（《纲目》）
【释名】火酒（《纲目》）、阿剌吉酒（《
【集解】
时珍曰∶烧酒非古法也。自元时始创其法，用浓酒和糟入甑，蒸令气上，用器
凡酸坏之酒，皆可蒸烧。近时惟以糯米或粳米或黍或秫或大麦蒸熟，和曲
蒸取。其清如水，味极浓烈，盖酒露也。
颖曰∶暹逻酒以烧酒复烧二次，入珍宝异香。其坛每个以檀香十数斤烧烟熏令如漆，然
后入酒蜡封，埋土中二、三年，绝去烧气，取出用之。曾有人携至舶，能饮三、四杯即醉，
价值数倍也。有积病，饮一、二杯即愈，且杀蛊。予亲见二人饮此，打下活虫长二寸许，谓
之鱼蛊云。
【气味】辛、甘，大热，有大毒。
时珍曰∶过饮败胃伤胆，丧心损寿，甚则黑肠腐胃而死。与姜、蒜同食，令
冷水、绿豆粉解其毒。
【主治】消冷积寒气，燥湿痰，开郁结，止水泄，治霍乱疟疾噎膈，心腹
死，杀虫辟瘴，利小便，坚大便，洗赤目肿痛，有效（时珍）。
【发明】
时珍曰∶烧酒，纯阳毒物也。面有细花者为真。与火同性，得火即燃，同乎焰消。北人
四时饮之，南人止暑月饮之。其味辛甘，升扬发散；其气燥热，胜湿祛寒。故能开怫郁而消
沉积，通膈噎而散痰饮，治泄疟而止冷痛也。辛先入肺，和水饮之，则抑使下行，通调水道，
而小便长白。热能燥金耗血，大肠受刑，故令大便燥结，与姜、蒜同饮即生痔也。
饮之，汗出而膈快身凉；赤目洗之，泪出而肿消赤散，此乃从治之方焉。过饮不节，杀人顷
刻。近之市沽，又加以砒石、草乌、辣灰、香药，助而引之，是假盗以方矣。善摄生者宜戒
之。按∶刘克用《病机赋》云∶有人病赤目，以烧酒入盐饮之，而痛止肿消。盖烧酒性走，
引盐通行经络，使郁结开而邪热散，此亦反治劫剂也。
【附方】新七。
冷气心痛∶烧酒入飞盐饮，即止。
阴毒腹痛∶烧酒温饮，汗出即止。
呕逆不止∶真火酒一杯，新汲井水一杯，和服甚妙。（濒湖）
寒湿泄泻，小便清者∶以头烧酒饮之，即止。
耳中有核，如枣核大，痛不可动者∶以火酒滴入，仰之半时，即可
风虫牙痛∶烧酒浸花椒，频频漱之。
寒痰咳嗽∶烧酒四两，猪脂、蜜、香油、茶末各四两，同浸酒内，
以茶下之，取效。
（《本草纲目》）
【释名】火酒（出自《本草纲目》）、阿剌吉酒（出自……）
【集解】
李时珍说：烧酒并非古代的方法。从元代开始创立这种工艺，用浓酒和酒糟放入甑中，蒸馏使蒸汽上升，用容器收集。凡是变酸变坏的酒，都可以用来蒸烧。近来只用糯米或粳米或黍米或秫米或大麦蒸熟，加入曲药发酵后蒸馏提取。其液体清澈如水，味道极其浓烈，可以说是酒的精华露液。
颖说：暹罗国的酒是用烧酒再次蒸馏两次，并加入珍宝和奇异香料。每个酒坛都用十几斤檀香燃烧产生的烟雾熏制，直到坛壁像漆一样黑亮，然后倒入酒并用蜡密封，埋在土中两三年，完全去除烧酒的燥烈之气，取出后使用。曾有人将其携带到海外商船上，能喝三、四杯就会醉倒，价值是普通酒的数倍。如果有积滞之病，喝一、二杯即可痊愈，而且能杀灭蛊毒。我亲眼看见两个人饮用此酒后，排出了长约两寸左右的活虫，称之为鱼蛊。
李时珍说：过量饮酒会败坏胃气、损伤胆腑，丧失心神、折损寿命，严重时会导致肠道发黑、胃部腐烂而死。如果与姜、蒜同食，可以用冷水、绿豆粉来解其毒性。
【主治】消除冷积寒气，燥化湿痰，开通郁结，止住水泻，治疗霍乱、疟疾、噎膈（吞咽困难），[注：原文此处有脱漏，推测为“心腹疼痛”等症]，杀虫辟除瘴气，通利小便，使大便坚硬，清洗赤眼肿痛，有效（李时珍）。
【发明】
