ENTRY PROCESS

To enter the 2019 Michelangelo Wine & Spirits Awards, please follow
the step-by-step process described below.

SUBMIT ENTRY ONLINE
All entries are to be submitted online on the website between June 2019 and 31 July 2019.

Click HERE TO ENTER

A. DELIVERY DATE:
Samples of all products entered into the 2019 Michelangelo Wine & Spirits Awards to be delivered Michelangelo warehouse between 1 July and 31 July 2019, during business hours (09:00 to 16:00).

B. SAMPLES REQUIRED PER CLASS OF ENTRY:

  • Wine / MCC / Sparkling Wine entries: Six (6) x 750ml bottles or Five (5) x >1000ml bottles
  • For Brandy, Liqueur and Spirits entries, Three (3) x 750ml bottles
  • International / Garagiste / Golden Oldies entries: Three (3) x 750ml (wine or spirits) per entry

Samples for each entry must be boxed separately.

C. DOCUMENTS TO ACCOMPANY SAMPLES:

  • Printed copy of online entry form
  • WSB / WSR or Lab analysis of sample

D. DELIVERY ADDRESS:
Michelangelo Warehouse
Longridge Wine Estate
Between Somerset West & Stellenbosch
Somerset West, Cape Town, 7613

E. LATE DELIVERIES:
Late deliveries to be arranged with Michelangelo management, please contact;
Dirk Harris – 082 394 3280

F. INDEMNITY
It is the producer’s responsibility to ensure that all samples are delivered to the Michelangelo warehouse prior to the commencement of the competition. Neither the shareholder, nor the employees om Michelangelo International Wine & Spirits Awards can be held responsible for the non-delivery or late delivery of samples.

SOUTH AFRICAN ENTRIES:
Upon successful online submission, the entrant will be invoiced at a rate of R1,150.00 per entry (ex VAT), which applies to South African Wine/Spirits and Liqueurs.

INTERNATIONAL ENTRIES:
International entries are charged at €80/£70/$90 per entry, applicable to Wine/Spirits and Liqueurs.

The official Michelangelo International Wine and Spirits Awards award stickers will be available to winning producers from 30 September 2019.

Winning producers may only order stickers for products which were awarded a medal. 2019 Stickers may not be applied to products which were not awarded a medal during the 2019 Michelangelo Wine & Spirits Awards.

Once collected/shipped, no stickers will be returned for a refund and producers will be held responsible for payment of such stickers.

See where to collect your stickers on our Contact Page.

SPECIAL ENTRIES

Unlabelled / Barrel or Tank Samples

Where possible, products should be delivered in market-ready format, with final label and packaging.
The Awards do however cater for products that are not market-ready, in which case the following rules apply:

Product delivered in 750ml bottles, clearly marked with the following information:

  • Producer Name
  • Product Name
  • Varietal or blend (Where applicable)
  • Vintage (Where applicable)

All samples accompanied by a WSB2 (WSR2) certificate or an independent laboratory analysis. Liqueur and spirits samples should be accompanied by an analysis confirming content & technical information.

DEFINITION:
 A craft spirit is distilled by a craft spirit producer using only natural products to achieve the end product’s sensory profile.

A craft spirit producer is a distillery that complies with all the following criteria:

  • Produces end-products containing less than 100,000L of absolute alcohol per annum.
  • Distils more than 50% of its annual production of absolute alcohol, from self-fermented raw material, except in the case of gin production, where re-distillation from neutral spirits is allowed.
  • Is majority-owned by natural persons.
  • A distiller with more than 25% equity in the distillery is in direct control of the fermentations, distilling and final blending/mixing.
  • No process integration computer-based control systems are utilised in the distillery.
  • All process steps in the production of the end product (i.e. fermentation, distilling, blending/mixing, infusion, bottling and labelling) must be performed on the same premises.

Wine/Spirits/Liqueurs produced outside South Africa may be entered in the Awards.

These products should be accompanied by an independent laboratory analysis or supporting documentation from the country of origin confirming the chemical analysis.

International samples sent by courier- Each box and shipment waybill should be marked ‘NOT FOR RESALE. SAMPLES ONLY’.

Customs cost, import duty and cost of transport of entries will be for the account of the entrant. The organizers will not be responsible for any costs related to the entry.

It is the responsibility of the entrant to ensure that their samples are delivered on time. The organisers will not be held responsible for losses due to entries being delayed for any reason.

