What is the ancient method called that preserves spirits with herbs and spices?

The ancient method that preserves spirits with herbs and spices is known as infusion. This technique involves steeping various botanicals, such as herbs, spices, fruits, or flowers, in a base spirit to extract their flavors, aromas, and colors. Infusion has been utilized for centuries to create unique liqueurs, bitters, and flavored spirits, allowing for a complex profile in the drinks they are used in.

In contrast, fermentation is a biological process involving the conversion of sugars into alcohol and carbon dioxide by yeast, which is the foundational method for producing alcoholic beverages but does not specifically involve preservation with herbs and spices. Distillation is a process used to separate components of a liquid mixture based on differences in boiling points, and while important in spirit production, it is distinct from the infusion technique. Brining typically involves soaking food in a saltwater solution, primarily for preserving and flavoring meats or vegetables, and is not applicable to the preservation of spirits. Thus, infusion is correctly identified as the method that combines spirits with various flavoring agents to enhance their profile.