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CONCENTRATED SPICED RUM (80% ALCOHOL BY VOLUME OR HIGHER) IMPORTED IN BULK, IN CONTAINERS OF MORE THAN 2 LITRES

PRODUCT - SUGAR BEET WINE - ABV 22.3% WCD REFERENCE - BFG22. DECLARED MANUFACTURE PROCESS - A SUGAR BEET EXTRACT IS PREPARED BY MIXING SUGAR BEET EXTRACT 80% BRIX/1.4250 G/L AND WATER AT 41% AND 59% RESPECTIVELY. THE SOLUTION IS HEATED TO 22'C THROUGH A TUBULAR HEAT EXCHANGER AND INCOLUCATED WITH YEAST AT AN INCLUSION LEVEL OF 0.4%, W/W. THE MIXTURE IS ALLOWED TO FERMENT BETWEEN 18-22'C OVER 5 DAYS UNTIL THE FERMENTATION IS COMPLETE AND ALL THE SUGARS HAVE BEEN METABOLISED. THE END PH, SG, % ALCOHOL AND RESIDUAL SUGAR CONTENT OF THE PRODUCT IS PH 4.0-4.5, 0.9683G/L, 21.9% ALCOHOL AND <1.0% RESPECTIVELY. THE YEAST IS SEDIMENTS THROUGH A COMBINATION OF KIESELGUHR AND ISINGLASS AND CENTRIFUGED AT CIRCA 4,000G

PRODUCT - MALT BEVERAGE ABV 21.4% WCD REFERENCE - BFM22 DECLARED MANUFACTURE PROCESS - MILLED MALTED BARLEY, HOPS AND WATER MIXED AT 14%, 0.5% AND 85.5% RESPECTIVELY. THE MIXTURE IS HEATED TO 65'C AND ALLOWED TO MIX FOR 2 HR. THE SPENT GRAIN IS REMOVED BY LAUTERING. THE RESULTANT LIQUID IS MIXED WITH SUGAR EXTRACT (80% DM) AND COLD WATER AT RATIOS OF 45%, 35% AND 20%, RESPECTIVELY AND COOLED TO 20'C. THE MIXTURE IS INOCULATED WITH YEAST AND ALLOWED TO FERMENT BETWEEN 18-22'C OVER 5 DAYS UNTIL THE FERMENTATION IS COMPLETE AND ALL THE SUGARS HAVE BEEN METABOLISED. THE END PH, SG, % ALCOHOL AND RESIDUAL SUGAR CONTENT OF THE PRODUCT IS PH 4.0-4.5, 0.9683G/L, 21.9% ALCOHOL AND <1.0% RESPECTIVELY.

PRODUCT - MALT BEVERAGE - ABV 18.6%. WCD REFERENCE - BFM19 DECLARED MANUFACTURE PROCESS - MALTED BARLEY FLOUR, HOPS AND WATER MIXED AT 32%, 0.25% AND 57.75% RESPECTIVELY. THE MIXTURE IS HEATED TO 65'C AND ALLOWED TO MIX FOR 2 HR. THE SPENT GRAIN IS REMOVED BY LAUTERING. THE MIXTURE IS INOCULATED WITH YEAST AND ALLOWED TO FERMENT BETWEEN 18-22'C OVER 5 DAYS UNTIL THE FERMENTATION IS COMPLETE AND ALL THE SUGARS HAVE BEEN METABOLISED. THE END PH, SG, % ALCOHOL AND RESIDUAL SUGAR CONTENT OF THE PRODUCT IS PH 4.0-4.5, 0.9683G/L, 21.9% ALCOHOL AND <1.0% RESPECTIVELY

PISCO A COLOURLESS OR YELLOWISH TO AMBER COLOURED GRAPE BRANDY PRODUCED IN THE WINE MAKING REGIONS OF PERU AND CHILE.ONLY 8 VARIETIES OF GRAPE MAY BE USED, DESCRIBED AS NON-AROMATIC - QUEBRANTA, NEGRA, MOLLAR, AROMATIC - ITALIA, TOROMTEL, MOSCATEL, ALBILLA. THE JUICE IS EXTRACTED FROM THE GRAPES AND FERMENTED. DISTILLATION OF THE MUST HAS TO FOLLOW IMMEDIATELY THEREAFTER. PACKAGED IN 500ML OR 750ML GLASS BOTTLES.