By means of Joint Resolution 1/2023, the Argentine Food Code on Whisky is amended and Cereal Spirit is incorporated.
SECTION 1 – Item 7 WHISKY OR WHISKEY of Article 1116 of the Argentine Food Code is hereby replaced and shall be worded as follows: “7. WHISKY OR WHISKEY: It is the spirit obtained from the special distillation of fermented musts of cereals, aged (matured) in the presence of oak or other suitable wood.
In the final product, its alcoholic strength shall not be less than 40% vol. at 20°C; its dry residue shall not exceed 0.25 g per 100 ml; its maximum acidity shall be equivalent to 1.0 ml of normal alkali per 100 ml and it shall have a minimum congeners content of 150 mg / 100 ml of anhydrous alcohol. To be released for consumption, it must be aged for at least 2 years. It may bear the descriptions Añejo, Reserva and other similar, indicating the corresponding years of aging.
ARTICLE 2 – Item 7.1 CEREAL SUGAR LIQUOR is hereby incorporated into Article 1116 of the Argentine Food Code, which shall be worded as follows: “7.1 CEREAL SUGAR LIQUEUR: It is the spirit obtained from the distillation of fermented cereal musts, without aging in wood, with an alcohol content of 35% to 54% vol. at 20ºC.