Introduction: The liquor market has prospered in recent years, and the voice of wine critics has become a "talisman" of quality. However, there has been a shocking thunderstorm in the wine critic industry recently, and some well-known wine critics have been accused of misrepresentation and exaggeration in their evaluations, which has caused consumers' trust in wine critics to plummet, and the healthy development of the liquor market has also been impacted. In the mouths of wine critics, some baijiu seems to have become a heavenly treasure, however, are these touted baijiu really that good?
In fact, many consumers find that some liquor does not even have a basic production date, address or production certificate, especially those that imitate Moutai bottles of "Maotai bottle liquor" and cheap liquor labeled as "Daqu liquor", most of which are made from small workshops and are made from a mixture of inferior alcohol and flavors, and the quality is worrying.
The explosion in the wine critic world is like a wake-up call, reminding us that we must have our own judgment when buying fine wines. After all, not every bottle of liquor can become the white moonlight in your heart. But don't worry, there are always some great wines that stand out and you can rely on them. Here are some of the market-proven wines that you can enjoy with peace of mind.
- Wuliangye handed over the cup
Wuliangye Jiaobei Liquor is a very famous high-end liquor from Wuliangye Distillery. Made from five grains: sorghum, glutinous rice, wheat, rice and corn, this wine is produced in Yibin, Sichuan, known as the core of the "Golden Triangle of Chinese Baijiu", with a history dating back to 1963, when it became one of China's "Eight Famous Liquors". Later, due to historical reasons, it was discontinued for a time, but it resumed production in 1979, and in 1984 it won the honor of "Quality Product" and "National Gold Award".
The characteristic of Jiaobei wine is that it uses more scarce seasoned wine from the ancient cellar pond of the Ming Dynasty for blending, so it is very precious and cannot be mass-produced, which makes Jiaobei wine have high scarcity and collection value in the market. Its aroma is clean and odorless, with outstanding cellar aroma and comfortable aroma; On the palate, the first sensation is a hint of sweetness, followed by a rich aroma and layering; Even if the cup is empty, you can still smell the smell of pure grain, mixed with a faint aroma of cellar and medicine.
- National Cellar 1573 Junyao
Guojiao 1573, as the flagship product of Luzhou Laojiao Co., Ltd., has been widely recognized and loved by consumers since its launch in 2019 with its excellent quality and unique cultural connotation. Guojiao 1573 Junyao has taken this quality assurance to the extreme and has become a leader in the liquor market.
During the vinification process, the winery uses cellars that are more than four centuries old to ferment the wine, resulting in a richer and richer flavor and a smoother taste experience. In addition, it has undergone five years of cellaring, which allows the wine to mature and aroma more intensely in the precipitation of time.
In addition, the design concept of this wine is "common prosperity of monarchs and ministers, respect and elegance", the packaging design pursues simplicity and elegance, the wine bottle is made of crystal glass material, the surface is finely cut by section, and is equipped with a diamond-like delicate cap, showing a unique luster and texture, and the outer packaging box is designed with a black book-shaped box, the overall style is low-key and rich in texture, suitable for high-end gifts.
3. 坤酱台
In Moutai Town, the hometown of Moutai, there is a soy sauce wine that also has excellent quality and unique flavor, and that is Kun Sauce Tai. As a soy sauce liquor in the same brewing area of Moutai, it has the same root and origin as Moutai and has a similar compound aroma. However, what makes Kun Sauce Tai stand out is its unique koji-making process and choice of raw materials.
First of all, it is unique in the choice of koji. Since the last century, the distillery has established its own culture research laboratory, which is dedicated to the selection and cultivation of high-quality strains from Maoyuan. After strict selection and cultivation, the koji blocks produced are rich in microorganisms, not only for their own production and use, but also favored by many well-known distilleries, and the koji blocks were once in short supply.
Secondly, in the selection of raw materials, special attention is paid to quality and sustainability, so its main raw material, red tassel glutinous sorghum, is independently developed and planted by the factory. With its unique quality and taste, this glutinous sorghum has become the secret weapon of Kun Jiangtai's outstanding sauce aroma and mellow taste.
In terms of brewing technology, Kun Sauce Tai has inherited the century-old brewing process of soy sauce wine in Moutai Town - Daqu Kunsha. However, unlike the traditional brewing process, it is cleverly integrated with modern tools to control time, temperature and humidity more precisely. This brewing method, which combines traditional techniques with modern technology, not only ensures the quality stability of Kun Sauce Tai, but also significantly improves production efficiency and production capacity.
The final product of the kun sauce table shows the characteristics of mellow and plump, soft and delicate. When tasting this wine, the first thing you notice is the mildness of the wine and the distinctiveness of the sauce, as well as the combination of flowers, fruits and roasted aromas, creating a special combination of aromas, which gradually reveals a clear and refreshing sweetness as the tasting progresses, leaving people with an endless aftertaste.
4. Wine Cellar 1988
Since its first launch in 2010, Xijiu Cellar 1988 has become the core product of Xijiu Company with its mellow taste, delicate body and long aftertaste, and is regarded as the "goalkeeper" of high-end sauce-flavored liquor.
The production process strictly follows the pure natural fermentation method, and the main raw materials are the best local glutinous sorghum and wheat, which are carefully processed and made into high-temperature Dakoji. Next, after several fermentations, distillations and aging, a unique base liquor is formed, and then it is blended with a sauce-flavored old liquor that has been aged for at least 15 years, making its aroma more restrained and its taste softer than that of Moutai.
In the market, the price of this liquor varies depending on the year and packaging, but on the whole, this product still has an excellent price-performance ratio, so it is warmly welcomed and loved by the majority of consumers.
Conclusion: In the world of liquor, the truth is often hidden behind the wine glass. Although the words of wine critics are full of fancies, we still need to keep a clear head and use our own taste buds to find the bottle of wine that belongs to us.