Difference between revisions of "Masher for a Day"

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==Steps==
==Steps==
*Retrieve a perilla leaf from the Mun-Tuy Cellars.
*Retrieve a perilla leaf from [[the Mun-Tuy Cellars]].
 
*Retrieve an onze of Shroud pepper from [[the Mun-Tuy Cellars]].
*Retrieve an onze of Shroud pepper from the Mun-Tuy Cellars.
*Retrieve a dried dragon pepper from [[the Mun-Tuy Cellars]].
 
*Retrieve a dried dragon pepper from the Mun-Tuy Cellars.
 
*Add the secret spices to the gyle-fat.
*Add the secret spices to the gyle-fat.
 
*Speak with [[Geoffrey]].
*Speak with Geoffrey.
*Deliver the Mun-Tuy sauce to [[Aedoc]].
 
*Deliver the Mun-Tuy sauce to Aedoc.


==Journal==
==Journal==

Revision as of 16:52, 18 May 2022

Quest icon.png

Masher for a Day

Quest giver
Erimmont
Location
South Shroud (X:27.0, Y:16.3)
Level
26
Experience
Experience 2,275
Gil
Gil 0
Previous quest
Side QuestThe Marvelous Mun-Tuy Bean
Patch
2.0

Erimmont of the Mun-Tuy Cellars would put you to work as an apprentice masher.

— In-game description


Rewards

In addition to the above, choose one of the following options:

Walkthrough

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Steps

Journal

  • Erimmont of the Mun-Tuy Cellars would put you to work as an apprentice masher.
  • In order to obtain a bottle of Mun-Tuy sauce without delay, you have agreed to help Erimmont apply the finishing touches to the latest batch. Go to his storeroom and obtain the three secret spices-- a perilla leaf, an onze of Shroud pepper, and a dried dragon pepper.
  • Added the perilla leaf, Shroud pepper, and dried dragon pepper to the gyle-fat. So this is what gives Errimont's Mun-Tuy sauce its distinctive flavor.
  • The secret seasonings have been added, and the fermentation process complete. Speak with Geoffrey and obtain a bottle of Mun-Tuy sauce.
  • After quite an ordeal, you have obtained a bottle of Mun-Tuy sauce. Deliver it to Aedoc before she is devoured alive by her own men.
  • Aedoc is overjoyed to be restocked with Mun-Tuy sauce. Despite its unusual aroma, it remains an indispensible ingredient in many a beloved Gridanian dish.