For the purpose of this chapter the following definitions shall apply unless the context clearly indicates or requires a different meaning.
“ALCOHOLIC LIQUOR.” Any spirits, wine, beer, ale or other liquid, containing more than one-half of one percent of alcohol by volume, that is fit for beverage purposes.
“DISTILLED SPIRITS” or “SPIRITS.” Any product capable of being consumed by a human being which contains alcohol in excess of the amount permitted by KRS Chapter 242, obtained by distilling, mixed with water or other substances in solution, except wine, hard cider and malt beverages. (KRS 241.010(26))
“MALT BEVERAGE.” Any fermented undistilled alcoholic beverage of any name or description, manufactured from malt wholly or in part, or from any substitute for malt. (KRS 241.010(39))
“RETAIL SALE.” Any sale of alcoholic beverages to a consumer, including those transactions taking place in person, electronically, online, by mail, or by telephone. (KRS 241.010(56))
“WINE.” The product of the normal alcoholic fermentation of the juices of fruit, with the usual processes of manufacture and normal additions, and includes champagne and sparkling and fortified wine of an alcoholic content not to exceed 24% by volume. It includes sake, cider, hard cider, and perry cider and also includes preparations or mixtures vended in retail containers if these preparations or mixtures contain not more than 15% of alcohol by volume. It does not include weak cider. (KRS 241.010(78))
('77 Code, § 3-1) (Ord. 125-1975, passed 10-10-75; Am. Ord. 167-l978, passed 7-14-78; Am. Ord. 1-13, passed 3-6-13; Am. Ord. 03-14, passed 3-5-14)