Nowadays, liquor will be uncomfortable to drink a little, what is the reason? In the final analysis, there are these "three points".
The year has passed, and the wine has not left! A warm life, how can you be accompanied by a glass of wine? However, there are some facts in the wine world that are staggering! For example, the quality of liquor, many senior drinking friends think: the current liquor quality, the quality of the wine is not good, drinking a little will be uncomfortable!
I learned from the Internet that many netizens often complain about the quality of the current liquor, but at the same time, they drink it "cheaply", and it is indeed very lingering to taste it. Yesterday, when a customer in Nanjing discussed with me, he also mentioned today's liquor, saying that the quality of liquor is not as good as before.
Recalling the liquor of the past, it is really extravagant! It doesn't matter how much you drink, it always feels good and comfortable at the end of the day." So, what exactly is the reason for this? An expert once said: In the final analysis, there are these "3 points":
1. Wine lovers and wine companies have changed
Today's drinking friends, their quality of life has been greatly improved compared with before, especially the requirements for drinking, which are now getting higher and higher. Ordinary drinks are not satisfied at all now. In addition, some wine companies are mercenary or eager for quick success.
Cutting corners in sake brewing and even using a large amount of edible alcohol or flavors. For them, as long as there is money to be made, there is no personality. It is no exaggeration to say that they have no regard for the health of their drinkers, which is why counterfeit alcohol is now rampant.
Second, a lot of wine is playing with blending
If the undesirable phenomena mentioned above are related to the original intention of the wine company, then the next thing to say is the actual operation. For example, the brewers of the wine company use things that should not be used, such as adding a lot of water to reduce the flavor and make the aroma lighter.
Most of the time, the taste becomes bland and not serious enough, and even the taste will be bitter. Obviously, this is the result of "technology and hard work". However, these additives can only deceive the sense of taste and smell, but the body cannot deceive these rejections.
Third, today's craftsmanship has changed
In the past, whether it was a large wine company or a small workshop, everyone would honestly choose pure grain as raw materials and use the traditional solid-state process to brew. The sake brewed in this way is very fragrant and has little effect on human health.
Nowadays, most distilleries are profit-oriented, and because of the very large volume of finished wine, they use the semi-solid and semi-liquid method or the liquid method to brew. The lack of solid-state process leads to the lack of flavor substances in the wine.
In addition, there are individual companies that take stainless steel barrels and plastic barrels for fermentation. At the end of the day, it's purely about money and not winemaking. In order to improve the color and flavor after brewing, additives can only be used! In fact, it is not difficult to buy good wine and drink good wine.
And guess what the rarity is? It's rare if you can find a reliable company or workshop. What do you think about this? With my years of experience in drinking, there is one wine company that has always been reassuring, and this is Guokang Liquor in Moutai Town, Kweichow Province.
The liquor industry has been established for decades, and has gone through ups and downs but has never forgotten its original intention: to let every wine friend drink delicious and cheap pure grain sauce wine. If I had to recommend one, Guokang 1935 would be the first choice, which is the core strategic brand of the wine company.
The wine has maintained a price of more than 100 yuan from beginning to end, and its quality is quite outstanding, and it often appears at banquets. During this year's Spring Festival, many middle-aged and elderly drinking friends choose ration wine or hospitality wine. It is understood that its brewing is extraordinary.
The raw material is red cherry seed sorghum, which originates from Guizhou locally, and only here can the most suitable red cherry seed sorghum for making soy sauce wine be produced, which is known for its small grains, thick skin, firm and dry, with a starch content of up to 90% and a tannin of 25%。
Both of them are higher than the content of ordinary sorghum, and the role of tannins is not small, which can not only inhibit the growth of harmful microorganisms, but also ferment to produce syringic acid and syringaldehyde, thereby making its wine taste richer and more aromatic. The technique is the 12987 Kunsha brewing method.
According to historical records, this technology can be traced back to the Qianlong period, invented and inherited by the winemakers of the major wineries at that time, and is now becoming more and more mature after hundreds of years, which can be said to be tailor-made for brewing soy sauce wine. With the raw materials and technology, is there a shortage of winemakers?
That's right, Professor Fan Yinghua, the technical director of the liquor, was a former Moutai brewing expert, who has been in the industry for 37 years with exquisite technology and rich experience, during which he has brewed hundreds of high-quality sauces. At Guokang, he brings decades of savoir-faire to the winemaking.
Not for anything else, just for a bite of pure sauce. It is not difficult to see that the brewing of this wine combines the right time, the right place, and the right people, and finally gives birth to such a beautiful thing, so it is recommended to try it. Speaking of which, what do you think of the current quality of liquor?