Hawthorn Fruit
Tracing the evolution of creating alcoholic libations leads us down the path of fermentation and distillation itself. The start of this journey is a bit murky with the exacts of who held the first to claim the production of beer or wine lost in time. These crude mildly alcoholic beverages would eventually become the base for further exploration of concentration by distillation in the alembic. We have evidence however that traces back the intentional retention of fermented wine and fruit fermentation's as far back as 9,000 years or more. As noted below by N.S. Gill a researcher in ancient studies.
"In 2004, archaeochemist Patrick E. McGovern of the University of Pennsylvania Museum of Archaeology and Anthropology found residue of wine that was 9,000-years old in pottery jars from the Neolithic village of Jiahu, in Henan province, Northern China.
Chemical tests (including gas and liquid chromatography-mass spectrometry, infrared spectrometry, and stable isotope analysis) have revealed a fermented beverage of Hawthorn fruit and/or wild grape, beeswax associated with honey, and rice."
Lets then take a liberal jump through time to the late 19th century. Distilled beverage of wine and beer base had became a normal party of life by the 15th century and was the driving force for the new trend of single serving concoctions. There were cocktails, flips, sangree's, daisy's, sours, fizzes, crustas and a whole mess of other tipples in trend at the time in the burgeoning United States. It was now the dawn of creating specified tools to be able to execute the procurement of these mixes. Which leads us to our inevitable invention of our trusty Hawthorn strainer.
"In 2004, archaeochemist Patrick E. McGovern of the University of Pennsylvania Museum of Archaeology and Anthropology found residue of wine that was 9,000-years old in pottery jars from the Neolithic village of Jiahu, in Henan province, Northern China.
Chemical tests (including gas and liquid chromatography-mass spectrometry, infrared spectrometry, and stable isotope analysis) have revealed a fermented beverage of Hawthorn fruit and/or wild grape, beeswax associated with honey, and rice."
Lets then take a liberal jump through time to the late 19th century. Distilled beverage of wine and beer base had became a normal party of life by the 15th century and was the driving force for the new trend of single serving concoctions. There were cocktails, flips, sangree's, daisy's, sours, fizzes, crustas and a whole mess of other tipples in trend at the time in the burgeoning United States. It was now the dawn of creating specified tools to be able to execute the procurement of these mixes. Which leads us to our inevitable invention of our trusty Hawthorn strainer.
An early design for a cocktail strainer patented in 1892
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