Rice Wine!
On the fifth floor of the ancient stone tower, Logan gently laid Jean on the bed, tucking her beneath a warm, woven quilt. The room was dimly lit by the flickering light of a single candle, casting shadows on the walls.
This naive woman, a disbeliever in the strength of the liquor, had guzzled the potent brew without a second thought. The concoction was a formidable blend, boasting an alcohol content of 227 degrees. It took her barely two minutes to succumb to its strength, collapsing unconscious into his arms.
...
When Logan returned to the bustling kitchen, steam roared from the pipes of the four massive stills, hissing like the vents of a boiling pots. He had chosen rice as the base for his distillation not only for its superior quality but also for its remarkable efficiency in alcohol production, yielding up to 97%.
In simpler terms, a hundred kilograms of rice could transform into ninety-seven kilograms of fiery rice liquor, a feat unmatched by any other grain.