There are many liquor brands, how to choose?

In fact, I choose it according to my own preferences, if I don't particularly like it, I just choose Moutai.

Choose the right brand The national brand leads the high-end, and the local brand divides the market. There is an opportunity to seize the opportunity, there is no opportunity to create an opportunity to be a big brand, and dealers must seize the opportunity once they cooperate with large enterprises.

Personally, I think that when buying liquor, you should look for regular manufacturers, such as Wuliangye Moutai, etc.

There are many brands of liquor, and when drinking, you should choose liquor produced by regular manufacturers.

I think you have to pick the right price first, and then choose.

You can look at the brand, and their degree and fragrance.

It depends on what you like and what kind of alcohol you like to drink.

In the current environment, local brands can make good use of marketing.

Fenjiu, elegant and fragrant, China in the bones.

I feel like you can ask some professionals about this and they will give you the answer.

How to judge the quality of liquor:

First, the taste is rich.

Baijiu is made from grains and is rich in substances. A good wine must have a rich flavor. Among them, sweet, sour, bitter, spicy, salty and tasteless, between the lips and teeth, the aroma is overflowing, and the fragrance lasts for a long time, then this wine must be a good wine.

Second, don't go up after drinking.

A good liquor should be more relaxed after drinking and fall asleep naturally, rather than being dizzy and uncomfortable. Inferior liquor can cause headaches after drinking.

The distinction is obvious.

3. Raw materials. For a good wine, its raw materials must be only grain and water, without adding any ingredients. The selection of raw materials is also strictly required, and the best raw materials can be selected to make the best wine.

Fourth, the value of the collection.

A good liquor is collectible, and the longer it is stored, the more valuable it is. Therefore, judging whether a liquor is good or not can also be judged by how its collection value is judged on the market.

A good liquor must be a liquor after eliminating the taste of alcohol, and only the various tastes in the liquor cooperate with each other, the wine taste is harmonious, the wine quality is mellow, and the wine with a soft body can be called a delicious wine.

The rigorous craftsmanship of good raw materials gives people a fresh, pure, simple and natural feeling, which is called "positive color" in the local words of Moutai. However, this still depends on the actual vision of the individual.

The taste of soy sauce wine.

The aroma of soy sauce wine is very complex, although it is the same soy sauce wine, but the aroma is different, and the aroma of the same wine will also have various changes, we should taste it at multiple levels.

Commonly used words for evaluating the degree of aroma: no aroma, no aroma, slight aroma, insufficient aroma, floating fragrance, elegant, delicate, pure, rich and coordinated, complete, aromatic and other words.

Introduction: Baijiu, also known as shochu, laobaigan, burning knives, etc., after liberation, it is a kind of distilled liquor unique to China, and it is also one of the world's eight major distilled spirits (brandy, whiskey whisky, vodka, gin, rum, tequila, sake, and spirit). Teach you a few tricks on how to distinguish real and fake liquor!

The first trick is to take a drop of wine and put it in the palm of your hand, and then make the palms of your hands touch and rub it a little, and the smell of the wine is fragrant after it is hot, it is a high-quality wine. If the smell is sweet, it is a medium wine. If the smell is bitter, it will be bad wine.

The second trick: if it is packaged in a colorless transparent glass bottle, hold the wine bottle in your hand, slowly turn it upside down, and observe the bottom of the bottle with light, if there is a sinking substance or a cloud-like phenomenon, it means that there are more impurities in the wine; If the liquor does not lose its shine, is not turbid, and has no suspended solids, it means that the liquor is good. The quality is better.

Because from the point of view of color, except for sauce-flavored liquor, general liquor should be colorless and transparent. If the wine is packaged in a porcelain bottle or colored glass bottle, it is opened after a slight shake, and the color and sediment are also observed.

The third trick: to judge the degree of the wine, you can use the shaking method. After shaking the bottle, if there are hops the size of millet grains to sorghum rice grains, the stacking time is about 15 seconds, and the alcohol degree is about 53 degrees 55 degrees; If the hops are the size of sorghum grains, the heaping time is about 7 seconds, and the alcohol will be about 57 degrees to 60 degrees.

