Chinese Researchers Revive 2,000-Year-Old Imperial Wine Recipe

Archaeological discoveries often make it possible to revise historical certainties. A team of researchers affiliated with Zhengzhou University in China recently demonstrated that the distillation of alcohol was mastered as early as the Western Han dynasty, more than 2,000 years ago, well before the first written accounts dating from the Yuan dynasty. By recreating a bronze still found in the tomb of Liu He, former deposed emperor of the Western Han Dynasty (202 BC – 9 AD), these scientists have reproduced a ancient process using materials such as taro.

This study challenges the established chronology of distillation techniques in China and highlights the role of experimental archeology in understanding the technological advances of ancient societies. This work also reveals the importance of agricultural and cultural practices in the production of spirit drinks.

Buried treasure and advanced technology

In 2011, the discovery of the tomb of Liu He, former emperor of the Western Han Dynasty, revealed an exceptional historical treasure in Jiangxi Province. Liu He, briefly emperor in 74 BC. BC, was dismissed after only 27 days for conduct deemed inappropriate by the regent Huo Guang. Exiled and relegated to the title of Marquis of Haihun, he lived a more modest life, although his magnificently preserved tomb bears witness to his former imperial status.

This burial yielded an impressive array of artifacts, including 6,000 composite metal armor scales, gold and jade coins, and the oldest known portrait of Confucius, providing a unique window into the life and practices of ancient China. Indeed, Confucius was a Chinese philosopher from the 6th century BC. J.-C., founder of a thought centered on ethics and social relations. His doctrine, Confucianism, profoundly influenced culture, politics and morality in China and Asia.

Among the tomb's treasures, a bronze still captivated researchers with its sophisticated design. But it was above all its possible role in the production of distilled alcohol that interested them. It rested in a room specifically dedicated to storing drinks. This still consists of a main pot, a cylinder and a boiler. It reflects advanced technological mastery for its time. Recreated on a 1:2 scale of the original by the Zhengzhou team, it demonstrated remarkable distillation efficiency. It reached more than 70% with raw materials such as vin jaune and beer. This discovery highlights the technical ingenuity of the ancient Chinese and their ability to integrate innovation and cultural tradition into daily practices.

The rediscovery of ancestral knowledge

Until recently, alcohol distillation in China was attributed to the Yuan dynasty (1279-1368). This is because of texts like Compendium of Materia Medica by Li Shizhen, a 16th century medical work. However, the research carried out on Liu He's still disrupts this chronology. By painstakingly recreating this ancient equipment and simulating production processes, researchers demonstrated that distillation was mastered as early as the Western Han Dynasty (202 BC – 9 AD). ). This step back a millennium in the origins of distillation opens up new perspectives on the technical skills and agricultural traditions of this era. The still, through its technical characteristics, demonstrates an advanced understanding of the chemical principles necessary for the separation and concentration of liquids.

Researchers are making distilled wine from their replica. © Sina Weibo

The researchers precisely recreated the manufacturing process. They used materials and methods similar to those of the time. The key ingredient was taro, identified in the residue found in the original still. He played a central role in the experiment. This food, rich in starch, could be fermented to produce a distillable alcoholic base. “ This experience is not limited to reproducing an artifact “, explains Zhang Zhongli, project director. “ It reintroduces a vanished cultural practice, enriching our understanding of life and ancient rituals “.

Debates on the use of the still

Since its discovery in Liu He's tomb, the bronze still has raised questions about its exact use. Was it used to produce alcohol, to distill floral waters? Was it used to purify substances like cinnabar? It was a mineral used in ancient medicine and alchemy. These hypotheses were carefully examined through the analysis of the residues found in the still. “ Residue analysis clearly shows traces of starch, likely from taro, a key ingredient in alcohol production », Recalls Yao Zhihui, researcher at the Zhengzhou conservation center. The design features including the three-part structure – a main pot, a cylinder and a boiler – are also consistent with those of distillation equipment. These elements allowed researchers to rule out the hypothesis of an alchemical or cosmetic use.

The success of these tests, with a distillation yield greater than 70%, confirms the excellence of the ancient Chinese in technological innovation, while providing direct testimony to their use of natural resources in practical and ceremonial contexts. A success story that has successfully preserved “ the flavor and alcohol concentration of spirits », Specifies Yao Zhihui, one of the researchers.

According to Wang Meng, an archaeologist involved in the project, “ this still is much more than a simple technical tool. It reflects a sophisticated understanding of natural resources and their adaptation to cultural and practical needs “. This reconstruction highlights the close link between agriculture, rituals and innovations. It offers a unique insight into the social and economic practices of the Han dynasty.

Source: South China Morning Post