Who epitomizes the three typical styles of Moutai?

Li Xingfa chose three typical styles of Moutai.

Li Xingfa Scientific Research Group established three typical types of Moutai for the first time, namely "Maotai-flavor type, cellar bottom type and mellow type". The traditional production technology of Moutai was improved, and its blending technology was more scientific, which made great contributions to the identification of liquor flavor. In order to provide a standardized and scientific evaluation standard for liquor industry, he was rated as a senior engineer. Li Xingfa's descendants inherited the master's unique blending skills and modern advanced science and technology, and founded Li Xingfa Winery.

Brief comments:

Taste at the entrance, it is sweet and fragrant, without any stimulation, just a little stuffy nose. The wine body obviously feels astringent and sour in the mouth, and the second half is a little spicy, but it soon disappears and the aftertaste is short. Take a sip, hold your breath, and there is no feeling of overflowing wine. It is a standard soft maotai-flavor liquor.

After drinking, it has the characteristics of headless, dry mouth and quick hangover relief. The empty cup is fragrant, with faint silk flower fruity aroma and obvious burnt aroma, which is quite good for Maotai-flavor liquor within 100 yuan.

The above contents refer to Baidu Encyclopedia-Li Xingfa.