1964_DUTIABLE_COMMODITIES_REGULATIONS — Page 30

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CAP. 109]

Dutiable Commodities Regulations

[1989 Ed.

[Subsidiary]

(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

(iii) to any other place, if the liquor is for the private consumption of the importer, but only in such quantities as the Commissioner may determine; or

(iv) from a general bonded or licensed warehouse, after the liquor has, to the satisfaction of the Commissioner, 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 Commissioner, been repacked or relabelled; or

(vi) for the removal of the liquor that would, but for the fact that it contains an alcoholic strength of less than 40% by volume at 20°C, be of the standard of quality prescribed by these regulations for brandy if the Commissioner is of the opinion that that liquor is a very old liqueur brandy.

65. Method of determining quality of liquors

(L.N. 7 of 1987)

(1) The quality of any liquor shall be determined by the 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

(ii) upon a certificate of origin required by regulation 63; or (iii) upon both such analysis and such certificate.

(2) The higher alcohols in spirit shall be determined by such method of analysis as the Government Chemist thinks fit. (L.N. 157 of 1974)

66. Standards of quality for certain liquors

The following standards of quality are prescribed-

(a) for all intoxicating liquors, every such liquor shall possess the

aroma and flavour natural to liquor of its type;

(b) for spirits-

(i) all spirits shall contain such proportions, if any, of volatile acidity, aldehydes, furfural, esters and higher alcohols as are natural to spirits of their type;

(ii) brandy: the spirit obtained by the distillation of wine of grapes in the manufacture of which no additional sugar has been added, or a mixture of such spirits, that has been aged in wood for at least 3 years and contains an alcoholic strength of not less than 40% by volume at 20°C;

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