Maotai liquor is famous all over the world, and it is the representative work of China Maotai-flavor liquor with a history of more than 800 years. Sorghum is distilled and wheat is used to make koji. Used before and after 1 year, aged for more than 3 years before blending, and finally shipped for 5 years.
Wuliangye is one of the most famous liquors in Sichuan Province, a model of Luzhou-flavor liquor, belonging to Daqu liquor, and has won the gold medal of national famous liquor for many times. In particular, the Panama Gold Award of 1995 made it popular all over the world. Fenjiu is a traditional famous wine in China and a typical representative of Fen-flavor liquor. Because it is produced in Xinghua Village, Fenyang City, Shanxi Province, it is also called Xinghua Village Wine.
Taste characteristics of Moutai liquor
The style and quality of Kweichow Moutai is deeply favored by the world because of its outstanding sauce flavor, elegance and delicacy, mellow body, long aftertaste and lasting fragrance in empty cups. Its special style comes from the unique traditional brewing technology formed over the years. The brewing method is combined with the agricultural production in Chishui River basin, and influenced by the environment, seasonal production, Dragon Boat Festival and Chongyang feeding, some original traces of local life are preserved.
When maotai-flavor liquor is distilled, the receiving temperature is as high as 40 degrees, which is more than double that of other liquors. At such a high temperature, a large number of volatile substances naturally volatilize, while Moutai has to be stored for more than three years, and the storage loss is as high as more than 2%, so most of the volatile substances are volatilized, so there are fewer volatile substances in the wine body, which is naturally less irritating to the human body and more conducive to health.