1964_DUTIABLE_COMMODITIES_ORDINANCE — Page 39

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CAP. 109]

Dutiable Commodities

[1989 Ed.

to and including a strength of alcohol by volume at 20°C of 58% for spirit made from rice or from molasses or sugar or both, and 70% for spirit made from millet; and

(b) commonly consumed by Chinese and not by Europeans;

(Replaced 66 of 1986 s. 23)

"cider" means any intoxicating liquor obtained from the fermentation of apple juice; (Added 66 of 1986 s. 23)

"denatured spirits" means-

(a) liquor to which has been added crude pyridine, of a quality approved by the Government Chemist, in the proportion of half a litre of such pyridine to each 100 of liquor, and which has been coloured to the satisfaction of the Government Chemist with methyl violet; (Amended L.N. 189 of 1982)

(b) liquor which has been mixed with an equal volume of Chinese vinegar, if such vinegar contains not less than 2% by weight of acetic acid;

(ba) liquor which has been mixed with a substance or substances approved by the Government Chemist and which the Commissioner is satisfied is for industrial use; and (Added 61 of 1972 s. 2. Amended L.N. 294 of 1982)

(c) any other liquor which the Government Chemist certifies cannot practicably be converted to an intoxicating liquor by dilution, distillation, flavouring, or any other process or processes; (Replaced 3 of 1970 s. 23. Amended 61 of 1972 s. 2; 20 of 1985 s. 8)

"industrial type liquor" means a liquor not intended for use as a beverage; (Added 66 of 1986 s. 23)

"intoxicating liquors" includes spirits, liqueurs, wines, beer, Chinese type spirits and all other liquors fit or intended for use as a beverage;

"liquor", "alcoholic liquor", "spirituous liquor" or "spirit" means any liquid which contains more than 1.2% of ethyl alcohol by volume except-

(a) denatured spirits;

(b) any such liquid that is an ingredient in any goods, if that liquid cannot be converted to pure ethyl alcohol or to an intoxicating liquor or if such a conversion would not be economical; (Replaced 29 of 1989 s. 4)

"perry" means any intoxicating liquor obtained from the fermentation of pear juice; (Added 66 of 1986 s. 23)

"sparkling wine" means wine which, when the receptacle containing the beverage is opened, releases carbon dioxide and having, when contained in the receptacle prior to such opening, an excess pressure of not less than 300 kPa at a temperature of 20°C; (Added 66 of 1986 s. 23)

"still wine" means wine other than sparkling wine; (Added 66 of 1986 s. 23)

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