The Abandoned Duchess Seems to Want a Peaceful Life - Chapter 92

Chapter 92: Experimental Distilled Liquor

On a clear morning, Roy and Carl, blacksmiths living in the Enkar region, visited to deliver a still they had made.

Although it was a prototype and therefore small in size, it was still a copper casting just over a meter tall. I had expected to wait about a month, but I was surprised when I received the delivery notice just three days later.

“You completed it so quickly—didn’t that put you under pressure?”

“During the winter, there isn’t much blacksmithing work, so we were mostly repairing kettles and metal fittings every day. Honestly, we were glad to have this job.”

“Big projects like this really get the blood pumping. The blueprints you provided were quite detailed, so there wasn’t much confusion either.”

The two of them, who were saying that while the daily small tasks are important for craftsmen, taking on new challenges was exciting, looked satisfied and content.

“I see. I’m sorry I didn’t think of it sooner, but are you able to make ends meet? Is there anything you’re struggling with?”

I had forgotten that winter, with fewer visitors and it being the off-season for farming, was also a time when blacksmiths have less work.

Although both farmers and craftsmen typically prepare their winter provisions during other seasons, the craftsmen of the Enkar region were people who had come here at Melfina’s invitation from the end of this summer into the beginning of winter.

Favoring specific jobs or positions too much can disrupt the overall balance, but given that the Enkar region has few people and not much work, adopting certain preferential policies until they adapt to life here is important for retaining skilled workers.

“My apologies, I didn’t explain well enough. We do have a steady stream of smaller jobs coming in, and the villagers often give us things, so we’re actually living better here than we did back in Soarasonne.”

“The charcoal and housing have also been provided through Lady Melfina’s kindness, so we’re really living well.”

Hearing them say this, I was relieved and let out a sigh of relief.

“Please don’t hesitate to tell me if any issues arise. So, is this the completed still?”

“Yes, as per your instructions, the main body is cast with thick copper. Creating something large like this really makes a craftsman’s skills shine. I understand this is just a prototype, and the final product will be even bigger, but if you’re planning on making it, it might be best to do so before the full-scale farming season starts in spring.”

By that time, they’ll likely be busy making and repairing farming tools, as well as fixing the various tools used by people coming and going.

“Since this is the first time we’ve made something like this, we’d like to observe the initial distillation, if that’s alright.”

“Of course. It would be more efficient to have you check for any issues on the spot. Julius, would that be alright with you?”

“Yes, absolutely!”

“Sister, I want to watch too!”

“Alright then, let’s have them bring the still to the main hall.”

Children naturally love new things. For some reason, Julius, who should be used to distillation as an everyday occurrence, was also excited, joining Selene in the excitement.

“Lady Melfina, are you sure it’s alright to show this in front of everyone?”

“Distillation itself isn’t a particularly rare technique, and the still isn’t that complex. Any skilled brewer could figure out how to make one just by seeing it.”

Marie whispered this to me, likely concerned about the potential leakage of the technique, but I responded in a cheerful tone.

“Besides, there are only two blacksmiths in the Enkar region.”

If the technology is half-heartedly kept secret, it could bring unnecessary trouble to Roy and Carl. It would be better to sell the blueprints under Melfina’s name.

“Well, I doubt there are many people snooping around to uncover the research of Julius, the First Seat of the Ivory Tower. But those who want to pry will do so no matter what. Let’s not worry too much about it.”

“…The Ivory Tower is infamous for doing ‘whatever it takes’ for the sake of research. And he’s the one who stands at the top of it.”

Cedric spoke heavily, pressing his fingers to his forehead, wondering why someone in such a position had come here.

“Well, it has been a long time since I’ve seen him look so genuinely happy, so in that sense, it might be a good thing.”

“Lady, let’s start already!”

At that moment, Julius, who couldn’t wait any longer, called out eagerly, and Cedric narrowed his eyes slightly.

“…Perhaps he could use a lesson in manners.”

“Julius is fine just the way he is. It actually helps me when he’s absorbed in his research.”

Although Cedric looked somewhat displeased, he quickly nodded in agreement, and said.

“You’re right.”

“If he goes too far, I’ll handle it.”

“…Gently, please.”

When Cliff and Rudd poured the contents of the barrel they had carried into the still’s tank, the aroma of fermented grain alcohol spread throughout the hall.

“Is this ale? The scent seems a little different, though.”

“It’s almost the same as ale, except it doesn’t have gruit. Since the goal this time is to obtain high-purity alcohol, we used a base spirit with fewer processes than ale.”

