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Another month passed in the blink of an eye.
Building on its earlier success, the Ginger Tavern brewed a second batch of liquor. This time, production was slightly increased, yet it still sold out quickly. On the third attempt, the tavern tried blending in some fruit wines and, once again, enjoyed resounding success.
This boosted everyone’s confidence. The decision was made to expand the distillery, aiming for an even larger output on the fourth round of brewing.
Winter ended, and early March arrived. The ice and snow needed for Snowbrew were gone. But as the ice thawed, fresh mountain spring water flowed, carrying the subtle aromas of grass, blossoms, and the sweet scents of the hills. Under Li Yuan’s suggestion, a new trio of spring-themed wines was introduced—
The first was Springwater Brew, the lightest in alcoholic content, sold at six large coins per pot.
The second was Springtime Brew, slightly stronger with a faint fruitiness, one tael of silver per pot.
The third was Springdream Brew, the strongest of the three, priced at two taels of silver per pot and sold in limited quantities.
Collectively, they were marketed as the Three Spring Wines. Li Yuan had borrowed inspiration from types of liquor he recalled from his previous life, bringing this concept...
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