Fascinating: A History of Hooch

Too good to pass up. Here are a few choice nuggets or should I say sips. Cheers!

The Greeks drank wine constantly. The barbarian tribes that eventually ruined Rome were binge beer drinkers. Huns drank fermented horse milk; Anglo-Saxons drank mead and ale. Aztecs liked fermented sap, but had a legal drinking age (52) higher than their average life expectancy—although every four years they’d hold a New Year’s festival called “Drunkenness of Children,” at which all citizens, including toddlers, were required to drink. Before Europeans arrived, many Native Americans didn’t even have a word for drunkenness. (The Anglo-Saxon word for “plastered,” if you should ever need it, is beordruncen.)

For most of its history, alcohol has been considered as much a food as a recreational beverage. The pyramid builders got a daily ration of one and one-third gallons of beer. In medieval Europe, every child, parent, and grandparent “drank every day, and usually several times each day”; even monks were allowed up to eight pints. While Christianity adopted wine as a central holy symbol, the Koran banned liquor entirely—and yet it was Arab chemists who perfected the science of distillation, which produced a liquid they compared to mascara—in Arabic, al-koh’l.

During Prohibition, American moonshine-makers didn’t have time to age their spirits, so they faked the effect by adding dead rats and rotten meat. In sixteenth-century Japan, it was an insult to your host to stay sober, so guests who couldn’t drink would pretend to be drunk and even hungover “by sending thank-you letters deliberately late, written in shaky characters.” Elizabethan England had a pub for every 187 people. (By 2004, the country was down to one for every 529 people.) The Pilgrims’ Mayflower was actually “a claret ship from the Bordeaux wine trade.”