The price of 43-degree flight is 1499, but the actual 999 can be sold, with almost no price increase and occasional price reduction. Usually there are more activities and fewer people buy them.
On the contrary, there is no activity at 53 degrees, and the price is 1499. You can't buy it at all. The actual transaction price is 2799, which is often out of stock in the market. What's going on here?
Today, Xiao Pang will talk to you about the difference between flying at 53 degrees and flying at 43 degrees!
First, the alcohol content of Maotai is seven times.
The most direct difference between 43-degree flight and 53-degree flight is the difference in degrees. As we all know, Maotai takes seven drinks, and the degree and taste of each round are different. Let's first understand the process of seven wine withdrawals:
It can be seen that the degree of wine taken for seven times is ≥52 degrees, and the fat cat with 53 degrees can be obtained by directly mixing seven kinds of original wine in a certain proportion.
The minimum alcohol content of seven times is 52 degrees. It is impossible to get 43 degrees Scud by directly mixing wine, so you can only add water and blend it with pulp.
However, adding water to Moutai will make it turbid and destroy the original liquor structure. Therefore, blending masters have come up with a way to filter liquor, and the most scientific way is to filter it with activated carbon.
But the "impurities" filtered out are actually various fatty acids in wine. Filtering not only clarified the wine, but also diluted the flavor of Moutai.
Therefore, in order to make the taste of the 43-degree fat cat similar to that of the 53-degree puree fat cat, the blender began to add various flavors and seasonings to the 43-degree fat cat to make its taste and smell similar to that of the 53-degree Maotai, so there is the current 43-degree fat cat.
From the technical point of view, the 43-degree Scud should not only reduce the alcohol content but also maintain the flavor of the wine. The technology used is more complicated, while the 53-degree Scud technology is relatively simple.
In fact, the reason why Maotai liquor degenerated was to cater to the tastes of foreigners and enter foreign markets. After all, they are not good at our pure maotai-flavor liquor.
Second, the best alcohol content of liquor: 52-54.
From the perspective of cellar storage time, the cellar storage time of 43-degree Feitian Maotai is only a few months, while the cellar storage time of 53-degree Feitian Maotai is more than 5 years.
As far as the taste of liquor is concerned, the 53-degree fat cat is the most authentic Moutai, with outstanding sauce flavor, elegant and delicate taste, mellow and long aftertaste. The 43-degree essence blended flying grass is naturally not as good as the original 53-degree flying grass.
The reason why water is added to the 43-degree Scud is because the taste is not so strong, which is better than that of the 53-degree Scud. However, the taste of the sauce is obviously much lighter, and the taste is not so mellow and full.
In addition, after years of experiments, winemakers found that the combination of liquor molecules and water molecules is the strongest, the taste is the most mellow, and it is also the most suitable for Chen Fang.
The fist products of those big factories are basically between this alcohol content: Maotai-flavor and Qing Xiang-style are the same origin, and the best alcohol content is 53 degrees, such as 53 degrees flying, 53 degrees blue-and-white Fenjiu; The best alcohol content of Luzhou-flavor liquor is 52 degrees, such as 52 degrees Jiangjunwu and 52 degrees LU ZHOU LAO JIAO CO.,LTD Co., Ltd.; The highest degree of Dongxiang type is 54 degrees, such as 54 degrees Dongjiu.
Third, low-alcohol wine has no collection value.
In addition to the taste of wine, the collection value of wine will directly affect the price of wine, especially high-end wine like Maotai, which is expensive in itself. Most people buy it to collect investment.
As we all know, alcohol will evaporate slowly during the storage of liquor. Low-alcohol liquor below 50 degrees will evaporate after several years of storage, leaving only water, which has no collection value at all.
The price of wine is also partly speculated by these collectors, so the 53-degree Scud will become more and more expensive.
In short, flying at 43 degrees is suitable for direct drinking, and flying at 53 degrees is suitable for both drinking and collection. If you invite someone to dinner, the 43-degree flying bottle at half price is quite decent.
As a senior drinker, I have been drinking a 53-degree Huaizhuang traditional aged wine. It is no exaggeration to say that this wine is not inferior to the famous brand maotai-flavor wine with a price of more than 1,000 yuan. It's delicious. If you don't put it on your head, you won't forget it once you drink it. I usually drink it in pieces, but I won't get drunk if I drink it in pieces, because it is pure grain aged wine brewed by top technology in Khun Sa.
Master Chen Qilong, one of the top ten winemakers in China, brewed this wine himself. He is also the general manager of Huaizhuang Liquor Industry. The raw materials and brewing technology used are the same as those of Maotai Distillery, which are unique to local Xiaohong waxy sorghum and Chishui River. No wonder I feel maotai when I drink it. I see! It is said that only five kilograms of grain can brew one kilogram of wine, which really makes the entrance not spicy and drinks too much!
Speaking of the most important wine quality, it can be said that it has reached the quality of Maotai Tian Fei, but the price is only in the early 100 yuan. It is really hard to understand why such a good wine is sold so cheaply! It can be said that it is the most cost-effective wine among all Huaizhuang wines I have ever drunk. You should know that Huaizhuang Liquor Industry is the third wine enterprise in Maotai Town. It's been 37 years since it was founded in 83, which is rare!
Finally, let's take a look at the wine line and hops of this wine. Every time you open a bottle, there will be a strong sauce smell. The wine line can be drawn very thin, the hops are full and thin, and then I have a leisurely drink of a small cup of fine products. This feeling is really wonderful. How can I relieve my troubles? Only traditional aging is the only way out!