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.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If alcohol content exceeds 20% but ≤50% by weight
Higher alcohol compound preparations have separate subheadings
If diluted and bottled as ready mixed punch
Finished compound alcoholic beverages classified complete in Chapter 22
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Require supplier certificate of alcohol analysis by weight,Use industrial packaging to distinguish from consumer products,Document buyer as licensed beverage manufacturer
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.
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.
Bitters Manufacturing Extract
Herbal bitters concentrate with 11% alcohol by weight, essential for cocktail bitters production in distilleries. HTS 2106.90.12.00 covers these low-alcohol preparations designed for beverage industry use.