Every time a pot of wine is burned, the wine that begins to flow out is called "pot head". The concentration of this wine is relatively high, which can reach more than 75 degrees, accounting for about 10% of the total, and then the concentration continues to drop to about 25 degrees.

What flows out from the back is called "a little wine." You can't drink a little wine, only 10 degrees. Flow to 1, 2℃, and after distillation, the "distiller's grains" will be recovered with the next distillation, and edible alcohol will be refined below 5℃. It goes back and forth, even to infinity.

Erguotou characteristics

Erguotou wine uses sorghum as raw material, or bran koji and yeast as saccharifying and fermenting agents, and adopts the traditional "Laowu retort" process, which is steamed by raw materials, steamed by auxiliary materials, put into the pool at low temperature, and properly fermented.

Distilled by fire, pinched off the head and tail, aged and refined. Because the liquor of Erguotou liquor is clear and transparent, fragrant, mellow, sweet and refreshing, strong in strength, long in stamina and long in aftertaste, it has been recognized by consumers, and the brand family of Erguotou has become increasingly rich.

Refer to Baidu Encyclopedia-Erguotou for the above contents.