Marsala wine "solera" system used to produce Sherry in Jerez, Spain. Woodhouse recognized that the "in perpetuum" process raised the alcohol level and alcoholic taste of this wine while also preserving these characteristics during long distance sea travel. Woodhouse further believed that fortified Marsala would be popular in England. Marsala indeed proved so successful that Woodhouse returned to Sicily and, in 1796, began its mass production and commercialization. In 1806, it was Benjamin Ingham (1784–1861), arriving in Sicily from Leeds, who opened new markets for Marsala in Europe and the Americas. In 1833, the entrepreneur Vincenzo Florio, a Calabrese by birth and
Alcoholic drink of fortified wine have been developed, including port, sherry, madeira, marsala, commandaria, and the aromatized wine vermouth. Rectified spirit, also called "neutral grain spirit", is alcohol which has been purified by means of "rectification" (i.e. repeated distillation). The term "neutral" refers to the spirit's lack of the flavor that would have been present if the mash ingredients had been distilled to a lower level of alcoholic purity. Rectified spirit also lacks any flavoring added to it after distillation (as is done, for example, with gin). Other kinds of spirits, such as whiskey, are distilled to a lower alcohol percentage to