservatives other than alcohol and shall contain not less than twelve per cent. of alcohol by weight.
(2) Wine of a sherry character from other countries or districts may be sold as sherry provided that it complies with the above specification and the place of origin is clearly marked on the label.
(3) All sherry from Jerez (or Xerez) de la Frontera must be accompanied by a certificate of origin.
Certificates of Origin.
7. Certificates of origin for brandy, whisky, and rum must contain analytical particulars so that the liquor so certified may be duly recognised.
Chinese Spirit.
8. (a) Rice spirit, classified according to alcoholic strength as Liu Pun (4), Sheung Ching (k), or Sain Ching() shall be defined as spirit obtained by the distilla- tion of rice fermented in the Chinese manner and shall contain the proportions of volatile acidity, aldehydes, furfural, ethers, and higher alcohols as are natural to such rice spirit, and shall possess the aroma and flavour natural to rice spirit, and shall not be sold, class for class, at a strength weaker than that given in the schedule hereunder.
obtained by distillation from fermented molasses or raw sugar, strength as To Liu Pun (†), To Sheung Ching (†
), and To Sam Ching (1) shall be defined as spirit (b) Molasses spirit, classified according to alcoholic
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