FSSAI Bans Old Monk, McDowell’s Whisky & Rum Variants
By Business Desk
FSSAI halts sales of popular Old Monk and McDowell’s whisky/rum due to flavouring and labelling violations. Learn about the impact on Indian liquor brands.
The Food Safety and Standards Authority of India (FSSAI) has ordered a ban on the sale of particular whisky and rum products from prominent Indian liquor manufacturers.
This decisive action targets companies including United Spirits, Inbrew Beverages, and Mohan Rocky Springwater, citing violations related to flavouring practices and misleading product labelling.
Understanding the Flavouring Violation
FSSAI’s laboratory tests found that some manufacturers were adding artificial or nature-identical flavouring substances to their products.
This practice aims to mimic the natural taste and aroma of rum or whisky, which the regulator states should develop through traditional production methods like fermentation, distillation, and maturation.
- FSSAI asserts these products should be labelled as “rum-flavoured spirit” or “whisky-flavoured spirit” to accurately inform consumers.
- The added flavours were deemed to mask the natural sensory profiles, leading to the products being classified as “sub-standard.”
The Misleading Age Statement Issue
Beyond flavouring, FSSAI also scrutinised the “7 Years Old Blended” claim on a variant of Old Monk XXX Rum.
Investigations revealed that matured rum constituted less than 5% of the blend, with the majority being neutral spirit.
- Existing regulations mandate that the age statement on a blend must reflect the youngest spirit component.
- This discrepancy rendered the “7 Years Old Blended” claim misleading under the established food safety standards.
The prohibition orders encompass several popular brands, including various Old Monk rums, McDowell’s No.1 Rum, Bagpiper Deluxe Whisky, and Royal Challenge Whisky.
FSSAI’s Clarification and Enforcement
FSSAI clarified that it does not prohibit all flavourings in alcoholic beverages, but specifically the addition of “rum flavour” to rum or “whisky flavour” to whisky.
The regulator maintains that these natural flavours are expected to develop organically during the production process, not through artificial additions.
Enforcement is currently limited to specific manufacturers, with two companies receiving conditional relief to sell existing stock if they clearly label the products’ true nature, while future production must ensure full compliance with the updated regulations.