The difference between traditional Maotai Xiang and Maoxiang

Traditional Maoxiang and Maoxiang are both Chinese liquors, but their production processes, raw materials and taste are different.

1. Different production techniques: Traditional sauces use mud pits or jars. Different brewing stages require different temperatures and times, and fermentation requires precise control. Maoxiang uses stainless steel tanks or wooden barrels, and the process is relatively simple.

2. Different raw materials: The main raw materials of traditional sauce are sorghum and wheat. It also needs to add beans, peanuts, glutinous rice and other grains. The brewing time is several years, and the taste is heavy and rich. The main raw materials of Maoxiang are sorghum and wheat, with less miscellaneous grains added, the brewing time is relatively short, and the taste is fragrant and soft.

3. Taste difference: Traditional Maotai-flavor wine has a mellow body, unique aroma, strong taste, deep wine flavor, and a slight sweetness. The liquor of Maoxiang is relatively refreshing, with a soft aroma, a clean taste and a light and elegant taste.

In general, although traditional Maoxiang and Maoxiang are both liquors, there are some differences in their brewing process, raw materials and taste.