Whiskey Barrel Essence Extract
Over 50% alcohol by weight extract replicating whiskey barrel aging characteristics, with congeners and oak lactones for blending into new make spirit. Falls under 2106.90.18.00 for its role as a compound alcoholic preparation in beverage manufacturing.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If classified as blended Scotch-type whisky
Blended whiskies meeting specific maturation/flavor criteria go under whiskey Chapter 22 subheadings.
If other food preparations under 20% alcohol
Lower alcohol essences for culinary use fall into general NES food prep categories.
If primarily synthetic food essences with minimal alcohol
Synthetic flavorings not predominantly alcoholic shift to Chapter 33.
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Import Tips & Compliance
• Submit detailed formulation sheets showing >50% alcohol and non-spirit additives to CBP
• Use FDA prior notice for food facility registration even for beverage intermediates
• Avoid shipping in consumer-sized bottles; bulk industrial packaging prevents Chapter 22 treatment
Related Products under HTS 2106.90.18.00
Vodka Base Syrup Concentrate
A high-alcohol syrup concentrate containing over 50% alcohol by weight, primarily neutral spirits flavored with subtle fruit essences, used by beverage manufacturers to produce flavored vodkas. It falls under HTS 2106.90.18.00 as a compound alcoholic preparation for beverage production, not classified as distilled spirits in Chapter 22 due to its syrupy additive composition.
Liqueur Flavor Pre-Mix
Concentrated pre-mix exceeding 50% alcohol by weight with herbal, fruit, and sugar syrups for liqueur production lines. Under 2106.90.18.00 as industrial compound alcoholic preparation.
Neutral Grain Spirit Flavor Essence
A concentrated alcoholic extract over 50% alcohol by weight made from neutral grain spirits infused with botanical essences for gin production. Classified in 2106.90.18.00 as it's a compound preparation used in manufacturing beverages, distinguished from finished gins in Chapter 22.
Rum Aging Flavor Concentrate
High-proof alcohol solution exceeding 50% by weight with oak, vanilla, and caramel compounds used to accelerate rum maturation in beverage production. HTS 2106.90.18.00 applies as a compound preparation for manufacturing, not as finished rum.
Tequila Flavor Potentiator
High-alcohol concentrate >50% by weight enhancing agave and citrus notes in tequila production, used by distillers for flavor balancing. Classified 2106.90.18.00 as compound preparation for beverages, separate from finished tequilas.
Brandy Compounding Base
Alcohol solution over 50% by weight with fruit distillates and sweeteners for creating brandy compounds in beverage production. HTS 2106.90.18.00 for manufacturing use, differentiated from retail brandies.