So by the 17th century (and 18th also) early types of cordials had spread across Europe, more really as flavoured distillates based on grapes or grain mixed with herbs and spices.
These would be rough versions of today’s bitters, aquavits and gins, occasionally with a medicinal excuse although rather more often just for plain drinking as many small stills became mainstay of many inns. Mostly distilled spirits had botanical flavours added during or after distillation. Alcohol was a good way to keep flavours from fruits, berries, herbs, and spices (it still works today), but in reality, the mixture of extracts and spirits was more down to many spirits needing strong flavours to overpower off-notes.
Weak beer was common amongst the poorer people, mainly because of it being safer and healthier than drinking water. In fact, today in Danish houses there is still a room called “Bryggers” literally meaning “the brewing room”, although this is where coats, footwear, washing machine and tumble dryers are placed rather than brewing equipment. Wine was used in a similar fashion in the wine making countries, while further North wine or fortified wine was only for the richer people.