In 2022, I systematically reviewed the various series of Danquan wines, and more than a year has passed, and the talent of the Danquan Dongtian Wine Sea series has been upgraded to Talent +, which has changed a lot from packaging to wine quality.
When I saw this wine, the biggest impression I had with Talent + was the "Analysis Report on the Flavor Characteristics of Danquan Baijiu" given by the National Food Quality Supervision and Inspection Center - softer than the soy sauce wine in Moutai Town, and more mellow than the soy sauce wine in the Gulin area", so I almost said the name of Moutai and Langjiu.
Friends who are familiar with Danquan wine know that the softness and mellowness of Danquan wine are inseparable from their home3A 500-million-year-old natural wine cave. This wine cave called "Dongtian Wine Sea" covers an area of 1330,000 yuan, 80,000 tons of wine storage, won the Guinness World Records "Largest Wine Storage Cave" title, with constant temperature, constant humidity, constant wind, constant oxygen excellent wine storage environment. Talent + This wine has been aged and matured for 10 years (equivalent to 87,600 hours) in this environment, resulting in a soft taste and elegant and delicate aging, floral and fruity aromas.
The same as the old talent is that the talent + is still in emerald green packaging, the difference is that the opening method is changed from the top to the door design, and it is individually packaged, and each bottle of wine is equipped with a handbag. Talent + positioning high-end, the packaging is much more atmospheric than the old model, more suitable for business, gifts, collection cabinets and other face-saving occasions.
The packaging is only the exterior of the wine, the key is the wine inside. Pour the wine into the glass, because the opening of the wine bottle is relatively large, so the thin line cannot be pulled. The color of the wine is slightly yellow and transparent, there are no flocculents and sediments, and the columns formed when the glass is shaken are relatively thin and slow to slide, indicating that the wine is viscous.
The bottle of talent + in my hand was produced on the 9th of last month, and it can be said that it is a new wine that has just been baked. Since it has been aged in the pottery jar for 10 years, the aroma is very pleasant, and even if the nose is close to the mouth of the cup, you will not smell the pungent smell of alcohol. The aroma is dominated by sauce fragrance and aged fragrance, the sauce fragrance is prominent, and you can feel the sweet flower and fruit fragrance when you smell it.
Talent + soft in the mouth, smooth lower throat, if you don't let the wine spread all over the tongue, you basically can't feel the spicy taste of the wine. It is slightly sweet in the mouth, with a clear sweetness in the middle and a pleasant aftertaste after drinking. After entering the mouth, the sauce aroma is prominent, and the aged fragrance and burnt aroma in the later part are obvious, and the overall aroma is harmonious. The body of the wine is mellow, elegant and delicate than that of the old talent, and it is not as heavy as the sauce flavor of traditional soy sauce wine, and it belongs to the soft style of soy sauce wine.
Talent + The fragrance of the empty glass lasts for a long time, I taste the wine before the meal, and the aroma of the empty wine glass is overflowing after dinner, and the aroma is still obvious when I only wash the cup with water.
Overall, under the influence of 10 years of cave storage and the selection of only 15% high-quality base wines, the greatest feeling of talent + this wine is that it is soft, sweet, elegant and delicate. This wine is supervised by Pan Zhengfu, a national liquor judge and a national first-class taster, and the proportion of old liquor is relatively high, and not every drop of wine can become a talent. Don't have a dry mouth after drinking, don't go up, drink the same amount of wine talent + slow drunkenness, fast sobering, if you are not used to high spirits, drinking talent + is a good choice.
In the past, when it came to Guangxi's liquor, people generally thought of rice wine, such as the representative of rice-flavored liquor and the famous Guilin Sanhua liquor. Nowadays, Danquan has successively launched Dongzang 30 and Tiantian, with these two wines, it has broken the history of no high-end liquor in Guangxi, and has formed the third production area of high-quality soy sauce liquor by relying on the unique water, soil and climate environment of Nandan region.
I read the news a few days ago that Danquan 1The production capacity of 50,000 tons has become the No. 1 soy sauce wine in the Chishui River, which I really didn't expect. It is understood that Danquan also has expansion plans, with an estimated production capacity of 30,000 tons and 150,000 tons of energy storage in 2025, and may be listed. I really hope that A shares can produce a second share of soy sauce wine, many wineries are grabbing it, let's see who ends up with it.