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1233.0 - Australian Harmonized Export Commodity Classification (AHECC), Jan 2006  
Previous ISSUE Released at 11:30 AM (CANBERRA TIME) 17/06/2003   
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2201


Waters, including natural or artificial mineral waters and aerated waters, not containing added sugar or other sweetening matter nor flavoured; ice and snow
2202


Waters, including mineral waters and aerated waters, containing added sugar or other sweetening matter or flavoured, and other non-alcoholic beverages, not including fruit or vegetable juices of 2009
2203Beer made from malt

2204Wine of fresh grapes, including fortified wines; grape must other than that of 2009

2205Vermouth and other wine of fresh grapes flavoured with plants or aromatic substances

2206


Other fermented beverages (for example, cider, perry, mead); mixtures of fermented beverages and mixtures of fermented beverages and non-alcoholic beverages, not elsewhere specified or included

2207


Undenatured ethyl alcohol of an alcoholic strength by volume of 80% vol or higher; ethyl alcohol and other spirits, denatured, of any strength

2208

Undenatured ethyl alcohol of an alcoholic strength by volume of less than 80% vol; spirits, liqueurs and other spirituous beverages

2209Vinegar and substitutes for vinegar obtained from acetic acid


NOTES

1. This Chapter does not cover:
    (a) Products of this Chapter (other than those of 2209) prepared for culinary purposes and thereby rendered unsuitable for consumption as beverages (generally 2103);
    (b) Sea water (2501);
    (c) Distilled or conductivity water or water of similar purity (2851);
    (d) Acetic acid of a concentration exceeding 10% by weight of acetic acid (2915);
    (e) Medicaments of 3003 or 3004; or
    (f) Perfumery or toilet preparations (Chapter 33).


2. For the purposes of this Chapter and of Chapters 20 and 21, the "alcoholic strength by volume" shall be determined at a temperature of 20 degrees Celsius.


3. For the purposes of 2202, "non-alcoholic beverages" means beverages of an alcoholic strength by volume not exceeding 0.5% vol. Alcoholic beverages are classified in 2203 to 2206 or 2208 as appropriate.


SUBHEADING NOTE

1. For the purposes of 2204.10 "sparkling wine" means wine which, when kept at a temperature of 20 degrees Celsius in closed containers, has an excess pressure of not less than 300 kPa.


ADDITIONAL NOTES

1. For the purposes of this Chapter, the volume of alcohol contained in goods shall be determined at a temperature of 20 degrees Celsius.


2. For the purposes of this Chapter and of Chapters 20 and 21, specific gravity calculations for determining the volume of alcohol, or the alcoholic strength by volume, shall be made on the basis that, at a temperature of 20 degrees Celsius and in a vacuum, the specific gravity of ethyl alcohol is 0.79067.


3. For the purposes of this Chapter, except 2208.20, "grape wine" is a beverage that:

(a) has an alcoholic strength by volume exceeding 1.15% vol; and

(b) is the product of the complete or partial fermentation of fresh grapes or products derived solely from fresh grapes.
A beverage does not cease to be the product of the complete or partial fermentation of fresh grapes or products derived solely from fresh grapes merely because grape spirit, brandy, or both grape spirit and brandy, have been added to it.



4. For the purposes of this Chapter, "grape wine product" is a beverage that:
    (a) contains at least 700 ml of grape wine per litre; and
    (b) has not had added to it, at any time, any ethyl alcohol from any other source, except:
      (i) grape spirit; or
      (ii) alcohol used in preparing vegetable extracts (including spices, herbs and grasses); and
    (c) has an alcoholic strength by volume of at least 8% vol but not exceeding 22% vol.

5. For the purposes of 2206, "cider or perry" is a beverage that:
    (a) has an alcoholic strength by volume exceeding 1.15% vol; and
    (b) is the product of the complete or partial fermentation of the juice or must of apples or pears; and
    (c) has not had added to it, at any time, any ethyl alcohol from any other source; and
    (d) has not had added to it, at any time, any liquor or substance (other than water or the juice or must of apples or pears) that gives colour or flavour.


6. For the purposes of 2206, "fruit or vegetable wine" is a beverage that:
    (a) is the product of the complete or partial fermentation of the juice or must of fruit or vegetables, or products derived solely from fruit or vegetables; and
    (b) has an alcoholic strength by volume of at least 8% vol but not exceeding 22% vol; and
    (c) has not had added to it, at any time, any ethyl alcohol from any other source, except ethyl alcohol from grape spirit or neutral spirit may be added, but only if the resulting beverage has an alcoholic content by volume of at least 15% vol and not exceeding 22% vol; and
    (d) has not had added to it, at any time, any liquor or substance that gives colour or flavour.


7. For the purposes of 2206, "mead" is a beverage that:
    (a) has an alcoholic strength by volume exceeding 1.15% vol; and
    (b) is the product of the complete or partial fermentation of honey; and
    (c) has not had added to it, at any time, any ethyl alcohol from any other source, except ethyl alcohol from grape spirit or neutral spirit may be added, but only if the resulting beverage has an alcoholic content by volume of at least 15% vol and not exceeding 22% vol; and
    (d) has not had added to it, at any time, any liquor or substance (other than honey) that gives colour or flavour.


8. For the purposes of 2206, "sake" is a beverage that:
    (a) has an alcoholic strength by volume exceeding 1.15% vol; and
    (b) is the product of the complete or partial fermentation of rice; and
    (c) has not had added to it, at any time, any ethyl alcohol from any other source; and
    (d) has not had added to it, at any time, any liquor or substance that gives colour or flavour.