All international incoming shipments to be shipped DDP, with the shipping documents made out to the following South African consignee;
Tamasa Trading Wines (Pty) Ltd
Customs Reg # 21585410
Address
25 Herold Street
Stellenbosch
7600
South Africa
Kuehne + Nagel South Africa is Michelangelo’s trusted logistics partner, please contact them for a shipping quotation at the following details;

Jean-Pierre Neethling
SeaFreight Sales Executive

Kuehne + Nagel South Africa Ltd

Tel               +27 21 935 6319
Fax              +27 21 935 6301
Mobile:     +27 (0) 6 09793200
Email: jean.neethling@Kuehne-Nagel.com
www.kuehne-nagel.com

 Kuhno logo

All entrants must submit the relevant certification from a recognised Organic/Biodynamic Wines body in order for the product to qualify for recognition of the Organic trophy.

Michelangelo Wine & Spirits Awards encourages the entry of older wines for judging, with special recognition being awarded to wines which have developed with age.

In order be considered for the Golden Oldie award, dry white wines should be at least four years old and all other wines (including sparkling wines) at least eight years old.

WINE CLASSES

WHITE WINE

Class 1: Dry Chardonnay *

A. Unwooded any vintage
B. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) 2019
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) 2018 & older
* <5g/l or up to 9g/l if TA <2g/l lower

Class 2: Dry Chenin Blanc *

A. Unwooded any vintage
B. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) 2019
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) 2018 & older
* <5g/l or up to 9g/l if TA <2g/l lower

Class 3: Dry Riesling * (Weisser/Rhine)

A. Unwooded any vintage
B. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) 2019
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) 2018 & older
* <5g/l or up to 9g/l if TA <2g/l lower

Class 4: Dry Sauvignon Blanc *

A. Unwooded any vintage
B. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) 2019
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) 2018 & older
* <5g/l or up to 9g/l if TA <2g/l lower

Class 5: Dry Semillon *

A. Unwooded any vintage
B. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) 2019
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) 2018 & older
* <5g/l or up to 9g/l if TA <2g/l lower

Class 6: Other Dry White Varieties * (Other than above-mentioned classes)

A. Unwooded any vintage
B. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) 2019
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) 2018 & older
* <5g/l or up to 9g/l if TA <2g/l lower

Class 7: Dry White Unwooded Blends *

Blend to be specified.
A. 2019
B. 2018 & older
* <5g/l or up to 9g/l if TA <2g/l lower

Class 8: Dry White Wooded Blends *

Blend to be specified.
A. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) 2019
B. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) 2018 & older
* <5g/l or up to 9g/l if TA <2g/l lower

Class 9: Skin Contact/Extended Barrel Aged White Varietals or Blends *

Specify varietal or blend.
A. Skin contact <5g/l or up to 9g/l if TA <2g/l lower
B. Skin contact, >5 – 30g/l sugar
C. Extended barrel aged, 2+ years <5g/l sugar or up to 9g/l if TA <2g/l lower
D. Extended barrel aged, 2+ years >5 – 30g/l sugar

Class 10: Off-dry/Medium dry/Semi-dry White Varietals or Blends **

Specify varietal or blend
A. Unwooded 2019
B. Unwooded 2018 and older
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) any vintage** (up to 18g/l sugar)

Class 11: Semi-sweet White Varietals or Blends ***

Specify varietal or blend.
A. Unwooded 2019
B. Unwooded 2018 and older
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) any vintage
*** (up to 30g/l sugar)

BLANC DE NOIR & ROSÉ

Class 12: Dry Blanc de Noir *

A. Unwooded 2019
B. Unwooded 2018 and older
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) any vintage
* <5g/l or up to 9g/l if TA <2g/l lower

Class 13: Dry Rosé *

A. Unwooded 2019
B. Unwooded 2018 and older
C. Barrel fermented/barrel matured/wooded
(staves, chips or wood rice) any vintage
* <5g/l or up to 9g/l if TA <2g/l lower

Class 14: Off-dry/Medium dry/Semi-dry Blanc de Noir **

A. Unwooded 2019
B. Unwooded 2018 and older
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) any vintage
** (up to 18g/l sugar)

Class 15: Off-dry/Medium dry/Semi-dry Rosé **

A. Unwooded 2019
B. Unwooded 2018 and older
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) any vintage
** (up to 18g/l sugar)

