Tell me how you feel after drinking Maotai-flavor liquor?

Do you remember the first time you drank alcohol? Everyone has different feelings, some feel "bitter", some feel "choking" and some feel "spicy". So white wine is spicy. I think many people feel this way. Just like when I drank white wine for the first time, I also felt it was a little spicy. When I took the first sip, I felt like "What's in this wine?" "It's delicious, and it's spicy when you drink it." But when I saw adults drinking it, I felt that it didn't have that spicy taste when they drank it, and it seemed to be very smooth.

Drinking is an indispensable skill in people's lives nowadays, especially when it is necessary to have good communication with customers during meals. Most people may like to use drinking, because drinking In the process, the whole person's emotions will slowly relax, and people will get closer to each other. But in fact, there are still many people who have never drank liquor. Many people drink beer or red wine. If these people are new to liquor, they will basically feel spicy after taking the first sip.

So why is white wine spicy? Is the spiciness caused by alcohol? Will the higher the alcohol content, the spicier it will be?

Many people feel that the higher the alcohol content, the spicier it tastes. But is this really the case? Not really.

The state stipulates that wine with a content of 72 or above is no longer wine, but edible alcohol. You can try a little bit of edible alcohol yourself. It will definitely taste slightly sweet, not spicy. To put it bluntly, even pure alcohol will not taste spicy, let alone those high-quality liquors.

So whether the wine is spicy or not has nothing to do with the alcohol content. So why is the wine spicy?

The ingredients of wine are very complex. In addition to water, there are also alcohols, aldehydes, etc. These are too professional things that may not be understood by everyone, but these are the substances. It gives the wine different tastes and aromas, as well as sourness, bitterness, and spiciness. What causes the "spicy" feeling is mainly aldehydes, the largest component of which is acetaldehyde.

Another situation is that some drinkers are used to drinking low-alcohol wines with other flavors. When they drink Maotai-flavor liquor for the first time, they are used to drinking it in large gulps. This kind of drink will make you feel that the wine is strong, but it is not spicy at all. Because Maotai-flavor liquor has a very full and mellow taste. It is suitable for small sips. When you drink in this way, you will find that it is not spicy, but that your drinking method is wrong.

The mellowness of authentic Maotai-flavor liquor and the spiciness of those low-end liquors are actually two different things. Those who are interested can compare them.

In fact, the spiciness of liquor has a lot to do with the production process, storage time, later blending, etc. Many people like to store wine for a few years before drinking it. One of the reasons is that wine that has been stored for a long time is not spicy and has a soft and mellow taste. After the sauce-flavor liquor is matured, the taste of the liquor will be more mellow and the taste will be less spicy. Also, you can use older wine for blending. Generally, new wine is spicier. Using old wine for blending can also reduce the spiciness of new wine.

Without certain experience and certain taste, you don’t know the taste of wine.

Maotai-flavor liquor tastes particularly mellow and rich. We need to taste it carefully to feel the subtleties of sauce-flavor liquor. Therefore, many people take a few sips before drinking. Boiled water, so that there is no taste of other food in your mouth, will make you more sensitive to the taste of Maotai-flavor liquor. Moreover, after eating a meal, people will drink a sip of water first and then drink liquor, because this will not let the food taste bad. The taste affects the taste of liquor.

Don’t drink alcohol.

Many of today’s liquors are blended. I heard a friend say: If you rake cold water, you can get whatever you want.

After opening the bottle of Maotai-flavor liquor, slowly pour it into the glass and you should smell the aroma of the wine. When it is poured into the glass, the wine line will be long and slender and the color will be slightly yellow. Take a small sip of the wine first, and you may feel the bitter, spicy, and traditional Chinese medicine taste. These are normal. After a while, you will feel the aroma of wine. After drinking it, you will not feel stuffy, and it will not affect your work the next day. It is a good Maotai-flavor liquor.

Personal opinions are for reference only.

Get drunk and climb on the table. I am the emperor and the whole world is mine.

The production process of Maotai-flavor liquor is complex and diverse, so I won’t go into details here. If you don’t understand, you can check it on Baidu.

The most delicious Maotai-flavor liquor is undoubtedly the liquor produced by the Kweichow Moutai Group. The winery has a unique geographical location, 7.5 kilometers away from the Chishui River. The locally abundant sorghum is a necessary treasure for the winery. Without these two conditions, The taste of the wine produced by the Kweichow Moutai Group is very different. The actual cost of the high-end wine produced by the Kweichow Moutai Group is no more than 150 yuan. The reason why it is so expensive is that firstly, many people drink it and the output cannot keep up; secondly, the brand history Precipitated cultural value. The taste of real grain sauce-flavor liquor is different for everyone. It brings out the sweet, sour, bitter and spicy flavor of life. Therefore, most people who fall in love with sauce-flavor liquor are mostly people over 40 years old. It can be said: "Once you fall in love, you can't help yourself." If you drink other wine, you will feel "junk wine." The characteristics and advantages of grain-flavored liquor are: firstly, you can’t get drunk after drinking too much, don’t get dry mouth, and don’t choke; the more you drink, the more refreshing and smoother you drink; secondly, the longer the grain-flavored liquor is stored, the better the flavor will be, and the aroma will be richer. , the wine is yellowish in color.

My first experience of drinking soy sauce

I rarely drank alcohol before. I occasionally drank at family banquets, including Tianzhilan, Jiannanchun, Luzhou Laojiao, and Wuliangye.

The impression left behind is that it tastes spicy when swallowed, has a headache after drinking, and smells bad when burping.

So I wonder why some people like to drink white wine. To me, only sweet wine is delicious. .

I recently learned a little bit about the benefits of Jiangxiang.

I immediately bought a bottle of Xijiu 1988. When I arrived today, I found a friend and drank 2 taels to clear up my doubts

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How to say it?

It still tasted spicy when I swallowed it. I thought at the time that the flavor of the sauce was just that.

But when I savored it an hour after drinking and smacked my lips, it felt a bit sweet and I even burped. It's not as smelly as strong aromatic wine

I guess a newcomer like me who doesn't know anything can't tell whether the wine is good or not

I can only feel whether it's spicy or not. Spicy mouth, haha, you should start drinking from Jindian or Prince to develop your sense of wine

Not great, there is no Maotai, this fragrance type is basically ignored, but the sauce fragrance is lucky, it sticks to a wine Called Maotai, there is no other way. The red political wine has a certain red gene and is irresistible. It is also a tragedy and a joke, because any red color will be a joke in the future, and Maotai will never go abroad.