Waters, including mineral waters and aerated waters, containing added sugar or other sweetening matter or flavored, and other non-alcoholic beverages, not including fruit, nut or vegetable juices of heading 2009:
Part of: 22 — Beverages, spirits and vinegar
N320559 · 2021-08-11 — The tariff classification of Alcohol-Removed Wine from Germany
The subject merchandise is described as three varieties of Alcohol-Removed Wine: Prickly Red, Blanc Burgunder and Sparkling Rosé. The Alcohol-Removed Wine is said to contain dealcoholized fermented grape must, sugar, carbon dioxide, and sulphur dioxide. Each variety of Alcohol-Removed Wine is imported into the United States in 750ml glass bottles with less than 0.5% alcohol by volume content. In your letter, you suggest classification under 2206.00.9000, Harmonized Tariff Schedule of the United States (HTSUS), which provides for Other fermented beverages (for example, cider, perry, mead,…
H303137 · 2019-11-19 — Modification of NY N301921 and NY N301923; tariff classification of thickened beverages
On February 7, 2019, U.S. Customs and Border Protection (“CBP”) issued New York Ruling Letter (“NY”) N301923 to you. The ruling pertains to the tariff classification under the Harmonized Tariff Schedule of the United States Annotated (“HTSUSA”) of four flavors of thickened beverages that are imported in two consistencies, which are identified as “nectar” and “honey,” and numbers 2 and 3, respectively. The flavors at issue are Lemon Water Hydra+, Cranberry Cocktail Hydra+, Apple Hydra+, and Orange Hydra+. We have reviewed NY N301923 and determined it to be in error with respect to the…
J80167 · 2003-02-04 — The tariff classification of "Frusion" Yogurt Smoothie Beverage from Canada or Mexico.
Samples and information were submitted with your initial request dated November 28, 2002. The “Frusion” Yogurt Smoothie Beverage consists of cultured yogurt, blended with 20 percent water, sweeteners, flavorings, and very small amounts of starch, color and additives. The product is manufactured by culturing milk with lactic acid cultures to create yogurt. When the yogurt has formed, (at a pH of 4.4), water is added, which cools the product and ends the fermentation. The yogurt/water mix is then blended with the fruit preparation and, finally into retail bottles of 11.18 ounces. The “Frusion”…
964881 · 2002-05-15 — Juvital Fruit Juices; Reconsideration of NY G86210
We regret the delay. FACTS: Your letter of December 21, 2000, indicated that the subject merchandise will be imported in three varieties: Passion Fruit & Peach, Orange & Banana, and Pineapple & Orange. The Passion Fruit & Peach product is stated to contain 58.49% water, 14% peach puree, 6% passion fruit concentrate, 9.92% sugar, 8% skim milk powder, 2% cereal, 1% citric acid, 0.36% stabilizer, and various quantities of calcium and vitamins. The Orange & Banana product contains 59.33% water, 14% orange concentrate, 6% banana puree, 9.09% sugar, 8% skim milk powder, 2% cereal, 1% citric acid,…
964138 · 2000-12-07 — Protest 3004-00-100038; Arvand Yogurt Beverage
This is our decision on protest 3004-00-100038 timely filed on May 18, 2000, by Carson Customs Brokers Inc. (protestant) against your decision in the classification of Arvand Yogurt Beverage. The manufacturer is North Bay Trading Inc. located in Canada. The entry dated June 14, 1999, was liquidated on February 4, 2000. FACTS: The merchandise is described as Arvand Yogurt Beverage, imported in 500 milliliter bottles. The protestant claimed classification in subheading 2202.10.0060, Harmonized Tariff Schedule of the United States (HTSUS). Customs classified the merchandise in subheading…
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