5010 Flavor Credit: Distilled spirit products that contain alcohol derived from an approved nonbeverage product can reduce the federal excise tax due through a 5010 flavor credit. A maximum of 2.5% of the finished product alcohol content can be supplied by a NBP.
Bourbon: In the US, bourbon is an alcoholic beverage distilled from fermented grains aged in new char wood barrels.
Carbonation (CO2 volumes, etc.) : Carbonation occurs when carbon dioxide is dissolved in a beverage. This is normally done during bottling by applying pressurized CO2 to the water either before or after mixing with the other ingredients. The carbonation level is measured in “CO2 volumes”. Typical soft drinks have CO2 levels between 2.5 and 3.5 volumes.
COLA: A Certificate of Label Approval from the TTB. All labels for alcoholic products must be approved by the TTB.
Cordials: Cordials and Liqueurs are products obtained by mixing or redistilling distilled spirits with or over fruits, flowers, plants, or pure juices therefrom, or other natural flavoring materials, or with extracts derived from infusions, percolation or maceration of such materials, and containing sugar, dextrose or levulose, or a combination thereof, in an amount not less than 2.5% by weight of finished product.
FIDS: A Flavor Ingredient Data Sheet which is provided by flavor manufacturers to alcoholic beverage manufacturers which classifies the flavor and provides information that allows the finished product to be formulated so that it conforms to all TTB regulations. FIDS information does not disclose the formula of the flavoring ingredient.
Flavor Formula: List of ingredients, specifications and the process necessary to make the flavor. The flavor formula is generally proprietary property of the flavor supplier and is not disclosed.
Flavor Ingredient: Ingredients used to make a flavor. These ingredients may be individual flavor chemicals such as vanillin, or complex natural products like lemon oil.
Flavors / Flavor System: A beverage flavor system consists of all the flavor ingredients combined and ready to dose into a finished beverage. Carrier solvents such as ethanol or propylene glycol are often used to ease handling. Flavors are usually very concentrated and are generally used at very low levels in a beverage, often < 0.2%. The individual ingredients within a flavor system are NOT required to be listed on the product ingredient statement.
Gin: is a product obtained by original distillation from mash, or by redistillation of distilled spirits, or by mixing neutral spirits, with or over juniper berries and other aromatics, or with or over extracts derived from infusions, percolations, or maceration of such materials, and includes mixtures of gin and neutral spirits. It shall derive its main characteristic flavor from juniper berries and be bottled at not less than 80-proof. Gin produced exclusively by original distillation or by redistillation may be further designated as "distilled". "Dry Gin" (London dry gin), "Geneva Gin" (Hollands gin), and "Old Tom gin" (Tom gin) are types of gin known under such designations.
Grain Neutral Spirits: also known as grain alcohol. Produced by distillation from any fermentable material at or above 190 proof, and if bottled at not less than 80 proof.
NBP: A products that contains alcohol but is considered unfit to drink by the TTB. Must be manufactured at a facility which is permiteed by the TTB for NBP production. The excise tax on alcohol in NBP products is much lower than on other alcoholic products.
Organic Beverages: Beverages which meet the standards of the USDA National Organic Program, which limits the ingredients used as well as the processing allowed, can be labeled as organic products. There are several different organic classifications including “100% Organic”, “Organic”, and “Made with Organic…” See www.ams.usda.gov/nop for more information.
Organic Flavors: Flavor systems designed for Organic Beverages are referred to as organic flavors. The USDA NOP program details the specific requirements for these flavors.
Other Than Standard Wine: Wine produced outside of the regulations pertaining to standard wine. Includes wine made with sugar, water or sugar and water beyond the limitations prescribed for standard wine, wine made by blending different kinds of fruits, wine made with sugar other than pure dry sugar, liquid pure sugar and invert sugar syrup, or wine made from material not authorized for use in standard wine. One example of OTS wine is orange wine produced from orange sugar solids.
Rum: is an alcohol distillate from the fermented juice of sugar cane, sugar cane syrup, sugar cane molasses, or other sugar cane byproducts, produced at less than 190 proof in such a manner that the distillate possesses the taste, aroma and characteristics generally attributed to rum, and bottled at not less than 80 proof; also includes mixtures solely of such distillates.
Sweeteners/Sugars: Nutritive or caloric sweetners used in beverages includes cane sugar, sucrose, corn syrup, high-fructose corn syrup, dextrose and glucose. The products are usually classified as natural products. Non-caloric sweeteners include aspartame, saccharin, acesulfame k (ACE K), sucrolose are are normally not natural products. Recently the FDA approved the use of a natural non-caloric sweetener derived from stevia in beverages.