What do you think is the value of a 30 year old bottle of baijiu?

My factory is now storing 10 years of 50-degree sorghum puree, a pound to sell for more than 200 yuan, if it is 30 years, ** should be multiplied, if you have to say a**, it will cost nearly 2,000 yuan a catty.

I think that good taste is value.

If the liquor is below 50 degrees, 300 years does not make sense, expired products.

If you don't store it well, it won't taste like wine, so use it with caution.

Thirty years of wine, I have drunk it a few times, there is nothing special, some are relatively light.

I think that if we look at liquor as an investment variety, we must first choose high-quality grain liquor, and calculate the value-added rate according to 5% per year for the first five years, 8% per year for five to ten years, and 10% per year for more than ten years. In addition, according to the brand and fragrance adjustment coefficient, it is more scientific and rational.

It's not very high, I have a bottle of 86-year-old Feitian Moutai treasures, a carton packaging with a copper three-legged wine glass, the original packaging box with the original nylon bag, 33 years, I have to pay 20,000 yuan

First of all, you have to be able to collect, otherwise it will turn bad after a long time.

I think the value of 30-year-old liquor is very high, and you can buy a house.

I think the value of a 30-year-old bottle of baijiu should be relatively high, but I don't drink much and know relatively little about him.

I don't think this kind of liquor is too good for collection, or the wine is better.

I think a 30-year-old bottle of baijiu is quite valuable, and people who know how to taste it will find it particularly delicious.

Nowadays everyone knows that the older the wine, the better, so a bottle of thirty years old will not be worth less than a thousand.

I think the value of 30-year-old liquor should not be too high, the liquor is aged but not the older the better, the liquor in the storage process of esterification and hydrolysis to form high acid and low ester.

I think a 30-year-old bottle of baijiu** will be very high, because the price of the period liquor in his collection will become very valuable.

I think a 30-year-old, aged liquor should be worth thousands of yuan, because it is worth this ** antique with archaeological value.

I think the value of a 30-year-old bottle of liquor is still quite considerable, about 2,000 yuan.

30-year-old liquor, the value is still very high, such a liquor is of very good quality, the aroma is very strong, of course, it will be very high.

I have a bottle of 30-year-old Wuliangye, who wants it?

How much is 30 year old Coke worth?

If you want to buy liquor, you can go to the major online e-commerce platforms to choose, or you can buy it in offline official stores, cigarette hotels, supermarkets, and some small stores that specialize in selling loose liquor. Many liquors are marked with 20 or 30 years of aging, but they are only tens or hundreds of yuan, which is quite cheap, but do these liquors really have so many years of aging? Regarding this issue, the author would like to tell you two words, which can be regarded as a kind of popular science!

In fact, as long as you think about it a little, it is easy to judge its true key and the doorway, why do you say that? You think: most of the distilleries were established in the early days of the founding of the People's Republic of China, and it has only been about 70 years now, even if half of the liquor brewed at that time was stored and stored after decades of sales and blending, how much would be left?

Moreover, the early liquor factories were insufficient in terms of scale and production efficiency, so the reserves of old liquor were very small, and it was unscientific to sell the liquor that was often aged for twenty or thirty years.

In addition, what you may not know is that for the manufacturer, the real decades-old liquor will never be **, unless the manufacturer does not want to make liquor and wants to close down. In other words, for a liquor factory, in addition to the brewing process and blending technology, old liquor is the treasure of the factory, and no one will sell their "secret**" to others - it may be a competitor - this is a stupid approach. Therefore, even a large factory like Moutai will not age a large number of more than 15 years (referring to the amount of high-end products such as Moutai 15 years and Moutai 30 years, and these products are only blended with old liquor of the corresponding year).

So where did these so-called ages come about? Actually, this is modern technology. At present, there are many methods of artificial aging, such as ultrasonic aging, which can catalyze the aging of liquor in a very short period of time to achieve the effect of twenty or thirty years of aging.

Of course, this is the same as the principle of stewed soup, and the soup that is simmered slowly on the mountain bench is always much better than the pressure cooker.

Therefore, the liquor on the market that has been aged for twenty or thirty years but is very low is either blended with this kind of ripening old liquor, or it is falsely advertised, as for the characteristics of the yellowing of the liquor, hanging cup and aroma you see, it can be achieved by artificially adding caramel color, plasticizers and spices. So it boils down to a sentence, you get what you pay for, and there will be no good thing about pies.

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The material of the wine bottle is very special, the liquor needs to be collected, the liquor with a relatively high degree of integrity should be collected, the liquor with a relatively high quality also needs to be collected, and the liquor with a relatively high degree can also be collected.

For example, you can collect some puree wine, or you can collect some wine with a relatively high degree, or you can choose to collect Moutai wine, which is very collectible, and after time of fermentation, the taste will be particularly mellow.

You can buy puree wine, Moutai, brewed wine, sauce wine, strong wine, and light wine, which are very worthy of collection, and the longer the time, the more mellow the taste.

Pure grain brewing liquor needs to use medium and high temperature Daqu as saccharification starter under the action of koji, undergo cooking, fermentation, and extraction, and then select different rounds of liquor to configure a rich taste and layered liquor. Why do we recommend Fenjiu. First, Fenjiu is the ancestor of more than 700 kinds of liquor in China, and all liquors, including the brewing method of Moutai, were passed down by Shanxi Fenjiu a long time ago.

