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AlcoholA History$
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Rod Phillips

Print publication date: 2014

Print ISBN-13: 9781469617602

Published to North Carolina Scholarship Online: January 2015

DOI: 10.5149/northcarolina/9781469617602.001.0001

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Distilled Spirits 1500–1750

Distilled Spirits 1500–1750

Threats to the Social Order

(p.110) 6 Distilled Spirits 1500–1750

Rod Phillips

University of North Carolina Press

This chapter discusses the arrival of distilled spirits into mainstream drinking cultures. By the end of the 1500s, distilled spirits entered the mainstreams of European and American drinking cultures and the bloodstreams of their populations. The first type of spirit to be produced was brandy, which is distilled from wine. Before long, other beverages (notably whiskey, gin, and vodka) were distilled from cereals. In the seventeenth century, the distillation of rum from molasses, a by-product of sugar production, began. The appearance of these new alcoholic beverages, which were much higher in alcohol by volume than beer and wine and lacked their cultural traditions, had short- and long-term implications for patterns of alcohol consumption and regulation.

Keywords:   alcohol consumption, drinking culture, distillation, brandy, wine, molasses, alcoholic beverages

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