Customs and Excise Act, 1964 (Act No. 91 of 1964)

Customs and Excise Rules

Chapter IV : Customs and Excise Warehouses: Storage and Goods in Customs and Excise Warehouses

Rules for Section 27 of the Act

Additional rules regarding the manufacture of spirits in customs and excise manufacturing warehouses
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27.14All wash shall be fermented in the entered fermenting vessels and all wash and wine shall, before being conducted to a still for distillation, be placed in the entered chargers and conducted thence through the pump and head tank by means of closed metal pipes or other pipes of a kind approved by the Controller direct to the still.

 

27.15No person shall feed any wine, spirits or spirits mixed with wine or wash into any still from a charger unless the Controller has taken account of the quantity and strength thereof. Thereupon the Controller shall lock or seal the charger which shall be kept so locked or sealed throughout the distilling operation, but he may, in respect of such class or kind of charge and on such conditions as he may decide, dispense with the requirement of locking or sealing any charger or of taking account of any charge.

 

27.16Every licensee shall keep, as the Controller may require, proper warehouse registers of all spirits in his customs and excise manufacturing warehouse, and he shall keep a true record in transfer book of all transfers of such spirits from one vessel or container to another. Such transfers shall not be effected without the permission of the Controller and shall be recorded in the transfer book immediately on completion of each such transfer.

 

27.17In every case where any person is required to show in any entry, certificate, return, invoice, declaration or other document the strength of spirits manufactured in the Republic he shall state the true alcoholic strength, i.e. the strength as would be indicated by the glass alcohol hydrometer after the removal of any obscuration in such spirits.

 

27.18For the purposes of these rules "pot still brandy" means brandy as defined in section 9 of the Wine and Spirit Control Act, 1970 (Act No. 47 of 1970).

 

27.19Unfortified wine approved for distillation of pot still brandy may, with a view to preservation be topped or fortified with pot still brandy certified by the Wine and Spirit Board and wine so topped or fortified shall not be regarded as fortified wine on distillation.

 

27.20Distillation of wine in the manufacture of pot still brandy shall be fractional and non-continuous.

 

27.21The pipes used by a distiller in connection with the distillation of pot still brandy shall be of copper or other material approved by the Controller and shall be closed through-out their entire length. The discharge ends of pipes shall be secured in the receivers in a manner approved by the Controller.

 

27.22All receivers for pot still brandy shall be constructed of material approved by the Controller.

 

27.23A representative sample of the distilled pot still brandy shall be taken direct from the receiver and submitted to the Wine and Spirit Board for certification. Only the middle run of any distillation shall be accepted for certification.

 

27.24Feints (first runnings and after runnings) of pot still brandy distilling or re-distilling operations may be added to approved wine for distillation or to low wines for re-distillation of pot still brandy and the former operation may be treated as a mixed distillation.

 

27.25Any customs and excise manufacturing warehouse or any portion thereof for the storage of pot still brandy for maturation shall be specially approved by the Controller for such purpose and such approved warehouse or portion thereof shall not be used for any other purpose without the written consent of the Controller.

 

27.26All casks for the storage of pot still brandy for maturation shall be sound and clean. They shall not be painted in any manner, except that the heads may be painted with water paint. They shall not have undergone any internal treatment, shall be free from mustiness or greenness, and shall not exceed 340 litres in capacity: Provided that certified pot still brandy matured in casks not exceeding 340 litres in capacity for a period of not less than three years may, with the written permission of the Controller, thereafter be transferred under official supervision to casks exceeding 340 litres in capacity, for further maturation.

 

27.27All casks containing spirits for maturation shall be plainly marked on one of the outside ends, with a distinguishing number, the year of removal to a customs and excise manufacturing warehouse for maturation and such other information as the controller may require.

 

27.28The stacking of casks containing spirits for maturation in a customs and excise manufacturing warehouse shall be in a manner approved by the Controller. No spirits shall be removed from any cask during the period of maturation, except under the supervision of the Controller.

 

27.29The stacking of packages or vessels containing spirits in a customs and excise manufacturing warehouse shall be in a manner approved by the Controller.

 

27.30Such particulars as the Controller may require shall be marked on one of the outside ends of all packages or vessels (except fixed vessels) containing spirits in a customs and excise manufacturing warehouse. All such particulars shall be legibly painted and kept so painted thereon in letters or figures of such size as the Controller requires.