In fact, the first documented use of distilled alcohol comes from a 12 th century Italian medical school—not a bar. It just took a while.
Distilling had finally found its audience. And it kept finding its audience, spreading in the 17 th and well into the 18 th century with trade, exploration, and colonization. And as the practice spread, it evolved. Medieval alchemist Avicenna had already devised a coiled cooling tube that made pot distilling more efficient, which left later innovators the problem of the larger inefficiency of the pot still: it had to be cleaned after each use. By this time, distilled alcohol was highly recreational, so producing it quickly had become a priority.
As the name suggests, it allows for virtually constant distillation and lower costs. Microdistilling is a trend that began to develop in the United States following the emergence and immense popularity of microbrewing and craft beer in the last decades of the 20th century.
It is specifically differentiated from megadistilleries in the quantity, and arguably quality, of output. In most jurisdictions, including those which allow unlicensed individuals to make their own beer and wine , it is illegal to distill beverage alcohol without a license—with the notable exception of New Zealand , where personal alcohol distillation is legal although selling still requires an appropriate license.
History Wiki Explore. Nations Moderating the cannibalism debate Out of Africa model History of human rights History of tea History of food and drink Human origins.
Space science Planetary science History of geology Atomic theory History of astronomy History of science Planetary science. Silent film History of the wheel History of technology Timeline of historic inventions History of timekeeping List of Japanese inventions and discoveries History of tea. Table of Contents. Register Don't have an account? Distilled beverage. Edit source History Talk 0.
For the similar term, see Liqueur. Main article: Distillation. National Bartending Center Instruction Manual. Oceanside, California: Bartenders America, Inc. History of Science and Technology in Islam. Retrieved on Cancel Save. It first appears under the name aqua ardens burning water in the Compendium Salerni from the medical school at Salerno.
The recipe was written in code, suggesting it was kept a secret. Taddeo Alderotti in his Consilia medicinalis referred to the "serpente" which is believed to have been the coiled tube of a still. Paracelsus gave alcohol its modern name, taking it from the Arabic word which means "finely divided", in reference to what is done to wine.
His test was to burn a spoonful without leaving any residue. Other ways of testing were to burn a cloth soaked in it without actually harming the cloth. In both cases, to achieve this effect the alcohol had to have been at least 95 percent, close to the maximum concentration attainable through fractional distillation see purification of ethanol. Claims on the origins of specific beverages are controversial, often invoking national pride, but they are plausible after the 12th century when Irish whiskey, German Hausbrand and German brandy can all be safely said to have arrived.
These beverages would have had much lower alcohol content than the alchemists' pure distillations around 40 percent by volume , and were likely first thought of as medicinal elixirs. Consumption of distilled beverages rose dramatically in Europe in and after the mid 14th century, when distilled liquors were commonly used as remedies for the Black Death. Around it was discovered how to distill spirits from wheat, barley, and rye beers; even sawdust was used to make alcohol, a much cheaper option than grapes.
The actual names only emerged in the 16th century but the drinks were well known prior to that date. The actual process of distillation itself has not changed since the 8th century. There have, however, been many changes in both the methods by which organic material is prepared for the still and in the ways the distilled beverage is finished and marketed. Knowledge of the principles of sanitation and access to standardised yeast strains have improved the quality of the base ingredient; larger, more efficient stills produce more product per square foot and reduce waste; ingredients such as corn , rice, and potatoes have been called into service as inexpensive replacements for traditional grains and fruit.
Chemists have discovered the scientific principles behind aging, and have devised ways in which aging can be accelerated without introducing harsh flavours.
Modern filters have allowed distillers to remove unwanted residue and produce smoother finished products. Most of all, marketing has developed a worldwide market for distilled beverages among populations which in earlier times did not drink spirits. Microdistilling is a trend that began to develop in the United States following the emergence and immense popularity of microbrewing and craft beer in the last decades of the 20th century.
It is specifically differentiated from megadistilleries in the quantity, and arguably quality, of output. In most jurisdictions, including those which allow unlicensed individuals to make their own beer and wine, it is illegal to distill beverage alcohol without a license. A distilled beverage is typically manufactured by distillation, aging if applicable and dilution to the set percentage of ethanol.
Distillation is done at least twice, due to the chemistry involved. Copper is typically used as a chemically near-inert metal for the equipment. However, it is still very much a transition metal catalyst, and catalyzes the formation of poisonous and harmful by-products, such as urethane. Removal of these is necessary and warrants a second distillation step. Most "colored" alcohols are distilled in a batch process, but continuous processes are found in the production of flavorless vodka and similar drinks.
0コメント