Arnold of Villanova

Arnold of Villanova (1240–1311), a physician, religious reformer, and visionary of his era, pioneered in distillation, as he introduced alcohol, which he called Aqua Vini or Aqua Vitae, to Western medicine. This “water of life” became integral to medieval medicinal practices. He developed techniques such as maceration to extract medicinal properties from herbs and is credited with popularizing fortified wines, using methods like halting fermentation with distilled spirits. His innovations influenced not only medicine but also the production of liqueurs and bitters, laying the groundwork for modern practices. 

Early Life and Education

Born around 1240, Arnaldus’ early life remains shrouded in mystery, but records indicate that he was educated in a Dominican school. He later pursued higher education at the University of Montpellier, one of the most renowned medical schools of medieval Europe. By 1291, Arnaldus had ascended to the position of master at the school of medicine, a role he held until 1299. His reputation as a physician was unparalleled, attracting the patronage of prominent figures, including three popes (Boniface VIII, Benedict XI, and Clement V) and three kings (James II of Aragon, Philip IV of France, and Frederick III of Sicily).

Contributions to Medicine and Distillation

Arnaldus’ fame extended beyond his skill as a physician. He is celebrated for his groundbreaking work in distillation, particularly his introduction of alcohol derived from wine. He referred to this substance as Aqua Vini or Aqua Vitae (“water of life”). While Arnaldus was not the first to distill alcohol—a distinction that may belong to his predecessor, Taddeo Alderotti—he was instrumental in exploring its antiseptic properties and medicinal applications.

Alcohol as Medicine

Arnaldus pioneered the use of alcoholic extracts from medicinal herbs. By employing maceration, a technique still used today, he was able to obtain active ingredients from plants for therapeutic purposes. These extracts were employed as rubbings to treat various ailments. Beyond medicine, maceration laid the groundwork for the production of liqueurs and bitters, highlighting Arnaldus’ influence on both science and culinary arts.

The Invention of Fortified Wines

Though debated, some attribute the invention of “Vin Doux Naturel” to Arnaldus. This fortified wine is made by adding distilled wine spirit to fermenting grape must, halting fermentation and preserving the natural sugars. The result is a wine with a high alcohol content, residual sweetness, and exceptional durability. Regardless of the veracity of this claim, Arnaldus’ role in popularizing distillation techniques undoubtedly shaped the development of fortified wines.

Anecdotes and Legends

Arnaldus de Villa Nova’s life is interwoven with fascinating anecdotes and legends that further underscore his influence:

• The Myth of Elixirs for Longevity: Arnaldus believed that Aqua Vitae could preserve youth and health. He advocated for drinking small amounts of distilled spirits infused with medicinal herbs to stave off illness and potentially extend life.
• Religious Tensions: Arnaldus’ reformist ideas often brought him into conflict with the Church. A popular tale suggests that he defended distillation as a divine process, likening it to purifying the soul. This defense reportedly impressed Pope Clement V, securing his safety.
• The “Wine of the Philosophers“: Arnaldus experimented with distilled alcohol combined with plant essences, creating a mystical preparation known as the “Wine of the Philosophers.” This concoction may have influenced later herbal liqueurs like Chartreuse and Benedictine.
• Medicinal Use During the Black Death: Arnaldus’ medicinal recipes, emphasizing the antiseptic properties of alcohol, were reportedly employed during the plague years to prevent disease.
• Demonstration of the “Glass of Purity“: A dramatic tale describes Arnaldus demonstrating distillation by producing pure alcohol and igniting it to show its transformative power, leaving his audience in awe.

   

Legacy in Distillation

By the 13th century, European monasteries were at the forefront of distillation, primarily for medicinal purposes. This knowledge remained confined within monastic circles until the publication of Liber de Arte Distillandi (“The Book of the Art of Distillation”) by Hieronymus Brunschwig in 1500, which made distillation techniques accessible to a wider audience.

Key figures like Arnaldus and John of Rupecissa played pivotal roles in shaping the evolution of distillation. Arnaldus emphasized its practical and medicinal uses, viewing distillation as a way to extract purity and align with reformist ideals of his time. 

This era of early distilling also witnessed advancements in technique. Taddeo Alderotti refined fractional distillation, laying foundational principles, while Arnaldus expanded its applications, focusing on its medical and practical benefits. His widely translated writings ensured the dissemination of these ideas across Europe, influencing both science and food culture.

Arnaldus’ contributions bridged the realms of alchemy, medicine, and food culture. By pioneering the medicinal use of alcohol and influencing culinary traditions such as fortified wines, and liqueur making, his legacy persists as a cornerstone of distillation’s rich history.