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After leaving Bertram’s
workshop, I guide Beatrice through the village.
Although it has only been a
year, the village has grown remarkably, and a second tavern/inn has been
established in the center of the village. This seems to be another effect of
the scotch purchases from Ars, and astute merchants are now visiting the village
of Rathmore, interested in the liquor that the dwarves are seeking.
As a result, the number of
guests has increased, and the only inn, Black Pond Pavilion, is no longer able
to provide for all the guests.
This is compounded by the fact
that people are coming from Kilnarc due to the recent construction boom.
I was slightly concerned.
(As expected, it’s not on a
highway, so it won’t be urbanized all at once, but I hope it will only change
for the better. …It seems there is a bubble of special demand for scotch, so
the current atmosphere of the village may be destroyed. Maybe…) (Zack)
I think I am being selfish,
but I still hoped that this idyllic atmosphere would not change.
We came to see Scott’s
distillery along the Finn River, which runs along the west side of the village.
Here, too, construction was
underway to rebuild the distillery, and many men were working there. As I
approached, some of them noticed me and bowed to me, but others looked
doubtful, since they did not know me.
Originally, the only
carpenters in the village of Rathmore were the Craig family of woodworkers, but
a craftsman from Kilnarc had come to support them and probably did not
recognize me. I heard later that this craftsman was about to settle down in the
booming village of Rathmore.
Entering the distillery for
the first time in a long time, the distinctive sweet malt aroma hit my nose,
and I felt nostalgic for the days when I used to frequent this place.
A craftsman working as Scott’s
assistant noticed me immediately.
Then, after bowing, he ran off
to call Scott.
All but Beatrice had been here
many times before and didn’t seem to feel anything in particular, but Beatrice
was more excited than ever.
“I wondered if this was
where they made that liquor. It’s a very disproportionate brewery for the size
of the village.” (Beatrice)
I couldn’t help but laugh at
the sight of her looking around so restlessly, as she usually does when she is
so poised and composed.
It is true that such a large
brewery can only be found in a large city, and this is the only place with
distillation equipment.
Watching Beatrice, I was
reminded of the first time I toured a distillery myself.
(How many years ago was it…?
That time, I had looked into the mash tuns–the tanks where the milled malt is
saccharified–the distillery washback–the fermentation tanks and vats–and I
had seen the distillery’s first distillery–I would smell the distinctive odor
near the fermentation tanks and vats. …Finally, the new pots–the alcohol
distilled in the distiller–I never got tired of watching the distilled alcohol
come out of the distiller. Come to think of it, I think the assistant was shocked,
but I know how he felt…) (Zack)
As I was thinking this, Scott,
the man in charge, came running over.
As I am the son of the sponsor
lord and godfather of “scotch,” he always treats me with the same
respect.
I am the biggest “investor”
in this distillery.
Nominally, everything produced
at the distillery belongs to the Lockhart family, but everything is kept in my
name except for the items to be sold in the short term.
It would be strange to have it
in my name since it is the Lockhart family’s property, but once, when we were
talking about keeping it for long-term aging, I jokingly said that I wanted to
sell it as a series called “Zack Collection” after my name. My father
didn’t say anything at the time, but he told Nicholas, and before I knew it, it
was in my name on the books.
Not only that but the barrels
for long-term aging are branded with “ZL,” which is not found on
other barrels. That’s right, my initials are stamped on them.
Incidentally, all barrels bear
the Lockhart family crest–a rising lion–as well as the date of cask filling,
the ingredients–wheat or grapes, and if grapes, whether they were made into
wine or not, the type of distiller used for distillation–lantern head,
straight head, etc.–The name of the person in charge of distillation is to be
determined in the future.
For this, I would be willing
to include the name of the person responsible for distillation in the future.
I really want to include the
flavors, but at the moment I don’t think the peat aroma–the smoky aroma given
off by coal–is very effective, perhaps because the drying is done with coal.
This may not be due to the coal, but I have not yet verified this. But I’m
hoping to properly reproduce that distinctive smoky aroma.
Speaking of flavors, there are
some things I would like to improve in the barrels we use. Some wine barrels
are used now, but most are fresh oak barrels. Perhaps because of this, I feel
that the overall flavor is uniform and lacks individuality.
Naturally, we don’t have
bourbon or sherry casks, so we need to come up with something better.
Scott comes up to us and
greets us with a smile and says, “Welcome.”
I introduce Beatrice to him
and tell him I’d like to give him a tour, and he takes it upon himself to show
me around. He already knew that she was my guardian and responded in a polite
tone as if he was talking to our squires.
We will follow along on the
impromptu tour for Beatrice.
As we proceeded through the
facility, we saw that there were more than ten employees, whereas before there
were only about five working there.
The second and third sons of
the village’s farmers were working there, but even so, there was still a
shortage of workers, and everyone was moving about in a hurry.
The tour continued with the malting
area, mashing area, fermentation area, and distillation area.
Naturally, there is no
automated automation at all; it is all done by hand, and the work of
transporting the wheat, mashing tins, and stirring the washbags is quite hard.
However, the workers seem to
be having a lot of fun, wiping off their sweat and smiling constantly.
Especially in the distilling process, I could see the early members of the team
sharing their various opinions.
(I guess they must be happy
that what they made is selling like hotcakes. It’s a great place to work, there’s
motivation for doing something worthwhile.) (Zack)
As I watched them, I was
beginning to think this kind of work was good too.
(They really seem to enjoy it.
It’s nice to see around the world, but this kind of work sounds fun too. Maybe
in the future, I could build a real Zack Collection with my own little
distiller…) (Zack)
Beatrice, by the way, nodded
repeatedly as she listened to Scott’s explanation. Furthermore, she was allowed
to taste the new pot that came out of the distiller and smiled with
satisfaction. She must be really enjoying herself because her tiger tail was
also shaking.
The sun was already well into
the evening when we finished our tour.
We thanked Scott and headed
back up the hill.
I went over to Nicholas and
asked him about the apple cider.
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