Bill Text: NY A07594 | 2017-2018 | General Assembly | Introduced

New York Assembly Bill 7594 (Prior Session Legislation)

Introduced

Bill Title: Adds koji (a fungus) based distilled spirits to the license to sell wine at retail for consumption on the premises.

Sponsorship: Partisan Bill (Democrat 3)

Status: (Introduced - Dead) 2018-01-03 - referred to economic development [A07594 Detail]

Download: New_York-2017-A07594-Introduced.html



                STATE OF NEW YORK
        ________________________________________________________________________
                                          7594
                               2017-2018 Regular Sessions
                   IN ASSEMBLY
                                       May 3, 2017
                                       ___________
        Introduced  by M. of A. GUNTHER -- read once and referred to the Commit-
          tee on Economic Development
        AN ACT to amend the alcoholic beverage control law, in relation to koji
          The People of the State of New York, represented in Senate and  Assem-
        bly, do enact as follows:
     1    Section  1.  Subdivision  3  of  section  81 of the alcoholic beverage
     2  control law, as amended by chapter 627 of the laws of 2002,  is  amended
     3  to read as follows:
     4    3.  Such  license  shall  in form and in substance be a license to the
     5  person specifically licensed to sell wine at retail, to be consumed upon
     6  the premises. Such license shall also be deemed to include a license  to
     7  sell  beer  [and], soju and koji based distilled spirits at retail to be
     8  consumed under the same terms and conditions without the payment of  any
     9  additional  fee. For the purposes of this subdivision, "soju" shall mean
    10  an imported Korean alcoholic beverage that contains not more than  twen-
    11  ty-four  per centum alcohol, by volume, and is derived from agricultural
    12  products, and "koji based distilled  spirits"  shall  mean  any  spirit,
    13  produced  by a holder of a class D distiller's license, at or lower than
    14  twenty-four percent alcohol by volume, in which  aspergillus  oryzae,  a
    15  filamentous   fungus,   is  utilized  in  the  saccharification  in  the
    16  production of the mash used to produce the spirit,  and  which  has  not
    17  used germinated cereal grains that have been dried in a process known as
    18  malting for starch conservation.
    19    § 2. This act shall take effect immediately.
         EXPLANATION--Matter in italics (underscored) is new; matter in brackets
                              [ ] is old law to be omitted.
                                                                   LBD08309-03-7