I'll drink to that where we get behind the scenes of the Beverage Business.

I'm Levy Dalton.

I'm Erin Scala and here's our show today. Oh, In the earliest twinklings of civilization, The earliest archaeological evidence of fermented

drinks points to evidence that brewers and winemakers have flavored beverages with herbs,

resins, honey's, meats, fruits, spices, and barks for many thousands of years.

Vigs and honey helped jumpstart fermentations in ancient Egyptian amfora

and camamile sometimes flavored wine.

In ancient Greece, the Ratzina tradition came from when resins coated the inside of clay pots

and acted as both sealant and preservative.

Move west across the Mediterranean to ancient Rome,

and you'll find some of the earliest doctors

worked with infused wines as medicines and salves,

calling them Theriacs. The best ones took years to mature and were made

from exotic ingredients like Viper Meat and Opium. They were pretty pricey sips too, only for the rich, and these Theriacs enjoyed popularity

among the likes of Emperor Nero and Marcus Aurelius. Wine additives served practical purposes in the ancient world. Most

helped preserve wine on long journeys and tacky substances like beeswax and resin could efficiently seal containers.

For early doctors, infusions were medicinal conduits to ensure a patient received many healing

essences in one serving.

Intensely flavored wine additives

were once integral and cotidian parts of the wine business.

Today, additives sneak in as supposed. cotidian parts of the wine business.

Today, additive sneak in as supposedly invisible adjusters

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