What does liqueur in liquor mean?

Base liquor refers to base liquor, which can also be called "semi-finished liquor or puree liquor" and has a long history in liquor industry. Before the 1960s, liquor in the traditional sense was called "puree liquor". Moreover, the original wine that has just come out needs to be stored for more than one year or three years to volatilize the harmful substances in the wine body. Liquor marketing experts also suggest that the original wine is fermented and distilled, and the original wine without any blending process is the base wine. If you drink it for a long time, it is not good for your health.

Secondly, base wine refers to the original wine without any blending. In 1960s, because of the shortage of food, in order to save costs, flavoring substances were added to edible alcohol to meet the market demand at that time, but the aroma, taste, taste and style of liquor itself could not reach the level of the original wine. Moreover, Ryden, a former winemaker, also made it clear that the original wine without blending is not good for the health, because there are relevant standards in the liquor industry, and only after all the indicators are qualified can the harm to the human body be reduced.

Then, base wine is base wine, which is the main wine used in bottled liquor. Base liquor is the skeleton of bottled liquor and the primary work of blending. It is necessary to choose different base wines with different qualities, tastes and styles. After the base wine is selected, it is necessary to fine-tune it with seasoning wine and seasoning wine to make the wine full and harmonious. In China traditional liquor, the real good wine is blended with wine. After careful blending by bartenders, the wines of different years and batches are blended according to a certain proportion, and the tasting is constantly adjusted. For example, Maotai and Wuliangye are blended.