You may have seen such a sign on the side of the road "Shuijing Fang - the first place in the world", if you drink alcohol, you may have drunk it. As the inheritor of Quanxing Daqu, Shuijingfang is one of the eight famous wines and also occupies a place in the liquor market.
When the Quanxing production workshop was renovated in 99, there was a discovery that surprised the archaeological community: the site of a brewery in the Ming Dynasty. Before that, Quanxing Daqu had been worried about how to squeeze into the high-end liquor market, and this discovery provided it with an entry ticket, and Shuijingfang came into being.
This wine was well received as soon as it was launched, and even non-drinkers knew the reputation of "the world's first place", and the price once surpassed Moutai and other wines to become the most expensive wine.
Unfortunately, when this wine was going uphill, someone changed the road. Diageo, a liquor company that had always coveted the mainland liquor market, found an opportunity to take de facto control of Shuijingfang through roundabout means - they acquired Quanxing shares three times, and finally took full control.
They're not here to do charity, they're here to make money. After 2013, they operated Shuijingfang in their own way. Although last year's revenue was still as much as 4.6 billion (all into the pockets of foreign companies), it is undeniable that this amount is no longer on the front line.
It seems that the local wine controlled by foreign capital will also be unsatisfactory. In the end, they don't know enough or even disdain to understand what our Chinese baijiu is so particular about, but what if they are willing to understand?
So we have to be vigilant to avoid the appearance of a second "water well fang", and finally make wedding clothes for others. Especially for those developing wine companies, this is even more so, we must be careful not to be encroached upon by foreign capital!
These developing wine companies are not ambiguous in making wine, and they are steady and steady. The quality of the wine they make is not worse than that of foreign wine, such as:
Wine practice
This wine is produced in Xishui County, Guizhou, with four distinct seasons and mild and humid climate, which has certain advantages compared with the winemaking environment. Using local high-quality sorghum as raw material, the method of solid-state fermentation is used to brew the sake through a series of complex processes.
Its products are based on wine hook wine, base wine of different ages, and then blended with different alcohol degrees and rounds, so as to mix sauce fragrant wine with slightly different flavors.
This wine is transparent and yellowish, slightly viscous, but the taste is not bad. It tastes mellow and delicate, with a long aftertaste.
Jun Zhongyuan private wine
Zeng Chuanzheng played an irreplaceable role in the birth of this wine, and in order to brew a good wine with a good sauce, he specially studied under Li Xingfa (the former director of Moutai). After years of hard work, this wine is one of his proud creations.
From the raw materials, the high-quality small red sorghum is selected as the material for winemaking, and after a one-year production cycle, two feeding and 165 processes, the so-called Daqu Kunsha process, it is repeatedly tempered and finally made into wine.
After the wine is formed, it must be stored for six years, and when the micro-substances in the wine tend to stabilize, it will be blended with ten years of old wine. This kind of wine and wine blending is more difficult than the blending of water and alcohol, and it is possible to accidentally lose the previous achievement.
This wine is mellow and clear, the sauce lemongrass aroma is harmonious and comfortable, and it is smooth and sweet. Friends who drink alcohol all year round also say that the taste is very similar to Moutai. But it is because they concentrate on making wine, do not promote themselves, have little popularity, and rely on drinking friends to recommend each other.
Luzhou Old Cellar
This wine is produced in Luzhou, Sichuan, where the climate is mild, the annual temperature difference is about 40 °C, and the winemaking environment has certain advantages. Using local soft wheat and high-quality sorghum as raw materials, it is brewed using the water of the Yangtze River after being treated by the water plant and brewed using an open operation process. Water is rich in trace elements, and the enzymatic hydrolysis reaction is superior.
The wine produced in this way has a relatively rich micro-substance, and there are more substances that are fragrant and flavorful.
In terms of its taste, it has the characteristics of being especially fragrant after drinking. The overall perception is relatively refreshing and refreshing, and although the aftertaste is slightly shorter, the cellar aroma is rich.
In fact, in addition to these wines, there are many high-quality liquors in the mainland, but due to various factors, they either decline or cannot come out. I hope that one day, baijiu can also bloom in a hundred flowers, just look at the quality to speak.