Speaking of Guizhou traditional liquor, there are different styles, not only the sauce flavor. Guizhou's traditional strong aroma also has a distinct personality. Among the various Guizhou strong aroma wines I tasted, there are Lao Xishui Daqu with a thick front and a sauce at the end, a bright and bran-laden Lao'an wine, and a rich and charcoal-grilled wine. There are Laoyaxijiao wine, Laoxifengjiao wine and Laoqing wine with outstanding flavor, as well as Laomeijiao wine, Bijie Daqu wine, Guizhou Chunjiu wine, Lao Guiyang Daqu wine and Lao Chunquan Daqu wine which are fragrant, elegant and delicate.
Among all the old Guizhou Luzhou-flavor wines, Chenxiang-style Luzhou-flavor wines are the most popular. In a certain aspect, they are also a business card of Guizhou Luzhou-flavor wines. Although the best brand of this style of strong-flavor wine is Quanxing Daqu , the overall level of Guizhou's wine is not inferior to that of Sichuan. Two Guizhou Luzhou-flavor wines have won the title of high-quality wine, one is Anjiu , and the other is Chenxiang-style Meijiao wine .
However, the styles of these current Guizhou aromatic wines have either changed or the wineries have declined. Xijiu , Anjiu still produces a strong aroma, but it adopts the characteristics of Duoliangqu strong aroma wine, and the wine body no longer has the old style. Yaxijiao Wine . Although Qingjiu has its own personality, it is no longer the old way. Its wine body highlights the characteristics of cellar aroma, but is a bit sour; Meijiao has lost its former glory, and Xifengjiao Wine has long since Missing...
Every time I think of these Guizhou aromatic wines, I sigh: Why are the current wines so different from the old wines? Later, I tasted a new Bijie Daqu, which is the entry-level product of Bijie Daqu: 1983 in retro packaging. Before tasting this wine, I didn’t have much hope, but after drinking it, my eyes lit up. Although the quality is not good, the style displayed is indeed the old characteristic in my impression. Then I also contacted my friends from Bijie Daqu, tasted their products comprehensively, and gained a more comprehensive understanding of the quality of their wine.
Speaking of Bijie Daqu, it mainly produces strong-flavor wine, but it also produces Maotai-flavor wine. The distillery is located in Bijie City, Guizhou Province. It was formerly the Sichuan-Dian East Road Transportation Bureau Alcohol Factory. It was founded in 1942. During the Anti-Japanese War, the government combined local workshops to produce alcohol to be used as automobile fuel. In 1953, the name was changed to the local state-owned Bijie Distillery. In June 1958, the distillery combined the strengths of various companies and successfully trial-produced "Bijie Daqu".
Bijie Daqu initially had only 6 cellars, and was forced to cease production due to material shortages in 1961 and 1966. In 1979, the winery expanded its annual production capacity to 140 tons, and in 1981 it expanded again to 500 tons. In 1987, Bijie Daqu A new factory was built at Xiangshuitan of Daotian River. The winery has an annual production capacity of 1,500 tons. In 1988, it was expanded again and a factory was built at the foot of Shamao Mountain on the outskirts of the city. At this point, the winery has an annual production capacity of 2,000 tons.
Since the 1990s, with the downturn of Guizhou’s wine industry, Bijie Daqu’s development has entered a trough. In 2000, Henan Zhongyue Xiufeng Group wholly acquired Bijie Winery, and the winery began a comprehensive restructuring. In May 2010, the winery launched the Bijie Daqu Jinyinshan technical transformation project and was partially put into production in 2014.
In 2019, while brewing single-grain strong-flavor wine, the winery also launched the production of multi-grain wine. In fact, the old Bijie Daqu also brewed multi-grain wine. I have a bottle of old Bijie around 1989. Daqu has this characteristic.
When it comes to Bijie Daqu's strong-flavor wine, there are two main types, but both present an aged-flavor style. One is a single-grain style brewed with wheat koji and sorghum; the other is a multi-grain style with a soft, elegant and aged aroma. For these two styles, the style of single-grain wine is very similar to that of Lao Quanxing Daqu, and the style of multi-grain wine is very similar to the current Shuijingfang wine .
Among the current Bijie Daqu aromatic wines, most display the Lao Quanxing style, mainly low-end products, such as 1983, Bijie Impression, Classic No. 6, and Classic No. 9; a few are based on the Lao Quanxing style. It has the multi-grain and aging characteristics of the current Shuijingfang . These products are mainly in its high-end strong-flavor wines, such as Master Legend 1942 and Red Glory.
