www.oapi.int Indications Géographiques PUBLICATION N° 01 IG / 2022 du 10 Avril 2023 Bulletin Officiel (BOPI) de la Propriété Industrielle
GENERALITES BOPI 01IG/2022 2 SOMMAIRE TITRES PAGE S PARTIE I : GENERALITES 3 Extrait de la norme ST3 de l’OMPI utilisée pour la représentation des pays et organisations internationales 4 Codes utilisés en matière des Indications Géographiques 7 Clarification du Règlement relatif à l’Extension des Droits suite à une nouvelle Adhésion à l’Accord de Bangui 8 Adresses utiles 9 PARTIE II 10 Demande d’enregistrement d’Indication Géographique selon l’Accord de Bangui, Acte de 2015 11 PARTIE III 20 Enregistrement d’une Indication Géographique selon l’Accord de Bangui, Acte de 1999 20 PARTIE IV 21 Enregistrement d’une Indication Géographique selon l’Accord de Bangui, Acte de 2015 21 PARTIE V 22 Modification de la Demande d’enregistrement d’une Indication Géographique 22 PARTIE VI 23 Inscription au Registre Spécial des Indications Géographiques 23 PARTIE VII 24 Extension des Droits 24 PARTIE VIII 25 Radiation d’une Indication Géographique 25 PARTIE IX 26 Erratum d’une Indication Géographique 27
GENERALITES BOPI 01IG/2022 3 PARTIE I GENERALITES
GENERALITES BOPI 01IG/2022 4 Afghanistan AF Afrique du Sud ZA Albanie AL Algérie DZ Allemagne DE Andorre AD Angola AO Anguilla AI Antigua-et-Barbuda AG Antilles Néerlandaises AN Arabie Saoudite SA Argentine AR Arménie AM Aruba AW Australie AU Autriche AT Azerbaïdjan AZ Bahamas BS Bahreïn BH Bangladesh BD Barbade BB Bélarus BY Belgique BE Belize BZ Bénin* BJ Bermudes BM Bhoutan BT Bolivie BO Bonaire, Saint-Eustache et Saba BQ Bosnie-Herzégovine BA Botswana BW Bouvet,Île BV Brésil BR Brunéi Darussalam BN Bulgarie BG Burkina Faso* BF Burundi BI Caïmanes, Îles KY Cambodge KH Cameroun* CM Canada CA Cap-Vert CV Centrafricaine, République* CF Cook,Îles CK Corée(République de Corée) KR Corée (Rép. Populaire de Corée) KP Costa Rica CR Côte d’Ivoire* CI Croatie HR Cuba CU Danemark DK Djibouti DJ Dominicaine, République DO Dominique DM Egypte EG El Salvador SV Emirats Arabes Unis AE Equateur EC Erythrée ER Espagne ES Estonie EE Etats-Unis d’Amérique US Ethiopie ET Ex Rep. Yougoslavie de Macedoine MK Falkland, Îles (Malvinas) FK Fédération de Russie RU Fidji FJ Féroé, Îles FO Finlande FI France FR Gabon* GA Gambie GM Géorgie GE Géorgie du Sud et les Îles Sandwich du Sud GS Ghana GH Gibraltar GI Grèce GR Grenade GD Groenland GL Guatemala GT Guernesey GG Guinée* GN Guinée-Bissau* GW GuinéeEquatoriale* GQ Guyana GY Haïti HT Extrait de la norme ST.3 de l’OMPI Code normalisé à deux lettres recommandé pour la représentation des pays ainsi que d’autres entités et des organisations internationales délivrant ou enregistrant des titres de propriété industrielle.
GENERALITES BOPI 01IG/2022 5 Honduras HN Hong Kong HK Hongrie HU Île de Man IM Îles Vierges (Britanniques) VG Inde IN Indonésie ID Norvège NO Nouvelle-Zélande NZ Oman OM Ouganda UG Ouzbékistan UZ Pakistan PK Palaos PW Panama PA Papouasie-Nouvelle-Guinée PG Paraguay PY Pays-Bas NL Pérou PE Philippines PH Pologne PL Portugal PT Qatar QA Région admin. Spéciale de Hong Kong (Rep. Populaire de Chine) HK Roumanie RO Royaume Uni (Grande Bretagne) GB Rwanda RW Sahara Occidental EH Sainte-Hélène SH Saint-Kitts-et-Nevis KN Sainte-Lucie LC Saint-Marin SM Saint-Marin (Partie Néerlandaise) SX Saint-Siège (Vatican) VA Saint-Vincent-et-les Grenadines (a,b) VC Salomon, Îles SB Samoa WS SaoTomé-et-Principe ST Sénégal* SN Serbie RS Seychelles SC Sierra Leone SL Singapour SG Slovaquie SK Slovénie SI Somalie SO Chili CL Chine CN Chypre CY Colombie CO Comores* KM Congo* CG Congo(Rép.Démocratique) CD Iran (République Islamique d’) IR Iraq IQ Irlande IE Islande IS Israël IL Italie IT Jamaïque JM Japon JP Jersey JE Jordanie JO Kazakhstan KZ Kenya KE Kirghizistan KG Kiribati KI Koweït KW Laos LA Lesotho LS Lettonie LV Liban LB Libéria LR Libye LY Liechtenstein LI Lituanie LT Luxembourg LU Macao MO Macédoine MK Madagascar MG Malaisie MY Malawi MW Maldives MV Mali* ML Malte MT Mariannes du Nord,Îles MP Maroc MA Maurice MU Mauritanie* MR Mexique MX Moldova MD Monaco MC
GENERALITES BOPI 01IG/2022 6 ORGANISATIONS INTERNATIONALES DELIVRANT OU ENREGISTRANT DES TITRES DE PROPRIETE INDUSTRIELLE Bureau Benelux des marques et des dessins et modèles industriels BX Office Communautaire des Variétés Végétales (Communauté Européenne) (OCVV) QZ Office de l'Union Européenne pour la Propriété Intellectuelle (EUIPO) (Marques, dessins et modèles) EM Office des Brevets du conseil de Coopération des Etats du Golfe (CCG) GC Office Européen des Brevets (OEB) EP Organisation Mondiale de la Propriété Intellectuelle (OMPI) WO Bureau International de l'OMPI IB Organisation Africaine de la Propriété Intellectuelle (OAPI) OA Organisation Eurasienne des Brevets (OEAB) EA Organisation Régionale Africaine de la Propriété Industrielle (ARIPO) AP *Etats membres de l’OAPI Soudan SD Sri Lanka LK Suède SE Suisse CH Suriname SR Swaziland SZ Syrie SY Tadjikistan TJ Taïwan, Province de Chine TW Tanzanie (Rép.-Unie) TZ Tchad* TD Tchèque, République CZ Ukraine UA Uruguay UY Vanuata VU Venezuela VE Viet Nam VN Yémen YE Yougoslavie YU Zambie ZM Zimbabwe ZW Mongolie MN Monténégro ME Montserrat MS Mozambique MZ Myanmar (Birmanie) MM Namibie NA Nauru NR Népal NP Nicaragua NI Niger* NE Nigéria NG Thaïlande TH Timor Oriental TP Togo* TG Tonga TO Trinité-et-Tobago TT Tunisie TN Turkménistan TM Turks et Caïques,Îles TC Turquie TR Tuvalu TV
GENERALITES BOPI 01IG/2022 7 CODES UTILISES EN MATIERE D’INDICATIONS GEOGRAPHIQUES (1) Numéro d’enregistrement. (2) Numéro de dépôt. (3) Date de dépôt. (4) Produit(s) au(x) quel(s) s’applique l’indication géographique. (5) Indication Géographique. (6) Espace géographique (7) Nom(s) et adresse(s) du ou des déposant(s) ou titulaire(s) de l’indication géographique.
