Alchemical origins of whisky

[Paul Ferguson]

In the Consideration of the Fifth Essence of All Things, the 14th century alchemist John of Rupescissa recorded the preservative properties of the distillate of wine, which he called aqua vitae. “John…notes how meat left in the open air quickly begins to rot, but when immersed in alcohol it is preserved indefinitely…,” Johns Hopkins University professor Lawrence M Principe wrote in The Secrets of Alchemy (2012).

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