The National Technical Regulation on Alcoholic Beverages is promulgated together with Circular No. 39/2026/TT-BCT.
Code: QCVN 30:2026/BCT.
This Technical Regulation applies to organizations and individuals manufacturing, trading, importing, or exporting alcoholic beverages referred to in Article 3 Part I of this Technical Regulation within the territory of Vietnam, and other relevant organizations and individuals.
Under this Technical Regulation, spirit drinks include:
1. White spirit
1.1. White distilled spirit means an alcoholic beverage distilled from a fermented liquid derived from starch or sugars.
1.2. White blended spirit, vodka means an alcoholic beverage blended from food-grade alcohol, water, and food additives.
2. Wine spirit means an alcoholic beverage distilled from wine.
3. Brandy/Weinbrand means an alcoholic beverage produced from wine spirit, to which wine distillate with an alcoholic strength not exceeding 94.8% by volume may be added, provided that the added wine distillate accounts for no more than 50% of the alcoholic strength of the finished product, and which is aged in contact with oak wood for at least 6 months.
4. Grape marc spirit or grape marc means an alcoholic beverage produced from grape marc by fermentation and direct steam distillation, either with or without the addition of water.
5. Fruit spirit means an alcoholic beverage produced exclusively by the fermentation and distillation of fresh fruit and the fleshy part of fruit, with or without stones.
6. Cider spirit and perry spirit means alcoholic beverages produced by distilling low-alcohol cider or perry so that the resulting distillate retains the aroma and taste characteristic of the respective fruit.
7. London gin means an alcoholic beverage produced by distilling food-grade alcohol with natural botanical materials, with the flavor of juniper (Juniperus communis L.) being predominant.
Circular No. 39/2026/TT-BXD comes into force as of January 1, 2027.
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