Master Sun, you don't have to deal with these little things personally, just a while. The little official sent by the Yunzhou Office in Danyang to take care of the affairs along the way for Sun Jin and Chang Huaiyin said respectfully.

"It's okay, this road and bridge division is really interesting. The proof of payment of this road tax is really beautiful. Sun Jin looked at the payment voucher for the woodcut print, and sighed in admiration.

"Lord Sun, if you need it, I'll help you get a set to enjoy." Although there are some violations of the convention, but in fact, this has become an extremely cheap and effective public relations means for the various departments of the Yunzhou Economic and Strategic Mansion, naturally, this kind of violation does not happen often, but for people of Sun Jin and Chang Huaiyin's status, it is normal to open this kind of back door. The little official said casually: "The wedding of Ye Jingluo and Dai Dujun is imminent, and it will be used for a period of time, about half a month's special edition." It's a pity that this batch of vouchers should still be printed now. ”

Sun Jin smiled and asked, "It's just noon, after setting off from Dongjiaji, where will you stay at night?" ”

The little official said with some hesitation: "My lord, in your line of work, the performance of the carriage is better than that of ordinary merchants or officials of the imperial court. Usually, if you set off at this time, most of them will stop at Hanzhuang at dusk. However, if you walk for an extra hour and a half, with the footsteps of your group, it will be more comfortable to settle down in Bernan Town. There's a home-like inn where you can take a hot bath with all your men. Hanzhuang is a little cold...... Han Zhuang has earned a lot of money by relying on his past travels, but Han Bald is reluctant to throw money to improve it. ”

The little official's statement amused Sun Jin, and Sun Jin readily agreed: "Okay, let's settle down in Bernan Town." ”

Sun Jin will not regret his decision. There was another group of people who settled in Bernan Town that day, which was a small convoy of people who set off from Ye Tao and Tan Weixin's current place from Ye Tao and Tan Weixin, about three days away from Bernan Town, to return to Danyangdi. The information that the team brought about Ye Tao's current location happened to be what Sun Jin and Chang Huaiyin, who were about to visit Ye Tao, needed to know. Otherwise, when they arrived at Thunder Cliff or Ning Yuan, they would know that Ye Tao was actually in the south of Yunzhou, and it would be a waste of time to go around in a circle.

Ye Tao and Tan Weixin came to the farm in the south of Yunzhou, not for vacation and leisure. Both of them are the kind of people who are very good at delegating their work to the right subordinates to make themselves as easy as possible, and their most arduous job is not to deal with all kinds of practices, but to constantly tap the potential in their own brains, and imagine and recall all kinds of things. This time I came to the south of Yunzhou and lived in a farmstead as well. On the way to Yunzhou, they had imagined getting some Yunzhou's special liquor. Yunzhou's mild climate, vast grasslands and rolling hills all remind them of Scotland, and naturally, they are reminded of some of the most well-known whisky brands. In the end, the brand they chose was Ballingham, which seems to be very auspicious when translated into Chinese.

And now, Ye Tao and Tan Weixin are in the farm, racking their brains to get the whiskey out. When it comes to brewing technology, purely literally, any of them can do it. How to say it. In modern society, if you are a little bourgeoisie, or a higher class is called the middle class, there will be a variety of opportunities to actively or passively accept some wine culture. In social situations where there are strangers everywhere, this kind of topic that everyone knows and does not involve their backgrounds at all is the safest. When they first arrived in Yunzhou, they wrote down the craftsmanship they knew. The veteran brewers they had gathered were experimenting with some farms they had bought in southern Yunzhou. Now, the trial has entered a critical juncture.

The whisky production process can be divided into seven main steps: sprouting, grinding. Fermentation, distillation, aging, blending and bottling.

Germination refers to the first soak the wheat or cereal after removing impurities in hot water to germinate, the time required varies depending on the wheat or cereal variety, but generally it takes about one to two weeks to germinate, and then dry or smoke with peat after germination, and then store it for about a month after cooling. The germination process is complete. Only whisky produced in Scotland is smoked dry from malted wheat or cereals using peat, thus giving Scotch whisky a unique flavour, the smoky taste of peatland. The overall exploration of Yunzhou has not yet been completed, and no similar peat resources have been found in the south of Yunzhou, which is only experimented with peat transported from Liyang, as well as a variety of other materials, to name a few. For the time being, there are only so many kinds of malt in the south of Yunzhou, and the drying materials are also a little hastily organized. However, Ye Tao and Tan Weixin were originally trying to make the process feasible. Whisky is not a perfect wine that can be made in a year or two.

