Is the old man s liquor a sauce flavored liquor?

Yes, sauce-flavored liquor, Da Lou Mountain on the Yunnan-Guizhou Plateau, where the mountains are narrow and narrow, the water is turbulent and dangerous, the winter is warm and the summer is hot, and there is little rain and little wind. The maximum temperature in summer reaches 40, and the hot season lasts for half a year. It has a unique advantage for the habitat and reproduction of winemaking microorganisms.

At the foot of the mountain, Renhuai City produces the world's unique red tassel glutinous sorghum. The grain is small, the skin is thick, full, and it is resistant to cooking, roughness, and waxiness. This red sorghum can only be cultivated in the unique soil and climate, which is extremely important for the body and fullness of the soy sauce wine.

The Chishui River, known as the "Wine River", has excellent water quality, slightly sweet, moderate acid and alkalinity, and is rich in a variety of minerals and trace elements that are beneficial to human health.

The purple-red mudstone and yellow-brown sandstone of the river valley are the raw materials for the cellar stone and cellar mud, respectively.

The cellar stones and mud used in the old people's sauce incense cellar pond are all taken from the mountains of Renhuai's local geological landform.

So, this is one of the reasons why our old people's sauce wine is delicious.

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Well, the sauce is mellow and plump, this wine has a delicate taste when drinking, and has a long aftertaste after drinking, so you can know that it is a good wine after a simple taste, and it is more comfortable than spirits.

In fact, wine, how to say, each brand has its own characteristics, if you like to drink sauce-flavored liquor, the old people's wine is good, the taste is smooth and fragrant, not rushing the throat, and the stamina is good.

Which kind of liquor is popular to save people, have you ever drunk soy sauce wine? Now the more popular nine is Jiang Xiaobai. Saving people sauce fragrant wine. I really haven't drunk it.

As far as Chinese liquor is concerned, many friends see good liquors that are 52° to 55°, such as Moutai and other famous liquors. In fact, the reason why liquor appears in this situation is related to the storage and structure of liquor.

Only when the molecular structure of the liquor is around 50° to 53° is the most reasonable, and the liquor will be the most fragrant. That's why the good liquor we see is more than 50 degrees!

And in the case of low-alcohol wines. In order to save costs and increase production, many of the liquors circulating in the market are blended with high liquor. As a result, a lot of low-alcohol sake tastes poor! Moreover, the ethanol in it is easily volatile and cannot be stored for a long time.

Good liquor needs to be cellared in the process of brewing, and it is best to bury it in an underground place without aeration, of course, there is still air circulation in the cellar, but the air environment is also better than the outside. Moreover, in the process of cellaring, the ethanol in the high-grade wine is gradually converted to esters, the ethanol content decreases, the ester content increases, and there will be a fruity aroma or sauce flavor when drinking. At this time, the ethanol content generally drops to about 52 degrees and 53 degrees, which is why the alcohol content of good wine is in this range.

There are still many such liquors in China, such as Moutai, Wuliangye, Gujing Gongjiu, etc., and good liquor needs to be tasted slowly.

This liquor is relatively popular in sauce-flavored liquor, 53 degrees is okay, mainly because it tastes good, it feels very mild in the mouth, and the fragrance stays in the mouth for a long time.

I liked this wine very much the first time, I tasted it when I first opened it, and it gave a very mild feeling when I drank it, and the sauce-flavored liquor did not rush to the throat, and there was no stamina, which was very good.

There is indeed a lot of liquor, but the old man's wine is considered to be a high-quality product in the parity, and it is not on the top after drinking, and it is liked by people from all walks of life, and it is not expensive.

I don't know, like the Honghualang I usually drink is produced on the bank of the Chishui River in Sichuan, with the unique geographical environment and high-quality draft and drinking water, the quality and taste of the wine brewed are very good, and the wine body is more mellow and delicate, and the sauce aroma is richer, which is particularly good.

I have drunk it many times, but there is basically no reaction the next day, and it is not on the head, the price of this wine is very high, and the texture and taste are relatively pure, so you can taste it when you have the opportunity.