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Showing results for tags 'residue'.
I'm having a little trouble with the standards of identity concerning residue brandy. From CFR Title 27: (d) is from grapes, (1) is from fruit, (3) is from dried fruit , (4) is from lees and (5) is from pomace. What else is there that might be called "residue"? And why would someone want to use such a designation if they had another option? It doesn't seem like that would market very well.