Liquor to be reduced to uniform strength
and spirit receivers emptied when account is laken.
Duty-paid fiquor and denatured spirit to
be removed from distillery.
Records to be kept by distiller,
Returns by disifflet.
Certificates
24
(5) The distiller shall forthwith report to the Director any change in the type of yeast or method of fermentation used.
59, (1) Before an account is taken by a member of the Preventive Service of any liquor in a distillery, the liquor shall, if the Director an directs, be reduced to a uniform strength prescribed by him as a strength at which liquor of that type is by trade usage commonly produced or sold.
(2) At or immediately after the taking of such account spirit receivers shall be emptied.
60. (1) After duty is assessed on any liquor, such liquor shall forthwith be removed from the spirit store and from the distillery.
(2) After any liquor has been denatured in a spirit store, the denatured spirit shall be removed from the spirit store and from the distillery immediately after the Government Chemist has certified that the liquor is not in his opinion liable to duty.
61. (1) In addition to any record which he is required to keep under any regulations relating to the storage of dutiable goods, every distiller shall, whenever any materials for the distillation of liquor are taken into or out of a distillery or are used or dealt with in any manne whatever therein, forthwith make such entries in respect thereof as the Director shall specify in a book which shall be kept in the distillery. The form of such book may be prescribed by the Director.
(2) Every distiller shall keep a record of the names of all persons employed by him in a distillery, with particulars of the commencement of, absence from, return to and termination of their employment.
62. In addition to any return which he is required to make under any regulations for the storage of dutiable goods, every distillery shall, on each successive Monday (or if Monday is a general holiday, on the next working day) deliver to the Director to his satisfaction a retum, in such form as the Director may provide, of all fermentable material taken into or out of or set on to ferment in a distillery.
PART VILL
SALE.
Certificates of origin and standards
of quality for liquors,
63. (1) The Director, in his absolute discretion, may require any of origin for imported intoxicating liquor for which a standard of quality is pre- scribed, except Chinese type spirits, to be accompanied by a certificate (hereinafter in these regulations called a certificate of origin) from the
imported liquors
25
place where the liquor was made, that the liquor is genuine liquor of the nature and quality, if any, specified in these regulations.
(2) Certificates of origin for brandy, whisky and rum shall contain wch analytical and other particulars as will enable the liquor to be readily identified.
(3) In these regulations, "certificate of origin" includes any certificate, in whatever form, which satisfies the above definition, and includes a certificate of age.
64. If any intoxicating liquor-
Restrictions On movement
(a) is not accompanied by the certificate of origin required by of certain
regulation 63; or
liquors.
(6) is found on analysis to differ materially in nature or quality
from that specified in the certificate of origin; or
(c) is not of the standard of quality, if any, prescribed by these
regulations for that type of liquor; or
(d) being brandy or whisky, has not been matured in wood for
at least three years,
a permit shall not issue for the removal of the liquor from the place where it may be, except-
(i) to a ship, or from one ship to another, for export; or
(ii) to a general bonded or licensed warehouse, or from one such
warehouse to another; or
(i) to any other place, if the liquor is for the private consumption of the importer, but only in such quantities as the Director may determine; or
(iv) from a general bonded or licensed warehouse, after the liquor has, to the satisfaction of the Director, been manufactured; or
(v) from a general bonded or licensed warehouse, after the liquor, not being brandy or whisky, has, to the satisfaction of the Director, been repacked or relabelled.
65. (1) The quality of any liquor shall be determined by the Method of Government Chemist as follows—
(a) in the case of Chinese type spirits, upon analysis;
(b) in the case of other liquor, in his discretion-
(i) upon analysis; or
(i) upon a certificate of origin required by regulation 63; or (i) upon both such analysis and such certificate.
(2) The method employed for determining the higher alcohols in spirit shall be that known as the Allen-Marquardt method.
determining quality of liquors.
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