What famous wines are there in Tibet?

Xizang, referred to as "Zang", is one of the five autonomous regions in my country and the capital of Lassa City (to avoid the platform judging sensitive words, use pinyin to express them). Tibetans have a long history and culture of winemaking, which can be traced back more than 1,000 years ago. During the long historical process, the Tibetan people's unique wine culture has been formed. They generally like to drink, but they never become addicted to alcohol. Most of the wine is used for celebrations, not to relieve sorrow, or to offer sacrifices to gods and Buddhas (they believe in Buddhism, and Buddhism requires abstinence from alcohol). According to the ancient Tibetan scroll "Bon Funeral Ritual" unearthed in Dunhuang, the wines drank by Tubo in the early days included wine, mead, highland barley wine, rice wine, wheat wine, etc. Later, the compound fermentation winemaking method was introduced to the mainland to brew highland barley. Wine has become their traditional drink. Today Xiaoliu will share with you what kind of wine xi has!

Zangquan Liquor (Cangquan Highland Barley Liquor), Jinzhu West Road, Zanglasa City, Xi'an, strong-flavor liquor, using highland barley and natural water as raw materials, using traditional Laowu steamer technology and low-oxygen fermentation It is brewed with patented technology and combined with modern technology to strictly control the humidity, temperature, light protection, waterproofing, moisture-proof, ventilation holes, sealing measures, etc. of the wine cellar, so that the wine tastes mellow and natural, and does not get sticky after drinking. It has won "famous trademark" and "famous brand product".

Tibetan Antelope Liquor is a compound-flavor liquor produced in Bahe Town, Linzhi Prefecture, Tibet. It is the first compound-flavor liquor. Using six kinds of grains: highland barley, sorghum, rice, wheat, glutinous rice, and corn as raw materials, we extract the unique essence of Tibetan Cordyceps sinensis, Tibetan tea and other special products, brew it using traditional manual techniques, and combine it with advanced biotechnology to finally obtain a compound aroma. type liquor. Its taste is mellow and sweet, rich and mellow, and mellow and fragrant, giving people a fresh and pure feeling and endless aftertaste.

Zangyuan Liquor, a strong-flavor liquor produced in the Industrial Park of Datze County, Xi Zang, is brewed from highland barley using the traditional and unique production techniques of the Tibetan people. Brand-name products".

Tang Tibetan Love, Tibetan Lhasa, strong-flavor liquor, uses highland barley, sorghum, corn, and winter wheat as raw materials on the plateau, uses the unique snow water of the Yarlung Zangbo River, and uses ancient brewing methods with a history of thousands of years. Brewed with meticulous craftsmanship. The wine has a strong aroma, a sweet and sweet taste, and a long aftertaste.

Xi Tibet has its unique wine culture, in which wine vessels can reflect national traditions and customs, and singing drinking songs is a major feature of Tibetan drinking. In Tibet, in addition to the above-mentioned well-known local wines, there are actually many Tibetan liquors. Most of them are low-alcohol shochu made from fermented wheat and highland barley, with a light and mellow taste. If any drinking friends know more about this, please leave a comment below and let us learn and improve together.

Author: Xiaoliu (deyujiuye666)

Maotai Town Maotai Liquor Practitioner likes to communicate with wine friends to discuss Chinese liquor. If you are also interested in pure grain liquor, let’s communicate together !