Chapter 622： Nautical to drink 2 Guotou

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Not only Maozi and other Eastern Europeans are interested in this kind of spirits, but even the Spanish have begun to place large orders with the Marin Chamber of Commerce.

Of course, the Spaniards are not addicted to drinking alcohol. The reason why they are willing to order spirits in large quantities is to blend fresh water ...

Before, Marin told Ferdinand II about the “secret” of big sailing – sailing with spirits. Spirits are not easily broken, and fresh water becomes smelly within seven days. In the middle of the sea, if the fresh water smells, use a spirits to top it, after all, it is also water.

In fact, Marin did not use this method at all. Marin's people used fresh water preserved by the can heating method, that is, steamed and "cooked" the fresh water like a can, and then covered with cork stoppers, paste and bake dry to achieve the effect of air isolation. In this way, fresh water can be kept as good as a can for several months. When you need to drink water, just shoot Kaifeng mud. Of course, after opening the fresh water bucket, the water will deteriorate in a few days. But anyway, as long as it is not opened, it can be stored for a long time like the original can.

The spirit law is actually Marin flickering the Spanish. Of course, it's not fooling. Because this method really works. In the 17th and 18th centuries before the British invented lemon juice in fresh water, the Europeans did bring a lot of spirits with them. And that kind of spirit, called rum, is the favorite of crew and pirates.

Rum is brewed using sugar cane as a raw material. The principle is to use sugar cane molasses to brew shochu with a more complex taste (in fact, it is a shochu with a pot head and a tail, the taste is relatively punchy), packed into oak barrels Brewed for many years.

Of course, this stuffing in oak barrels actually uses the special material of oak barrels to affect the quality of wine. At the same time, let the more pungent parts of the pot head and tail ingredients in the wine break down and change, and then make the wine more mellow.

This is the same as Erguotou. Erguotou directly avoids the relatively hot portions of the pot head and the tail, as long as the mellow Erguo part. For rum, the time and special ingredients in oak barrels are used to dilute the strong pot and tail portions.

Therefore, although the cooking time of Erguotou is not long, the taste is not worse than the one-year rum, especially after adding brown sugar, even the caramel sweetness of the rum has.

After tasting Erguotou, the Spanish navy general appreciated it and strongly recommended Ferdinand II to this good-tasting spirit, which he believed would be beneficial to the voyage to India.

Ferdinand II had expected the Indian route to make a fortune, and naturally attached importance to it. Therefore, as the regent of the King of Aragon and the Kingdom of Castile, Ferdinand II personally sent a large number of Erguotou to the Chamber of Commerce sent by Marin to Spain to sell Erguotou. However, Ferdinand II demanded that the wine be made stronger. In this way, the sailors can get drunk early and save some wine ...

For Ferdinand II's request, it is easy to handle. Because Erguotou had been brewing more than 50 degrees, and later it was adjusted to 40 degrees in order to adapt to the taste of Europeans. Since Ferdinand II had a request, he would not sell them to the water ...

As for the price, it is not as high as that sold to Maozi. Erguotou sold to Maozi a bottle (one pound) of 1 gold coin, which is 60 Finney. And sold to Spain, it is a barrel (200 pounds, a barrel specially customized for liquor) of 80 gold coins, which is three-fifths cheaper than that sold to Maozi. However, there are still multiple profits.

The brandy in France has not yet appeared, and the whiskey in Scotland is also low due to limited grain production. Although the price is high, the Spaniard can only bear it with his nose ...

Moreover, through the sale of Erguotou, Marin found a good way to make a fortune. Since selling rye in large quantities may attract other attention, then I sell alcohol in large quantities, and it is sold to distant places such as Russia and Spain. Moreover, selling spirits like Erguotou is very profitable. Selling to Maozi, there are more than ten times huge profits. Even if it is sold to the Spaniards, there are multiple times of huge profits.

If the brandy comes out, it will be a big price cut competition. Anyway, no matter how much it drops, how can it be twice as profitable? More cost-effective than selling food ...

At the same time, due to the need for a large number of cork stoppers, the Portuguese and Spanish cork gathering and processing industry has also prospered. Even in the areas suitable for softwood cultivation in Portugal and Spain, many new cork-producing saplings are planted. For this line, Marin could not intervene even if he had an idea. Because cork trees are suitable for the kind of climate in Portugal and parts of Spain, the Grand Duchy of the North Sea cannot learn it.

In fact, the emergence of brandy was due to the fact that Dutch merchants discovered that the French wine was easily deteriorated during the transportation in the middle and late 16th century. As a result, they simply reprocessed low-degree French wines into 40-degree spirits, brandy. Then, it's easy to save ...

But now is the early 16th century, the Dutch businessman has not risen yet. The hegemons of the European business community are still Hansa merchants and Venetian merchants. Therefore, brandy will not appear in the short term. As for Scotch whisky, it is limited by the scarcity of Scottish grain production, which is completely out of scale and unable to compete with sufficient food Marlin. Therefore, Marin can enjoy a high price monopoly for a period of time ~ www.novelhall.com ~ Of course, the distilled spirit technology is not too difficult. Marin estimated that after touching Maozi's huge profits, he would definitely be jealous and try to make a similar spirit. By then, he had to cut prices. However, relying on the good taste of Erguotou, Marin can still maintain a high price. At the very least, it can guarantee twice the profit. Do other spirits want to compete? Yes, it must be placed for several years to eliminate the ingredients that affect the taste. The cost is completely different ...

The case of the Spaniards ordering rye Erguotou in large quantities gave Marin a great inspiration-since Spanish sailing requires a lot of spirits, then the Portuguese can also ask for ... In addition to the Portuguese, it seems that the Venetian can also develop into a customer what……

Of course, the premise is to let them know the benefits of carrying a large amount of spirits while sailing. Then, Marin can expand the market and make a lot of money ...

So, Malinte sent people to Portugal and Venice to teach them how to carry a large amount of spirits to deal with the smell of fresh water. Then, when the time is right, sell Erguotou to them ...

In this way, the billions of pounds of rye in the Marin granary have a way to get rid of it, so as not to get moldy in the granary. Moreover, selling Erguotou is more profitable than selling food.

Selling food in large quantities will not only expose the secrets of high yields, but also easily impact the decline in food prices. But selling alcohol in large quantities is much more hidden. Moreover, it is sold to Maozi, as well as Spain, Portugal and Venice, etc., and will not attract the attention of neighboring countries ...

While making a lot of money yourself, it can also greatly increase the cost of sailing for large marine rivals (after all, Erguotou's price is higher, and the demand on the sailing ship is large and stable), it is simply a double bird ...

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