In archaeological digs in Henan province in China, pottery shards containing traces of alcohol dated back 9,000 years. This predates the Arab creation of alcoholic drinks by some 1,000 years. The true processing and refining of fermented products took place in China in the 3rd century B.C. Through fermentation and distillation, liquids like soy sauce and vinegar became edible, and this added to Chinese quality of life. With time, the processes were used to create alcoholic spirits too.
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