Kutach Habavli, some type of grain base beer. The natural fermentation, and even modern cultured yeasts can only render 12-16% alcohol before the yeast dies of its own byproducts. Distilling takes a certain level of metal or glass working skill which was not available to most in antiquity. Rashi does’nt seem to indicate that Sheichor is more alcoholic, just that is is produced from dates or barley. One can speculate that Rashi, as a vintner would have mentioned such a product if it was common in his area and time.
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