In general, grinding is carried out in special stainless steel tanks. The time required for the fermented wheat or cereals to be crushed and cooked into juice after one month is about 8 to 12 hours, and the temperature and time control can be said to be very important in the grinding process, too high temperature or too long time will affect the quality of the wort. There is nothing to say in this regard, Ye Tao and Tan Weixin don't know what temperature is suitable, so they can only let the masters master it themselves, and let the apprentices who assist them record detailed data, anyway, the pointer thermometer technology of Ye's workshop is quite mature.

I also don't know what yeast to use, this very confidential link can only rely on my own exploration, to this link, the farm has accumulated several links of different types of sample branches nearly 100 kinds.

And Ye Tao and Tan Weixin came to the farm this time, mainly to carry out the fourth link: distillation. Generally speaking, distillation has a concentrating effect, and the alcohol concentration of whisky at this time is about 60%~70%, which is called "new sake". Malt whisky made from wheat is distilled in a single distillation vessel, and after the second distillation, the condensed liquor is removed from the head and tail, and only the "heart" part in the middle is taken to become a new whisky. Whisky, on the other hand, is made from cereals in a continuous distillation method, using two distillation vessels in tandem to carry out two stages of distillation at a time. Basically, each distillery does not have a fixed and unified proportion standard in the amount of "wine heart", and it is completely determined by the liquor requirements of each distillery, and the proportion of "wine heart" taken by each distillery is generally between 60% ~ 70%, and some distilleries take the highest purity part to use in order to make high-quality whiskey. From a technical point of view, the distillation apparatus designed by Ye Tao is very easy to use, and has initially had the potential of semi-industrialization of the distillation process, which is not at all like an experimental apparatus.

However, they don't know how to use the sake and how it will work well with the aging and blending processes that follow. Fortunately, although those masters are not familiar with this wine, they are all veterans who have been dealing with wine for almost their lives. When they first saw the method of making this particular wine, they began to explore the role of each of these processes and the connections between them, especially after a large number of oak barrels were brought to the farm, and the masters tried their best to get a variety of wines to experiment with, trying to find out what the oak barrels might do to the wine during the aging process.

In Dongping, because grain has always been a more serious problem, even if the grain is no longer in short supply in recent years, but there are still few grains for wine-making consumption, Dongping's existing famous wines, mainly some miscellaneous grain wines, and there is a considerable distance from the world-famous wineries in Chunnan, which are backed by sufficient grain production. Correspondingly, the knowledge and experience of the brewing masters in Dongping are also relatively limited. Like Ye Tao and Tan Weixin, it can be said that the development of a wine is carried out locally regardless of work, and it is also an opportunity for these winemaking masters. In order to be able to make the best wine, these inevitably heavy drinkers have completely opened their minds, constantly studied and discussed, and kept trying, and almost all their requests have been met. As for some things that cannot be satisfied this year, such as more types of malt and more kinds of yeast, they will also be gradually implemented in the next few years.

Ye Tao and Tan Weixin lamented that it would take many years to have such a thing as a twelve-year-old whisky, and with the current continuous improvement of the recipe, the first few batches of twelve-year-old whisky are likely to taste very bad. But this depression did not reach the craftsmen or the sergeants under them.

On the contrary, the new liquor with an alcohol content of more than 60 percent after distillation, especially the purest heart, is the favorite thing of those craftsmen and Ye Tao and Tan Weixin's cronies and guards. Even Liu Yong, the chief of the guard who had never been smiling, went to the brewing workshop to pour a small pot of the best tasting wine before the aging process into the brewing workshop in the name of inspection work, and secretly hid it in his own salute, not to mention that it has become the most common behavior for others to get the parts that have been pinched off and the tail removed from the craftsmen. Fortunately, these cronies and guards are all very self-controlled, and only drink a little when they are not on duty. They also have a place where they can't do it, and now they only use it for experiments, and God knows when they will be able to drink it without restrictions.