EXTENDED PERIOD
Maturing of Alcohol An extension of the maturing period for brandy, whisky and rum is the object of an amendment to the Finance Bill (No. 3) embodied in the Bill in the House of Representatives yesterday. From the passing of the Bill these spirits must not go into consumption until they have been maturing for five years. 'Die present period of maturity is three years. It has been considered that, owing to the presence of fusel-oil and other poisonous alcoholic constituents in raw spirits, a minimum period for maturing in wood is advisable in the interests of public health. The trade practice in the United Kingdom is generally to mature whisky for from five to ten years before bottling. The amendment will not operate until May 1 next.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/DOM19341103.2.67.4
Bibliographic details
Dominion, Volume 28, Issue 34, 3 November 1934, Page 8
Word Count
130EXTENDED PERIOD Dominion, Volume 28, Issue 34, 3 November 1934, Page 8
Using This Item
Stuff Ltd is the copyright owner for the Dominion. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.