The Spirit of Beverage - the Spirit of Time

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Mankind has evolved over the years from being hunters and gatherers to the modern world in which they are able to build artificial islands and create space stations. Over this time, Beverage- a potable liquid as well evolved from the natures gift “water” to “uisge beatha” (Water of Life)- Whisky. It is interesting to note that as with various inventions of mankind, beverages evolved with new ones created out of necessity or by accident. The purpose of drinking beverage as well moved from quenching thirst, to medicinal purpose, to be common bond on social gathering.

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The Root aphid “Phylloxera Vastatrix” which hit the European vineyard, reduced the production of wine, this not only led to the grafting of vines (Vitis Vinefera) with the Phylloxera resistant American vines. This root aphid led to the popularity of whisky as well. When the demand for whisky increased the Scottish distillers came up with the blended whisky so that they can produce vast quantities to meet the demand. The prohibition in America lead the bootleggers to create cocktails by mixing spirits with fruit juices, sodas and other mixtures to cover the taste of wood alcohol and bathtub gin. This era also led the popularity of Rum as a common tipple smuggled from the Caribbean islands.

The winemakers who first created Champagne were just trying to make plain old white wine; the carbon dioxide bubbles were an unintended side effect of an unwanted secondary fermentation caused by (among other factors) the region’s colder climate. These bubbles would cause the fragile glass bottles to explode, ruining vast quantities of wine. But once sturdier glass bottles were developed, it was discovered that the resulting golden, fizzy liquid was in fact delicious, and Champagne was born.

In order to transport wine by sea, some vintners experimented with reducing their wine down and adding extra alcohol to preserve it, storing it in wooden casks during shipment, then reconstituting it upon arrival. The technique didn’t quite work, but by not adding the water back and tinkering with the recipe, fortified wine was born.

The bitter-tasting quinine was added to the drink as a prophylactic against malaria. Tonic water was originally intended for consumption in tropical areas of South Asia and Africa, where that disease is endemic. Originally, no sugar was added. Most tonic water today contains a less significant amount of quinine, so the taste is much milder.

The invention of Coffey still or continuous still allowed the makers to distill gin easier, cost effective and cleaner than ever before, this gave birth to “London Dry Gin”. Recent changes in the legislation by the UK government resulted in a steep increase in Gin distillers with varying flavour. This sudden increase of flavoured Gin along with quality tonic water made this re emerge as one of the most popular spirit, replacing vodka in most of the cocktail recipes.

The current Generation- Gen Z- is looking for healthier living, Greener planet and ethical business. As Gen Z is entering the legal drinking age, the demand for low alcohol beers and No alcohol spirits are increasing and in trend. The beverage will evolve and the homo sapiens will appreciate and enjoy every sip. The Spirit of beverage will fly high and be the reason in creating awesome memories for mankind. 

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