Abstract
Distilled alcoholic spirits may be produced from any alcoholic materials such as fermented mashes of cereal grains, fermented fruit juice, sugar cane juice, molasses, honey, and cactus juice. Although the art of making wine and beer can be traced back to 5000 to 6000 B.C., the history of distillation is much shorter. It is, however, uncertain where and when it originated. In Europe, distillation was known to the alchemists, and it began to spread in the thirteenth and fourteenth centuries. The best-known prototypes of distilled beverages are whisky, based on the distillation of beer, and brandy, based on the distillation of wine. Rose (1977) has provided a short introduction to the history of distilled beverages with some appropriate references.
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Reed, G., Nagodawithana, T.W. (1991). Distiller’s Yeasts. In: Yeast Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-9771-7_6
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DOI: https://doi.org/10.1007/978-94-011-9771-7_6
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