Friends who often drink liquor should know that the types of liquor are different and the degrees are different. Common ones include 38 degrees, 42 degrees, 45 degrees, 52 degrees, 53 degrees, 60 degrees, etc. Some people say that the higher the degree of liquor, the spicyer it is. Do you agree with this statement?

The higher the degree of liquor, the spicyer it is, it is actually a misunderstanding! Alcohol gives people a "slightly sweet" taste, not "spicy". The alcohol content has no direct relationship with whether the liquor is spicy or not. The spicy and stimulating feeling of liquor does not come from alcohol. The reason why some white wines taste spicy is mainly caused by unstable technology during the brewing process, and some aldehydes in the wine.
Especially some cheap wines and inferior wines, they contain irritating substances such as ethanol , acetaldehyde , and even if the alcohol content is very low, it will taste extremely spicy. In addition, the new wine that has just been produced has been stored for too short, and the acetaldehyde in the wine has not been completely evaporated, which can easily cause a strong sense of irritation and spicyness. If you buy new wine, it is recommended to store it for a while before drinking it.

Taitai as an example, it has a long brewing time, special and reliable process, many nutrients, and although it has a high alcohol content, it tastes very smooth and does not have the slightest sense of alcohol. Even if you drink too much, you won’t get into trouble the next day! This is why rich people like to drink Moutai!
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