<Ul> <Li> 10,000--5,000 BC: Discovery of late Stone Age jugs suggests that intentionally fermented drinks existed at least as early as the Neolithic period . </Li> <Li> 7000--5600 BC: Examination and analysis of ancient pottery jars from the neolithic village of Jiahu in the Henan province of northern China revealed residue left behind by the alcoholic drinks they had once contained . 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 grape and hawthorn fruit wine, honey mead and rice beer was being produced in 7000--5600 BC (McGovern et al., 2005; McGovern 2009). The results of this analysis were published in December 2004 . </Li> <Li> 9th century AD: The medieval Arabs used the distillation process extensively, and applied it to the distillation of alcohol . The Arab chemist Al - Kindi unambiguously described the distillation of wine in the 9th century . </Li> <Li> 12th century: The process of distillation spread from the Middle East to Italy, where distilled alcoholic drinks were recorded in the mid-12th century . In China, archaeological evidence indicates that the true distillation of alcohol began during the 12th century Jin or Southern Song dynasties . A still has been found at an archaeological site in Qinglong, Hebei, dating to the 12th century . </Li> <Li> 14th century: In India, the true distillation of alcohol was introduced from the Middle East, and was in wide use in the Delhi Sultanate by the 14th century . By the early 14th century, distilled alcoholic drinks had spread throughout the European continent . </Li> </Ul> <Li> 10,000--5,000 BC: Discovery of late Stone Age jugs suggests that intentionally fermented drinks existed at least as early as the Neolithic period . </Li> <Li> 7000--5600 BC: Examination and analysis of ancient pottery jars from the neolithic village of Jiahu in the Henan province of northern China revealed residue left behind by the alcoholic drinks they had once contained . 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 grape and hawthorn fruit wine, honey mead and rice beer was being produced in 7000--5600 BC (McGovern et al., 2005; McGovern 2009). The results of this analysis were published in December 2004 . </Li> <Li> 9th century AD: The medieval Arabs used the distillation process extensively, and applied it to the distillation of alcohol . The Arab chemist Al - Kindi unambiguously described the distillation of wine in the 9th century . </Li>

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