Mainly based on maotai flavor, slightly burnt (but not in the first place), the flavor is delicate, complex and supple, and the ester flavor is soft and elegant, and the ester is first followed by the sauce. The maotai flavor is long, the aroma in the cup remains unchanged for a long time, and the empty cup remains fragrant for a long time. "The cup is fragrant every other day", which is more delicious than the fragrance, moderate in bitterness and low in alcohol content. The standard comments of Maotai-flavor liquor are: colorless (or yellowish) transparent, without suspended matter and precipitation, with outstanding Maotai flavor, elegant and delicate, elegant and lasting fragrance in an empty cup, soft and mellow entrance, long aftertaste and acceptable style.
For Maotai-flavor liquor, what is more commendable is its brewing technology.
To brew a bottle of Maotai-flavor liquor, there are mainly the following processes:
Raw material crushing → Daqu crushing → Xiasha → Coarse sand → Wine taking → Storage → Careful blending.
It seems that there are only a few steps, but do you know that it takes at least five years for a bottle of Maotai-flavor wine to leave the factory from raw materials? Maotai-flavor wine adopts unique yin-yang fermentation: stacking fermentation and pit fermentation. After nine times of cooking, eight times of fermentation and seven times of wine extraction, the wine yield is only about 20%. In the long, special and mysterious process of biological fermentation, all kinds of aroma substances are put in wine under the action of huge microorganisms in the air. One year's brewing cycle has formed seven rounds of base wine with different styles, which is only a semi-finished product. According to different alcoholicity, different flavor types, different wine ages and different rounds, it can eventually evolve into more than 100 base wine combinations, and then it can be packaged and marketed by unique techniques such as classified storage and wine blending, like seven notes forming a tune. At present, it is known that it is rich in 1400 kinds of aroma substances, but no other foreign substances are added. It is a rare wine in the world that does not even add water, let alone standard additives such as sulfide and caramel.
Maotai-flavor wine is one of the wines with the longest brewing cycle, the most fragrant substances and the highest production cost. Therefore, in addition to the unique fragrance, due to its "ingenious" technology of slow work and fine brewing, after years of precipitation, Maotai-flavor wine has added a layer of "health" culture of drinking in small cups.
With the improvement of people's living standards, the concept of quality consumption has been put into practice by more and more people. Maotai-flavor liquor has undoubtedly become the darling of this era in an era when there can be no shortage of wine, passion and quality. Maotai-flavor wine should be stored for more than three years, and most of the volatile substances can be volatilized, so there are fewer volatile substances stored in the wine body and less stimulation to the human body. Therefore, since Zhou Enlai, there have been various magical stories about Moutai.
High-quality Maotai-flavor liquor has a strong and light feeling at the entrance. Thick, indicating that the sauce tastes mellow and has a long cellar storage time; Light, indicating that the sauce is light, either the degree of wine is low or the cellar storage time is short. Under normal circumstances, when you get a bottle of Maotai-flavor liquor, you will take four steps: watching its color, tasting its flavor, smelling its fragrance in an empty cup, and keeping its fragrance in your palm.
1, swing incense and watch its color:
Mainly depends on the color and viscosity of the wine. Pour the wine into the cup, and observe the color, viscosity and cup hanging effect of the wine. The aged wine in the maotai-flavor type will be yellowish in color and sticky in body. When poured into the glass, the wine will slowly spread up along the glass wall and reach a certain height. Although the general maotai-flavor liquor will turn yellow in color, it will have no consistency like water and spread at a low height on the glass wall.
Of course, you should not be obsessed with the viscosity and color of wine, because the precipitation of years needs consumers to store it, so be careful not to add forgery when it is cheap and deliberately publicized.
2, Zaxiang product its taste:
Hmm, it is to bring the glass to your lips, sip it gently and slowly, distribute the wine in your mouth with your tongue, and savor it carefully in your mouth. A good Maotai-flavor liquor will have a sweet and sour taste on the tip of your tongue, a astringent taste on the side of your tongue, a bitter taste on the root of your tongue, and a little spicy feeling on your throat, but the overall feeling is continuous and mellow, which will make you feel very refreshing.
Zap is to smack your mouth lightly. When you swallow the wine slowly, you will naturally make a smack or click sound. A good wine will make your throat and esophagus feel very soft, and it will be very relaxed after being warm.
Oh, it is to breathe quickly on the basis of sucking up, so that the wine can be fragrant from the nasal cavity. You can smell the aroma of good wine yourself, and there is no unpleasant smell.
3. Smell the fragrance in an empty cup:
A cup filled with a good Maotai-flavor liquor will keep the aroma for a long time, and the aroma is endless and refreshing. It is said that "an empty cup is fragrant every other day" is an important criterion to test the sauce flavor, because it cannot be forged. Just the next day after drinking, smell the degree of fragrance left on the cup and the elegant degree of fragrance, and you can judge the pros and cons.
4, palm fragrance products are pure:
Put a few drops of aged maotai-flavor liquor in the palm of your hand, rub it back and forth with your hands and smell its aroma. The wine will feel sticky during rubbing, and the aroma will be released slowly for a long time, and the aroma will be rich, full and pure without choking your nose. This is a simple way to drink.
In fact, the sauce flavor is not a kind of fragrance, which has surpassed the traditional flavor type. Maotai-flavor is a kind of compound flavor, and it is a fine wine with full taste and rich smell.
The reason why Maotai-flavor wine is expensive is that behind it, it is the rare original ecological Chishui River environment in Yunnan-Guizhou Plateau, the traditional craft passed down for hundreds of years, and the precipitation of the years in Mika. In the era when industrial products occupy our lives, China traditional liquor still retains the production technology of the farming era, and Maotai-flavor liquor is unique. Environmental value, technological value and time value * * * endow Maotai-flavor liquor with "aristocratic" temperament-these are the three core values of Maotai-flavor liquor.