Liquor Products Act, 1989 (Act No. 60 of 1989)

Class

Specific requirements

1

2

1.

Mead

No specific requirements.

2.

Dry mead

The residual sugar content of the product shall not exceed 20 grams per litre

3.

Semi-sweet mead

The residual sugar content of the product shall be more than 20 grams per litre, but not exceed 50 grams per litre.

4.

Sweet mead

The residual sugar content of the product shall be more than 50 grams per litre.

5.

Beer mead

6.

Metheglyn

7.

Hippocras

8.

Melomel

The product shall be produced by the addition of fruit juice, fruit cells or fruit juice concentrate in such a manner that the product has a distinctive taste and aroma which differ from those of the other classes of mead.

9.

Perle-/ Petillant mead

The pressure in a container in which the product is sold shall be at least 75 kPa but not exceed 300 kPa.

10.

Sparkling mead

The pressure in a container in which the product is sold shall be more than 300 kPa.

11.

Karri / iQhilika traditional African mead

The product shall be produced by the addition of peeled Trichodiaderma roots.

12.

T’ej traditional African mead

The product shall be produced by the addition of gesho sticks or other bittering agents, raisins and oak bark.

13.

iMpandamel traditional African mead

The product shall be produced by the addition of edible roots.

14.

Khadi traditional African mead

The product shall be produced by the addition of edible wild berries.

15.

Vhinya ya vulomba/ vukanyi traditional African mead

The product shall be produced by the addition of marula fruit.

16.

Braggot

The product shall be produced by the addition of malt extract, hops, herbs, spices, raisins and grain.

17.

Cyser

The product shall be produced by the addition of apple.

18.

Pyment

The product shall be produced by the addition of grapes.

19.

Bochet

The product shall be produced from caramelised honey.

20.

Capsicumel

The product shall be produced by the addition of peppers.

21.

Sack

22.

Acerglyn

The product shall be produced by the addition of maple syrup.

23.

Rhodomel

The product shall be produced by the addition of rose flowers and hips.

24.

Chilli Mead

The product shall be produced by the addition of chilli peppers.

25.

Weirdomel

The product shall be produced by the addition of crushed peanuts, crushed tree nuts or vegetables, or a mixture of any of these substances.

26.

Session mead

The product shall have an alcohol content of not more than 7.5 per cent.

27.

Great mead

The product shall be matured for at least ten years.

28.

Saxumel

The product shall be a distilled mead with an alcohol content of at least 40 per cent.

29.

Amormel

The product shall be a sack mead, fortified with saxumel to an alcohol content of not more than 25 per cent.

30.

Faveomel

The product shall be a sack mead, fortified with rum or vodka to an alcohol content of not more than 25 per cent.

31.

Fructusmel

The product shall be a sack mead, fortified with brandy to an alcohol content of not more than 25 per cent.