Are there any recommendations for drinking liquor that is not spicy to the throat?

As long as it is wine, it will be a little spicy, drink less alcohol and eat more vegetables, which is good for the body.

Personally, I think that the pure grain liquor of soy sauce wine is not spicy and hoarse, this is very smooth to drink, and it is also good for the body.

If you want to drink liquor without spicy throat, you can eat a little before drinking it at this time, and never drink liquor on an empty stomach, otherwise it will not only spicy your throat, but also your stomach.

If it's a small glass of liquor, it's best to drink it in one gulp. Take a deep breath first, try not to breathe when drinking, and exhale first after drinking, so that it is better to drink.

The spicy taste of liquor is not necessarily related to the degree of alcohol, and the spicy substances in alcohol are only some special ingredients, which will be diluted when making wine, although there are very few, but they are relatively spicy.

Wine and tea culture, as the two main streams of Chinese food culture, are indispensable in daily life, whether it is customs or banqueting guests, going out to socialize, but if you drink too much, the spicy throat is needless to say, and it is more uncomfortable to get drunk, so if you want to avoid these problems, in addition to drinking less, you can also do this.

When we go out to socialize and drink, we generally only drink liquor, but often there will be a variety of alcohols on the table, such as liquor, beer, and red wine, if these wines are mixed and drunk, it will be very uncomfortable, so simply drinking only one kind of wine, the effect will be better.

Take Jiujiang double distilled wine as an example::

Jiujiang double distilled liquor is mainly made from rice, using local mulberry root water, and brewing liquor through procedures such as cake ball koji, steamed rice mixing, fermentation and distillation, brewing and soaking of Zhaijiu, blending and tasting. The so-called "double steaming" is a type of sake that is steamed from leavened rice and then poured into the same amount of leavened rice and re-steamed.

"Double steaming" plays the role of incense stringing, that is, the aroma substances in the fermented rice are extracted and distilled into the liquor with the first steamed liquor, so as to make the aroma of the liquor stronger. The unique production process, brewing environment, water source and many other factors have created a typical style of Jiujiang double distilled liquor, which is clean and clear, unique in soy flavor, mellow and sweet, and has a clean aftertaste.

The traditional brewing technique of Jiujiang double-distilled liquor is very complex, and it mainly goes through three processes: pre-koji making, mid-fermentation and post-processing. The whole process of aging, maceration and brewing is controlled by hand, and only an experienced winemaker can flexibly grasp the content and time of the brewing according to the quality of the desired wine.

The traditional brewing technique of Jiujiang double distilled liquor is a folk skill nurtured by the agricultural civilization of Lingnan and an intangible cultural heritage of the Chinese nation, but under the strong impact of globalization, industrialization, modernization and other international and domestic environments, this brewing technique has been in an endangered state.

Why is liquor spicy?

Many people think that baijiu is spicy because of its high alcohol content, but this is not the case. The degree does not determine whether the liquor is dry and spicy! 98% of the liquor is ethanol and water, and only 2% is lipids, aldehydes, acids, phenols, sugars and other substances.

These substances play a decisive role in the flavor and taste of the liquor, and these trace elements determine the aroma and taste of the liquor, which together constitute the taste and flavor of the liquor, and of course, the degree of spiciness. Therefore, some liquor smells fragrant, and some have sour, sweet, bitter, and spicy tastes, which is why there are so many aromas and genres in the liquor market now. Aldehydes are the ultimate cause of the pungency of liquor, that is, acetaldehyde, the higher the aldehyde content in the liquor, the more obvious the spicy taste of the liquor, and the worse the same quality.

2. Why is some liquor spicy and some not?

There are two main reasons: one is that spicy substances such as acrolein, which are produced in small amounts due to problems with sake brewing, are also very spicy. The other is that the balance between the various substances in the wine is broken, and the spiciness that should not be highlighted is highlighted.

Traditionally, it is believed that sake is made up of three flavors: sour, sweet, and spicy, and if the flavors are harmonized, there should be no spicy taste. Unless the body designer specializes in designing a relatively spicy body, such as Moutai, it will have a little spicy feeling in the mouth. Of course, there is also a situation where when blending liquor with edible alcohol, when the quality of the alcohol used is poor, it will also have a spicy taste.

The liquor roasted with rice is not good in the mouth, and it does not prickly the throat.