The origins of alcohol

The weather is fine in the middle of this September, but September always wears the gold-tooth smile of a thief.

Someone pulled the plug on August, and all that accumulated warmth is emptying sloppily into the southern hemisphere, may they thank us well for it! As above, so below. Speaking for himself, Paracelsus will miss the heat, and he ponders what liquid concoction is most likely to stanch, at least for the duration of Happy Hour, the ebbing tide of seasonal warmth.

Perhaps a fine Kentucky bourbon will do the trick, with its connotations of golden harvest and its unmistakable fire in the belly.

Old Dr. Paracelsus, the medieval alchemist and medicine man, thought of alcohol as the quintessence, the fifth element, next to those established worthies earth, air, fire, and water. Indeed, it was none other than Dr. Paracelsus who gave alcohol its name: al-kohl originally referred to black sulphide of antimony, and he arbitrarily transferred that name to wine spirits. Which is just as well, because who likes to drink black sulphide of antimony? Olive or twist, on the rocks or straight up, it don’t mean a thing if it ain’t got that zing.

Thoughts of chemistry and the ancient and estimable art upon which it was based set us puzzling about alchemy. What do you suppose they would have made of Goldschlager in the fourteenth century?