Liquor types are generally classified according to aroma type. Currently, they can be divided into twelve aroma types, including strong aroma, sauce aroma, light aroma, mixed aroma, rich aroma, phoenix aroma, and rice. There are twelve types of aroma, sesame aroma, old white dry aroma, medicinal aroma, special aroma and black bean aroma.
The following are the craftsmanship and taste characteristics of each flavor type:
1. Maotai-flavor liquor:
Process characteristics:
a. Made from wheat and sorghum as raw materials, it is made through multiple fermentation, distillation, aging and other processes.
b. The wine has the characteristics of sauce aroma, mellowness and long aftertaste.
Taste characteristics:
a. Maotai-flavor liquor has a rich aroma and obvious sauce flavor.
b. The taste is soft, the wine is full-bodied and the aftertaste is long.
c. Suitable for pairing with fresh and greasy dishes.
2. Light-flavor liquor:
Process characteristics:
a. Use grain as raw materials, such as sorghum, wheat, etc.
b. Liquor is made through distillation and has a refreshing fragrance.
c. The wine quality is refreshing, sweet and fragrant.
Taste characteristics:
a. Light-flavor liquor has a fresh aroma and refreshing taste.
b. Suitable for light and refreshing dishes.
3. Luzhou-flavor liquor:
Process characteristics:
a. Made from sorghum as the main raw material through fermentation and distillation.
b. The wine has the characteristics of rich aroma, sweetness and sweetness.
c. Suitable for greasy and heavy dishes.
Taste characteristics:
a. Luzhou-flavor liquor has a fragrant aroma and a sweet taste.
b. Suitable for a variety of dishes, such as barbecue, hot pot, etc.
4. Rice-flavored liquor:
Process characteristics:
a. Made from rice as the main raw material through fermentation and distillation.
b. The wine quality has the characteristics of pure rice aroma, elegance and pleasantness.
c. Suitable with rice, pastries and other desserts.
Taste characteristics:
a. Rice-flavor liquor has a fresh aroma and soft taste.
b. Suitable for home cooking, snacks, etc.
5. Feng-flavor liquor:
Process characteristics:
a. Made from sorghum as the main raw material through fermentation and distillation.
b. The wine quality has the characteristics of fragrance, sweetness and fragrance.
c. Suitable for light and refreshing dishes.
Taste characteristics:
a. Feng-flavor liquor has unique aroma and sweet taste.
7. Medicinal-flavor liquor:
Process characteristics:
a. Use grain as raw materials, such as rice, corn, etc.
b. Made through a combination of distillation and fermentation.
c. The wine has unique aroma and long aftertaste.
Taste characteristics:
a. Medicinal-flavor liquor has a fresh aroma and refreshing taste.
b. Suitable for light and aromatic dishes.
8. Special flavor liquor:
Process characteristics:
a. Use grain as raw materials, such as sorghum, wheat, etc.
b. Made through a unique fermentation process.
c. The wine has the characteristics of rich aroma and soft taste.
Taste characteristics:
a. Special-flavor liquor has a tangy aroma, rich taste and soft taste.
b. Suitable for meat and vegetable dishes.
9. Soybean flavor liquor:
Process characteristics:
a. Made from soybeans as the main raw material and fermented tofu residue.
b. The wine has the characteristics of unique soybean aroma and delicious taste.
c. Suitable with tofu, meat and other dishes.
Taste characteristics:
a. Black soy-flavor liquor has a rich aroma and delicious taste.
b. Suitable for meat and vegetable dishes.
10. Sesame-flavor liquor:
Process characteristics:
a. Made from grain as raw material and fermented twice.
b. The wine quality has the characteristics of rich aroma and aromatic wine taste.
c. The taste is mainly soft and rich, with a sweet aftertaste.
Taste characteristics:
a. Sesame-flavored liquor has a unique aroma and obvious sesame aroma.
b. The taste is soft and rich, with a sweet aftertaste.
c. Suitable for meat and vegetable dishes.
11. Laobai dry-flavor liquor:
Process characteristics:
a. Made from sorghum as the main raw material and distilled.
b. The wine has the characteristics of sauce aroma and mellowness.
c. The taste is mainly mellow and slightly dry.
Taste characteristics:
a. Laobai dry-flavor liquor has a unique aroma and an obvious clean and refreshing feeling.
Taste characteristics:
a. Laobai dry-flavor liquor has a unique aroma and an obvious clean and refreshing feeling.
b. The taste is mainly mellow and slightly dry.
12. Fragrant and fragrant liquor:
Process characteristics:
a. Use grain as raw materials, such as sorghum, wheat, etc.
b. Made through multiple fermentations and distillations.
c. The wine has the characteristics of rich aroma, sweetness and sweetness.
Taste characteristics:
a. Fragrant-flavor liquor has a rich aroma and a pleasant aroma.
b. The taste is soft and sweet, with a long aftertaste.
c. Suitable for greasy and heavy dishes.