SECTION 04 - PREPARED FOODSTUFFS; BEVERAGES, SPIRITS AND VINEGAR; TOBACCO AND MANUFACTURED TOBACCO SUBSTITUTES
CHAPTER 22 - BEVERAGES, SPIRITS AND VINEGAR


NOTE:For goods exempt from Export Entry,refer to Explanatory Notes, 1.5 Instructions for Completing an Export Entry.


Heading no
HS
code
Export Statistical
Item
Unit of quantity
    Description

2201
    WATERS, INCLUDING NATURAL OR ARTIFICIAL MINERAL WATERS AND AERATED WATERS, NOT CONTAINING ADDED SUGAR OR OTHER SWEETENING MATTER NOR FLAVOURED; ICE AND SNOW:
    2201.10
    2201.10.00
    L
    - Mineral waters and aerated waters
    2201.90
    2201.90.00
    L
    - Other
2202
    WATERS, INCLUDING MINERAL WATERS AND AERATED WATERS, CONTAINING ADDED SUGAR OR OTHER SWEETENING MATTER OR FLAVOURED, AND OTHER NON-ALCOHOLIC BEVERAGES, NOT INCLUDING FRUIT OR VEGETABLE JUICES OF 2009:
    2202.10
    - Waters, including mineral waters and aerated waters, containing added sugar or other sweetening matter or flavoured:

    2202.10.11
    2202.10.19
    2202.10.90

    L
    L
    L
    -- Carbonated:
    --- In cans
    --- Other
    -- Other
    2202.90
    2202.90.00
    L
    - Other
2203
    2203.00
    BEER MADE FROM MALT:
    2203.00.10
    2203.00.20
    2203.00.90
    L
    L
    L
    - Bottled
    - Canned
    - Other
2204
    WINE OF FRESH GRAPES, INCLUDING FORTIFIED WINES; GRAPE MUST OTHER THAN THAT OF 2009:
    2204.10
    - Sparkling wine:
    2204.10.10(A)
    2204.10.90
    L
    L
    -- Champagne
    -- Other
    2204.2
    - Other wine; grape must with fermentation prevented or arrested by the addition of alcohol:
    2204.21
    -- In containers not exceeding 2 L:
    2204.21.10
    2204.21.20
    L
    L
    --- Sherry (dry, medium and sweet)
    --- Dessert wine (sometimes called liqueur wines) (including port, muscats)

    2204.21.31
    2204.21.32
    2204.21.33
    2204.21.90

    L
    L
    L
    L
    --- Table wines:
    ---- White
    ---- Red
    ---- Rose
    --- Other (including grape must)
    2204.29
    -- Other:

    2204.29.14

    L
    --- In containers exceeding 2 L but not exceeding 4.6 L:
    ---- Fortified wine (incl sherry, port, and muscat)

    2204.29.34
    2204.29.35
    2204.29.40

    L
    L
    L
    ---- Table wines:
    ----- White
    ----- Red (including Rose)
    ---- Other (including grape must)

    2204.29.53

    L
    --- In containers exceeding 4.6 L:
    ---- Fortified wines (incl sherry, port, and muscat)

    2204.29.64
    2204.29.65
    2204.29.70

    L
    L
    L
    ---- Table wines:
    ----- White
    ----- Red (including Rose)
    ---- Other (including grape must)
    2204.30
    2204.30.00
    L
    - Other grape must
2205
    VERMOUTH AND OTHER WINE OF FRESH GRAPES FLAVOURED WITH PLANTS OR AROMATIC SUBSTANCES:
    2205.10
    2205.10.00
    L
    - In containers not exceeding 2 L
    2205.90
    2205.90.00
    L
    - Other
2206
    2206.00
    2206.00.00
    L
    OTHER FERMENTED BEVERAGES (FOR EXAMPLE, CIDER, PERRY, MEAD); MIXTURES OF FERMENTED BEVERAGES AND MIXTURES OF FERMENTED BEVERAGES AND NON-ALCOHOLIC BEVERAGES NOT ELSEWHERE SPECIFIED OR INCLUDED
2207
    UNDENATURED ETHYL ALCOHOL OF AN ALCOHOLIC STRENGTH BY VOLUME OF 80% VOL OR HIGHER; ETHYL ALCOHOL AND OTHER SPIRITS, DENATURED, OF ANY STRENGTH:
    2207.10
    2207.10.00
    LA
    - Undenatured ethyl alcohol of an alcoholic strength by volume of 80% vol or higher
    2207.20
    2207.20.00
    LA
    - Ethyl alcohol and other spirits, denatured, of any strength
2208
    UNDENATURED ETHYL ALCOHOL OF AN ALCOHOLIC STRENGTH BY VOLUME OF LESS THAN 80% VOL; SPIRITS, LIQUEURS AND OTHER SPIRITUOUS BEVERAGES:
    2208.20
    - Spirits obtained by distilling grape wine or grape marc:
    2208.20.10
    2208.20.90
    LA
    LA
    -- Brandy (grape)
    -- Other
    2208.30
    2208.30.00
    LA
    - Whiskies
    2208.40
    2208.40.00
    LA
    - Rum and tafia
    2208.50
    2208.50.00
    LA
    - Gin and Geneva
    2208.60
    2208.60.00
    LA
    - Vodka
    2208.70
    2208.70.00
    LA
    - Liqueurs and cordials
    2208.90
    2208.90.00
    LA
    - Other
2209
    2209.00
    2209.00.00
    L
    VINEGAR AND SUBSTITUTES FOR VINEGAR OBTAINED FROM ACETIC ACID


(A) Champagne means wine in which the natural effervescence is solely produced by secondary fermentation in the bottle.

ISSUE DATE: 1 JANUARY 2002


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