李时珍说：烧酒是纯阳的毒物。酒面上出现细小花纹的是真品。它的性质与火相同，遇到火就燃烧，类似于焰消（硝石）。北方人四季都饮用它，南方人只在暑天饮用。它的气味辛甘，具有升扬发散的作用；其性燥热，能胜湿祛寒。所以能够开通气机郁结而消除沉积邪气，通畅膈噎而消散痰饮，治疗泄泻疟疾而止住冷痛。辛味先入肺经，用水调和饮用，则引导药力下行，通调水道，从而使小便增多且色白。热能燥金耗伤血液，大肠受到刑伤（指津液枯竭），所以导致大便干燥结硬，如果与姜、蒜同饮就会生痔疮。
饮用后，汗出而胸膈畅快、身体凉爽；用其清洗赤眼，泪出而肿胀消退、红色散开，这是“从治”（顺从病势而治）的方法。但是过量饮用且不节制，杀人就在顷刻之间。现在的市售烧酒，又添加了砒石、草乌、辣灰、香药等，助长其毒性并引导其发作，这简直是借助盗贼的力量来杀人啊。善于养生的人应该戒除它。按：刘克用在《病机赋》中说：有人患赤眼病，用烧酒加盐饮用，疼痛停止、肿胀消退。因为烧酒性善走窜，引导盐分通行经络，使郁结打开而邪热散失，这也是反治劫剂的一种。
【附方】新收录七首。
冷气心痛：将烧酒加入飞盐（精炼食盐）中饮用，疼痛立即停止。
阴毒腹痛：温服烧酒，出汗后疼痛立即停止。
呕逆不止：真火酒一杯，新打的井水一杯，混合服用非常奇妙。（濒湖，即李时珍号）
寒湿泄泻，小便清长者：饮用头道烧酒，立即停止。
耳中有核，如枣核大小，疼痛剧烈不可触碰者：用火酒滴入耳中，仰头半小时，即可[治愈/缓解]。
风虫牙痛：用烧酒浸泡花椒，频繁漱口。
寒痰咳嗽：烧酒四两，猪脂、蜂蜜、香油、茶末各四两，一同浸泡在酒内，[煎煮或调制后]以茶送服，可取效。
(Compendium of Materia Medica)
[Names] Huojiu (Fire Wine, from *Bencao Gangmu*), Alajijiu (Arrack, from...)
[Collected Explanations]
Li Shizhen stated: Distilled liquor (Shaojiu) is not an ancient method. Its technique was first created during the Yuan Dynasty. Strong wine and lees are placed in a steamer (Zeng), distilled to allow vapor to rise, and collected using vessels. Any wine that has turned sour or spoiled can be distilled and burned. Recently, only glutinous rice, japonica rice, millet, broomcorn millet, or barley are steamed until cooked, mixed with yeast (Qu), fermented, and then distilled. The liquid is clear as water, and the taste is extremely strong and potent; it may be regarded as the dew or essence of wine.
