Nowadays, the pattern of Chinese liquor, most of them are ranked according to market value, familiar brands, are also Moutai, Wuliangye, Luzhou Laojiao and other veteran brands that have stabilized their roots after decades of fighting, such as banquets and other major occasions, choose these brands absolutely did not run.
But to say that the ration wine for daily drinking, Xifeng and Fenjiu, which are also veteran brands, respectively, have continued to dominate ration wine for decades with unique light bottle wine, and now it is still a classic, these 2 wines are known as the "king of rations" Huang Gaibo Fen, green neck Xifeng.
Because it is too classic, both have accumulated a lot of loyal fans, and the debate about who is the best has been continuing, the same positioning, different styles, who is better than these 2 wines? It is recommended that drinking friends understand the difference.
Confrontation on fame:
When the two armies face each other, they must first report their names, and the side that is too strong can even win without a fight.
Green Neck Xifeng is backed by Xifeng wine, one of the four famous wines, and is the originator of phoenix-fragrant liquor, which is its own and dominates.
Huang Gai Bofen is attached to the Fenjiu, which is also one of the four famous wines, the originator of fragrant liquor, known as the "ancestor of a hundred wines".
This game seems to be evenly divided, but Fenjiu once led the liquor industry alone, setting off the era of "great fragrance" in China, so it slightly defeated Xifeng.
Differences in process:
The more industrialized and mechanized it is, the more it shows the value of traditional craftsman technology, and the two liquors are the inheritors of ancient craftsmanship.
Green neck Xifeng uses high-quality sorghum from northern Shaanxi as the main material, through the steaming process of "mixed steaming, mixed firing and residue", with the unique "red heart, green stubble, locust bowl" trilogy, fermentation reaction in the dark cellar, the distilled liquor is stored in the original artificial "wine sea", and various processes have achieved the soul of phoenix-fragrant liquor.
The process of Huang Gao Bofen is much simpler in comparison, high-quality sorghum, plus barley peas made of koji material, fermented and steamed, steamed lees back to the pot, with the new material for secondary steaming, the wine is more mature.
Therefore, in the brewing process, the green neck Xifeng pulled back a round.
Comparison of advantages and disadvantages in taste:
The main value of baijiu, or drinking, the difference in taste is definitely the most important.
Green Neck Xifeng: mellow and sweet in the mouth, refreshing aftertaste, very clean body, but slightly monotonous aroma, strong spicy, and the overall feeling is enjoyable.
Huang Gaibo Fen: The aroma is very pure, the mouth is very smooth, there is no evil smell, but the alcohol smell is slightly heavier, accompanied by a faint bitterness.
If it is a gathering of three or five friends, a soft Bofen is more suitable; If you drink alone, the strong green-necked Xifeng may be more able to satisfy the appetite of drinking friends.
Because the author prefers to drink alone, so this round voted for the green-necked Xifeng, I don't know which one the majority of drinking friends prefer?
No matter which one, it can withstand the test of time and generations of drinking friends, relying on pure grain technology, but also the price of conscience, but also the quality of wine, so it has become a model for many brands to follow.
Nowadays, there are many brands on the market, quite a hundred schools of thought, among which there are also conscientious masterpieces like these two, the following 2 are like this, if you want to find affordable ration wine, you may wish to see if you have drunk it.
Fengyun Sauce Father Sealed wine
Nowadays, the hottest in the circle of drinking friends is the sauce fragrant wine, but the high quality and cost-effective ration sauce aroma is rare, this boutique sauce aroma is one of them, the brewer Li Changshou, is the son of Moutai director Li Xingfa.
The craftsmanship that Moutai is proud of today exposed in the last century as an increase in production leads to unstable wine quality.
Li Xingfa, the director of the factory at that time, has been deeply rooted in the distillery for many years, and with the discovery of the three typical bodies of sauce and fragrant wine, he turned the tide and successfully solved the distillery problem.
The new discovery made up for the lack of sauce technology, so it was called the "father of sauce" by the distillery, and with it, it was awarded by various units.
The new discovery also brought more mature craftsmanship, which was also passed down by his son, from the selection of materials to the craftsmanship, all of which reflected the ingenuity of winemaking.
The red glutinous sorghum with a starch content of 80%, coupled with the experience of Daqu Kunsha technology, repeated steaming stalls to dry, rounds of wine taking, 5 spring and autumn cellars, and finally 12 years old wine flavor, achieved a more mellow taste.
This wine is translucent, slightly yellowish, full of aroma in the mouth sauce, the cellar aroma in the middle is coordinated with the fruity aroma, and it spreads faintly in the mouth, and there is no irritation when swallowing.
Tuo brand special grade T68
This is a cost-effective ration wine that pays tribute to the classic, and the replica is the Tuo brand special qu wine that was popular all over the country that year.
The Tuo brand hit the major markets in the country with the attitude of Chinese famous wine, and with the promotion of advertising, it became the ration choice of many drinking friends.
Today's classic replica version, the style is slightly different from that year, but the wine quality and reputation are still the same as in the past, this wine is elegant, the cellar aroma is full, the entrance has a more obvious aged koji aroma, and the sweetness is obvious.