Re: aque vitae?
- In a message dated 11/1/1999 5:35:56 PM Central Standard Time,
> I always wondered exactly what kind of beverage Giles Fletcher wasI am sure he referred to vodka or something similar. Although Mark/Yvan
> alluding too in "Rude and Barbarous Kingdom" when he talked of "Aque
mentioned that Aqua Vitae is the same as whiskey, it is not *only* whiskey,
but rather any distilled spirit. In French "eau de vie" ("water of life" =
"aqua vitae") is a clear spirit. Don't know the taste, but from descriptions
I surmise it a vodka-type spirit.
I have heard that "aqua vitae" got its name because it was an ingredient in
medicines prepared by monks: it cured illnesses, therefore it brought life...
No guarantees here.
As for vodka in period, those who read the book _Bread and Salt_ have noted
that it did indeed make it appearance in Russia within our period, but it was
relatively slow to spread.
I can't remember the date of Fletcher's account -- what year(s) was he in
still very happy with her pre-Mongol persona. Masha definitely does not like
- In a message dated 11/2/1999 10:59:23 PM Central Standard Time,
> Got any ideas on how its made?Not distilling the stuff, no, although my aunt (may she rest in peace) did
bring some 140 proof stuff my father and brothers said was "very good" (I
wouldn't know). I know she used sugar, but that's all.
That wasn't very useful, but I'll remember her bottle of homemade vodka
As for not distilling, you can dilute 180 proof alcohol in equal parts with
water, add some lemon peel, a couple drops of glycerine, let stand a while
opened, then close, put in refrigerator, and let stand until it acquires the
To make "pertsovka", you can soak some cayenne pepper in a little vodka for
about a month, add about a shot of it to a bottle of plain regular vodka, let
stand for the flavor to blend in, and it's done.
Now I've never tasted any of the above (and never will: my vodka consumption
is limited to the very occasional cocktail), but my brothers and father say
- On Wed, 3 Nov 1999 timbo@... wrote:
>> aqua vitae was a term used to describe distilled spirits,From what people have said, it seems that 'hot' distillation was used, if
>> either from wine or beer.
> Would that have been cold distilling th ewine to make brandy or
> double brewing the beer to make it stronger, then? I have some
> friends who are in B&V so I know a few concepts and terms but only
> enough to not be totally lost. Care to elaborate for the hopelessly
> ignorant, Jadwiga?
by that you mean distilling over a flame.
Double, triple or quadruple distillation (running the product through
multiple times) appears to have been standard for that called aqua vitae.
They usually say that either beer or wine is the beverage one starts with,
and don't seem to make a distinction in the same way moderns describe
distillations of wine as brandy and distillations of grain products as
Does that help?
Jadwiga Zajaczkowa, mka Jennifer Heise jenne@...
disclaimer: i speak for no-one and no-one speaks for me...
"But the world is cold. For me, the warm places are few and far between."
-- Charles DeLint, _Someplace to Be Flying_
- aqua vitae was a term used to describe distilled spirits,
either from wine or beer.
Would that have been cold distilling th ewine to make brandy or
double brewing the beer to make it stronger, then? I have some
friends who are in B&V so I know a few concepts and terms but only
enough to not be totally lost. Care to elaborate for the hopelessly
- Fletcher was very late, circa 1589. I had been thinking about
attempting to cold distill some commercial wine as an experiment or
even attempting to make vodka. Got any ideas on how its made?