Generally speaking, the higher the degree of Erguotou, the hotter the entrance, and the greater the stimulation to taste buds. Erguotou is famous for its "spicy", but it is not that the higher the degree, the better it tastes, mainly depending on personal taste preferences. For most people, Erguotou is better at about 50-60 degrees, and there are more people to choose.
The origin of Erguotou
Beijing has a long history of brewing liquor. In the mid-Qing Dynasty, in order to improve the quality of shochu, the Jingshi shochu workshop carried out technological reform. When used as a cooler in steaming wine, it is called tin pot, also known as tianguo.
When steaming wine, it is necessary to put the distilled wine vapor, the "wine head" cooled by cold water put into the tin pot for the first time and the "wine tail" cooled by cold water put into the tin pot for the third time for other treatment. Because the wine cooled in the first pot and the third pot contains a variety of low-boiling substances and has a mixed taste, the winery only picks the mellow wine cooled by cold water put into the tin pot for the second time.