HS Code 22.06 – Fermented beverages, n.e.c. in chapter 22; (e.g. cider, perry, mead, sake)

HS code 2206 is a 4-digit heading in the Harmonized System that covers: Fermented beverages, n.e.c. in chapter 22; (e.g. cider, perry, mead, sake). HS Code 2206 covers 'Fermented beverages, n.e.c. in chapter 22; (e.g. cider, perry, mead, sake)'. This is a crucial residual category for alcoholic fermented beverages that are not specifically covered by other headings in Chapter 22, notably 2203 (beer), 2204 (wine of fresh grapes), or 2205 (flavored grape wine). The scope includes a diverse range of traditional and modern beverages, such as cider (fermented apple juice), perry (fermented pear juice), mead (fermented honey), and sake (fermented rice beverage). It also encompasses fruit wines made from fruits other than grapes (e.g., plum wine, elderberry wine), palm wine, and other fermented drinks like alcoholic ginger beer, provided they are not distilled. The primary boundary is that the beverage must be fermented, not distilled, and its base material must not be grapes (for wine) or malted barley (for beer). Correct classification is vital due to the wide variation in alcohol content, ingredients, and traditional production methods, which can lead to significantly different excise duties, tariffs, and import regulations across jurisdictions. Historically, many of these beverages have deep cultural roots, predating or co-existing with grape wine and beer. This heading serves as the 'catch-all' for a fascinating array of fermented drinks within Chapter 22, ensuring proper customs treatment for products that don't fit into the more defined categories.

Hard Apple Cider, Pear Perry, Traditional Honey Mead, Dry Mead, Sparkling Mead, Japanese Sake, Nigori Sake, Plum Wine (Umeshu), Elderberry Wine, Cherry Wine, Raspberry Wine, Alcoholic Ginger Beer (fermented), Palm Wine, Rice Wine (other than sake), Sorghum Wine, Kvass (alcoholic), Hard Fruit Seltzer (fermented base), Fermented Agave Beverage (not tequila), Birch Sap Wine, Maple Sap Wine, Kombucha (alcoholic, above 0.5% ABV), Pineapple Wine, Mango Wine, Date Wine

Misclassification under 2206 often occurs when traders confuse these beverages with grape wines (2204) or spirits (2208). For example, fruit wines (e.g., plum wine) are sometimes incorrectly classified under 2204, but 2204 is exclusively for wines of fresh grapes. Another common error is classifying high-alcohol fermented beverages that might resemble spirits, such as some fortified sakes or fruit wines, under 2208. However, 2208 is for *distilled* spirits, whereas 2206 is strictly for *fermented* beverages. Similarly, products like alcoholic ginger beer, if not clearly identified as fermented, might be confused with non-alcoholic beverages or even certain beers. The key is 'fermented, not distilled' and 'n.e.c. in chapter 22'.

In 2025, the top exporters of HS code 2206 in UN Comtrade data were Japan ($330M, 18% of world exports), South Africa ($162M) and Canada ($138M). World exports came to about $1.8B, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.

In 2025, the top importers of HS code 2206 in UN Comtrade data were the United States ($427M, 22% of world imports), the United Kingdom ($280M) and China ($95M). World imports came to about $1.9B, adding countries' reported figures and partner-based estimates for those that did not report (UN Comtrade data). Countries that did not report 2025 data are estimated from partner records, which can understate them.

HS code 2206 is a 4-digit heading under Chapter 22 of the Harmonized System. The first 2 digits (22) identify the chapter, and digits 3-4 (06) specify the heading. This code contains multiple 6-digit subheadings for precise product classification.