Principle of brewing: Distilled spirit is a high alcoholic liquor extracted from fermented brewing materials through one or more distillation processes. The principle of making distilled spirits is based on the physical properties of alcohol, which is vaporized and extracted in a high-purity liquor.

Because the vaporization point of alcohol is 78.3 degrees Celsius, vaporized alcohol can be obtained by reaching and maintaining this temperature, and if the vaporized alcohol is fed into the pipeline and cooled, it is liquid alcohol. However, during the heating process, water and other substances from the raw materials are mixed into the alcohol, resulting in a liquid of different quality. Most famous liquors use processes such as multiple distillation to obtain liquors with high purity and low impurity content.

Brewing process:

I. Selection of materials. Grain for the meat of the wine, generally sorghum, rice, wheat, corn, barley, peas and other grains as raw materials, the crop is required to be uniformly full of particles, fresh, no insects, no mold, dry and suitable, no silt, no foreign odors, no other impurities.

Water is also one of the important raw materials for brewing, the so-called "water is the blood of wine", "good water brewing good wine", which is the significance of the water source for brewing.

Second, the production of quartz. Qu for the bones of wine, the song-making is made of peas and wheat, etc., with the enzyme preparation contained in the song will be saccharification of raw materials fermented into wine.

Three, fermentation. From the ingredients, steaming grain, saccharification, fermentation, steaming and other production processes are used in a solid state flow and brewed white wine, in order to be called solid state fermentation white wine. The process of fermentation is actually the last stage of the sugar generated by the fermentation process into alcohol.

Four, distillation. Relying on fermentation to produce alcohol is actually very low, in order to improve the alcohol content (degrees), generally also have to carry out distillation and purification, mainly using retort barrels as a container for slow distillation . After the distillation operation, the degree of the original alcohol obtained is generally higher, and the quality and style of different batches of the original alcohol are not the same, and need to be stored in batches.

V. Aging. Aged wine is also called aged wine, and when we say "wine is fragrant when it is old", we mean the wine that has gone through the process of "aging". After distillation of the height of the original alcohol can only be considered semi-finished products, spicy, not mellow, only in a specific environment for a period of time to make its natural aging, in order to make the body of the liquor soft and palatable, mellow and fragrant. Wine storage containers are best placed in the pottery altar.

Sixth, blending refers to the use of different years and different grades of the original wine blending, so that consumers can drink the taste of relatively stable and comfortable liquor.

As explained earlier, what is distilled from a wine retort (commonly known as a steaming pot) is the original spirit (also called base spirit), with an alcohol content of generally between 70 degrees and 85 degrees. This original or base liquor, due to different production batches and distillation batches, the flavor and style of the wine is not uniform, is not directly drinkable, in order to unify the taste, remove impurities, harmonize the aroma, reduce the degree, easy for consumers to drink, it is necessary to mixologists to blend.

Seven, filling. After the blending of the finished wine after the inspection and qualified, before bottling labeling. Then it can enter the market and meet consumers.

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