Distillery
The readily available corns and wheat on the island of Rynmere long ago led to the discovery that the grown plants could be used for more than just food. Though most corns can be used, the islanders have a proclivity for using barley, or more specifically, malted barley, in order to create whiskies and malted whiskies. Because of the available resources, Rynmere does not need to trade with other cities in order to get what is required; therefore the distillery has the luxury of creating barrels of whisky without worrying about the exhaustion of resources. Due to the crop's resilience, barley can also grow in all seasons, due to Rynmere's mild climate, compared to the rest of Northern Idalos.
The distilleries across the island vary dramatically in size and design (which only adds to the uniqueness of each product's taste), but all of them can be considered to be relatively large, and offer many employment opportunities to inhabitants, as it is a good source of income for the kingdom. They are all distinctive for their proportionally large windows, allowing natural light to stream through; open fires are not permitted within the distillery, other than for the distillation, lest one grow out of control or come into contact with the extremely flammable alcohol. The rooms within the buildings are sectioned, depending on the stage of production. Large copper pot stills fill one room, which are each heated up to boiling points, separating the whisky. The stills are old, worn through constant use, and not the most aesthetically pleasing, with signs of staining and wear-and-tear on each of them. But the workers at the distillery have not yet had a single complaint about the reliable apparatus and so the owner finds no reason to pay to have the expensive apparatus replaced.
Other rooms are primarily filled with charred wooden casks, some of which are empty, but most are filled with the distilled whisky. Some casks have been sitting in the distillery for years, as bottling a whisky immediately does not allow it to age, and Rynmere law states that all whisky must be casked for at least four arcs before it can be considered for bottling. The distillery workers noticed that a small percentage of whisky was lost each arc (unless they wrapped the casks tightly, which made the liquid taste like turpentine). This, they began to call the angel's share, giving name to their enterprise. Depending on the distillery, they also age their whisky for different amounts of arcs. Casks are carefully stored upon many rows of shelves for anywhere between four and forty arcs, before being bottled loaded onto ships and sent to the various taverns in Rynmere, or traded to cities across all of Idalos.
Andaris
The Andaris malt is perhaps the most widely known, given the wealth of the main region of Rynmere. The whisky's taste is very distinctive, renowned for the depth of flavour and also for its slightly salty finish. The heavy use of peat in the distilling process causes the whisky to be similar to the one found in Krome.
Krome
Rugged, windswept and barren, the region's landscapes generally produce whiskies with strong peaty, maritime aromas. The Keom malts are unmistakably powerful, bursting with flavour, from the recognised smokiness apparent in almost all ages, to the more surprising minty notes. It is one of the heaviest to drink, and is considered to be a luxury for the wealthiest to enjoy a dram or two after a hearty meal.
Endor
Known to be a mountainous region of Rynmere, this land of rugged peaks and shrub covered moor-land creates a truly unique blend of tastes. The whisky from this region is considered to be distinctly floral in its aroma and taste. Also found are elements of honey and vanilla, making it a somewhat heavy spirit.
Venora
An area known for vast fields of fruit trees, grapevines, the whiskies that come from this distillery are known by connoisseurs for its fruity tastes. It’s classic flavours of honey, vanilla and fresh fruits (apples, pears) combine to create whiskies that are both sophisticated and elegant. With the repeated use of casks, more so than other regions, they create a spicy taste and aroma which is quintessential to these whiskies, making them a favourite for most regular drinkers.
Warrick
The terrain of the Warrick is characterised by rolling fields which are ideally suited to growing grain for whisky. The softer landscape is mirrored in the region’s single malts which tend to be lighter in both colour and body, than those of the other regions. With little peat used in the drying of the malt, the whiskies distilled here are generally fresh and light, fragrant and floral with cereal flavourings. The light design of these malts are not something to turn your nose up at, however, for they are among the most popular, and serve as a delightful apéritif to a meal.
The distilleries across the island vary dramatically in size and design (which only adds to the uniqueness of each product's taste), but all of them can be considered to be relatively large, and offer many employment opportunities to inhabitants, as it is a good source of income for the kingdom. They are all distinctive for their proportionally large windows, allowing natural light to stream through; open fires are not permitted within the distillery, other than for the distillation, lest one grow out of control or come into contact with the extremely flammable alcohol. The rooms within the buildings are sectioned, depending on the stage of production. Large copper pot stills fill one room, which are each heated up to boiling points, separating the whisky. The stills are old, worn through constant use, and not the most aesthetically pleasing, with signs of staining and wear-and-tear on each of them. But the workers at the distillery have not yet had a single complaint about the reliable apparatus and so the owner finds no reason to pay to have the expensive apparatus replaced.
Other rooms are primarily filled with charred wooden casks, some of which are empty, but most are filled with the distilled whisky. Some casks have been sitting in the distillery for years, as bottling a whisky immediately does not allow it to age, and Rynmere law states that all whisky must be casked for at least four arcs before it can be considered for bottling. The distillery workers noticed that a small percentage of whisky was lost each arc (unless they wrapped the casks tightly, which made the liquid taste like turpentine). This, they began to call the angel's share, giving name to their enterprise. Depending on the distillery, they also age their whisky for different amounts of arcs. Casks are carefully stored upon many rows of shelves for anywhere between four and forty arcs, before being bottled loaded onto ships and sent to the various taverns in Rynmere, or traded to cities across all of Idalos.
Andaris
The Andaris malt is perhaps the most widely known, given the wealth of the main region of Rynmere. The whisky's taste is very distinctive, renowned for the depth of flavour and also for its slightly salty finish. The heavy use of peat in the distilling process causes the whisky to be similar to the one found in Krome.
Krome
Rugged, windswept and barren, the region's landscapes generally produce whiskies with strong peaty, maritime aromas. The Keom malts are unmistakably powerful, bursting with flavour, from the recognised smokiness apparent in almost all ages, to the more surprising minty notes. It is one of the heaviest to drink, and is considered to be a luxury for the wealthiest to enjoy a dram or two after a hearty meal.
Endor
Known to be a mountainous region of Rynmere, this land of rugged peaks and shrub covered moor-land creates a truly unique blend of tastes. The whisky from this region is considered to be distinctly floral in its aroma and taste. Also found are elements of honey and vanilla, making it a somewhat heavy spirit.
Venora
An area known for vast fields of fruit trees, grapevines, the whiskies that come from this distillery are known by connoisseurs for its fruity tastes. It’s classic flavours of honey, vanilla and fresh fruits (apples, pears) combine to create whiskies that are both sophisticated and elegant. With the repeated use of casks, more so than other regions, they create a spicy taste and aroma which is quintessential to these whiskies, making them a favourite for most regular drinkers.
Warrick
The terrain of the Warrick is characterised by rolling fields which are ideally suited to growing grain for whisky. The softer landscape is mirrored in the region’s single malts which tend to be lighter in both colour and body, than those of the other regions. With little peat used in the drying of the malt, the whiskies distilled here are generally fresh and light, fragrant and floral with cereal flavourings. The light design of these malts are not something to turn your nose up at, however, for they are among the most popular, and serve as a delightful apéritif to a meal.
Prices:
Prophet's Note: This location requires no permission to self-moderate. Location by Whisper.