mentions national wine Moutai . People who love to drink must want to taste it regardless of whether the financial conditions allow it. After all, the mellow beauty of Moutai has long been "floating" overseas.
Someone said that probably those who can get in touch with Moutai every day are only employees of the winery! So the question is, Maotai is so expensive, how can the winery prevent employees from drinking secretly and avoid losses?
I once went to Maotai Town and met an old employee of a winery. The old employee smiled and said, "No one wants to drink at all! "
The answer surprised me very much. However, after the old employee said three reasons, I felt that the answer was so simple and direct.
Reason 1: Front-line employees cannot access the finished wine
A bottle of finished Moutai wine has many steps from inputting raw materials to leaving the factory, and many employees are only responsible for one of the workstations.
For front-line employees, you can drink it casually, but no one wants to drink it. The reason is that the newly produced " head wine " can reach 70 to 80 degrees . Its tastes very and burst , and there are many harmful impurities in it, which will harm your health if you drink it.
and the last wine brewed, called " wine-tail ", and alcohol degrees below 40°~50°. Its alcohol content is low and the fragrance substance is very small. has a bad taste in .
and , the high-quality finished wine in the middle part of can be accessed by very few people. Furthermore, everyone is in an environment with lees-flavored fumigation all day long, who would be willing to take a few more sips?
Reason 2: People who can come into contact with finished wine are treated generously
Most people who can come into contact with finished wine are treated very generously. Who in this position would be willing to make a mistake for a sip of wine?
In addition, there are wine taster and bartender . Due to work needs, people in these two positions need to control the taste of the wine by constantly tasting. But don’t think this is a bad thing, because if you let you eat delicacies every day, you will get tired of it.
By the same token, they have long been feeling no longer interested in Moutai.
Reason 3: Maotai Town does not lack good wine
Maotai Town Chishui River on both sides. There are many large and small wineries with 3000, and some of them are more powerful. Everyone lives in the same world, and the raw materials and water sources are almost the same. As long as the technology is similar and the bartender's skills are excellent, they can also make good wines with quality that are not inferior to Maotai.
For the outside world, Moutai is a famous wine. But for the employees of the winery, although everyone is proud of being Moutai employees, the quality of Moutai is by heart.
So, even if Moutai employees want to drink, they sometimes try the wines from other wineries. In the local area, there is a wood-table wine with a flavor that is very close to Feitian Moutai , and its price is far less expensive than the former, so it is very popular among local people. The raw materials of this wine are also red tassel glutinous sorghum used by Feitian Moutai. This sorghum is a specialty of Maotai Town. It has thick skin, small particles, and even particles, which can withstand multiple rounds of steaming and cooking under high temperature environments.
The content of tannins is much higher than that of ordinary sorghum, which will produce more aromatic substances during the fermentation process and the aroma of the wine is richer.
Mutai Houtao Wine brewer Feng Xiaoning . He has worked in Moutai Distillery for more than 30 years and has the honor of " Moutai Eight Immortals ". Her master is also the old director of Moutai Li Xingfa .
Therefore, in terms of brewing methods, this wine also uses Feitian Moutai's 2987 process. Each bottle of wine will pass through " pinch the head and tail ", and only the best part of the wine body will be retained. After 65 process flow, it took 6 years to brew a bottle of finished wine.
In order to maintain the stability of the wine quality and the uniformity of standards, we must also use old wines of 0 years or more to mix all factory wines in small batches.
Its fragrance is very layered, with wonderful Grain Qu fragrance and flower and fruit honey fragrance . The entrance is mellow and soft, not spicy or hydrated . It is sweet and sweet, refreshing, and has endless aftertaste.