Ying stated: Siamese wine is made by distilling distilled liquor twice, adding precious gems and exotic fragrances. Each jar is smoked with dozens of catties of sandalwood until the interior resembles lacquer, then filled with wine, sealed with wax, buried in the soil for two to three years to completely remove the harshness of the distilled spirit, and then taken out for use. Someone once brought it to overseas ships; drinking three or four cups would cause intoxication, and its value was several times higher than ordinary wine. For those with accumulation diseases, drinking one or two cups could cure them, and it could also kill gu poison (parasitic disease). I personally witnessed two people drink this and excrete live worms about two inches long, which they called "fish gu."
[Flavor and Toxicity] Acrid, sweet, very hot, highly toxic.
Li Shizhen stated: Overconsumption damages the stomach and gallbladder, harms the mind (Shen), reduces lifespan, and in severe cases leads to blackening of the intestines and rotting of the stomach, resulting in death. If consumed with ginger and garlic, its toxicity can be resolved with cold water or mung bean powder.
[Indications] Eliminates cold accumulation and pathogenic cold, dries damp-phlegm, opens stagnation, stops watery diarrhea, treats cholera, malaria, dysphagia (Yige), [text missing], kills parasites, wards off miasma, promotes urination, hardens stools, washes red and swollen eyes, and is effective (Li Shizhen).
[Elucidation]
Li Shizhen stated: Distilled liquor is a purely yang toxic substance. Those with fine flowers on the surface are genuine. Its nature is similar to fire; it ignites upon contact with flame, akin to Natrii Sulfas (Yanxiao, saltpeter). People in the North drink it throughout all four seasons, while people in the South drink it only during the summer months. Its flavor is acrid and sweet, possessing ascending, dispersing, and diffusing properties; its qi is dry and hot, overcoming dampness and dispelling cold. Therefore, it can open chest oppression and eliminate accumulated pathogens, unblock dysphagia and dissipate phlegm-fluids, treat diarrhea and malaria, and stop cold pain. Acrid flavors first enter the Lung channel; when mixed with water and drunk, it guides the action downward, regulates water passages, and increases urine output, making the urine white. Heat can dry Metal and consume blood, punishing the Large Intestine, thus causing dry and constipated stools. Drinking it with ginger and garlic induces hemorrhoids.
After drinking, sweating occurs, leading to a sense of relief in the chest and cooling of the body; washing red eyes with it causes tears to flow, swelling to subside, and redness to dissipate. This is a method of "following treatment" (Congzhi). However, excessive and unregulated consumption can kill within moments. Current market-bought liquors often have arsenic (Pishi), Aconitum carmichaelii (Caowu), spicy ash, and aromatic medicines added to enhance and guide their toxicity, effectively borrowing the power of bandits to kill. Those who practice proper health preservation should beware. Note: Liu Keyong in the *Bingji Fu* (Ode to Pathogenesis Mechanisms) stated: There was a person suffering from red eyes who drank distilled liquor mixed with salt, after which the pain stopped and swelling subsided. This is because distilled liquor has a wandering nature, guiding salt to circulate through the meridians, opening stagnation and dispersing pathogenic heat. This is also a type of counter-treatment and drastic remedy.
[Attached Prescriptions] Seven new prescriptions.
Cold Qi Heart Pain: Drink distilled liquor mixed with refined salt (Feiyan); pain stops immediately.
Yin Toxin Abdominal Pain: Warm distilled liquor; pain stops immediately after sweating.
Incessant Vomiting and Regurgitation: One cup of true Fire Wine mixed with one cup of freshly drawn well water; taken together, it is excellent (Binhu, i.e., Li Shizhen).
Cold-Damp Diarrhea with Clear Urine: Drink the first run of distilled liquor; it stops immediately.
Ear Nodule, Size of a Jujube Seed, Unbearable Pain: Drip Fire Wine into the ear, keep head tilted for half an hour, and it will [heal/relieve].
Wind-Worm Toothache: Soak Sichuan pepper (Huajiao) in distilled liquor and rinse frequently.
Cold-Phlegm Cough: Four taels of distilled liquor, four taels each of lard, honey, sesame oil, and tea leaves; soak together in the liquor, [prepare], and take with tea to achieve efficacy.