Cordial Syrup Base
Grenadine-style cordial concentrate with 13% alcohol by weight for beverage cordial production. Classified in 2106.90.12.00 for its specific use in manufacturing non-alcoholic and low-alcohol cordials.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If alcohol-free fruit syrup concentrate
Sugar syrups and molasses without alcohol in Chapter 17
If completed as flavored cordial liqueur
Finished spirit cordials ready for consumption in Chapter 22
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Import Tips & Compliance
• Verify through lab testing that alcohol ≤20% by weight measurement,Label exclusively for 'beverage manufacturing use',Separate storage from retail syrups during customs clearance
Related Products under HTS 2106.90.12.00
Vermouth Base Concentrate
A concentrated syrup containing 15% alcohol by weight, used by beverage manufacturers to produce vermouth cocktails. Classified under HTS 2106.90.12.00 as a compound alcoholic preparation for beverage manufacture with alcohol content not over 20% by weight.
Cocktail Syrup with Rum Extract
Flavored syrup base containing 18% alcohol from rum distillate, designed for mixing into daiquiri or mai tai cocktails in beverage production. Falls under 2106.90.12.00 due to its role as an intermediate alcoholic compound for beverages.
Aperitif Essence Concentrate
Alcoholic botanical extract at 12% alcohol by weight, used in manufacturing bitters and aperitif beverages like Campari substitutes. HTS 2106.90.12.00 applies to such low-alcohol compounds specifically for beverage production.
Sangria Mix Base
Concentrated fruit and wine essence with 10% alcohol by weight for commercial sangria production. This compound preparation is classified in 2106.90.12.00 as it's used exclusively in beverage manufacturing.
Punch Bowl Concentrate
Tropical fruit punch syrup containing 16% neutral spirits, formulated for large-scale punch beverage production. Meets 2106.90.12.00 criteria as a low-alcohol compound preparation for beverages.
Liqueur Flavor Base
Sweetened spirit extract at 14% alcohol for creating coffee liqueurs and cream liqueurs in production facilities. Classified under 2106.90.12.00 for its function as beverage manufacturing intermediate.