Class 16: Semi-sweet Blanc de Noir ***

A. Unwooded 2019
B. Unwooded 2018 and older
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) any vintage
*** (up to 30g/l sugar)

Class 17: Semi-sweet Rosé ***

A. Unwooded 2019
B. Unwooded 2018 and older
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) any vintage
*** (up to 30g/l sugar)

RED WINE

Class 18: Cabernet Sauvignon

A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2019
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2018 and older

 

Class 19: Merlot

A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2019
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2018 and older

Class 20: Pinotage

A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2019
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2018 and older
D. Coffee/Mocha style Pinotage Trophy ( <9g/l sugar). Any vintage

Class 21: Pinot Noir

A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2019
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2018 and older

Class 22: Shiraz

A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2019
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2018 and older

Class 23: Cinsaut

A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2019
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2018 and older

Class 24: Cabernet Franc

A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2019
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2018 and older

Class 25: Other Red Varieties

Specify variety.
A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2019
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2018 and older

Class 26: Cape Blends more than 30% Pinotage*

A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2019
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2018 and older
*(If wine contains more Shiraz than Pinotage, please enter it in Class 27)

Class 27: Red Blends dominated by Shiraz *

A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2019
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2018 and older
* (more than 30% Shiraz)

Class 28: Bordeaux Blends *

A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2019
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2018 and older
* (Wine Containing 2 or more of the following: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec)

Class 29: Red blends (Other than Classes 26, 27 and 28)

A. Unwooded any vintage
B. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2019
C. Barrel fermented/barrel matured/wooded (staves, chips or wood rice) 2018 and older

SPARKLING WINE

Class 30: Méthode Cap Classique and Méthode Ancestrale

A. Unwooded non-vintage
B. Unwooded any vintage
C. Barrel fermented and/or barrel matured non-vintage or vintage

Class 31: Tank Fermented/Charmat

Can include Prosecco)
A. Non-vintage
B. 2019
C. 2018 and older

Class 32: Carbonated

A. Non-vintage
B. 2019
C. 2018 and older
D. Other: Perlé/Petillant
E. Prosecco
F. Lambrusco

Class 33: French Champagne

A. Unwooded non-vintage
B. Unwooded vintage
C. Barrel fermented and/or barrel matured non-vintage or vintage

FORTIFIED WINE

WINE LIQUEUR:
Michelangelo follows the European definition of Wine Liqueur, which means:

Wine Liqueur/Liqueur Wine contains at least 17.5% alcohol made from wine/concentrated grapes. Examples are “Port” (Portugal), “Pineau de Charente” (France) and Commandaria (Cyprus).

Class 34: White Muscat *

A. Unwooded 2019
B. Unwooded non-vintage or 2018 and older
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) non-vintage or vintage
* Containing at least 75% white Muscat varieties

Class 35: Red Muscat

A. Unwooded 2019
B. Unwooded non-vintage or 2018 and older
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) non-vintage or vintage
* Containing at least 75% Red Muscat varieties

Class 36: Hanepoot/Non-Muscat

A. Unwooded 2019
B. Unwooded non-vintage or 2018 and older
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) non-vintage or vintage

Class 37: Sherry-style wine

A. Fino/Pale Dry
B. Medium Cream
C. Full Cream

Class 38: Port style/Cape Ruby

A. Non-vintage
B. Vintage

Class 39: Port style/Cape Tawny

A. Non-vintage
B. Vintage

Class 40: Port style/Cape Late Bottled Vintage

Enter as Class 40

Class 41: Port style/Vintage and Vintage Reserve

A. Vintage
B. Vintage Reserve

Class 42: Other fortified wines (Other than classes 34 – 40)

A. Unwooded 2019
B. Unwooded non-vintage or 2018 and older
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) non-vintage or vintage

SWEET WINE

Class 43: Natural Sweet ****

A. Unwooded 2019
B. Unwooded non-vintage or 2018 and older
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) non-vintage or vintage
**** (>20g/l sugar)

Class 44: Other Late Harvest and Dessert Wines ****

A. Late Harvest/Special Late Harvest
B. Ice Wine
C. Straw Wine
****(>30g/l sugar)

Class 45: Botrytised wine/Noble Late Harvest *****

A. Unwooded 2019
B. Unwooded non-vintage or 2018 and older
C. Barrel fermented and/or barrel matured/wooded (staves, chips or wood rice) non-vintage or vintage
***** (>50g/l sugar)

