Bamboo wine - naturally refers to the fine wine produced from fresh bamboo. In "Compendium of Materia Medica", it is said that bamboo has the magical therapeutic and health-preserving effects of "cooling the heart meridian, replenishing vitality, removing heat and soothing the spleen, nourishing the blood and refreshing the blood". Bamboo has the functions of "edible, nourishing, tonic, therapeutic and therapeutic" among the people. Said that this "medicine and food come from the same source" health concept began to become popular all over the world.

So bamboo wine has so many benefits, how is it made?

Bamboo tube wine is the traditional craft of Zhu Zuiyue, which adopts a unique "cellar outside cellar" compound fermentation process. Using secret folk recipes, high-quality sorghum cellar wine is used as the base wine and injected into the bamboo cavity of the original ecological tender bamboo in the mountains. The wine releases harmful methanol in the bamboo cavity and absorbs the essence of the sun and the moon, allowing the wine to fully penetrate into the entire physiological cycle of the bamboo. middle. The four processes of "original wine, seed wine, long-term wine, and aged wine" run through the whole process. After the second natural fermentation, mature bamboo tube wine is brewed.

As for the raw materials, the base wine is selected from puree wine. The traditional brewing process: nine times of cooking, eight times of fermentation, seven times of wine extraction, and storage after classification. No addition is allowed in the middle. Aroma: After 5-10 years of aging, the alcohol molecular chain becomes tighter, and then grows with bamboo for about two years. The aroma substances bring you the taste of nature.

And the amazing thing is that it can also be chilled! During the growth of alcohol and bamboo, the alcohol molecules are combined with the bamboo juice again during the secondary fermentation of the bamboo juice, so the alcohol molecular chain is different from that of ordinary liquor! Ice will not affect the chain of alcohol molecules.

The last thing is its health-preserving properties. The fresh bamboo wine uses 53-degree Maotai-flavor puree wine from Maotai Town as the base wine (5 years of aging), and then is absorbed twice by the bamboo cavity, and finally becomes 45 degrees. At the same time, impurities such as acrolein are produced during the brewing process of traditional liquor. Although they are trace amounts, they are also very spicy. Fresh bamboo wine is made from moso bamboo. As the bamboo grows, the strong adsorption of moso bamboo will remove these impurities, making the wine taste less heart-burning and less spicy than traditional liquor, and there will be no headaches after drinking. Symptoms, becoming an upgraded version of Maotai-flavor liquor.