GENERALITES BOPI 01IG/2022 8 CLARIFICATION DU REGLEMENT RELATIF A L’EXTENSION DES DROITS SUITE A UNE NOUVELLE ADHESION A L’ACCORD DE BANGUI RESOLUTIONN°47/32 LE CONSEIL D’ADMINISTRATION DE L’ORGANISATION AFRICAINE DE LAPROPRIETE INTELLECTUELLE Vu L’accord portant révision de l’accord de Bangui du 02 Mars 1977 instituant une Organisation Africaine de la Propriété Intellectuelle et ses annexes ; Vu Les dispositions des articles 18 et 19 dudit Accord relatives Aux attributions et pouvoirs du Conseil d’Administration ; ADOPTE la clarification du règlement du 04 décembre 1988 relatif à l’extension des droits suite à une nouvelle adhésion à l’Accord de Bangui ci-après : Article 1er : Le Règlement du 04 décembre 1988 relatif à l’extension des droits suite à une nouvelle adhésion à l’Accord de Bangui est réaménagé ainsi qu’il suit : «Article 5 (nouveau) : Les titulaires des titres en vigueur à l’Organisation avant la production des effets de l’adhésion d’un Etat à l’accord de Bangui ou ceux dont la demande a été déposée avant cette date et qui voudront étendre la protection dans ces Etats doivent formuler une demande d’extension à cet effet auprès de l’Organisation suivant les modalités fixées aux articles 6 à 18 ci-dessous. Le renouvellement de la protection des titres qui n’ont pas fait l’objet d’extension avant l’échéance dudit renouvellement entraine une extension automatique des effets de la protection à l’ensemble du territoire OAPI». Le reste sans changement. Article 2 : La présente clarification, qui entre en vigueur à compter du 1 er janvier 2008, s’applique aussi aux demandes d’extension en instance et sera publiée au Bulletin Officiel de l’Organisation. Fait à Bangui le 17 décembre 2007
Siège social Place de la Préfecture B.P. 887 Yaoundé - Cameroun Tél.: (237) 222 20 57 00 Site web : www.oapi.int / Email : oapi@oapi.int ADRESSES DES STRUCTURES NATIONALES DE LIAISON AVEC L’OAPI (SNL) BENIN - Cotonou Agence Nationale de la Propriété Industrielle (ANAPI) 01 B.P. 363 Cotonou 01 Tel.: (229) 21 31 02 40 Fax.: (229) 21 30 30 24 (Ministère de l’Industrie, du Commerce et des PME) BURKINA FASO - Ouagadougou Centre National de la Propriété Industrielle (CNPI) 04 B.P. 382 Ouagadougou 04 Tel. : (226) 50 30 09 41/25 31 03 11 Fax.: (226) 50 33 05 63 (Ministère de l’Industrie, du Commerce et de l’Artisanat) CAMEROUN - Yaoundé Direction du Développement Technologique et de la Propriété Industrielle B.P.: 1652 Yaoundé Tel.: (237) 222 20 37 78 Fax.: (237) 222 20 37 38 (Ministère des Mines, de l’Industrie et du Développement Technologique) CENTRAFRIQUE - Bangui Direction de la Propriété Industrielle Avenue B. BOGANDA B.P. : 1988 Bangui Tel. : (236) 21 61 17 44 Fax.: (236) 21 61 76 53 (Ministère du Commerce et de l’Industrie) COMORES - Moroni Office comorien de la propriété intellectuelle B.P. 41 Moroni Tél : (269) 33 10 703 Fax : (269) 775 00 03/33 35 360 (Ministère de la production, de l’environnement, de l’énergie, de l’industrie et de l’artisanat) CONGO - Brazzaville Direction de l’antenne Nationale de la Propriété Industrielle (DANPI) B.P. 72 Brazzaville Tel (242) 581 56 57/581 54 80 Fax : (242) 22 81 32 12 (Ministère du Développement Industriel et de la Promotion du Secteur Privé) COTE D’IVOIRE - Abidjan Office Ivoirien de la Propriété Industrielle (OIPI) 01 B.P. 2337 Abidjan Tel. : (225) 22 41 16 65 Fax: (225) 22 41 11 81 (Ministère de l’Industrie) GABON - Libreville Office Gabonais de la Propriété Industrielle (OGAPI) B.P. 1025 Libreville Tel. : (241) 01 74 59 24/04 13 71 88 Fax. : (241) 01 76 30 55 (Ministère de l’Industrie et des Mines) GUINEE - Conakry Service National de la Propriété Industrielle et de l’Innovation Technologique 01 B.P. 363 Cotonou - BENIN Tel.: (229) 21 31 02 15/21 32 11 51/21 31 46 08 Fax : (229) 21 31 46 08 (Ministère de l’Industrie, du Commerce et des PME) GUINEE BISSAU - Bissau Direction Générale de la Propriété Industrielle B.P. 269 Bissau Tél : (245) 322 22 75 Fax : (245) 322 34 64 15 (Ministère du Commerce, de l’Industrie et de la Promotion des Produits locaux) GUINEE EQUATORIALE - Malabo Direction Générale de la Propriété Intellectuelle B.P. 528 Malabo Tel. : (240) 333 09 15 39 Fax : (240) 333 09 33 13/222 24 43 89 (Consejo de Investigacones Cientificas y Tecnologicas-CICTE) MALI - Bamako Centre Malien de Promotion de la Propriété Industrielle (CEMAPI) B.P. 1541 Bamako Tel. : (223) 20 28 90 91 Fax: (223) 20 29 90 91 (Ministère du Commerce et de l’Industrie) MAURITANIE - Nouakchott Direction du développement Industriel B.P. 387 Nouakchott Tel. : (222) 22 31 21 48/42 43 42 91 Fax: (222) 525 72 66 (Ministère du Commerce, de l’Industrie, de l’Artisanat et du Tourisme) NIGER - Niamey Agence Nationale de la Propriété Industrielle et de la Promotion de l’Innovation (ANA2PI) B.P. 11700 Niamey Tel. : (227) 20 75 20 53 Fax. : (227) 20 73 21 50 (Ministère des Mines et du Développement Industriel) Sécuriser les investissements étrangers est notre affaire. Développer l‛Afrique par la propriété intellectuelle est notre vision SENEGAL - Dakar Agence Sénégalaise pour la Propriété Industrielle et l’Innovation Technologique (ASPIT) B.P. 4037 Dakar Tel. : (221) 33 869 47 70/77 341 79 09 Fax: (221) 33 827 36 14 (Ministère du Commerce, de l’Industrie et de l’Artisanat) TCHAD - N’djamena Direction de la Propriété Industrielle et de la Technologie B.P. 424 N’Djamena Tel. : (235) 22 52 08 67 Fax: (235) 22 52 21 79/68 84 84 18 (Ministère du Commerce et de l’Industrie) TOGO - Lomé Institut National de la Propriété Industrielle et de la Technologie (INPIT) B.P. 2339 Lomé Tel. : (228) 22 22 10 08 Fax : (228) 222 44 70 (Ministère du Commerce, de l'Industrie, de la Promotion du secteur privé et du Tourisme)
BOPI 01IG/2022 INDICATIONS GEOGRAPHIQUES 10 PARTIE II DEMANDE D’ENREGISTREMENT D’UNE INDICATION GEOGRAPHIQUE
