Vivian Marlowe
Alcoholic beverages are produced by the distillation of grains, fruits, vegetables, or sugar that have already undergone alcoholic fermentation. The term liquor typically refers to distilled alcoholic spirits, but it can also be used more generally to refer to any alcoholic beverage. In the 13th century, Western European chemists became familiar with burning water or burned water, which was produced by distilling wine with salt. This substance, known as aqua ardens in Latin, was believed to have medicinal properties and was later referred to as water of life or aqua vitae.
| Characteristics | Values |
|---|---|
| General Name | Alcoholic Beverage |
| Other Names | Water of Life, Vodka (means little water), Whiskey, Eau de Vie, Aquavit, Aqua Vitae |
| ABV | Varies, typically between 9%–16% |
| Colour | Clear, Colourless |
| Taste | No discernible taste other than ethanol |
| State | Liquid |
| Flammable | Yes |
| Fermented | Yes |
| Distilled | Yes |
| Medicinal | Yes |
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What You'll Learn
Fermented water
To make water kefir, one must first purchase the water kefir grains, which can be found in the refrigerated section of health food stores or online. The grains should be activated according to the package directions, which may take up to a week. Once activated, the grains are added to water along with sugar and other ingredients such as fruit or lemon slices. The mixture is then covered and left to ferment for 24 to 48 hours at room temperature, or longer if the environment is colder.
The resulting beverage is slightly effervescent and can be flavoured with a variety of ingredients such as vanilla extract, fruit juice, frozen fruit, or mint leaves. Water kefir is dairy-free, gluten-free, and vegan-friendly, making it a good option for those with dietary restrictions.
It is important to note that fermented water is distinct from "water" as a general term for alcoholic beverages. In the context of alcohol, "water" is often used to refer to distilled spirits, such as whiskey, vodka, or aqua vitae, which are clear and transparent like water. These beverages are typically derived from the Latin "aqua vitae", meaning "water of life", and refer to the spirit or essence of the drink.
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Distilled drinks
The production of distilled spirits can be traced back to ancient times, with the Chinese distilling a beverage from rice beer by 800 BCE, and the Arabs developing a distillation method to produce a distilled beverage from wine. The first distilled spirits were made from sugar-based materials, such as grapes and honey, to create grape brandy and distilled mead, respectively. Other early distilled spirits include arrack, which was distilled in the East Indies from sugarcane and rice, and pulque, a Mesoamerican drink made from the "honey water" of the maguey plant, which can be distilled to produce tequila or mezcal.
Over time, the production of distilled spirits spread to other regions, including Spain, France, and the rest of western Europe, with production increasing after contact with the Arabs in the 8th century. The use of starchy grains to produce distilled spirits dates back to at least the Middle Ages. Today, distilled spirits are produced worldwide and vary widely in terms of flavour, colour, and alcohol content.
Some common types of distilled spirits include brandy, gin, rum, tequila, vodka, and whiskey. These spirits can be further categorized based on their base ingredients, production methods, and flavour profiles. For example, vodka, a distilled spirit with a neutral taste, can be made from a variety of base ingredients, including neutral grains like rye and corn, as well as potatoes, beets, grapes, and other bases. On the other hand, whiskey, distilled from malted grains like corn, rye, wheat, and barley, is known for its roasted, malted grain flavour with oak undertones.
Distilled spirits are typically considered "harder" drinks due to their higher alcohol content compared to non-distilled alcoholic beverages like beer and wine. The term "spirit" is often used to refer to liquor that does not contain added sugar and usually has an alcohol content of 35-40% ABV (alcohol by volume). However, regulations and classifications vary across regions, with terms like "hard liquor" used in North America to distinguish distilled drinks from non-distilled ones, while "spirits" is more common in the United Kingdom.
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Latin aqua vitae
The Latin phrase "aqua vitae" means "water of life" and is the origin of the word "alcohol". The term was coined in the Middle Ages, when clean water supplies were often contaminated, and alcohol was consumed as an alternative. The ethanol in alcoholic beverages is transparent and odourless, resembling water.
The phrase "aqua vitae" has been used to refer to various alcoholic drinks, including whiskey, eau de vie, aquavit, and brandy. These drinks are typically distilled, which is a process that concentrates ethanol by means of fermentation. Brandy, for example, is considered the "spirit" of wine, as it is produced by distillation. Rectified spirits, or "neutral grain spirits", are also clear, colourless, and flavourless, with a high alcohol content of up to 95% ABV. They are often used for medicinal purposes and in mixed drinks.
