This heading covers all fermented beverages other than those in headings 22.03 to 22.05.
It includes inter alia :(1) Cider, an alcoholic beverage obtained by fermenting the juice of apples. (2) Perry, a fermented beverage somewhat similar to cider made with the juice of pears. (3) Mead, a beverage prepared by fermenting a solution of honey in water. (The heading includes hydromel vineux - mead containing added white wine, aromatics and other substances.) (4) Raisin wine. (5) Wines obtained by the fermentation of fruit juices, other than juice of fresh grapes (fig, date or berry wines), or of vegetable juices, with an alcoholic strength by volume exceeding 0.5 % vol. (6) Malton , a fermented beverage prepared from malt extract and wine lees. (7) Spruce, a beverage made from leaves or small branches of the spruce fir or from spruce essence. (8) Sake or rice wine. (9) Palm wine, prepared from the sap of certain palm trees. (10) Ginger beer and herb beer, prepared from sugar and water and ginger or herbs, fermented with yeast.
All these beverages may be either naturally sparkling or artificially charged with carbon dioxide. They remain classified in the heading when fortified with added alcohol or when the alcohol content has been increased by further fermentation, provided that they retain the character of products falling in the heading.
This heading also covers mixtures of non-alcoholic beverages and fermented beverages and mixtures of fermented beverages of the foregoing headings of Chapter 22, e.g., mixtures of lemonade and beer or wine, mixtures of beer and wine, having an alcoholic strength by volume exceeding 0.5 % vol.
Some of these beverages may also contain added vitamins or iron compounds. These products which are sometimes referred to as food supplements are designed to maintain general health or well-being.
This heading excludes fruit juices (apple, pear, etc.) and other beverages having an alcoholic strength by volume not exceeding 0.5 % vol (headings 20.09 and 22.02 respectively).
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