Speaking of Bijie Daqu’s single grain Chenxiang, the style is very similar to that of Lao Quanxing Daqu, but there are some differences. Laoquanxing Daqu has a stronger sorghum grain aroma and aged aroma, and the wine body is richer in flavor. Bijie Daqu has a lighter sorghum grain aroma and aged aroma, and the wine body is sweeter and softer.On the whole, Bijie Daqu, which has the characteristics of single grain, presents a compound aroma of cellar aroma, sorghum grain aroma (red date aroma), aged aroma, and grain aroma. There is a slight astringency and bitterness of aged grain in the mouth, and the sweetness in the middle is well melted. got this taste. Its sweetness is mainly mellow and sweet, and its compound sweetness is average. Of course, when it comes to compound sweetness, Duoliang Luzhou-flavor wine is better.
Speaking of Bijie Daqu's multi-grain aged wine, the packaged products are all presented in a coordinated and mixed manner with single-grain aged wine, so I cannot tell the specific presentation of this wine. However, overall, the complex sweetness of its multi-grain aroma is very obvious, at least this feeling is obvious in the winery's Master 1942 and Red Glory.
For Bijie Daqu's strong aroma liquor, its brewing execution is still good. Master 1942 and Red Glory are two good high-end strong aroma liquors . Compared with the high-end strong aroma liquors from first- and second-tier wineries, there is no pressure. Of course, for Bijie Daqu's high-end strong aroma wine, I still hope that the winery can produce a wine with pure single grain characteristics. On the one hand, the winery has such wine, such as the No. 5 strong aroma sample wine; on the other hand, there are many wines on the market. There are not many high-end strong-flavor wines showing the Lao Quanxing style on the Internet. Although some wines have the price and packaging of high-end wines, they do not have the level of high-end wines.
Speaking of the two flavors of Bijie Daqu, they are actually also found in the old Bijie Daqu. However, the two flavors appeared at different times in the winery. The specific time point was in the late 1980s. The style of the previous Bijie Daqu was more like Lao Quanxing Daqu, with the wine body highlighting the aroma of sorghum and aged aroma; the later Bijie Daqu was in the style of multi-grain aged aroma, more like the current Shuijingfang style, with the wine body showing the aroma of aged, multi-grain and aged aroma. Compound sweet.
Talking about the old Bijie Daqu, I have one in my hand. It was produced around 1989. This wine has distinct characteristics. It has a multi-grain aroma and the compound sweetness of multi-grain wine. The aging aroma is relatively soft and not as prominent as the Shuijingfang Collection. In addition, it also has a hint of staleness caused by aging in the bottle. It smells like old dates, but this taste is not overpowering and does not interfere with the rich and balanced presentation of the wine. However, in terms of grade level, this wine is not at the level of high-end strong aroma wines. The main reason is that the wine body is not continuous and the taste is not full and firm.
In addition to Luzhou-flavor wine, Bijie Daqu now also makes Maotai-flavor wine. Compared with Luzhou-flavor wine, Bijie Daqu's Maotai-flavor wine does not have such an outstanding personality. Its style is restrained and soft. The aromas of sauce, burnt paste and Qu are not outstanding, and the sweetness is more obvious. Overall, Bijie Daqu Maotai-flavor wine focuses on sweetness, softness and easy drinking. The wine body has no outstanding highlights, but there is no obvious pungent taste either. In terms of fullness and continuity, high-end Tianzhiren has reached the quality level of high-end sauce flavor. Compared with the high-end sauce wine from first- and second-tier wineries, Tianzhi Rensheng is better, but there is still room for obvious improvement in other presentations.
Overall, the materials used in Bijie Daqu Maotai-flavor wine are good, there are no major flaws in the brewing execution, and there is no obvious thorniness in the wine body. However, compared with the first, second and third tier brands of sauce wine, its brewing accumulation is still insufficient. The accumulation of vintage base wine and high-quality seasoning wine is insufficient, which makes the complex aroma of the wine body insufficient and the fineness of the wine is average.
Generally speaking, I still like Bijie Daqu's strong-flavor products, but the Maotai-flavor wine has no bright spots. Speaking of wineries producing Maotai-flavored wine, it is also the result of the current popularity of Guizhou Maotai-flavored wine. For Bijie Daqu's products, we currently mainly list prices online and attract investment offline, so there are rarely any price leaks. For wine lovers who want to understand Bijie Daqu, just experience the popular 1983. Although this wine is of average quality, it has all the characteristics that should be displayed. Finally, as a wine lover and an industry insider, what do you think of my understanding of the quality and variety of Bijie Daqu? Everyone is welcome to leave a message in the message area and we will discuss it together.
