Not really. This is one of the things that pisses me off about those useless, worthless, faceless dickheads in Brussels when they start fussing along the lines of "You can't call it that unless you make it there". A recipe is a recipe, & it rarely makes much difference where it's made. Take all that fuss last year about Parma ham. If they were to make it in Parma using imported Danish pork, would it still be Parma ham? And, if so, why is it suddenly not Parma ham if it is made with (presumably Italian) pork processed in the same fashion in Denmark? Stupid!

OTOH, alcohol is one of those things that is affected by where it's made, be it beer or wine. And one of my favourites is still Trent Mild, 2.7% out of a can from Tesco's. A very nice pint - drink beer for flavour not alcoholic strength! I find most super-strong (over 6%) beers sickly, frankly. Oh, & there's nothing wrong with a decent pint of Brown, Terry K! (Although Newkie, or Gatey, or whatever you want to call it, is no more than average).