2. Product Categories

Whisky
Australia

This section provides the regulatory definition of the food category in scope, or the appropriate food category for the product in scope. Additionally, it provides the food products that belong to this food category along with the definition and specific information on each of these types of food products.

2.1 Category Name & Definition

General Food

Definition

There is no "General Food" definition; food groups are defined in specific standards in Chapter 2 of the FSC [1]. 

Category Name

Alcoholic Beverages 

‘Alcoholic beverages’ have specific standards in Chapter 2 of the FSC, including those for various products such as beer and spirits [1].

Figure 1: Screenshot from the list of schedules in Chapter 2, Part 2.7 of the FSC [1]

Definition

There is no formal definition for ‘alcoholic beverages’ in the FSC. However, there are several relevant terms that are defined in clause 1.1.2-2 of Standard 1.1.2 [2]. The terms, ‘standardized alcoholic beverage’ and ‘standard drink’ are associated with standardization of the alcohol content since there are mandatory label statements to inform consumers about healthy alcohol intake and warnings in relation to the consumption of some beverages during pregnancy.  

Figure 2: Definition of ‘standardized alcoholic beverage’ from ref [2]

Figure 3: Definition of ‘standard drink’ from ref [2]

‘Prescribed’ beverages are also defined in [2]. These terms are also used in relation to product labeling:

Figure 4: Definitions of ‘prescribed’ beverages from ref [2]

‘Spirits’, which include whisky, are also defined in [2]:

Figure 5: Definition of ‘spirit’ from ref [2]

2.2 Product & Definition

Whisky

Definition

The FSC does not include any specific definition of ‘whisky’ apart from it being a potable alcoholic distillate as described in Figure 5 above. The term is defined, in relation to products produced in Australia, in the Excise Act 1901 [3].

Figure 6: Definition of ‘whisky’’ from ref [3]

Thus, both the FSC and the Excise Act have broad definitions for whisky.

Specifications/Target Age

There are no specifications for whisky in the FSC, other than the requirement that it must contain no less than 37 percent alcohol by volume. Further information is provided in Section 3.1 of this guidebook. 

There is no prescribed target age for whisky in the FSC. However, whisky manufactured in Australia must be aged in wood for at least two years [3]. 

Figure 7: Aging of whisky produced in Australia from section 77FI (1) of ref [3]

Additional Information

The determination of permissions for use of food additives and processing aids used in whisky and other spirits is allocated under the following categories from Schedule 15 of the FSC [4]:

Category 14.2                Alcoholic beverages (including alcoholic beverages that have had the alcohol reduced or removed) (parent category)

14.2.5                            Spirits and liqueurs

Further details on the application of these in relation to food composition are provided where relevant in Sections 3.5, 3.6, and 3.7 of this guidebook.

2.3 References

1. Australia New Zealand Food Standards Code (FSC). Individual standards available from the landing page 

https://www.foodstandards.gov.au/food-standards-code/legislation

2. Standard 1.1.2 – Definitions used throughout the Code

https://www.legislation.gov.au/F2015L00385/latest/downloads

3. Excise Act 1901

https://www.legislation.gov.au/C1901A00009/latest/downloads

4. Schedule 15 – Substances that may be used as food additives

https://www.legislation.gov.au/F2015L00439/latest/downloads