Spirits

At the end of the 9th century the secret of distillation was spread throughout Europe, having been initially learnt by monastic missionaries. In the 13th century, European alchemists learned how to produce spirits by distillation, calling them “spiritus vini”, the spirit of wine. They ascribed miraculous powers to the newly discovered drink. Alchemists, barbers, apothecaries and doctors were the only professionals entitled to assist in the preparation of distilled spirits, and therefore were allowed to keep the spiritus vini in stock. These essences were extracted from honey, fruits, herbs, and spices. All of the extracts were given lofty names, together called “spiritus essencia” – spirit of the essence. In the14th century the knowledge of distillation was disseminating rapidly. It was then that the first spirit made from barley malt, whisky, was reported in Ireland.