Nasai

Benefits and Issues:
Benefit: Before Islam, people used to make wine in certain types of vessels.
The Messenger of Allah (sallallahu alayhi wa sallam) forbade making nabidh (an infusion made by soaking fruits, dates, raisins, or other dried or fresh fruits in water, used as a beverage) in those vessels and drinking it. For this purpose, generally four types of vessels were used.

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Ad-dubba’: Large-sized gourds, when dried, would have their pulp removed and the hard shell would be used as a vessel.
Even today, this practice exists in African countries.
There, such gourds are found which are round at the bottom and have a very long neck at the top.
These are also hollowed out from inside and used as vessels for beverages, etc.
They are exactly in the shape of a decanter.
That is why, in Persian poetry, the word “kadu” (gourd) is used for a wine vessel or decanter.
Its outer surface is hard and moisture-proof, while the inner surface is spongy, and if it is used for wine,
then even after washing, the inner spongy surface retains the fermenting agent, i.e., the substance that causes fermentation in the juice of nabidh, etc.
Therefore, it was prohibited to prepare or store fruit juice in such vessels.

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Hantam: For the purpose of making wine, large clay vessels were made in such a way that, while kneading the clay, blood and hair were mixed into it.
This would give the vessels a dark greenish color.
The purpose was to block the passage of air through its surface,
so that the process of fermentation would be rapid and intense.
See (Fath al-Bari, Kitab al-Ashriba, Bab Tarkhis al-Nabi ﷺ fi al-Aw’iyah) To ensure the blockage of air inside such vessels, some kind of oil or coating would also be applied.
These vessels, apart from being dirty and impure in their construction, would also conceal the fermenting agents of wine on their inner surface,
because of which the process of fermentation would start rapidly in them as well.

➌
Muzaffat: A vessel in which zift (pitch) oil was mixed inside.
This is a mineral oil similar to tar.
(Lisan al-Arab) The purpose of adding zift was also to prevent the passage of air and to ensure that the process of fermentation for wine-making would start quickly and intensely.
Like the other vessels, this too would contain the fermenting agents of wine.
Additionally, due to the oil, it would be sticky and impure.

➍
Naqir: The trunk of a date-palm would be hollowed out from the inside, but its roots would be left in the ground; obviously, it could not be properly washed.
Also, on its inner surface, the fermenting agents of wine and other impurities would remain.
If a beverage (nabidh) of fruits, etc., was made in it,
it would quickly turn into wine.
Its use was also declared prohibited.
The Arabs used to make nabidh as well as wine in these vessels,
and it would become sour very quickly.
Since these people were already accustomed to the beverages and wine from these vessels, they would not even feel a slight intoxication.
Therefore, at the beginning of the prohibition of wine, the use of these vessels was also forbidden.
However, later on, permission was granted.

English Translation:

By "green pitcher" is meant a pitcher whose pores have been sealed by applying oil. If nabidh is prepared in such a pitcher, there is a risk that it will quickly become intoxicating; therefore, its use has been prohibited. In Sahih Bukhari (Hadith: 5596), the narration is transmitted with the word "la" (no), meaning that, in response, he (sallallahu alayhi wa sallam) said that it is not permissible even in a white pitcher. Whereas in the aforementioned narration, along with "la," the addition of "adri" is also present, which, according to Shaykh al-Albani rahimahullah, is irregular (shadh).