The wine was widely known, and tasted, in Europe for more than four thousand years. There is evidence that in the Middle East, in lands of Mesopotamia, the men made wine around eight thousand years ago by Psychic in Carlifornia. But they had to take many centuries to be known the way of distilling wine and, thus, get a drink of greater alcoholic strength, which was soon known in various countries of Europe with different names.
In an interview published four years ago I took the brandy, and there I mentioned that oenology historians point out that it makes approximately eight thousand years the Sumerian people, the oldest ethnic group in Mesopotamia, began cultivating vines and making wine. Centuries later the Egyptians, the Aryans and the Chinese, among many other peoples of antiquity, knew how to make wine. Then came the Semites, the Chaldeans, Assyrians, the Persians, the Greeks and the Romans, all of them enthusiastic winemakers, in their respective times and places. To the Romans, the great conquerors of twenty centuries ago, recognized them the merit of having spread the cultivation of the vine among the inhabitants of the countries bordering the Mediterranean Sea.
Since the eighth century of our era the alchemists were given the task of finding the transmutation of elements. In Egypt, the Arabs discovered the rudiments of distillation, and once known and experienced the use of the still (the Word still derives from the Arabic word al.ambiq, which comes from the Greek word ambicos, which means vessel, container. (Would do equally alquitara, from the Arabic Al gattara, used the word? it distilled?) do the first appeared? elixirs? (this term comes from the Arabic el-iksir, which means essence), name given alcoholic beverages obtained from wine.
About the still I read in the Wikipedia portal as follows:
“From the Arabic Al inbiq” is the apparatus used for distillation of liquid through a process of evaporation by heating and subsequent condensation by cooling. It was invented by the Arabs around the tenth century of our era, to produce perfumes, medicines and alcohol from fermented fruit. It is a tool of simple distillation which consists of a boiler or retort, where the mixture is heated. Emitted vapors leave through the top and cool in a coil located in a container water cooled. The resulting liquid is collected in the final tank. Laboratory stills are usually fiberglass, but the used for the distillation of alcoholic beverages are made usually of copper, because this material does not provide alcohol flavour, resists acids and conducts heat well. When liquids from alcoholic fermentation of fruit, are distilled as alcohol boils at a temperature (80 ° C), lower to the water, fumes that first form are that, although mixed with a small proportion of water, and is achieved to distil a greater alcoholic strength than the original substance?.
In the city of Córdoba, the capital of the Muslim Caliphate in Spain, flourished in the 12th century the industry of the distillate, thanks to the work and research of chemists and the Arab doctors. After bright footprints of these Mohammedan scientists would come the Christian monks, who would improve that incipient alcohol technology, teaching people to consume these alcoholic nectar, which very soon became popular all over.
The Council regulator of the denomination of origin Brandy de Jerez website read as follows:?It is not known for certain if it was in China or in Babylon where it was discovered the art of distillation. The truth is that they were Arabs (remember that they penetrated in Spain, very near Jerez, in the year 711) introduced this technique of distillation in the Western world. Do not be drinking, for religious reasons, the already famous wines from the Jerez area, Arabs chose to distill them to obtain “al – cohol’ for antiseptics, medicinal uses and perfumes?.
The merit of having started the art of distillation in Spain is attributed to Arnau de Vilanova, physician and humanist – born in Valencia, Spain, in 1238, who made significant progress in this process, turn the wine into brandy. Due to his fame was known as Arnaldo de Villanueva, in Spanish; Arnaldus de Villa Nova or Arnaldus Villanovanus, in latin; and Arnaoult of Ville-Neuve, in French.
It was not long that alchemists added to the distillate obtained wine different aromatic substances, sweeteners, and flavorings, in order to mitigate the harshness of a brandy of high grade ethyl. Would as they were born the? regards?, those times doctors widely prescribed to their patients, since they had the idea – nothing wrong, BTW – that his intake was helpful for the heart. Of the? warm? were derived liquors, so widespread global consumption at present, under the term of? digestive?.
Drinks fermented initially and subsequently subjected to a careful distillation process – which takes place in the still-receive the name of distillates. The most popular all over the world are brandies, result from the distillation of wine. Only brandy produced in the region of Cognac in France, can bear on the label the name of Cognac.
Do the word Brandy comes from the word brandewijn, in old Dutch, which means? burned wine?. That term comes from the term branntwein aus wein, in German, and brännvin, Swedish language. Other brandies, also called spirits, or distillates, prepared with wine, are the Armagnac, produced in the eponymous region of France. Grappa, is typical of Italy. The pomace, Spain (Galicia is one of my favorites). Bagaceira, of Portugal. Marc, from France, from different geographic regions. The Pisco, Peru and Chile. The Metaxa, of Greece. And the Tsiroupo of Greece.
Would Carlos Delgado, in his the book of spirits and liquors, seats that?If the Arabs taught the world to distill alcohol, Christian monks taught him to drink it. San Alejandro Magno, born in 1208, mentions a recipe for the distillation of Grappa. And today we know that from the 12th century in Europe, there were numerous stills and alcohol was distilled for perfumers and apothecaries, with the school of Salerno as a prestigious Centre. Is it possible that the first alcohol distilled in Europe was of grain, and the Whiskey the oldest brandy?. Do paragraphs later sits this author?The aging of spirits (in barrels) can never exceed the seventy years, since then we wouldn’t have an alcoholic beverage, but a harmless syrup cause is that every year that passes in a wooden barrel, brandy usually lose an alcoho0lico degree. So that the optimal aging time is between ten and thirty years. And remember that once bottled, brandy remains immutable, without aging, in their eternal age by the centuries?
Other distillates, from different backgrounds, are the following: whisky, grain (barley, corn, rye and millet); vodka, wheat, bark of birch, potatoes and cereals; the akquavit of malted barley and potatoes, the arrack, of rice and cereals; Rum, sugar cane; tequila (and therefore the mezcal), Agave; the slivovitz of plums; calvados, apples; Gin, grain; and the kirsch, of sour plums.
This relationship do not forget those spirits called in Spanish? white spirits? (in French are called eaux-de-vie), colourless like water, that are prepared with fruits, generically called blackberries, which are fruits – also called Berry – different botanical species. These fruits are usually of French origin, and with them are elaborated various distillates that are named for the fruit of their origin, such as Mirtille, Poire, Framboise (Raspberry in French and raspeberry in English) and Mirabelle. The latter is a kind of plum. There are other equally colourless spirits made from plums. It’s the Kirsch, of France, and the Kirschwasser, of Germany.
Other spirits are called spirits, since they are not exclusively from the distillation of a fermented base product, but in its elaboration involved – to more than one distillate, of any origin – other ingredients, herbs, roots, barks and leaves of trees, spices, sweeteners and fruit. Such is the case of Amaretto, the Benedictine, the Charteuse, the Cynar, the Drambuie, Grand Marnier, and the Strega.
In the official website of the Apollo Association and wine, Spain, seated is that?Spirits are drinks aromatized hydroalcoholic obtained by maceration, infusion or distillation of different plant substances natural, aromatic alcohols, or by the addition thereto of aromatic extracts, essences or flavourings authorised, or by the combination of the two, colored or not. They will have an alcohol content exceeding 30 ° centesimal”. Starting from this definition? continues the quotation – we can say, without pretending to be exhaustive, that spirits are mainly classified into natural liqueurs; those who obtained as a brandy of plants, fruit, etc and you sweeten, and artificial spirits; which is obtained by macerating already made alcohol of fruits, plants, species, herbs, etc., and also they are sweetened?