BOPI 01IG/2022 DEMANDE D’ENREGISTREMENT D’INDICATIONS GEOGRAPHIQUES 11 (2) 6202100001 (3) 21/05/2021 (4) Name: Irish Whiskey / lrish Whisky / Uisce Beatha Eireannach. Category of spirit drink: Whisky / Whiskey (Category 2 in Annex Il to Regulation (EC) No 110/2008). Description of the spirit drink including principal physical, chemical and organoleptic characteristics of the product : Principal Physical Characteristics: Product description "Irish Whiskey / lrish Whisky / Uisce Beatha Eireannach ", having been distilled since the 6th century, is one of the oldest spirit drinks in Europe. The spirit ranges in colour from pale gold to dark amber. The product is distilled from a mash of malted cereals, with or without whole grains of other cereals. The general classification "Irish Whiskey / lrish Whisky / Uisce Beatha Eireannach " also contains three varieties, "Pot Still Irish Whiskey", "Malt Irish Whiskey" and "Grain Irish Whiskey". These varieties can also be called "Irish Pot Still Whiskey", "Irish Malt Whiskey" and "Irish Grain Whiskey". The above varieties can also be combined to form a "Blended Irish Whiskey / lrish Blended Whiskey". "Irish Whiskey / Uisce Beatha Eireannach / lrish Whisky" is a spirit distilled on the Island of lreland, including Northern lreland, from a mash of malted cereals with or without whole grains of other cereals and which has been: a- saccharified by the diastase of malt contained therein, with or without other natural enzymes; b- fermented by the action of yeast; c- distilled at an alcoholic strength of less than 94.8% by volume in such a way that the distillate has an aroma and taste derived from the materials used; d- subject to the maturation of the final distillate for at least three years in wooden casks, such as oak, not exceeding 700 litres capacity. The distillate, to which only water and plain caramel colouring may be added, retains its colour, aroma and taste derived from the production process referred to in points(a) to (d). Characteristics of Irish Whiskey compared to other whiskies The common character of all whiskies is the distillation from cereals in a way which retains the aroma and flavour derived from the raw materials together with years of maturation in wooden casks which add complexity. The following factors have a significant effect on the quality and characteristics of Irish Whiskey and distinguish it from other whiskeys. The practice of using both unmalted and malted barley to produce pot still Irish Whiskey is unique from other whiskies. The unmalted barley is an essential ingredient as it gives both a distinctive spicy flavour to the whiskey and influences the texture by giving the whiskey a distinct creamy mouth-feel. The practice of using 100% malted barley to produce malt Irish Whiskey gives Irish Whiskey its distinctive fruity, floral and malty character. Both malt Irish Whiskey and pot still Irish Whiskey are produced in copper pot stills which results in a more fuller flavoured spirit in comparison to spirits distilled through the alternative column stills. The size and shape of these copper pot stills is unique to each distiller in lreland. The spirit obtained from each still shape will have subtle differences whilst still retaining the overall Irish Whiskey character. The traditional practice is to triple distil Irish Whiskey. Triple distillation produces a lighter and smoother spirit. The majority of Scottish and American distilleries double distil their spirit. Wooden casks can be used for the maturation of Irish Whiskey whereas Scotch Whisky must be matured in oak casks. New casks as well as casks which may have been previously used to store other alcoholic beverages, for example Madeira, Sherry, Port or Bourbon can be used as part of the maturation process. The use of seasoned casks means that the spirit is not overpowered by excessive wood extracts and tannins. Bourbon and Tennessee whiskeys from American must be matured in charred new oak casks. There are currently 16 whiskey distilleries on the island of lreland with many different brands being marketed by each distillery, each with their own character. Ali of these Irish Whiskey brands whether malt, pot still, grain or a blend of different whiskies share the characteristics of Irish Whiskey, which sets them apart from whiskey produced in other countries. For the effect of the geographical environment and natural factors on the character and quality of Irish Whiskey, please see "link with geographical environment or the geographical origin" section below. For the effect of the stills and expertise of the maltster, distiller, stillman and blender on the character and quality of Irish Whiskey, please see "link with geographical environment or the geographical origin" section below. Classifications of "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach ": The name "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach " applies to spirits distilled and matured in lreland including Northern lreland and which complies with the requirements of Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 and the requirements of the Irish Whiskey Act 1980 and its amendments. Adherence to these stipulations enables such spirits to comply with the requisite category whisky/whiskey, i.e. Product Category 2 Annex Il of the Regulation (EC) No 110/2008 and merit the Geographic lndicator: "lrish Whiskey/ lrish Whisky / Uisce Beatha Eireannach " as outlined in Annex Ill of the Regulation EC) No 110/2008. The general classification "Irish Whiskey / lrish Whisky / Uisce Beatha Eireannach " aise contains the following three varieties, each with their own specific technical specifications, namely "Pot Still Irish Whiskey / lrish Pot Still Whiskey", "Malt Irish Whiskey / lrish Malt Whiskey" and "Grain Irish Whiskey / lrish Grain Whiskey". Where the variety name is used to describe an "Irish Whiskey / Irish Whisky / Uisce Beatha Eireannach " then the production method for this whiskey must strictly adhere to the technical specification defined for that whiskey. The production processes for each of the varieties are given in Section 4 and use of the varietal labelling
