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The 1657 Lexicon Chymicum, by William Johnson glosses the word as “antimonium sive stibium.” By extension, the word came to refer to any fluid obtained by distillation, including “alcohol of wine,” the distilled essence of wine. Libavius in Alchymia refers to “vini alcohol vel vinum alcalisatum”. Johnson glosses alcohol vini as “quando omnis superfluitas vini a vino separatur, ita ut accensum ardeat donec totum consumatur, nihilque fæcum aut phlegmatis in fundo remaneat.” The word’s meaning became restricted to “spirit of wine” in the 18th century and was extended to the class of substances so-called as “alcohols” in modern chemistry after 1850.