SPIRIT CLASSES

GRAPE SPIRITS

Class 46: Brandy

A. Pot still 100%
B. Continuous still 100%
C. Blend of stills

Ages:
i. No vintage or age stated (NV)
ii. 3 – 8 years
iii. 9 – 15 years
iv. 16 or more years
v. Single vintage
vi. Solera

Class 47: Wine Spirits

A. Grappa (Italy)
B. Husk Brandy (South Africa)
C. Eau de Vie de Raisin

Ages:
i. Non-vintage/No age stated
ii. 3 – 8 years
iii. 9 – 15 years
iv. 16 or more years
v. Single vintage

Class 48: Wine Spirits (Botanical)

A. Buchu
B. Ginger
C. Honeybush

Ages:
i. Non-vintage/No age stated
ii. 3-8 yr
iii. 9-15 yr
iv. 16 yr and older

FRUIT SPIRITS

Class 49: Fruit Brandy

A. Pip fruits
B. Stone fruits
C. Berries
D. Wild grown/roots

Ages:
i. Non-vintage (not aged)
ii. Vintaged (age given)

Class 50: Schnapps Fermented Fruits

A. Pip fruits
B. Stone fruits
C. Berries
D. Wild grown/roots

Class 51: Eau de Vie de Fruit

Please indicate which fruit is being used.
A. Un-aged
B. Aged
C. Solera (fractional blending)

JUNIPER SPIRITS

Class 52: Gin

A. London Dry
The natural botanicals (juniper prominent) is distilled with neutral grain alcohol. Other botanicals such as coriander, citrus peel, cinnamon, almond or liquorice are also distilled with the grain alcohol. This means that any flavours or botanicals added after final distillation disqualifies a gin from being called a London Dry Gin.

B. Old Tom
In modern times, it became rare but has experienced a resurgence in the “Craft Cocktail” movement. It is slightly sweeter than London Dry, mainly aimed at cocktails.

C. Flavoured
Flavoured: A clean-tastting, uncomplicated gin, such as a classic London Dry-style gin with more neutral notes infused with chosen flavorant, such as: Fruit: strawberries, blackcurrants, blueberries; Vegetables: rhubarb, chilli, celery; Herbs & plants: rosemary, thyme, lavender, mint, elderflower

D. Aged
Aged: barrel-aged or barrel-rested

E. Contemporary
Contemporary Gins are gins which have a predominant flavor of anything other than juniper. Juniper is always present, but the gin overall may have a character which emphasizes other botanicals. Contemporary Gin refers to the taste. There are several kinds of contemporary style gin. There are floral contemporary gins, herbal contemporary gins, spice-forward contemporary gins and citrus forward contemporary gins.

Class 53: Jenever

A. Young (Jonge)
B. Old (Oude)
C. Korenwijn

SUGAR CANE SPIRITS

Class 54: Rum

A. Sugar Cane Juice
B. Virgin Sugar Cane/Honey
C. Molasses

Still:
a. Pot
b. Continuous
c. Blended

Type:
1. Non-vintage (not aged)
2. Aged
3. Spiced
4. Flavoured

Age:
i. No-vintage or age stated
ii. 0 – 3 Years
iii. 3 – 8 years
iv. 9 – 15 years
v. 16 or more years
vi. Single Vintage

OTHER SPIRITS

Class 55: Vodka

A. Grain
B. Potato
C. Other alcohol basis
D. Spiced
E. Flavoured

Spiced:
i. Spices
ii. Herbs

Flavoured:
i. Fruits
ii. Herbs
iii. Nuts
iv. Vegetables
v. Spices

LIQUEURS

NOTES TO LIQUEUR CLASSES:

Michelangelo follows the Europeans definition of liqueur: A liqueur is a spirit which contains at least 100g sugar per litre and a minimum alcohol level of 15%.

