| Intoxicating liquors |
| (1) Intoxicating liquor shall be a liquor of any description containing more than 0.5% (v/v) alcohol at 20°C and which is fit, or intended or can by any means be converted for use as a beverage, and includes “toddy” but does not include denatured spirit. |
| (2) No liquor for which medicinal properties are claimed shall be advertised, labelled or sold as food. |
| Ale, beer, lager, porter or stout |
| Ale, beer, lager, porter or stout shall be a fermented liquid containing not less than 1.0% (v/v) alcohol at 20°C. It shall be brewed from a mash of malted or other grain and sugar or dextrose or both, with hops or other harmless vegetable bitters. |
| Wine |
(1) Wine shall be the product solely of the alcoholic fermentation of the juice or must of grapes with or without the addition of pure grape spirit fortification.
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| (2) Dry wine means wine produced by complete fermentation of the sugar contained in the juice or must of the grapes from which it is made. |
| (3) Sweet wine means wine containing sugar derived only from the juice or must of the grapes from which it is made. |
| (4) In these Regulations, the common name for wine shall also mean any words indicating the specific type of grapes from which the wine is made or the locality from which the grapes used originated or the locality in which the wine was made. |
| Malt wine |
| Malt wine, or any wine which purports to contain any malt extract, shall be wine conforming to the general standard for wine, to which has been added malt extract, so that the resultant wine contains not less than 5% (w/v) malt extract. |
| Quinine wine |
| Quinine wine shall be wine containing quinine or compounds of quinine (calculated as quinine hydrochloride) in proportion of not less than 0.5 and not more than 2.3 mg per ml. |
