Print

Print


If I was a monk in an Italian monastery in the 14th century and I was making a batch of nocino for medicanal purposes, what would be my extracting liquor and what would be my sweetner? Sugar was a luxury good but refined and distributed from Venice. Would I choose sugar over honey or would the cost rule sugar out. Brandy was available by then in central Europe. Was Vodka also or was that limited to eastern Europe? If both were available which one would a monk use?
Dammo