BOPI 01IG/2022 DEMANDE D’ENREGISTREMENT D’INDICATIONS GEOGRAPHIQUES 12 terms is set out in Section 10. Principal Chemical Characteristics : Alcoholic Content: "Irish Whiskey / lrish Whisky / Uisce Beatha Eireannach " has a minimum alcoholic strength by volume of 40%. Principal Organoleptic Characteristics: "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach " has great complexity of aroma, taste and silky smoothness. "Irish Whiskey / lrish Whisky / Uisce Beatha Eireannach " tends to be smooth, soft and mellow, with a range of flavours which could include fruity, honey, floral and woody flavours. They are famed for having a light and silky mouth feel. The method for obtaining the spirit drink : Stages in the Production Process: There are four stages in the production process for "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach ": Brewing, Fermentation, Distillation and Maturation. The Brewing Stage involves the preparation of a mash from cereal grains; The Fermentation Stage enables the fermentation of the brewing liquor by the action of yeast; The spirit is obtained by a process of Distillation The product is then matured in wooden casks, such as oak for a period of not less than three years. Stage 1: Brewing During the brewing process whole cereals are firstly milled and mixed with water/recycled brewing liquor. Other natural enzymes may be used at the brewing and fermentation stage. The resulting mash is then converted and the brew liquor (wort) is prepared for fermentation. Traditionally "Pot Still Irish Whiskey / lrish Pot Still Whiskey" as well as "Malt Irish Whiskey / lrish Malt Whiskey" is brewed in a batch system. Batches are processed in a conversion vessel and or a mash tun; following this a brew liquor is collected from the mash tun or mash filter. "Grain Irish Whiskey / lrish Grain Whiskey" is normally brewed from wheat or maize and malted barley. These whole cereals are milled into a flour and heated to a high temperature prior to conversion. The brewing system uses continuous and/or batch cooking/conversion and produces an ongoing stream of fermentable liquid. Stage 2: Fermentation The resulting liquid from the brewing processes is cooled and pumped to fermenters where yeast is added and the sugars in the wort are converted to alcohols and other congeners. This fermented liquid is traditionally termed "wash". Stage 3: Distillation Distillation enables the separation and refinement of spirits from the incoming wash. There are two separate technical processes related to the type of spirit distilled - the more traditional approach obtains a distillate by the use of Pot Stills, while a lighter style spirit is obtained through distillation in Column Stills. No alteration to the design and/or use of stills is permitted that would alter the flavour profile of the spirit to a profile that is not typical of Irish Whiskey new make spirit. Distillation using Pot Stills Distillation in Pot Stills results in more fully flavoured spirits in comparison to spirits distilled through the alternative Column Stills. The fermented liquid (the 'Wash') is added in discreet batches into the first copper pot still. As the temperature in the still is raised, alcohols and congeners are removed. These vapours are condensed in a condenser and collected into a receiving vesse1. This resulting first stage distillate is termed 'Low Wines'. The application of particular cutting strengths, as identified by the Distillers, determines the character of the Low Wines in terms of flavour intensity. The traditional practice in individual distilleries determines the choice to opt for either a three stage or a two stage process: Where a two stage process is adopted, the first stage distillates ('Low Wines') and some recycled second distillates are assembled and pumped to a second stage pot still. Once heat is applied to the pot still, an initial distillate is obtained. The first runnings, called Foreshots or Heads, are collected separately. The middle cut or heart of the distillate is selected as the spirit to go for maturation. The middle cut determines the character of the spirit in terms of taste, smoothness and flavour. After obtaining this 'middle cut', the distillation continues and the resulting alcohol, called feints, is collected and recycled in subsequent distillation sequences. Where triple distillation is employed the first distillate (low wines) is distilled into a second stage spirit called Feints. This second distillate is then distilled for a third time in a Spirit Still. Triple distilled spirit obtains its character from the choices and methods used to select the centre cut at the third stage rather than at the second stage. The shape of the stills is particular to individual distilleries and is a factor in determining aroma and flavour of spirit. "Pot Still Irish Whiskey/lrish Pot Still Whiskey" is usually distilled in large pot stills. The large stills contribute to a unique range of reflux ratios that lead to the formation of a distinct flavour and aroma profile in the spirit. "Malt Irish Whiskey / lrish Malt Whiskey" is usually distilled in smaller pot stills. These contribute to an intensity of flavoured spirit of great complexity and diversity. Distillation using Column Stills There are various designs of column stills. A two stage column distillation system typically consists of a beer column and rectifying column, whereas a typical three column distillation involves the use of a beer column, an extractive distillation column and a rectifying column. This enables the removal of more fractions and the resulting spirit can be quite fragrant and more lightly flavoured. "Grain Irish Whiskey/lrish Grain Whiskey" can only be distilled through column stills. This method of distillation involves: Passing a continuous flow of wash down through a series of perforated plates within the distilling column.