The fourth trick: pour the liquor into a colorless and transparent glass, observe it in the natural light, the liquor should be clear and transparent, without suspended matter and sediment; Then smell its aroma, use your nose close to the mouth of the cup to distinguish the height of the aroma and the characteristics of the aroma; Finally, taste the taste, drink a small amount of wine and spread it on the tongue to distinguish the thinness, softness, mellowness, and roughness of the taste, as well as whether the sourness, sweetness, sweetness, and spiciness, and the presence and length of the aftertaste. Low-grade and low-quality liquor is generally made of poor quality or moldy grains as raw materials, and the process is rough, usually pretending to be a brand-name liquor or a best-selling liquor, and drinking a choking and head-hurting liquor must be inferior liquor.

The fifth trick: drop a drop of cooking oil into the wine, if the oil spreads irregularly and the sinking speed changes significantly, it is inferior wine.

The way to tell if baijiu is a good liquor is as follows:

1. Process. The main production process of liquor is divided into three types, namely solid liquor, liquid liquor and solid-liquid combination liquor. The standard of a good liquor, everyone only needs to look for the solid method of liquor.

These three different processes correspond to pure grain wine, pure alcoholic wine, and blended wine.

2. Raw materials. No matter what kind of drink it is, the ingredients are the key to whether it tastes good or not. A good liquor must only have food crops and water in its raw materials, and there are no other additives.

Because in addition to food and water, once there are other additives. For example, edible alcohol, edible spices, etc., that is, alcoholic wine or blended wine, all in all, it will not be a good liquor.

Tips for choosing wine:

Many big-name liquors generally have some sticky brand wines, and there is no shortage of these manufacturers who have learned the process of making good wine, and more of them are to make quick money and produce some liquor that is not very high-quality. And if we consumers are not familiar with alcohol, it is easy to be deceived, for this problem. The strategy to deal with it is to buy alcohol as much as possible in large supermarkets or regular tobacco and alcohol stores, or official ***, and the second is to keep these mantras in mind.

The so-called flavor wine is a liquor made by blending flavor and alcohol, and the flavor wine has a greater impact on buyers. It is easy to get on the head after drinking, and the more serious thing is that there is discomfort, dry throat, thirst, heartburn, etc. In order to avoid buying flavored wine, first of all, you should habitually look at the ingredient list when buying wine.

Look at the product information, if there are food flavors and edible alcohol in the raw materials, do not buy.

At the same price, its wine quality is rich, the taste is good, and the same wine quality, its price is the most suitable, this is a good wine, of course, this is just an analogy, each winery produces its own characteristics, taste and texture are not the same.

In fact, the real sauce-flavored liquor is brewed from pure grains, which requires a one-year production cycle, and the uncrushed sorghum is distilled nine times, fermented eight times, and then the wine is taken seven times, stored for at least 5 years and then blended, which is usually called the "12987" process.

During the year-long open fermentation process, there are many microorganisms involved in the production and fermentation process, resulting in a variety of aroma components. The wine is fragrant but not showy, low but not light, plump and mellow. The most important thing is that you don't have a headache or dry mouth after drinking, and you don't delay going to work when you wake up the next day.

Chinese liquor has a compound aroma with esters as the main body, koji and liquor mother as sugar fermentation agents, and uses Jueziqiao starch (sugar) raw materials to brew all kinds of liquors through cooking, saccharification, fermentation, distillation, aging and blending. Strictly speaking, a blend of edible alcohol and spices cannot be regarded as liquor.

Liquor flavor

The flavor types of liquor are divided into: sauce flavor type, strong flavor type, light fragrance type, phoenix flavor type, rice flavor type, sesame flavor type, rich fragrance type, special flavor liquor, and other flavor types. The first four types of fragrance are more mature, tending to be standardized and stereotyped.

In addition to the first four flavor types, there are many good wines with their own characteristics, whose aroma, taste and process are not only different from the stereotyped flavor wines, but also have their own special processes and flavors.

And then appropriately express the name of its aroma type, such as Pingba Cellar Wine, Dong Wine, Baiyunbian, Baisha Liquor, etc., which are classified into less than four flavor types, so they have to be temporarily set as other flavor types.

It can also be seen from here that the division of the flavor type of liquor is not conclusive, and with the progress of science and technology and the development of the liquor industry, the flavor type of liquor will be more colorful. In fact, the aromas of plants in food are diverse, and the aroma of sake will continue to develop and increase, and a hundred flowers will bloom.