The weather in Yang Di.

I saw an old video recently, which was quite touching.

In the video, Zhang Guoli wants to have a drink with Yang Di. At that time, Yang Di looked at Maotai in front of him and blurted out: "What should I do without a cup?"

Zhang Guoli paused, and then understood. He pointed to the box and said, "Yes, there are cups here."

Yang Di picked up the box and opened it with emotion: "I haven't seen it, really."

Zhang Guoli deliberately ridiculed Yang Di: "Earth, you look at the soil, Maotai has never drunk it."

Then they started drinking. After a sip of wine, Zhang Guoli enjoyed it, but Yang Di's expression was a bit complicated. Then Yang Di coughed a few times because the wine was too spicy: "Wow, it's too spicy. This wine is really rich ... "

It can only be said that Yang Di rarely drinks this kind of wine, but is it really as "rustic" as Zhang Guoli said? I don't think so either. I can only say that things like wine are fine.

If you taste it carefully, its taste will come out.

When I was young, I saw Benchang You's version of Jigong. In one scene, a little beggar was curious and secretly drank the wine from Jigong gourd. After being discovered by Jigong, Jigong asked him, "What did you drink?"

The beggar's first reaction was that you lied to me. This is vinegar, and it is sour.

Jigong smiled meaningfully, handed the gourd to the little beggar and said, "Try again."

This time, the little beggar pouted again and again: "Spicy, so spicy!"

"You try again!"

"Ah, it's getting sweet this time."

Looking at the little beggar's surprised expression, Jigong smiled.

Does wine really have that much flavor?

Yes, especially Maotai, a top-class Maotai-flavor liquor, is sweet, sour, spicy and salty with endless aftertaste.

Therefore, there is also a famous saying in "sauce powder": only when the piano has chords can it produce good songs, and only when the wine has five flavors can it produce good wine. Drink deeply, savor carefully and have an endless aftertaste.

Recently, I accidentally saw a short video called "Mysterious 30 degrees North Latitude", and the host was a cultural scholar named Ji Lianhai. He went to the old Maotai Town Jinzun Liquor Factory to find some secrets of brewing Maotai-flavor wine.

When I heard the word "Maotai Town", I immediately remembered that the town where Zhang Guoli and Yang Di stayed was also Maotai Town, and it was said that there was a strong smell of Maotai in the air.

More interestingly, the winery that Ji Lianhai went to today is just separated from the wineries that Zhang Guoli and Yang Di went to.

Ji Lianhai said: "The Jinzun Liquor Factory I went to this time happened to be in the core producing area of Maotai-flavor liquor, which is 7.5 square kilometers of Maotai Town. It is the winery of the same clan in Maotai Town. "

When I mention Maotai Town, one sentence that comes to mind every day is: Without Maotai Town, you can't produce good Maotai-flavor wine.

This is no exaggeration. The reason why Maotai Town can become a natural wine capital is inseparable from its unique geographical environment.

Maotai town is located at east longitude 10622', north latitude 275 1', with an altitude of 400 meters. Surrounded by mountains and mountains with an altitude of 1000 meters. You can think of it as a loophole.

In addition, the climate here is warm in winter and hot in summer, the temperature difference is relatively small, and the sunshine time is long all year round, which provides excellent environmental conditions for the survival and reproduction of brewing microorganisms.

There is another saying: take a ladle of Yangtze River water and drink a cup of maotai-flavor wine.

Yes, the Yangtze River water mentioned here is Chishui River, a tributary of the Yangtze River that flows through Maotai Town. It is said that Chishui River is an unpolluted tributary of the Yangtze River at present, and because of its special topography, the water flowing through it contains many minerals and trace elements beneficial to human body.

A little irritating!

It's like God is enjoying delicious food. These particularly superior congenital conditions are difficult to meet, and they can only be made good use of in Maotai Town, and cannot be copied or taken away.

And this is the so-called homology, so what is consanguinity?

Here, I want to mention the traditional production process of Maotai-flavor liquor "12987". Behind these seemingly clueless figures lies the wisdom of our ancestors: one year's production, two times' feeding, nine times' distillation, eight times' fermentation and seven times' wine taking.

It is wisdom, experience and sweat.

After the Dragon Boat Festival, the temperature is rising gradually, so it is the best time to make sake songs. At this time, the wine smell of composing songs is excellent, so the Dragon Boat Festival began to compose songs. After the Double Ninth Festival, Chishui River gradually became clear and transparent. At this time, water is very suitable for brewing, so Chongyang began to sand. The "sand" here refers to the local red cherry waxy sorghum.

The working hours of workers will also change flexibly with the requirements of brewing technology. Because the temperature is low in the morning, it is easier to cool down when it is spread and dried. The temperature of the whole workshop is very high when it is spread and dried, and it will be very hot at noon. Therefore, winemakers usually start work at three or four o'clock in the morning and pile up sorghum before noon, which is determined according to the natural weather changes.

It is not only in line with the weather, but also the ingenuity of the craftsman.

Yes, as teacher Ji Lianhai said: the same clan depends not only on a river, a place of origin, an environment or a theory, but also on the ingenuity of a craftsman.

As the saying goes, one side raises one side with water and soil, and one side produces one side with wine. It is under such production standards that Jinzun wine produces authentic and good maotai-flavor wine.

Have you ever drunk maotai-flavor wine? What kind of wine do you think is pure grain and maoxiang?

Can you taste the bittersweet in the wine?