After the divorce, he took care of his child and sold fried rice; his ex-wife was filled with regret

Lin Fan stopped and sniffed.

The aroma is neither the fresh scent of vegetables nor the fragrance of soil, but rather a strong, fermented, wine-like fragrance.

The aroma of this wine carries the unique aged flavor of grains that come with the passage of time.

It's spicy, but not pungent; just one whiff of it brings a warm feeling to your chest.

Following the scent, Lin Fan ventured deeper into the interior of the Heavenly Craft Workshop.

Pushing open the wooden door to the brewing area, the aroma of wine instantly intensified tenfold. The fermenting scent in the air gave one a slightly tipsy feeling.

Lin Fan walked to a row of cellar entrances against the wall in the brewing area.

He remembered.

In order to make that batch of dried sausages, he specially used farm-produced ingredients and aged yeast in the system to brew a batch of pure grain liquor with an alcohol content of over 65 degrees.

When making sausages, he only scooped out a small jar. He then sealed the remaining large vats of liquor with yellow mud from the farm and left them in the old cellars underground at Tiangongfang to continue aging.

Although only one day has passed outside, time flows thirty times faster on the farm, coupled with the farm's spiritual soil and the "traditional aging" inherent in the brewery itself.

This batch of liquor has been here for a very long time, equivalent to spending it in an old cellar with constant temperature and humidity.

Lin Fan walked down the bluestone steps into the cellar.

The temperature inside the cellar remains in the teens year-round, and it is dark and dry. In the corner, five large black earthenware wine jars, each about half a person's height, are neatly stacked.

The aroma of wine seeps out from the edges of these earthenware jars sealed with yellow clay.

Lin Fan stepped forward and held the edge of the outermost ceramic jar with both hands.

With a flick of his fingers, he gently peeled off the dried yellow mud seal around the edge, and then ripped off the three layers of thick red cloth covering it.

A muffled "bang" was heard.

The moment the cork was pulled out, the long-suppressed aroma of alcohol burst forth as if it were real.

Lin Fan subconsciously tilted his head back slightly.

This alcohol smell is so strong. It doesn't have the pungent industrial alcohol smell of cheap, blended liquors on the market, nor does it have the sour and bitter taste of inferior liquor.

It is the purest and most concentrated essence of grains, which, after fermentation over time, condenses into a strong and mellow aroma.

He peered into the large black pottery jar.

The wine, which was somewhat turbid when it was first brewed, has now completely settled. The wine is clear and transparent, without a trace of impurity.

Lin Fan picked up a long-handled bamboo handle hanging on the side of the jar, dipped it into the jar, and slowly stirred it.

The wine was slightly viscous, and when it dripped down the edge of the bamboo jar, it formed a long, continuous line.

This is called "silk clinging to the glass" in the industry, a physical phenomenon that only occurs in truly aged, well-fermented pure grain liquor.

Lin Fan scooped up a small half-spoonful with a bamboo scoop, walked to the wooden table next to him, and poured it into a small white porcelain bowl.

The liquor was poured into the bowl, creating a dense and abundant foam. The foam lingered for a long time, resembling piled-up snow.

He picked up the white porcelain bowl, brought it to his lips, and took a small sip.

The moment the liquor touches the tip of the tongue, a burst of intense spiciness explodes forth—the unique kick of high-proof spirits.

But this spiciness lasted only a second. Immediately following was an extremely full aroma of grains and yeast.

The sweetness of sorghum and the richness of wheat blend perfectly on the back of the tongue.

Lin Fan tilted his head back slightly and swallowed the wine in the bowl.

A line of fire shot up my throat and into my stomach. There was no burning sensation like being cut by a knife, only a warm, unyielding feeling.

The heat swirled in his stomach before quickly spreading to his limbs. A fine layer of sweat even immediately appeared on his forehead.

"Good wine." Lin Fan put down the white porcelain bowl and couldn't help but murmur a word of praise.

This quality of pure grain liquor is unmatched, even by those famous vintage wines priced at thousands or tens of thousands of yuan. In terms of purity and richness of taste, it is absolutely superior.

The moment he put down the bowl, a crisp electronic voice rang out in his mind right on time.

[Ding! Detected: Premium aged wine produced on the farm.]

The evaluation of the "Perfect Grade Aged Pure Grain Original Brewed Baijiu" has been completed.

[Ingredient Rating: Premium (Ancient Cellar Aging Grade)]

[Special effects: Relieves muscle tension and promotes blood circulation, dispels cold and removes blood stasis. It can quickly dispel deep-seated dampness and cold from the body, and revitalize stagnant blood and qi. Long-term, moderate consumption can strengthen muscles and bones.]

[System-mandated suggested retail price: 1288 yuan/pot (half a jin).]

One thousand two hundred and eighty-eight yuan for half a jin (250 grams).

That translates to over 2,500 yuan per jin (500g) of liquor.

Lin Fan looked at the pricing on the system panel and didn't find it outrageous.

Nowadays, almost every slightly upscale liquor on the market is being sold at exorbitant prices.

Take the most famous Flying Apsara as an example. It is priced at 1,499 in the specialty store, but if an ordinary person really wants to buy it with cash, they can't even touch a bottle without 3,000 yuan.

This is just the regular model; if you add the year, the price will skyrocket.

It turns out that when they were in the Su family, Su Qing's father, Su Ming, loved to drink these.

Su Ming has a custom-made, temperature-controlled solid wood wine cabinet, which is filled with Feitian liquor of various years and other precious baijiu.

Whenever important guests come to his home, or when the Su Group closes a big deal, Su Ming always brings out a bottle of old wine priced at several thousand or even tens of thousands of yuan to make a good impression.

At that time, Lin Fan was cooking in the kitchen, and Su Ming would occasionally pour him a small cup as if it were charity.

But alcohol is alcohol. The day after drinking it, you'll still experience acid reflux and hangover headaches.

Those wines aren't selling taste at all; they're selling face and class labels in social situations.

But the jar of aged yellow wine in his hand is genuinely high-quality.

Made with pure grain Daqu (a type of starter culture), aged in ancient cellars at a flow rate thirty times faster, and processed using a pure technique without any chemical additives.

Not to mention the special effects of "relieving muscle tension, dispelling cold and removing blood stasis" clearly marked on the system panel.

In winter, the damp cold of Jiangcheng seeps into your bones.

Those big bosses who risk their lives for money at drinking parties every day, whose bodies have long been drained by various social engagements, nine out of ten of them carry a chill and suffer from various joint and stomach aches.

For these people, spending one or two thousand yuan to get a bottle of premium aged liquor that can genuinely ward off the cold, save their lives, and make them feel comfortable all over is practically like getting it for free.

If they were to taste the real thing, they would fight tooth and nail for it, even if it cost more than 1,200, or even more than 1,200.

It's easy to save face, but difficult to buy health.

Lin Fan took the heavy wooden stopper from the side and sealed the black pottery jar tightly again.

Good things should be sold slowly.

He walked to the workbench and took several half-jin (250ml) white porcelain wine jugs. He poured several jugs of wine with a bamboo ladle, then resealed the wine jars tightly.