Scrumpy (Ireland), in which the defendant successfully argued that "scrumpy" was a part of the "commonage" of the language, being a generic term referring to rough dry farmhouse cider. Traditional "rough" was inevitably fermented out to absolute dryness, with a strong, full bodied character but no distinguishable apple flavour: in 19th century Devon "rough" was much preferred for home consumption, while sweeter, less alcoholic cider was produced for an 'export' market outside the county. "Rough" was known as the customary drink of farm labourers in the west of England, who would generally receive up to a quart daily as an incentive
History of alcoholic drinks 30.^http://archaeology.about.com/od/wterms/qt/wine.htm History of alcoholic drinks Purposeful production of alcoholic drinks is common and often reflects cultural and religious peculiarities as much as geographical and sociological conditions. Discovery of late Stone Age jugs suggest that intentionally fermented beverages existed at least as early as the Neolithic period (c. 10000 BC). Chemical analysis of jars from the neolithic village Jiahu in the Henan province of northern China revealed traces of alcohol that were absorbed and preserved. According to a study published in the "Proceedings of the National Academy of Sciences", chemical analysis of the residue confirmed that a fermented drink made of