There’s an old adage that says, “oil and water don’t mix”
and while this is true, there is a way to mix oil and water so that they are kept from separating.
That process is called an emulsion
or the combination of liquids that don't dissolve into each other.
It wasn’t until 1853 that the first emulsifiers such as mono-and diglycerides
were synthesized by the Frenchman Marcelin Berthelot.
What’s interesting about an emulsion, besides the fact that it allows oil and water to mix
is that, even though the color of water is clear and oils come in various shades of yellow
when you mix them together with an emulsifier
the resulting liquid is always milky white.
There are even videos online about this, in what’s known as ‘the Ouzo effect’
showing that, when you mix crystal clear water with crystal clear herb liquor, called Ouzo
the re-sulting liquid is milky white.
In fact, the word ‘emulsion’, from Latin, literally means "to milk"
While this effect has been known to scientists for a few hundred years
1400 years ago, long before emulsification or alcohol distillation were developed
The Holy Quran spoke of a wine that would flow in paradise
a wine made from herb liquor that, when mixed with spring water, turned milky white.
Now, to understand the enormity of this incredible fact a little better
one must look at the history of emulsification
as well as the history of alcohol and alcoholic beverages like wine, beer
and more importantly herb liquors with a much higher alcohol content.
Today’s herb liquors are an alcoholic beverage with a high alcoholic strength of 40 per-cent alcohol or more.
Herb liquor has a strong herbal flavor and more importantly is transparent
but it becomes white when mixed with water.
You might know of some herb liquors
including the aforementioned Ouzo as well as Pastis, Arak,
Raki, Sambuca and others.
The herb blends used in herb liquor might be Anise, Anise star,
Peppermint, Ginger, clove, Fennel, Lemongrass, Camphor,
Cinnamon, more and differ from compa-ny to company.
The production of herb liquor begins with the distillation of high strength alcohol (96 per-cent alcohol)
together with herbs.
Herb liquors and high strength alcohol distillation go together hand-in-hand.
You can’t have one without the other.
Distilling high strength alcohol together with herbs
allows the essential oils in the herbs to dissolve in alcohol and become invisible and soluble
which is why herb liquors are transparent.
Using an alcoholic beverage like wine or beer won’t work,
because the alco-hol strength is much too low.
In fact, in 1996, it was shown that making wine or beer with over 15% alcohol content by volume
isn’t possible using traditional fermentation methods
because yeast won’t reproduce over that 15% limit.
But as we just said, a high strength alcohol is needed
as a prerequisite for the production of herb liquors
as it allows the herb’s essential oils to uniformly dissolve in it.
The high strength alcohol is the emulsifier.
When mixing herb liquor with water, it turns white.
The reason for this is that once herb liquor is mixed with water, an emulsion is formed
between the water, the herb’s essential oils and the alcohol (the emulsifier)
and as we mentioned earlier, an oil-water emulsion is always milky white in color.
As the holy Quran said 1400 years ago, “a wine that mixes with water and is milky white”.
But here’s the amazing part; alcohol distillation didn’t truly start until the 12th century
in the School of Salerno in Italy, and then with fractional distillation in the 13th century
which was developed by Tadeo Alderotti.
In fact, it wasn’t until the 15th century that alcohol distillation was used
to make significant quantities of alcoholic beverages.
Moreover, the first attempt at distilling alcohol
made by the talented Arabian-Muslim chemist Jābir Ibn Hayyān
took place almost a century after the Holy Quran was revealed,
as that’s when Ibn Hayyan was born.
In short, long before alcohol distillation, emulsification and herb liquors
the Holy Quran was already talking of the milky white wine
that the dwellers of paradise would drink.
Long before either process was created, the Holy Quran described the wine of paradise
as a herb liquor that, when mixed with the spring water there, would turn milky white.
These quotes from the holy Quran are the proof.
“And they (the people who won paradise) shall be made to drink therein a cup of wine
the admixture of which, is ginger.”
“Surely the righteous shall drink of a cup of wine the admixture of which, is camphor.”
“A cup of wine shall be made to go round them
the people who won paradise,
from water running out of springs. White, delicious to the drinkers.”
Think about that for a moment. In the 7th century, the century when the Holy Quran was revealed,
herb liquor simply did not exist.
People of that time only knew about traditionally fermented beer and wine,
A process that’s been used since ancient times to produce wines
and which normally doesn’t develop an alcohol content over roughly 15%.
What is even more amazing is that, while Muslims are forbidden to drink alcoholic beverages while here on earth
The Holy Quran promised that those who win paradise would be able to do so
and drink an alcoholic beverage that, at the time, was completely unknown to man in any way.
As certainly seems to show that the Holy Quran is the literal word of God
and not the writings of a Prophet.
Even as the White color today results due to the emulsion formed with mixing herb liquor with water
the holy Quran spoke of it long before man ever made it happen.