What they had prepared was an unflavored ale known as moromi, which lacked gruit or hops used for aroma and preservation. Distilling this would produce what is commonly known as whiskey.

If the base spirit were wine, it would be called brandy; if made primarily from corn, it would be bourbon.

However, Melfina only knew that distilling these would result in those particular spirits; in reality, each distillery likely employed various techniques and innovations.

They started by loading the moromi into the tank and then turning on the magic stone stove that Julius had created. It took some time for the moromi from the barrel to heat up, but eventually, a faint knocking sound began to echo from inside the tank.

Steam rose through the pipes, cooling along the way and condensing back into liquid. What dripped down from the high-positioned pipe was the first distillation, known as the initial distillate.

“Oh, it looks like it worked!”

Everyone observing was fixated on the clear liquid that dripped down, but as soon as enough had collected in the container, Julius casually picked it up.

“We should discard this first batch. It contains harmful impurities.”

“What? Really!?”

Carl exclaimed in surprise, to which Julius responded with a cheerful smile.

“That’s usually the case with distillation. The flavor can be harsh, and drinking it might cause severe headaches.”

Melfina also knew that the initial distillate contained low-boiling impurities, which could be harmful, but she had been hesitant about how to explain this. Julius solved the issue in no time.

The others seemed to accept it without question, thinking that if Julius, a mage from the Ivory Tower, said so, it must be true.

—Authority really is important.

As Melfina thought this, the dripping increased in volume. Even from a short distance away, the strong smell of alcohol was unmistakable.

“This is pretty potent.”

“And it’s just the beginning. By distilling this liquid further, we can extract an even more concentrated spirit.”

When the dripping started to slow, they switched to a new container.

From this point on, it was the latter distillate, a mixture of alcohol and water vapor. Since its alcohol content was low, it would be combined with the next batch of moromi for re-distillation.

“…So, this is all we can get from a full barrel of ale?”

“When making distilled spirits from the base spirit, the final amount will be less than one-tenth of the original volume.”

The grain used to make the moromi can be repurposed as feed once the alcohol is extracted. The waste liquid left after distillation still retains its nutritional value as wort, so while production is on a small scale, it will likely be processed by livestock. However, if they start producing on a larger scale, they’ll need to find new methods to handle the waste.

After all, in her previous life, Melfina recalled that waste was carelessly dumped directly into the ocean.

By the time they finished distilling all ten barrels of moromi and began the re-distillation, the sky outside had started to darken. Julius had left earlier, saying he was sleepy, and Melfina had asked Roy and Carl to gradually upscale the distiller in a way that wasn’t too strenuous. The final distillation was completed around the time dinner was finished.

“Distillation takes more time than I expected.”

Carl commented.

“Yes, that’s why it’s best to run several distillers simultaneously. And since it leaves a strong odor, we’ll definitely need a dedicated building for it.”

They had already arranged for Ricardo, the carpenter, to return in the spring, so they could discuss it with him then.

—We’ll need to run several more trials before spring arrives.

Whiskey needs to be aged in barrels for at least three years before it’s ready to drink. Since it takes a long time for the first batch to be ready, there would be plenty of time to perfect the process.

On the other hand, it would also take time to compare which batches were the best, requiring storage space and management costs until they were ready.

To commercially produce distilled spirits, the brewery would either need ample resources or a very understanding investor or sponsor.

Fortunately, everything they needed was available in the Enkar region.

Finally, they filled charred oak barrels with the distilled base spirit, sealed them, and completed the process.

“From here, it will need to be aged for anywhere from six months to several years—sometimes even decades. But during that time, the quantity will be reduced by about half.”

“It decreases even more from this point?”

“Over time, it inevitably happens. Unlike ale, this will become an exceptionally high-end product, reserved for a select group of nobles. In reality, it will be ready for shipment in about three to five years, and it might not sell much initially. But by the time the fifty-year-old batches are in circulation, the value of whiskey will have spread across the continent, and hopefully, the number of enthusiasts will have grown. Whiskey aged that long will demand gold or even platinum coins.”

Just owning such a whiskey would be a point of pride among connoisseurs.

“I definitely want to see that day.”

“Yes, let’s work hard to make sure this barrel we made today becomes something that collectors across the continent will covet!”

And so, on that day, the first whiskey of the Enkar region was born.

Much later, when the Enkar region would be known as the birthplace of whiskey, this particular batch would come to be called the “First Drop”, recognized worldwide. But that is a story for far, far in the future.