BOPI 01IG/2022 DEMANDE D’ENREGISTREMENT D’INDICATIONS GEOGRAPHIQUES 13 Steam is applied at the base of the column this results in vapeur moving up through apertures on each plate, removing alcohols and other congeners from the wash. The alcohol laden vapeur is cooled in a condenser at the top of the column. This first stage vapeur is distilled a second time through a secondary column. The flaveur intensity of this spirit is influenced by removal of overheads from the condenser section of this column. Side stream fractions are also removed. Grain spirit is much less intense in flaveur when compared to Pot Still distillates. Final spirit is removed from the second or third column at a strength of c. 94.5% vol. The operational techniques of columns vary. The spirit draw off point on the final column, and the volume of side streams removed enable production of a wide range of spirit from very light and delicate to more heavily flavoured spirits. The skills of the distiller are most important. The final spirit is assessed by a trained quality control panel before release for subsequent maturation. This guarantees a uniform quality check on the consistency of the distillate. Stage 4: Maturation Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach " must be matured in wooden casks, such as oak, only on the island of lreland, such maturation being for a minimum of three years. New casks as well as casks which may have been previously used to store other alcoholic beverages, for example Madeira, Sherry, Port or Bourbon, are used. The moderate Irish climate influences the rate of maturation and enables the development of particular flavour attributes. This even maturation creates a smooth tasting and mellow product. The use of seasoned casks means that the spirit is net overpowered by excessive wood extracts and tannins but delivers a complex but balanced character to the spirit and enables the development of particular flaveur attributes. Colour development, which varies in colour from pale gold to dark amber, depends upon the maturation casks chosen. Irish Whiskey/Uisce Beatha Eireannach/lrish Whisky'' shall not be exported from lreland in wooden casks, such as oak or other wooden containers, which may result in further maturation of Hlrish Whiskey/Uisce Beatha Eireannach/lrish Whisky" outside of lreland or Northern lreland. Stage 5: Bottling The four production stages for "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach " as outlined in 4.1. takes place on the island of lreland. Bottling may take place outside lreland. Where "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach " is bottled offshore, it is shipped in inert bulk containers. The subsequent water used in the final product is demineralised to preserve the organoleptic characteristics of the "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach ". Any bottling taking place outside of the island will be subject to company controls and official verification, which will ensure the products' safety and integrity. Chili filtration Ali Irish whiskey is filtered prior to bottling to remove any particles of wood which have accumulated in the spirit during the maturation process. lt is also common, but not always the case, that Irish whiskey will be chilled filtered prier to bottling. The purpose of chill filtration is to remove what is referred to as 'haze floc'. When subjected to low temperatures, certain of the long chain esters in Irish whiskey may corne out of solution and form a haze or sediment in the bottle. Because most consumers expect Irish whiskeys to be clear and 'bright', many are filtered at a particular temperature to remove haze floc, and to ensure that the final product remains clear even when subjected to changes of temperature. The filtration used must be only for the purpose of, and go no further than, preventing haze floc. lt must not be used in order to remove colour, flavour or aroma, which is prohibited by the definition of Irish whiskey. Caramel colouring E150a If so desired and prier to bottling, the blender may use the only additive which is permitted for Irish whiskey, namely plain caramel colouring (E150a}. Irish Whiskey acquires its colour through its maturation in oak casks. However, each cask of Irish Whiskey will have a different colour. As part of the blending process the blender will seek to produce a final blend which is as close in colour to the previous batches of the brand which has been produced over the years. However, to produce exactly the same required colour, it may be necessary to use very small quantities of plain caramel colouring to adjust the colour. The use of plain caramel colouring to adjust colour has been traditional since the 19th Century. Plain caramel (E150a) is a colouring, and is net for flavouring or a sweetening. Production Processes for the varieties of Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach Pot Still Irish Whiskey/lrish Pot Still Whiskey Pot Still Irish Whiskey/lrish Pot Still Whiskey" is made from natural raw materials, currently non peated malted barley and includes unmalted barley and other unmalted cereals, water and yeast. Other 'natural enzymes may also be used at the -brewing and fermentation stages. The unmalted barley'is an essential ingredient of "Pot Still IrishWhiskey / lrish Pot Still Whiskey" as it gives both a distinctive spicy flavour to the whiskey and influences the texture by giving the whiskey a distinct creamy mouth-feel. "Pot Still Irish Whiskey / lrish Pot Still Whiskey" is defined as a spirit distilled from a mash of a combination of malted barley, unmalted barley and other unmalted cereals. The mash must contain a minimum of 30% malted barley and a minimum of 30% unmalted barley and be: a- saccharified by the diastase of malt contained therein, with or without other natural enzymes; b- fermented by the action of yeast; c- distilled in pot stills in such manner that the distillate has an aroma and taste derived from the materials used. The Production Process
BOPI 01IG/2022 DEMANDE D’ENREGISTREMENT D’INDICATIONS GEOGRAPHIQUES 14 Brewing involves preparation of a mash from a proportional mix of malted and unmalted barley with up to 5% of other cereals such as oats and rye added if required. Each distillery has its own recipe within the parameters outlined above. The method for the separation of wort, which occurs during the brewing process, plays a significant role in the type of resulting flavour which develops during fermentation and subsequent distillation. "Pot Still Irish Whiskey / lrish Pot Still Whiskey" is batch distilled usually in large pot stills. The large stills contribute to a unique range of reflux ratios that lead to the formation of a distinct flavour and aroma profile in the spirit. Distillation in Pot Stills enables the modification of flavour depending upon the distillation time, fractions collected as heads and tails, volumes of fractions recycled and the range of distillate cutting strengths. Ali of these variables influence the character of the heart of the distillate. lndividual distilleries adhere to specific practices to maintain uniformity of flavour characteristics for varying types of "Pot Still Irish Whiskey / lrish Pot Still Whiskey" styles. One of these practices is the approach taken to address residual alcohol remaining on completion of the standard distillation