Two exceptions:
1. Cherry liqueur may contain as little as 70g/l sugar if made exclusively with alcohol from distillation of cherries (i.e. not alcohol derived from other sources).
2. Egg liqueur may contain 14% alcohol, which must be mentioned on the label. The addition of “Nature Identical Aromas” (‘Naturidentischer Aromastoff’) is permitted, except for certain fruit liqueurs which include:

• Pineapple
• Blackcurrant
• Cherries
• Raspberries
• Blackberries
• Citrus fruits
• Fruit mince
• Aniseed
• Gentian

‘Wine Liqueur’ or ‘Liqueur Wine’ contains at least 17.5% alcohol, made from wine or concentrated grape, and is fortified.

Class 56: Fruit Liqueurs

A. Berries
B. Citrus
C. Coconut
D. Other fruit liqueurs

Class 57: Schnapps American Style

A. Infused Fruits
B. Infused Spices
C. Infused Herbs
D. Others

Class 58: Nut Liqueurs

A. Almond
B. Peanuts
C. Pecan
D. Walnut
E. Hazelnut
F. Other (combinations [please state] or other nut flavours not mentioned above)

Class 59: Chocolate Liqueurs

A. White
B. Brown
C. Clear

Class 60: Coffee Liqueurs

A. 100 % coffee beans
B. Other coffee elements

Class 61: Herbal/Spiced/Botanical

A. Elderflower
B. Anise
C. Absinthe
D. Peppermint
E. Ginger
F. Meads
G. Other

Class 62: Cream/Diary Liqueurs

Enter as class 62.

OTHER WINE TYPES

Class 63: Fruit Wines, Flavoured Wines, Vermouth and Other Wine Types

A. White Vermouth
B. Red Vermouth
C. Fortified White Fruit Wines
D. Fortified Red Fruit Wines
E. Sparkling Flavoured Wine
i. Red
ii. White

F. Still Flavoured Wine
i. Red
ii. White

G. Fermented White Fruit Wines
H. Fermented Red Fruit Wines
I. Meads (Honey wine, Hidromiel)

WHISKEY

Class 64: Whiskies

A. Blended
1. No Age Statement
2. Blended up to and including 10 year old
3. Blended over 10 to 19 year old
4. Blended 20+ year old

B. Single Malts
1. No Age Statement
2. Single Malts up to and including 15 years old
3. Single Malts over 15 years old up to including 29
4. Single Malts over 30 years old

C. Other Grains such as Rye
D. Bourbon whiskies
E. New makes, White dogs and Moonshine

UNLISTED

Class 99: Unlisted

Any product which doesn’t fit the aforementioned classes should be entered in this class. Please include a detailed explanation of the content (ingredients) and the production process of the product.

NON-ALCOHOLIC WINE & SPIRITS CLASSES

NON/LOW ALCOHOLIC WINE

Class 65: Non / Low Alcoholic White Wine (Please specify Cultivar Below)

A. 2019
B. 2018 and older

Indicade suger level:
i) Dry (<5g/l or up to 9g/l if TA <2g/l lower)
ii) Medium Dry (up to 18g/l)
iii) Semi Sweet (up to 30g/l)
iv) Other (specify)

Class 66: Non / Low Alcoholic Rosé Wine (Please specify Cultivar Below)

A. 2019
B. 2018 and older

Indicade suger level:
i) Dry (<5g/l or up to 9g/l if TA <2g/l lower)
ii) Medium Dry (up to 18g/l)
iii) Semi Sweet (up to 30g/l)
iv) Other (specify)

Class 67: Non / Low Alcoholic Red Wine (Please specify Cultivar Below)

A. 2019
B. 2018 and older

Indicade suger level:
i) Dry (<5g/l or up to 9g/l if TA <2g/l lower)
ii) Medium Dry (up to 18g/l)
iii) Semi Sweet (up to 30g/l)
iv) Other (specify)

NON/LOW ALCOHOLIC SPIRITS

Class 68.1: Spice

i Juniper
ii Cinnamon
iii Ginger
iv Anise
v Other (specify)

Class 68.2: Fruit

i Stone Fruit
ii Berries
iii Pip Fruits
iv Citrus (specify)
v Other (specify)

Class 68.3: Herbs

i Buchu
ii Fynbos
iii Fresh/dry herbs (specify)
iv Wild grown/roots (specify)
v Other (specify)

Class 68.4: Nuts

i Almond
ii Peanuts
iii Pecan
iv Walnut
v Hazelnut
vi   Other (combinations [please state] or other nut flavours not mentioned above)

OTHER NON/LOW ALCOHOLIC

Class 68.5: Mead/Honey

 

Class 68.6: Other (Please Specify)