Maopu tartary buckwheat liquor is a three spice compound liquor, what does this three spice refer

Maopu tartary buckwheat liquor is a healthy liquor developed by the Jinpai reunion liquor after the strength brand, selected high-quality tartary buckwheat, using modern Xiaoqu liquor brewing technology, fermentation and aging retain the nutrients in tartary buckwheat, unique brewing technology in maintaining the taste and flavor of traditional liquor while also ensuring its healthy connotation, after testing, the content of tartary buckwheat flavonoids (the main functional component of tartary buckwheat) in Maopu tartary buckwheat liquor is more than 50mg l.

Maopu tartary buckwheat liquor belongs to buckwheat-flavored liquor and belongs to blended liquor.

Blended wine, also known as blended wine, is a special variety of wine, which cannot be exclusive to that type of wine, and is a blended wine. Blended wine is a more complex wine family, which was born later than other single wines, but the development is very fast. There are two main preparation processes for blending wine, one is blending wine and wine, and the other is blending wine with non-alcoholic substances (including liquids, solids and gases).

Maopu series products can win awards in international spirits competitions, which is undoubtedly a spirit. Spirits, also known as distilled spirits, generally have a higher alcohol content. There are many classifications of liquor, and the most common ones can be divided into brewed liquor, distilled liquor and blended liquor according to the nature and manufacturing method of liquor.

Maopu liquor is a slag made from strong, clear and sauce three-spice distilled liquor as the base liquor, adding tartary buckwheat, kudzu, wolfberry, hawthorn, monk fruit and other plant raw materials. Therefore, according to the technological process and relevant national classification standards, Maopu liquor should belong to the category of blended liquor, so all Maopu product packaging is marked with blended liquor, but its taste and style still maintain the attributes of traditional liquor.

The birth of blended wine is later than other single wines, but the development is very fast, Europe is the more famous blended wine main wine production countries, mainly divided into aperitifs, sweet wines and liqueurs, with the pursuit of consumers for a healthy life is getting higher and higher, the blended wine with healthy connotation is also more and more favored by the market.

Rare raw materials, green and natural.

Bitter buckwheat is produced in Yunnan, Guizhou, Sichuan and other alpine regions, and the special environment gives it rich connotations. The rare tartary buckwheat combined with the cave water of the sweet spring creates the natural and green color of tartary buckwheat wine.

The buckwheat fragrance is elegant and the flavor is unique.

The perfect combination of ancient grain crops and the traditional Xiaoqu liquor brewing process originated in 1953 has created the product personality of Maopu Tartary Buckwheat Liquor with elegant buckwheat aroma, light yellow color and unique flavor.

Using the traditional solid-state fermentation and modern technology of traditional Chinese medicine, the product is endowed with a healthy connotation, and the content of tartary buckwheat flavonoids (the main functional ingredient of tartary buckwheat) is greater than 50mg L, which has the function of reducing blood lipids, blood sugar and blood pressure.

Buckwheat flavor liquor is buckwheat flavor type, which is an innovative flavor type in liquor, which is prepared from buckwheat particles without hulling as raw materials, and is native to Inner Mongolia and Longgui regions in northern China. It is characterized by the special style of Changsui with a fragrant liquor, and the natural flavor of traditional koji rice wine. <

Buckwheat flavor liquor is buckwheat flavor type, which is an innovative flavor type in liquor, which is prepared from buckwheat granules without hulling and resistance to disadvantage, and is native to the Nabuju Mongolia and Longgui regions in northern China. It is characterized by the special style of fragrant liquor, as well as the natural flavor of traditional koji rice wine.