The term "aqua vitae" has also been associated with early alchemy and herbology. Various recipes for aqua vitae emerged, with names like "aqua mirabilis" (water of wonders), "water of flowers", and "saffron bitters". These concoctions were believed to have medicinal properties, such as relieving tooth pain.
In conclusion, the Latin phrase "aqua vitae" encapsulates the medieval belief in the life-giving properties of alcohol, particularly in an era when clean water was scarce. The phrase has evolved to encompass a range of distilled spirits and alcoholic beverages, reflecting the enduring human pursuit of vitality and health through fermentation and distillation.
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Vodka, meaning little water
The word "vodka" comes from the Slavic/Russian word "voda", which means "water". The word is a diminutive of voda, meaning "little water". Vodka first appeared in English literature around the late 18th century. In a book of travels published in English in 1780, Johann Gottlieb Georgi explained that "kabak in the Russian language signifies a public house for the common people to drink vodka (a sort of brandy)".
The first written usage of the word "vodka" in an official Russian document in its modern meaning is dated to a decree by Empress Elizabeth on 8 June 1751, which regulated the ownership of vodka distilleries. However, the world's first written mention of the word "wódka" was in 1405 from the Akta Grodzkie recorder of deeds, in court documents from the Palatinate of Sandomierz in Poland. At the time, the word "wódka" referred to chemical compounds such as medicines and cosmetics. The production of liquor began in the mid-15th century, with varied local traditions emerging throughout Europe, including vodka in Poland.
In the 16th century, the Polish word for the beverage was "gorzałka" (from the Old Polish verb gorzeć, meaning "to burn"), which is also the source of Ukrainian "horilka". Vodka may have been used to quench thirst and warm cold bodies, but it also played a role in increasing revenue during the Tsars' reign. It remains a major source of state revenue and power, with the "Putinka" ("little Putin") brand of vodka becoming a bestseller during Vladimir Putin's rule.
Vodka is created through a process in which simple sugars derived from a mash created by vegetable matter or pale grains are fermented and then distilled. Popular ingredients used to create vodka include potatoes, grains, beets, molasses, and various plants, although wheat and rye are the most popular. The type of ingredients used depends on the region in which the spirit is made. For example, vodka from Poland often uses a rye mash, while vodka from Russia uses wheat. The container used during the distillation process is key to the final product. Vodka produced in a column still will be colorless, clear, and have a neutral flavour.
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Medicinal alcohol
Alcohol has been used for medicinal purposes since ancient times. In the early 19th century, alcohol was widely used in medical treatments in England. However, with the rise of scientific medicine after 1850, the therapeutic value of alcohol came to be disputed and discredited by many advanced practitioners. By 1916, whiskey and brandy were removed from the list of scientifically approved medicines in the Pharmacopeia of the United States of America. The following year, the American Medical Association voted against the use of alcohol as a beverage and discouraged its use as a therapeutic agent. Despite this, alcoholic beverages were allowed for medicinal use through prescription during prohibition.
Today, ethanol is listed under antiseptics on the World Health Organization's List of Essential Medicines. It is used to disinfect the skin before needle sticks and surgery, as well as to clean other areas and in mouthwashes. Ethanol is also used to treat methanol or ethylene glycol toxicity when fomepizole is unavailable. It is important to note that ethanol is flammable, so care must be taken during procedures like electrocautery.
Ethanol is also used to dissolve many water-insoluble medications, such as liquid pain medications, cough and cold medicines, and mouthwashes. It acts as a preservative in over 700 liquid medicine preparations, including acetaminophen, iron supplements, and trimethoprim/sulfamethoxazole. However, individuals with adverse reactions to ethanol should avoid such medicines.
Isopropyl alcohol is another type of medicinal alcohol commonly used as a disinfectant and antiseptic for minor wounds, cuts, scrapes, and burns. It is also used in various industrial and household chemicals, such as antiseptics, disinfectants, and detergents.
Historically, alcoholic beverages were often referred to as "water of life" or "aqua vitae," derived from the Latin term. This name originates from the belief that alcohol contained the "spirit" or "life" of the substance from which it was distilled.
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Frequently asked questions
Water with alcohol in it is called an ethanol-based water solution.
Fermented water, spirit, or liquor.
Whiskey, vodka, brandy, and aqua vitae.
The word liquor typically refers to distilled alcoholic spirits, whereas the term spirit is more commonly used in the United Kingdom.
