tag:blogger.com,1999:blog-3871409676946408069.post3383976297930453674..comments2023-10-14T03:58:59.333-06:00Comments on The Tao of D&D: The Monks that Make ChartreuseAlexis Smolenskhttp://www.blogger.com/profile/10539170107563075967noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3871409676946408069.post-40136411973010575422016-04-14T08:31:20.802-06:002016-04-14T08:31:20.802-06:00Jonathan,
Yes. If we reassigned Chartreuse as be...Jonathan,<br /><br />Yes. If we reassigned Chartreuse as being an "undeveloped good," we would only have to name a specific total number of bottles of the liqueur that are produced world wide and then plug that into the same equation we use to determine the cost of, say, iron.<br /><br />I do this occasionally, when it is too difficult to create a ratio between raw good and finished product: hog bristles, for example, or the intoxicant qat that is made from banana skins. Alexis Smolenskhttps://www.blogger.com/profile/10539170107563075967noreply@blogger.comtag:blogger.com,1999:blog-3871409676946408069.post-28122930966564738432016-04-14T06:34:34.541-06:002016-04-14T06:34:34.541-06:00I apologize if this question is made foolish by an...I apologize if this question is made foolish by an aspect of the trade system, but - given Skydyr's point about the formula and/or producers the factor that give the product its value, would it work to add 'Chartreuse recipe' as an ingredient used to calculate the final product? An ingredient only supplied by one point on the map?Jonathonhttps://www.blogger.com/profile/12424548045152722964noreply@blogger.comtag:blogger.com,1999:blog-3871409676946408069.post-49396181181207995942016-04-12T14:29:51.268-06:002016-04-12T14:29:51.268-06:00Green Chartreuse tastes a bit like cough syrup, sw...Green Chartreuse tastes a bit like cough syrup, sweet and spicy and medicinal. It may be worth assuming that the limiting factor for the spirit isn't the ingredients, which are basically brandy and an unknown mix of local medicinal herbs and plants and some spices, but rather the scarcity of producers. Perhaps the thing most worth considering, though, is that the original recipe dates to the renaissance, and there's no record of its production before the mid 18th century. There's nothing inherently wrong with including it, but it also assumes regular enough access to exotic spices that the cost prior to the maritime spice trade may have entirely precluded it from being made regularly.<br /><br />Regarding other region-specific spirits, I wouldn't be surprised if most people in other regions had never heard of them, and they were only available in extremely limited quantities in the most cosmopolitan cities, or by placing an order with someone going that way. Indeed, perhaps a price cutoff due to distance would really mean that you need to know what to ask for, from whom, and to pay them to go there and try to get it for you.Skydyrhttps://www.blogger.com/profile/12547022250810401131noreply@blogger.comtag:blogger.com,1999:blog-3871409676946408069.post-72524213867399457032016-04-05T19:40:47.569-06:002016-04-05T19:40:47.569-06:00I also read that there are only three persons who ...I also read that there are only three persons who know the recipe for Benedictine. Now I'm thinking of a novel where the main villain (or possibly anti-hero) decides to kill all three in a brutal cause against the world. Since I don't like Benedictine (too sweet), I am unsure which side of that I would be on.Alexis Smolenskhttps://www.blogger.com/profile/10539170107563075967noreply@blogger.comtag:blogger.com,1999:blog-3871409676946408069.post-18873568905992604152016-04-05T19:20:28.875-06:002016-04-05T19:20:28.875-06:00Cool link. Have you run into anything like this be...Cool link. Have you run into anything like this before? "Shit, it looks like only one dude in Germany knows about these Viennese nut puddings" or what have you.Maxwell Joslynhttps://www.blogger.com/profile/02309867478186083339noreply@blogger.com