BEVERAGE SPIRITS, DISTILLED

The word alcohol, like alchemy, has its origins in the Middle East. The Arabs are said to have made cosmetic paints by heating and vaporizing a mixture of compounds. The residue was used to paint eyeUds and called kohl. When they later heated wines, they gave the product the same name as the cosmetic kohl or al kohl. The word whiskey is said to be derived from the Celtic uisge baugh or water of life.  

Egyptians purportedly practiced distillation around 1000—2000 BC by heating wine and making a product called arden spidts. China and India are also said to have carried out distillation in the pre-Christian era. The Chinese reportedly made a distilled beverage from nee beer around 800 BC. The Arabs learned about distillation from the Egyptians and developed an apparatus in the form of a closed heated container that was called an alembic. 

In some of his work, Pliny the Elder (24—79 Ad) wrote of the heating of wine with flames. In the tenth century, the Persian philosopher Avicenna (980—1037 ad) described a distillation stUl. Magister Salemus wrote about aqua ardens around 1150 AD. The German alchemist and philosopher, Albertus Magnus (1200—1280 ad), studied wine distillation, made improvements, and wrote a manuscript on the production of aqua ardens. 

Kirk-Othmer Encyclopedia of Chemical Technology (4th Edition) 

In America, the Indians had fermented beverages made from maple symp, com, acorns, and other nuts. In the time of Columbus, they were drinking me2cal distilled from the fermented sap of maguey. 

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Beverages, carbonated Beverage spirits, distilled Bexloy V Bezafibrate [41859-67-0] B. Fragilis BFR process Bglll BHA... 

Distilleries produce distillers dried solubles and grains, 26—35% CP, as the by-products of Hquor and wine (qv) production. Brewers grains, 26—29% CP, are by-products of beer (qv) produced from barley fermentation (see Beverage spirits, distilled). 

Alcohol. The number of driving under the influence of alcohol (DUl) cases reflects the enormity of the dmnken driving problem in the United States (9). Tests to measure blood alcohol concentration are conducted on blood, urine, or breath (10). In the case of urine and breath, the alcohol concentration measured is reported in terms of the equivalent blood alcohol concentration. Most states in the United States presume that a person is under the influence of alcohol with respect to driving a motor vehicle at a blood alcohol concentration of 0.10%, ie, an ethanol concentration >10 g/100 mL of blood. Some states maintain a lower necessary concentration of 0.08%. In some European countries levels are as low as 0.05%. A blood alcohol concentration of 0.10% in a 68-kg (150-lb) person is the equivalent of about four drinks of 80 proof alcohoHc beverage or four 340-g (12-oz) beers in the body at the time of the test (see Beer Beverage spirits, distilled Wine). Ethanol is metabolized at the equivalent rate of about one drink per hour. 

Approximately 95% of the malt produced is used to make beet while small amounts are used as distillers and food malts. Distillers malt, which is used to convert starch-containing grains into fermentable sugars, is prepared almost exclusively for its enzymes, especially a-amylase (see Beverage SPIRITS, distilled). Food malts are sold for their davor and/or enzyme contribution to food products. 

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