If you have the conditions, don't buy packaged wine, and prepare your own glazed pottery jars or large glass jars on both sides, at least a single can hold more than 30 catties. After filling the wine, seal it tightly, put it in a ventilated and dark place, and do not touch it until you drink it. This treatment saves a lot of packaging costs, and it is also conducive to the storage and aging of the wine.

It is necessary to see how your financial ability is, what price of liquor you want to save, if the economic ability is better, of course, the higher the price of the liquor, the better the quality of the liquor.

The production process follows the "12987", a production cycle a year, which has to go through two feedings, nine times of cooking, eight times of fermentation, and seven times of taking the wine, and the obtained wine is divided into rounds for three years before it is blended, that is to say, when a bottle of Moutai leaves the factory, it is basically five years of wine. Again, we can't save some ** high wine. For example, Moutai and other high-quality ones are from the point of view of the collection value or the appreciation value in the future.

In recent years, I have collected a lot of liquor, covering almost 17 famous liquors in China, as well as many local famous liquors that have just been recognized, such as Li Du from Nanchang, Jiangxi, Wenjun from Sichuan, Liu Lingzui from Hebei, etc. In terms of smell, the liquor brewed from pure grains smells pure and full, while the liquor blended with alcohol smells very strong and strong to the nose. In addition, pure grain wine has a soft taste, and it does not dry mouth, chokes, does not go up, and is not uncomfortable after drinking.

At present, the liquor on the market is divided into pure grain wine and alcoholic liquor blended with "three essences and one water". Although the wine is the fragrance of aging, the more it is stored, the more fragrant it becomes, there is a premise, that is, only real pure grain wine can be like this.

The wines that are worth collecting are, Wuliangye, Moutai, Guojiao 1573, Dream Blue, Xinghualang Wine, Dongfanghong 1949, Gujing Gongjiu, Feitian Yingbin and so on.

Moutai, Wuliangye, Luzhou Laojiao, Fenjiu, etc., are all very expensive, and they are all worth collecting, because these wines are very delicious.

12-year-old Xifeng, Moutai, Taibaijiu, 16-year-old Xifeng, Honghualang, these wines are very collectible, and the taste of the wine will be more intense over time.

In fact, there is no specific answer to how many years the liquor can be saved, the legendary daughter is red, that is, the husband bought a few jars of wine after knowing that his wife was pregnant, and was ready to entertain relatives and friends when he was ready to give birth to a son, who knew that the wife gave birth to a daughter, and the patriarchal thinking made the husband very angry, so he buried the wine under the osmanthus tree in the backyard, the daughter was smart and beautiful and won the father's like, and when the daughter got married, the father took out the wine and found these jarsWhen the sake buried in the ground is opened, it has a mellow flavor and rich color, and it is very delicious. The daughter red mentioned here has been buried in the ground for at least fifteen years.

The above is the ancient daughter red, which has a more mellow taste after being buried underground, so how many years can modern liquor be stored? This needs to be distinguished according to different regions and different situations, first of all, the different types of liquor and the storage time will naturally be differentFor example, the liquor brewed from red sorghum can be stored for about five years, and the taste and texture will be better after taking it out, while the general grain wine can be mellow and pleasant as long as it takes about three years.

Then it is necessary to store it according to the different environment and temperature, if it is placed in an environment with constant temperature ventilation all year round, humidity and temperature are relatively stable, there is no problem with storage for decadesOf course, the liquor mentioned here is naturally a real pure grain liquor, if it is a blended liquor, even if it is a suitable environment and temperature, it is difficult to put it for a few years, and the longer the time, the more bitter the taste.

Then there is the purpose of wine storage, if it is for the collection to be stored for a long time, in order to be able to leave some good wine for their descendants, then it is completely possible to find a special environment for wine storage, such as some wine cellars, etc., such an environment can ensure that the wine will precipitate over a long period of time without deterioration. If you drink it yourself, you only need to put it in a ventilated place at room temperature for three or five years, and you can also taste the softness, freshness, mellow and sweet flavor of the liquor.

Baijiu is generally stored for about 5 years, and the taste is the best, whether it is more than this age or less than this age of liquor, it does not taste so fragrant.

First of all, depending on the type of grain wine, the storage time of the liquor is also different. For example, sorghum wine generally tastes good when stored for about five years, and bud grain wine is generally stored for about three years and is very mellow and pleasant.

Under normal circumstances, the storage time of baijiu is about 20 to 30 years, and the taste is the best at this time, and it is very pure.

The taste of liquor stored for 10 years is the best, especially good for the throat, the taste is very pure, but the stamina is very large, so don't be greedy

According to Yuan Renguo and Tang Qiao in the past, Moutai is 15 years old and Wuliangye is 10 years old, so their vintage wines all start like this.

Pure grain wine, the longer the seal, the better. The pure grain small roast 3o years ago is sweet in the mouth, no worse than some famous wines.

Twenty years of Shuijingfang is really good.

Basically, it's clear three, thick five, and eight, and sauce ten.

It's not pure grain, and it's useless how many years the wine is stored.