HIST 3109 Lecture Notes - Aqua Vitae, Juniper Berry, Boiling Point
Document Summary
Start with fermented beverage to remove water and leave alcohol. Done by process of heating and collecting alcohol vapors. When heating wine, the first thing to reach boiling point in alcohol (78 or higher) need a catchment system to catch the vapor that is high in alcohol content. Rectofying" alcohol again and again to continue to increase alcohol content. Process made originally in middle east (around pakistan) and made way to europe in 12-13th c. Names in association to health properties or heat (aqua vitae, aqua ardens) Now known as brandy or cognac (brandewyn=burnt wine) Distilled beer/grain have huge boost to distilling industry (gin, whiskey, vodka) Northern europe; very popular because grains are what is available in the region (russia, A lot of literature on subject were published around this time. Charles ii of spain burnt alive when wrapped in sheets soaked in brandy that caught fire.