A herbalist does not only trade in herbs but also in alcohol. It is the solvent and preservative for our medicinal plants. Tincture, gin, eau de vie, wine, liqueur, aperitif, you name it, all based on alcohol.
Alcohol etymology
The origin of the word ‘alcohol’ is undoubtedly Arabic, but for a long time the word had a completely different meaning. Al means ‘de’ and cohol or kohl stands for ‘subtle something’. This word was used for the extremely fine powder of antimony with which the beautiful harem ladies made up their eyes. But ‘alcohol’ can also be derived from kaly, which means ‘toasting’ or ‘grilling’ and can therefore be extended to ‘heat for distillation’.
Etymologically, the first explanation is more direct, but the second is more in line with its current meaning. But ancient pharmacists meant by ‘alcohol’ an extremely fine powder, while there were many other words to indicate the product of distillation, such as aqua vitae (water of life), aqua ardens (burning water), standing water, gold water, or uisge beatha (holy water in Celtic, from which ‘whiskey’ is derived).
It was not until the 17th century that everyone began to use the word ‘alcohol’, not only the word, but also the substance. The term eau-de-vie was strongly associated with medicine at the time and perhaps another word was sought. It turns out that ‘alcohol’ in its original sense of ‘subtle something’ came very close to the word ‘spirit’. And don’t we still speak of ‘spiritual fluids’ and ‘spirits’? It is therefore a liquid full of healing and spiritual power.
Villeneuve and Paracelsus
At the beginning of the 13th century, a large Christian university was founded in Montpellier, producing famous doctors, including Arnaud de Villeneuve (± 1235-1313). He may be the first to write a treatise on alcohol. “Permanent water or gold water extends life. That is why we can speak of ‘water of life.” He was referring solely to (external use and had apparently discovered its disinfecting effect. He has often written that he invented distillation. It is more likely that he revived interest and studied the technique. Arnaud de Villeneuve’s sphere of influence) often called Raimond Lulle (1235-1315), but his nickname “Enlightened Doctor” is more due to his efforts to convert as many pagans as possible than to his discoveries in alchemy.
The famous Paracelsus (1493 ?? 1541) also contributed to the magic of alcohol. He may be the first to use the word alcohol in its contemporary sense. So not only intended as a fine powder but also as wine spirit or ethyl alcohol.
Monks and alcohol
When the alcohol was accepted as medicine by the people, it also penetrated into the monastic world. Not to withdraw, but to develop fully! The monks had centuries of experience in the field of wine, which in fact explains why until then they had so little interest in the distillation of alcohol, and so it was quite natural that monasteries would have boilers.
Besides donations in kind and money, the monks had to provide for their own necessities and simply had to work hard. In addition, Canon Just Liger-Bélair writes: “… monks are ‘free’ according to civil law. They do not depend on anyone. They live in a community and thus form a family that is constantly renewing itself, causing the spread of property and goods. They cooperate and investigate, and the results are passed on from generation to generation. ‘Ora et Labora’ (Pray and work). ” said the then not yet Saint Benedict. For example, European monks composed all kinds of elixirs that were originally ‘ingested’ for their medicinal properties, but tasted so good that sometimes more was drunk than intended. The monks also created the first cereal drinks, such as whiskey, and numerous fruit brandies. In the 15th century, spirit drinks really exist and alcohol is no longer exclusively used internally. But apart from the monks’ liqueurs, they are still pharmacy drinks.
It remains strange that it is precisely monks that have made such an important contribution to the development of all those devilish drinks. Would they end up in heaven or hell for that?