Under the changes in the market environment, there are always some wines that will be forgotten, but the reasons are different, let's take a look!
Jiang Xiaobai. Jiang Xiaobai: "I believe everyone still has an impression of how violent the waves were, but people gradually sobered up and found the clues. If we talk about the brewing process, it is just the traditional "Sichuan method of koji brewing", which is not complicated in terms of difficulty or cost.
In the eyes of people who often drink alcohol, it is actually the level of two pots, but a small bottle can be sold for about 15 yuan, and if it is a catty, it will even cost seventy or eighty yuan. So after the heat has passed, few people pay for it.
Sauce Grain Soul 15 comes from a "Maotai Sauce Wine" in Guizhou - Sauce Grain Soul Reserve 15, which has been well received by local wine friends in Guizhou as soon as it came out, calling it "affordable Moutai".
This is also thanks to the good intentions of its brewer Feng Xiaoning (Li Xingfa, the father of sauce fragrance**), who has been a bartender master in Moutai for 40 years, in order to restore the taste of Moutai, she chooses a tannin content of 2 in the material5% red tassel sorghum follows the traditional brewing process of soy sauce wine "12987", and the taste of the wine brewed under this condition is indeed comparable to that of Moutai for 15 years!
However, the express train that focuses too much on quality and misses the opportunity is quite famous in Guizhou, but in other places only knowledgeable drinking friends understand.
Five-go-syrup. "Wudai Pulp" liquor had a very high reputation in its time, and at that time it was ranked among the famous liquors in Jiangsu, and its sales once surpassed that of Yanghe.
The overall feeling is very good, pure and rich, the sense of hierarchy is also very full, and the price is low, many people are willing to use it as ration wine. But later, Yanghe began to rise slowly, leading to a gradual decline, and now there are very few people who can remember it.