While the average lifespan of transcendents was significantly greater than that of earthlings, it was still no easy feat to investigate something from several centuries ago.
According to the legends, the Cadi wine was first manufactured by the borders of the Second Epoch’s Ancient Austine Empire. Even from back then, the flavor of the wine was already unflattering.
In the first place, who in the right mind would brew alcohol out of mushrooms? To make things worse, the mushroom used to brew the Cadi wine was a special breed known as Shantz. It had a vibrant color and induced slight dizziness when consumed.
Indeed, the Shantz mushroom was mildly poisonous.
People back in that era used the Shantz mushroom to brew wine not because their brain was malfunctioning, but that they were simply too poor.
The territories of the Ancient Austine Empire spanned great swathes of land, expanding far and wide. It was indubitably the golden age of the human civilization. Nevertheless, those living in remote mountainous areas still suffered from a poor standard of living. The lack of fertile soil meant that their rations were always limited, so brewing wine out of grains was simply far too extravagant for them.
Still, humans were good at adapting to their environment. Since using grains was out of the question, they simply had to search for an alternative in the mountains. After many trials and errors, they figured that this mildly poisonous Shantz mushroom was the next best option.
They weren’t intending to consume the Shantz mushroom as food anyway, so it wasn’t a waste of precious rations. On top of that, the fermentation process broke down the poison and produced something safe to drink, albeit a little foul-tasting.
As some philosopher probably said in the past, ‘the greatest joy in life is to put useless things to good use’. It didn’t take long for the Cadi wine to gain widespread popularity amongst the others living in the mountainous regions too.
In fact, even in the earlier years of the Third Epoch after moving to West Sia, as the human civilization had regressed greatly and rations were severely lacking, most people resorted back to producing the Cadi wine so as to fulfill their alcohol craving.
But even though the Cadi wine had made its name for its low cost and easy production during times of difficulty, it was unable to avoid the cruelty of natural selection. As stability gradually returned to the human civilization and barren grounds were converted into fertile farmlands, the standard of living swiftly improved, allowing for the production of other types of wine.
Under such circumstances, the greatest weakness of the Cadi wine was swiftly made apparent—its taste.
No matter how they modified the re
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