Alchemists of the Middle East region were first to recognize the medicinal properties of Spirits and termed it aqua vitae or life-water.
Europe's first introduction with Spirits took place in the mid 12th century; here it was popularized as elixirs (supposed medicines for all ailments).
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.
The use of economical cereals, fruits, grains and vegetables to produce Spirits started as late as the 15th century.