sequence. Still residues may be collected and redistilled in column stills with the resulting feints subsequently distilled along with recycled pot still feints in a pot still. The final spirit is assessed by a trained quality contrai panel before release for subsequent maturation. This guarantees a uniform quality check on the consistency of the distillate. The traditional practice is to triple distil "Pot Still Irish Whiskey/lrish Pot Still Whiskey" although this practice is not exclusive and double distillation may also be employed. Triple distillation results in a higher strength final spirit and contributes to a particular ratio of 'total higher alcohols to ester' concentration. This is manifested by a spirit which is light in aroma yet particularly sweet in taste. The maturing whiskey is stored for a minimum of three years in large, dark, and aromatic warehouses on the1sland of lreland. The whiskey is contained in wooden casks, such asoak which may have been previously used to store other alcoholic beverages, for example Madeira, Sherry, Port or Bourbon. During the maturation phase interactions take place between the spirit and the cask which influences the flaveur of the final product. Malt Irish Whiskey / lrish Malt Whiskey "Malt Irish Whiskey / lrish Malt Whiskey" is made from natural raw materials, 100% malted barley, water and yeast. Other natural enzymes may also be used at the brewing and fermentation stage. Malted barley is produced to individual specification by dedicated malting companies, which may be un-peated or peated in character. By using 100% malted barley, "Malt Irish Whiskey / lrish Malt Whiskey" has distinctive smooth, velvet, full and oily texture with a malty and sweet taste. "Malt Irish Whiskey / lrish Malt Whiskey" is defined as a spirit made from a mash of 100% malted barley and: a- saccharified by the diastase of malt contained therein, with or without other natural enzymes; b- fermented by the action of yeast; c- distilled in pot stills in such manner that the distillate has an aroma and taste derived from the materials used. The Production Process Brewing involves preparation of a mash from 100% malted barley. The type of mash tun or mash filter used and the method employed for wort collection all play a significant role in the flavour development during fermentation and subsequent distillation. "Malt Irish Whiskey / lrish Malt Whiskey" is batch distilled usually in smaller pot stills which enables themodification of flavour depending upon the distillation time, fractions collected as heads or tails, volumes of fractions recycled and the range of cutting strengths. These contribute to an intensity of flavoured spirit of great complexity and diversity. "Malt Irish Whiskey / lrish Malt Whiskey" may be double or triple distilled, the choice to double or triple distil depends upon the tradition of individual distilleries. The maturing "Malt Irish Whiskey / lrish Malt Whiskey" is stored for a minimum of three years in large, dark, and aromatic warehouses on the island of lreland. The whiskey is contained in wooden casks, such as oak, which may have been previously used to store other alcoholic beverages, for example Madeira, Sherry, Port or Bourbon. During the maturation phase interactions take place between the spirit and the cask which influences the flavour of the final product. Grain Irish Whiskey / lrish Grain Whiskey "Grain Irish Whiskey / lrish Grain Whiskey" is produced from malted barley (not exceeding 30%) and includes whole unmalted cereals usually maize, wheat or barley. Other natural enzymes may be used at the brewing and the fermentation stage. a- saccharified by the diastase of malt contained therein, with or without other natural enzymes; b- fermented by the action of yeast; c- distilled in column stills in such manner that the distillate has an aroma and taste derived from the materials used and the column distillation method. The Production Process ln this process, the grain is first milled into flour. Water is mixed into the flour to make a mash which is then cooked to gelatinise the cereal starch. The mash is then cooled and the malted barley is added to allow conversion of the starch to fermentable sugars by releasing the enzyme diastase. The converted mash, which usually does not undergo any solid-liquid separation, is then cooled and pumped into fermentation tanks. The fermented mash, called either beer or wash, is continuously distilled through column stills. While most "Grain Irish Whiskey / lrish Grain Whiskey'' is currently triple distilled, the choice to double or triple distil depends upon the practice of individual distilleries. The spirit, typically around 94% alcohol, is reduced with local water to typically 63-70% alcohol, filled in wooden casks, and matured in warehouses on the island of lreland for a period of at least three
BOPI 01IG/2022 DEMANDE D’ENREGISTREMENT D’INDICATIONS GEOGRAPHIQUES 15 years. Operational techniques of the columns vary. The spirit draw off point and the volumes of side streams removed are used to produce a wide range of spirit from very light and delicate to more heavily flavoured. The skills of the distiller are most important. Blended Irish Whiskey / lrish Blended Whiskey "Blended Irish Whiskey / lrish Blended Whiskey" means a blend of two or more different whiskey types from the "Pot Still Irish Whiskey / lrish Pot Still Whiskey", "Malt Irish Whiskey/lrish Malt Whiskey" and "Grain Irish Whiskey / lrish Grain Whiskey'' varieties. The whiskey used must be produced in lreland in accordance with the methods outlined above. The use of any "Irish Whiskey / lrish Whisky / Uisce Beatha Eireannach " in combination with any of the above varieties shall also be entitled to the description "Blended Irish Whiskey / lrish Blended Whiskey". Historically, blending whiskey is thought to have been undertaken to smooth out irregularities in supply from the numerous distilleries on the island and provide the customer with a consistent product. Later, as lighter "Grain Irish Whiskey / lrish Grain Whiskey" became available the blender was able to produce a range of "Blended Irish Whiskey / lrish Blended Whiskey" which appealed to a wider audience and to which he could attach a brand name. The Production Process Today with only three styles of whiskey and a handful of distilleries producing them, the art of blending is more important than ever not only to support the wide range of existing brands but to create new ones as tastes change. The blender uses his or her experience of flavours to choose from a range of parameters including whiskey type, distillery of origin, cask finish and age to produce each of the finished products. lt takes years to acquire the skill and knowledge to become a master blender and the apprentice must have both the basic sensory aptitude and descriptive language to even begin their training. The blender will use one or two lighter whiskeys (usually "Grain Irish Whiskey / lrish Grain Whiskey") and overlays one or more "Malt Irish Whiskey / lrish Malt Whiskey" or "Pot Still Irish Whiskey / lrish Pot Still Whiskey" to achieve their desired flavour and consistency. The skill is to achieve a new taste that retains or enhances the component flavours but the whole is inseparable from the parts. Starting with a profile supplied by a customer or by market research the blender