The recent discovery of a large bronze distilling apparatus in the tomb of Liu He, the Marquis of Haixi (海昏侯), has sparked a fascinating debate among archaeologists and historians. Found alongside remnants of taro, this ancient device is believed to have been used for distillation, potentially pushing the history of distilled alcohol in China back to the Western Han Dynasty (206 BCE–9 CE). But distillation in ancient China wasn’t just about making spirits—it was a versatile technology with applications ranging from cooking and medicine to alchemy and even perfume-making. Let’s dive into how the ancients used distillation and explore its multifaceted roles in their lives.

The Origins of Distillation: Cooking and Food Preparation

The roots of distillation in China can be traced back to the ancient practice of steaming food. The earliest known steaming vessels, called yan (甗), date back to the Neolithic period (around 7000–8000 years ago). These devices consisted of two parts: a lower section (li, 鬲) for holding water and an upper section (zeng, 甑) for holding food. Steam generated from boiling water in the lower section would rise through perforations in a grate (bi, 箅) to cook the food above.

By the Han Dynasty, the design of these vessels had evolved. The lower section lost its legs and became a round-bottomed pot (fu, 釜), which could be placed directly on a stove. This innovation made the device more efficient and versatile, paving the way for its use in distillation. The distilling apparatus found in Liu He’s tomb is a prime example of this evolution, showcasing the sophistication of Han-era technology.

Alchemy and the Quest for Immortality

Beyond cooking, distillation played a crucial role in ancient Chinese alchemy, particularly in the production of mercury (水银). Mercury was highly valued for its use in elixirs of immortality and in royal tombs, where it symbolized the rivers and seas of the underworld. Early methods of extracting mercury involved heating cinnabar (mercury sulfide) in open vessels, but this process was inefficient and hazardous.

By the Han Dynasty, alchemists had developed more advanced techniques, such as the “lower fire, upper condensation” method. This involved heating cinnabar in a sealed vessel, allowing the mercury vapor to rise and condense on the cooler upper walls of the container. While this method was more effective, it required constant monitoring and was prone to contamination from external vibrations.

The discovery of distillation equipment in Liu He’s tomb suggests that similar techniques may have been used to produce mercury or other alchemical substances. Given Liu He’s poor health (historical records describe him as suffering from chronic illness), it’s possible that the distilling apparatus was used to prepare medicinal concoctions, blending the lines between alchemy and medicine.

Medicine and Healing

The presence of taro residues in the distilling apparatus hints at its use in preparing herbal medicines. Taro, a common ingredient in traditional Chinese medicine, was believed to have anti-inflammatory and digestive properties. Liu He’s tomb also contained other medicinal artifacts, such as a lacquer tray inscribed with the words “Five Prohibitions of the Medical Craftsman” (医工五禁), further supporting the idea that the marquis relied heavily on medical treatments.

Distillation would have allowed ancient physicians to extract and concentrate the active compounds from herbs, creating more potent remedies. This practice aligns with the broader trend of using distillation for medicinal purposes, a tradition that continued to evolve in later centuries.

Perfume and Fragrance

While distillation is often associated with alcohol and medicine, it also played a role in the production of perfumes. By the Song Dynasty (960–1279), Chinese artisans were using distillation to create floral waters, such as rosewater, which were highly prized for their fragrance. These perfumes, known as qiangwei shui (蔷薇水), were initially imported from the Middle East but were later produced domestically using local flowers like jasmine and gardenia.

The process of making floral waters involved distilling flower petals to capture their essential oils, a technique that required precise control of temperature and condensation. Although early Chinese attempts at distillation were less efficient than those of their Middle Eastern counterparts, by the Ming Dynasty (1368–1644), Chinese perfumers had mastered the art, producing fragrances that rivaled the best imports.

A Multifaceted Technology

The distilling apparatus from Liu He’s tomb is a testament to the ingenuity and versatility of ancient Chinese technology. Whether used for cooking, alchemy, medicine, or perfume-making, distillation was a cornerstone of innovation in the Han Dynasty and beyond. Its discovery not only sheds light on the daily lives of ancient elites but also challenges our understanding of technological progress in early China.

As researchers continue to study this remarkable artifact, one thing is clear: the ancients were far more advanced than we often give them credit for. From steaming food to crafting elixirs and perfumes, distillation was a tool that bridged the mundane and the mystical, leaving a lasting legacy that continues to inspire us today.