At the very word 'Sintha', the mind focuses on the world of dreams.
 
After all, the Yanise and Snailstump infused liquor was the preferred drink of dreamers from times long past. In its heyday, famous authors, painters, playwrights, and philosophers were all known to indulge. It became quite fashionable to visit Sintha bars at happy hour and enjoy a glass while talking to artists and thinkers. Dynasties ago, the wine-loving Val consumed 36 million bottles of the stuff - making it the second most popular drink after wine. Sintha was even personified in “The Kalsan Knight”, the legend of a ghostly figure in Kalsan robes that inspires valor in those who drink it.
 
But Sintha is also the stuff of nightmares. It was demonized as a hallucinogenic brew that promoted everything from insanity to tuberculosis. Sintha was a particular target of the Kalsan resistance movement, a group that believed even the mention of the Kalsan would bring about unwanted attention. Because of the bad press, Sintha was notorious enough to be banned in most Kroy-affiliated systems. It seemed the very definition of a cruel irony - the drink was first created by the Kalsan as a medicinal elixir to treat most of the diseases it was accused of inducing. For years after the ban, popular culture saddled Sintha with the properties of everything from an aphrodisiac to a hallucinogen.
 
That veil of dreams has parted somewhat, now that Sintha's effects have been restudied and subjected to modern scrutiny. Admittedly, levels of certain active ingredients have been lowered due to individual planet’s restrictions. But even in its most potent form Sintha is no more mind-bending than any other 100 proof liquor. Since this was scientifically proven, the drink has enjoyed legality once more.
 
And with the freedom to enjoy this timeless classic, a renaissance of sorts has begun around the elixir. Modern gourmets have praised the unique balance of inebriation from the alcohol and the clear-headed thought that comes from the botanical ingredients. And the production of Sintha has only improved with time. Earlier versions of the drink were so bitter they had to be doctored – hence the iconic image of a sugar cube sitting in a slotted spoon over the mouth of a Sintha glass. Modern brewers, however, come with years of wine and spirits production under their belts. They delight in balancing the traditional flavors with new additions, often with spectacular-tasting results.
 
From those who distill the liquor to those who are trying to brew it at home, this new interest has created a groundswell of support for this timeless drink. And the number of people who want to make it, who want to share it, or who are just curious about trying it, is quickly growing.