will produce a number of test blends before conducting consumer tests. On feedback, he or she will adjust the components or even introduce a new one until a favourable result is obtained. lt is no surprise that master blenders are in short supply and gain the same respect in the industry as master distillers. They are responsible for ensuring the quality of existing brands and for innovating to create new ones. Impact of Production Method on Final Product "Pot Still Irish Whiskey / lrish Pot Still Whiskey" is batch distilled usually in large pot stills while "Malt Irish Whiskey / lrish Malt Whiskey" is batch distilled in smaller pot stills. Distillation in Pot Stills enables the modification of flavour depending upon the distillation time, fractions collected as heads and tails, volumes of fractions recycled and the range of distillate cutting strengths. Ali of these variables influence the character of the heart of the distillate. The traditional practice is to triple distil although this practice is not exclusive and double distillation may also be employed. Triple distillation results in a higher strength final spirit and contributes to a particular ratio of 'total higher alcohols to ester' concentration. This is manifested by a spirit which is light in aroma yet particularly sweet in taste. The maturing whiskey is stored for a minimum of three years in large, dark, and aromatic warehouses on the island of lreland. The whiskey is contained in wooden casks, such as oak which may have been previously used to store other alcoholic beverages, for example Madeira, Sherry, Port or Bourbon. During the maturation phase interactions take place between the spirit and the cask which influences the flavour of the final product. Details bearing out the link with the geographical environment or the geographical origin : The 6th century is believed to be when the technique used to create "Eau de Vie" was brought to lreland. The principles of creating "Uisce Beatha" have not changed over the years. This long and proud heritage has led to the creation of products, whose characteristics are renowned around the world. These qualities, characteristics and reputation are directly attributable to its geographical origin. This is as a result of a number of influencing factors that define the character of "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach ": History and Reputation: Distilling in lreland probably began in the 6th century when religious monks brought the technique they used to create perfumes and "Eau de Vie" "Water of Life" to lreland. The Gaelic translation of Water of Life "Uisce Beatha" evolved into the English word Whiskey as early as the 16th century when The Red Book of Ossary records Uisce Beatha being produced for consumption. Popular amongst the elite, Queen Elizabeth I was known to be fond of the beverage and it is said that Peter the Great Czar of Russia stated "of all the wines, the Irish spirit is the best". ln the 19th Century, production evolved and the availability of steam power led ta bigger pot stills and more distilleries with numbers growing from 40 in 1823 to 86 in 1840. ln 1830 Aeneas Coffey, a former Inspecter General of Excise in lreland, developed and patented a more efficient method of distilling. Coffey's "Patent Continuous Distilling Apparatus" revolutionised the industry introducing continuous production which became widely adopted by the Scottish whisky industry in the late 19th Century. However, in lreland traditional Pot still distillation continued to be used usually in larger stills, as the industry was reluctant to enter the blended whiskey market. By the early 20th
BOPI 01IG/2022 DEMANDE D’ENREGISTREMENT D’INDICATIONS GEOGRAPHIQUES 16 century, the "Irish Whiskey / lrish Whisky / Uisce Beatha Eireannach " industry began ta decline as a result of increased excise and the closure of the US market due to prohibition, compounded by the industry's eschewing of new technology. ln addition the conflicts of World War I and the Irish Easter Rising and civil war exacerbated the decline and the number of distilleries dropped dramatically. Beginning in the 1980s the Irish Whiskey sector has been undergoing a global resurgence with increasing experts and ongoing investment taking place in the expansion and development of distilleries. The unique nature of "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach " was recognised internationally in, for example, the EU/US1994 Spirits Agreement: "The USA agrees to restrict, within its regulatory framework (27 CFR 5.22 or on equivalent successor regulation), the use of the product designations... "Irish Whiskey"/ "lrish Whisky"...to distilled spirits/spirit drink products of the Member States of the EC [Ireland and UK], produced in compliance with Council Regulation (EEC) No 1576/89 and with the laws of the Member States (Ire/and and UK) in which those products originate." The popularity, reknown and global reputation of "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach " is reflected in the high numbers of visitors from abroad, some 600,000 each year, who visit the five "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach " visiter centres in lreland. (Source: Irish Whiskey Association). A visit to a whiskey distillery consistently features in the top twenty most visited attractions in lreland (Source: Failte lreland). ln 2013 more than 6.2 million 9 litre cases were exported to over 100 countries reflecting the ongoing double digit growth in experts of "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach " (Source: Bord Bia Export Performance & Prospects 2013/14/Central Statistics Office) and it has been the fastest growing premium spirit category over the previous five years (Source: IWSR 2012). Production process "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach " is a distinctive whiskey which uses numerous different grain formulae, based on a distillate of a mash made from malted barley and unmalted cereals, it utilises differing production processes and is produced in a temperate climate. Each step of the distilling process plays a vital role in establishing the Irish character of the whiskey: Cereals Barley imparts a distinctive character to "Irish Whiskey / lrish Whisky / Uisce Beatha Eireannach " while further significant factors are the process of mashing/fermentation, the style of distillation and maturation and the skill employed to optimise traditional techniques. Stills The size of still used in the production process helps impact a distinctive flavour and aroma profile to the "Irish Whiskey / lrish Whisky / Uisce Beatha Eireannach ". Different companies use various size stills to create their own unique set of whiskeys. Maturation The moderate Irish climate influences the rate of maturation and enables the development of particular flavour attributes. This even maturation creates a smooth tasting and mellow product, which varies in colour from pale gold to dark amber. This colour development depends upon the type of maturation casks chosen. Natural Factors Natural factors have a significant effect on the quality and characteristics of "Irish Whiskey / Uisce Beatha Eireannach / lrish Whisky". This applies whether the distillate is "Pot Still Irish Whiskey / lrish Pot Still Whiskey", "Grain Irish Whiskey / lrish Grain Whiskey" or "Malt Irish Whiskey / lrish Malt Whiskey". Water The naturally occurring mineral composition (hard or soft water) of the local water supply to the distillery will impart a particular flavour to the grain during the mashing process. Water quality and quantity play an important role in the character of "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach ". Climate lreland is affected by the mild and damp Gulf Stream. Climate plays an important part in the maturation process. The mild and warm weather enables the spirit to evenly extract wood derived compounds and colour from the cask. The Gulf Stream currents helps keep Irish winters milder and Irish summers cooler which mean "Irish Whiskey / lrish Whisky / Uisce Beatha Eireannach " avoid temperature extremes during maturation. Human Factors: lndividual experience and expertise is essential in the production of "Irish Whiskey / lrish Whisky / Uisce Beatha Eireannach''. The following key personnel in every distillery help to impart the key individual characteristics of "Irish Whiskey / lrish Whisky / Uisce Beatha Eireannach ": Maltster Like ail stages of the distilling process, malting barley requires the skill of an expert. ln this case the Maltster is the person who insures that the barley is properly malted. The length of time it takes to moisten the barley so as to begin germination and the knowledge needed to know when to stop the process is a skill acquired over time. The majority of "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach" is produced using unpeated malted barley. However, some peated malted barley is used in the industry. Distiller The distillers manage the whole whiskey production process. This is where science and art complement each other. The traditional touch of the master distiller is needed to produce the perfect "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach". The entire distilling process must be directed with instinctive skill and judgment. A major turning point in the history of "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach'' came in 1830 when Aeneas Coffey, a former Inspecter
BOPI 01IG/2022 DEMANDE D’ENREGISTREMENT D’INDICATIONS GEOGRAPHIQUES 17 General of Excise in lreland, developed and patented a more efficient method of distilling. "Coffey's Patent Continuous Distilling Apparatus" (effectively a column still) revolutionised the whiskey industry and is a process used throughout the world to make whisk(e)y to this day. Stillman The role of the Stillman is to decide the appropriate point to switch between spirit cuts as the distillation sequence proceeds. This demands great skill. Different parts of the sequence impact different flavourings to the whiskey. If the cut is made too late, too high a proportion of the tails will result in an unbalanced whiskey with unpleasant aromas. Conversely, if the cut is made too early, the spirit will be deprived from some of its components indispensable to achieve a whisky with satisfying character. The stillman can produce a heavy whiskey by capturing a greater portion from the latter part of the distillate. Lighter spirit comes from the more central portion of the run. The unique essence of "Irish Whiskey / lrish Whisky / Uisce Beatha Eireannach " depends on these cuts. The stillman has to be satisfied by sight and test before switching the runs. This skill and tradition is passed through the generations to maintain the unique properties and flaveurs of "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach ". Blender Blending is a skill that requires the person to know how whiskey smells, tastes and how the flavours ail work together. Whiskeys vary from cask to cask therefore it is important for consistency that the blender has sufficient knowledge to active the perfect Blended Irish Whiskey / lrish Blended Whiskey". Any requirements laid down by community and/or national provisions and/or regional: Legislation: Spirit Drinks: Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15th January 2008, Commission Implementing Regulation (EU) No 716/2013 of 25 July 2013 laying down rules for the application of Regulation (EC) No 110/2008 of the European Parliament and of the Council on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks. National legislation enforcing these including 5.1. No. 429/2009 - European Communities (Spirits Drinks) Regulations 2009 amended by 5.1. No. 118 of 2013 European Communities (Spirits Drinks) (AMENDMENT) REGULATIONS 2013 and any subsequent amendments or replacements. Whiskey: Irish Whiskey Act 1980. Colours: Regulation (EC) No 1333/2008 of 16th December 2008 of the European Parliament and of the Council. Hygiene and Food Safety: Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004, amending Regulation (EC) 178/2002 of the European Parliament and of the Council of 28 January 2002. General Labelling Rules: Labelling Advertising and Presentation of Foodstuffs: Directive () 2000/13/EC of the European Parliament and of the Council of 20 March 2000 as amended by Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003 and Commission Directive 2007/68/EC of 27 November 2007. Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC} No 1924/2006 and (EC) No 1925/2006, of the European Parliament and the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission regulation (EC} No 608/2004. Applicant details: Name: Department of Agriculture Food and the Marine Address: Food lndustry Development Division Department of Agriculture Food and the Marine Agriculture House Kildare Street Dublin 2 Ireland Official Controls Controls on "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach " are based on meeting legislative requirements, implementing quality contrai systems and ongoing systems supervision of the contrai of the Geographical Indication "Irish Whiskey / lrish Whisky / Uisce Beatha Eireannach " by the competent authorities. Verification of compliance with the provision of this technical file in the Member States lreland and the United Kingdom will be carried out respectively by the Revenue Commissioners and Her Majesty's Revenue and Customs. With regards to the bottling of Irish Whiskey outside of the island of lreland, where bottling takes place in another EU country, the Department of Agriculture, Food and the Marine will provide the relevant details to those Member States to allow them carry out the necessary compliance checks as part of their multi annual control plans. Where Irish Whiskey is bottled in a non-EU country, authorised Department officials will, in consultation with the relevant authorities in that country, carry out selective site visits to ensure compliance with the technical file requirements. Competent Authorities "Irish Whiskey/ lrish Whisky / Uisce Beatha Eireannach " is an island of lreland geographical indication. The Departments responsible for geographical indications in the two jurisdictions are: Department of Agriculture, Food and the Marine, Agriculture House, Kildare Street, Dublin 2, IRELAND; Department for the Environment, Food and Rural Affairs, Area 7E Millbank, c/o Nobel House, 17 Smith Square, London, SWlP 3JR, UNITED KINGDOM. Supplemental information: History: Distilllng in lreland probably began in the 6th century when religious monks brought with them the technique they used to create perfumes and "Eau de
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