Aperitif Wine

Section 21, class 7, of Regulations No. 4 defines aperitif wine as "wine having an alcoholic content of not less than 15 percent by volume, compounded from grape wine containing added brandy or alcohol, flavored with herbs and other natural aromatic flavoring materials, * * *." Held: dried cherries and crushed peach pits do not come within the classification of herbs or other natural aromatic flavoring materials and may not be used in the manufacture of aperitif wine.

27 U.S.C. 205; 27 CFR 4.21