Medieval Bottles Table Set 3D Model

Medieval Bottles Table Set - Asset

(Designed for use within Blender)


A simple Asset prop for Blender users, maybe for a Medieval Market, internal prop or similar.


Verts: 18,070

Faces: 18,237

Tri`s: 35,282


Created in Blender 2.79

Compatible with Blender 2.80 and above

Single object model

No Doubles or loose vertices

All modifiers closed

Approximate Real World Scale

Note: If you wish to use EEVEE you may have to tweak a few settings for the Glass

Thanks for looking!


This Model forms part of my Medieval Market Asset Pack available here on Renderhub:

medieval-market-asset-pack


This is a .blend file (unpacked .7z file)

Thank you for your interest!


MagicCGIStudios


Additional Information:

The process of distillation spread from the Middle East to Italy, where evidence of the distillation of alcohol appears from the School of Salerno in the 12th century. Fractional distillation was developed by Tadeo Alderotti in the 13th century.

In 1500, German alchemist Hieronymus Braunschweig published Liber de arte destillandi (The Book of the Art of Distillation), the first book solely dedicated to the subject of distillation, followed in 1512 by a much expanded version. In 1651, John French published The Art of Distillation the first major English compendium of practice, though it has been claimed that much of it derives from Braunschweig's work. This includes diagrams showing an industrial rather than bench scale of the operation.

Names like "life water" have continued to be the inspiration for the names of several types of beverages, like Gaelic whisky, French eaux-de-vie and possibly vodka. Also, the Scandinavian akvavit spirit gets its name from the Latin phrase aqua vitae.

At times and places of poor public sanitation (such as Medieval Europe), the consumption of alcoholic drinks was a way of avoiding water-borne diseases such as cholera.[citation needed] Small beer and faux wine in particular, were used for this purpose. Although alcohol kills bacteria, its low concentration in these beverages would have had only a limited effect. More important was that the boiling of water (required for the brewing of beer) and the growth of yeast (required for fermentation of beer and wine) would kill dangerous microorganisms. The alcohol content of these beverages allowed them to be stored for months or years in simple wood or clay containers without spoiling. For this reason, they were commonly kept aboard sailing vessels as an important (or even the sole) source of hydration for the crew, especially during the long voyages of the early modern period.