9. Alcoholic Drinks

Legal Requirements

Scotch Whisky

Legally defined in the Scotch Whisky Act 1988 and Order 1990 as being ‘made at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added)’. Matured in Scotland for at least 3 years in oak casks, the minimum alcoholic strength is 40% vol.

Scotch Whisky also has legal status within EU via a Geographical Indication (GI).

Menus using such descriptions should ensure the whisky meets this legal definition as regards production

Gloucestershire Cider/Perry
Worcestershire Cider/Perry
Herefordshire Cider/Perry
Kentish Ale, Kentish Strong Ale,
Rutland Bitter

All these alcoholic drinks have legal status within EU via a Protected Geographical Indication (PGI). This means that the drinks have been made in the named area, using recognised methods.

Menus using such descriptions must ensure these drinks meet such legal definitions.

Best Practice Guidelines

There is no obligation on caterers to show the origin of any alcoholic drinks on their menus, but if they choose to do so, they are required by food and trading standards law to ensure that their descriptions do not mislead the customer.

When origin information such as a named source is provided for customers, make sure this is where the alcoholic drink actually came from. Use correct product name and give source, or serve in original packaging with origin labelling information attached.

Alcoholic drinks should be retailed in manner that encourages responsible consumption and with due regard to Scottish licensing laws.

How to Apply in Your Business

Checking product labelling, or asking your supplier for more details on the actual source of alcoholic drinks may enable you to make more accurate or detailed origin claims.