The use of economical cereals, fruits, grains and vegetables to produce Spirits started as late as the 15th century.
Present-day Spirits with their advanced distillation techniques and powerful yeast strains are far better in their flavors and aging effects without being detrimental for health.
Alchemists of the Middle East region were first to recognize the medicinal properties of Spirits and termed it aqua vitae or life-water.
By the 8th or 9th centuries, the Middle East people started distilling spirits without freezing.
