What is Maotai-flavor liquor?

Maotai-flavor liquor, also known as Maoxiang liquor, is mainly represented by dozens of famous Chinese and foreign liquors such as Maotai, Xijiu and Langjiu on Chishui River, the only primary tributary of the Yangtze River in China, and belongs to Daqu liquor. Its sauce flavor is outstanding, elegant and meticulous, mellow, with a long aftertaste, clear and transparent, and its color is yellowish.

Mainly based on the sauce flavor, slightly burnt (but not in the first place), the flavor is delicate, complex and supple, and the ester flavor is soft and elegant, and the ester is first followed by the sauce. Maotai has a long taste, the aroma in the cup remains unchanged for a long time, and the empty cup remains fragrant for a long time. "Every other day cup incense" is more delicious than incense, with moderate bitterness and low alcohol content. The standard evaluation of Maotai-flavor liquor is: colorless (or yellowish) transparent, without suspended matter and precipitation, with outstanding sauce flavor, elegant and delicate, elegant and lasting fragrance in an empty cup, soft and mellow entrance, long aftertaste and acceptable style.

For Maotai-flavor liquor, what is more commendable is its brewing technology.

Brewing a bottle of Maotai-flavor liquor mainly includes the following procedures:

Raw material crushing → Daqu crushing → Xiasha → Coarse sand → Wine taking → Storage → Careful blending.

It seems that there are only a few steps, but do you know that it takes at least five years for a bottle of maotai-flavor wine to go from raw materials to factory? Maotai-flavor liquor adopts unique yin-yang fermentation: stacking fermentation and pit fermentation. After nine times of cooking, eight times of fermentation and seven times of wine extraction, the yield of wine is only about 20%. In the long, special and mysterious biological fermentation process, various aroma substances are put into wine under the action of giant microorganisms in the air. One year's brewing cycle has formed seven rounds of base wines with different styles, which are only semi-finished products. According to different alcohol content, different flavor types, different wine ages and different rounds, it can eventually evolve into more than 100 base wine combinations, and then be packaged and listed by unique techniques such as classified storage and blending, just like seven notes make up a tune. At present, it is known to be rich in 1400 kinds of aroma substances, but no other exotic substances will be added. It is a rare wine in the world that doesn't even add water, let alone standard additives such as sulfide and caramel.

Maotai-flavor liquor is one of the liquors with the longest brewing cycle, the most aromatic substances and the highest production cost. Therefore, in addition to the unique fragrance, due to its slow-moving and meticulous "ingenuity" technology, after years of precipitation, Maotai-flavor wine has added a layer of "health" culture for drinking in small cups.

With the improvement of people's living standards, the concept of quality consumption has been put into practice by more and more people. In an era when there is no shortage of wine, passion and quality, Maotai-flavor liquor has undoubtedly become the darling of this era. Maotai-flavor liquor should be stored for more than three years, and most volatile substances can be volatilized, so there are less volatile substances stored in the liquor body and less stimulation to the human body. Therefore, since Zhou Enlai, there have been various magical stories about Moutai.

High-quality Maotai-flavor liquor has a strong and light feeling at the entrance. Thick, indicating that the sauce is mellow and has a long storage time; Light, indicating that the sauce is light, either the degree of wine is low or the cellar storage time is short. Under normal circumstances, when you get a bottle of Maotai-flavor liquor, you will take four steps: observe its color, taste its fragrance, smell its fragrance in an empty cup, and leave its fragrance in your palm.

1, swing incense to see its color:

Mainly depends on the color and viscosity of the wine. Pour the wine into the cup and observe the color, viscosity and cup hanging effect of the wine. Maotai-flavor aged wine is light yellow in color and thick in body. When poured into a glass, the wine will slowly spread upward along the glass wall and reach a certain height. Although the general Maotai-flavor liquor turns yellow in color, it does not have the same consistency as water and spreads low on the glass wall.

Of course, you should not be obsessed with the viscosity and color of wine, because the precipitation of years needs consumers to store it, so be careful not to add forgery when trying to be cheap and deliberately promoting it.

2. Miscellaneous fragrance accumulates its flavor:

Well, it is to hold the glass to your lips, sip it gently and slowly, distribute the wine in your mouth with your tongue, and savor it carefully in your mouth. A good Maotai-flavor liquor will taste sweet and sour on the tip of the tongue, astringent on the side of the tongue, bitter at the root of the tongue and a little spicy in the throat, but the overall feeling is continuous and mellow, which will make you feel very refreshing.

Zap is gently licking your mouth. When you swallow the wine slowly, you will naturally make a smacking or clicking sound. A good drink will make your throat and esophagus feel soft, and it will relax when it is warm.

Oh, just breathe quickly on the basis of inhaling, and let the wine smell out of the nasal cavity. You can smell the aroma of good wine by yourself, and there is no unpleasant smell.

3. Smell the fragrance in the empty cup:

A cup of Maotai-flavor liquor will keep its aroma for a long time, and it will be endless and refreshing. It is said that "an empty cup of incense every other day" is an important criterion for testing the sauce flavor, because it cannot be forged. On the second day after drinking, you can judge the pros and cons by smelling the degree of fragrance and elegance left on the cup.

4. Palm fragrance products are pure:

Put a few drops of aged maotai-flavor liquor in your palm and rub it back and forth with your hands to smell its aroma. The wine will feel sticky in the process of kneading, and the aroma will be released slowly for a long time. The aroma is rich, full and pure, and it will not choke the nose. This is a simple way to drink.

In fact, the sauce flavor is not a flavor type, which has surpassed the traditional flavor type. Maotai-flavor is a kind of compound flavor, and it is a good wine with full taste and rich flavor.

The reason why Maotai-flavor wine is expensive is behind the rare original ecological Chishui River environment in Yunnan-Guizhou Plateau, which inherits hundreds of years of traditional crafts and the precipitation of Mika's years. In the era of industrial products occupying our lives, China traditional liquor still retains the production technology of farming era, and Maotai-flavor liquor is unique. Environmental value, technical value and time value * * * endow Maotai-flavor liquor with "aristocratic" temperament-these are the three core values of Maotai-flavor liquor.