Nixon once took a sip of Moutai at a state banquet, but it was said that this thing should be used as aircraft fuel.
Coincidentally, Kissinger also joked that if anyone drinks too much white wine, he might explode when smoking.
Therefore, foreigners' attitude towards liquor is obvious and their acceptance is not high. Instead, they often drink vodka and pour it into their stomachs every time. This phenomenon makes people wonder why foreigners only love vodka, and why are only Chinese people drinking white wine?
Why can vodka be popular all over the world
1. Taste difference
Chinese liquor is generally around 50 degrees, and vodka is generally between 40 and 60 degrees, through the blending of water and ethanol .
There is a huge difference in taste between the two. The white wine has a rich taste and naturally has a spicy feeling, while vodka tastes nothing.
2. Vodka is suitable as wine-based
Early vodka also used grains and potatoes as raw materials to distillate alcohol up to 95 degrees, then use distilled water to reduce it to about 40 degrees, and finally use activated carbon to filter out impurities in the wine.
The final wine looks very clear and is also very light . You can only feel the stimulation of alcohol , which is also the biggest feature of vodka.
Because of this, vodka has become the perfect wine base, which is very suitable for mixing cocktails . The taste of the wine after mixing is also richer and is easily accepted by people from other countries.
, especially , when , when vodka was introduced to the United States, the United States suddenly became the main producer of vodka. This shows that vodka is very popular. Next, let’s talk about why foreigners are not highly accepting of liquor?
liquor naturally has its unique charm
The biggest difference between liquor and other liquor is that workers will add koji . Simply put, it is moldy rice, cook it first, then move it into Aspergillus for moisturizing, and mycelium will grow soon, and then you will get koji. It can provide the initial microorganism required for fermentation.
In different microbial environments, grains may become different finished products such as vinegar or wine after fermentation, and the microbial groups in the wine koji are decomposed into alcohols and aldehydes. The higher the aldehydes, the more spicy it will be.
However, in our Chinese liquor, grain fermentation and complex processes, the final wine will have a strong aroma, and the more you drink it, the more fragrant it becomes. This is something other spirits cannot do.
Everyone has different tastes, and the flavors of liquor they like are different. Even people in different countries have great differences in tastes. Therefore, it is reasonable for foreigners to be unable to accept liquor in a short period of time.
Next, wine has become an indispensable existence in China, with diverse types and more than a dozen flavors.
. With the arrival of sauce flavor in recent years, many wine lovers have begun to drink sauce wine , and the one below is one of them. After the launch, many wine putty has regarded it as a must-have for ration wine. Friends who want to drink recently may wish to taste it.
Fengyun Jiangfu Fengzang
This wine is an authentic Daqukunsha sauce wine, and locals are stocked up in boxes.
is made by Moutai old factory manager Li Xingfa and his beloved son Li Changshou (Moutai special brewer).
You should know that as the number one in the liquor industry, Li Xingfa had worked with his team day and night with his team more than 60 years ago, and finally discovered the three typical sauce-flavored wine , which directly raised the shaved wine to a new level. He was therefore called the father of sauce-flavored wine .
Li Changshou learned from his father since he was a child, and now he has learned the ability to use sauce wine. This Fengyun sauce-flavored wine brewed by father and son is of the same origin as Maotai in terms of technology, and Maoxiang is full of .
Each batch of base wine will be stored in for 5 years before leaving the factory. Add the old wine that has preserved 12 years, which not only neutralizes its spicy feeling, but also makes every drop of wine more mellow. After the
bottle cap is opened, the aroma of grain instantly fills the whole room, the entrance is mellow and delicate, and the fragrance of cellar and flower fruits explodes in the mouth, which is very amazing. When you savor it carefully, there is also a unique sense of old wine aging, which smells very pleasant.
In short, liquor has a strong grain aroma, which is difficult to combine with other condiments, and it is destined to not become a perfect wine base like vodka. However, although it is difficult to mix liquor into a cocktail, as the saying goes, there must be a brave man when rewarding heavily.
Common Jiang Xiaobai and beverage combination products have also become a favorite product for young people, or one day in the future, liquor can also gain opportunities to be popular all over the world.
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