Does the term "original liquor" exist for sauce-flavored Baijiu

Everyone knows about sauce-aroma Baijiu, and its brewing process is complex. A bottle of sauce-aroma Baijiu takes at least five years from the arrival of raw materials at the factory to the delivery of the product. During this process, there are two batches of feeding, nine steaming and boiling, eight spreading and airing, as well as adding koji, high-temperature piling, fermentation in the pool, liquor extraction, three-year storage, blending, etc. So does sauce-aroma Baijiu actually have original liquor? Let's find out together with the editor below.

"Original liquor" refers to the unadulterated and unblended white liquor that has not been stored. When it comes to original liquor, everyone thinks of pure, thick, traditionally brewed, and additive-free good liquor, such as the first-run liquor of sauce-flavored white liquor. The second-run liquor is harmful to the body, easy to get drunk, and has a relatively high alcohol content. Another type is "base liquor", which refers to the basic liquor with a higher alcohol content that has not been blended and is the main liquor used in bottled white liquor. Conceptually, these two seem to have no difference, but in fact, when it comes to sauce-flavored white liquor, there is a difference between the two.

In addition, raw liquor has distinct historical stages in China. The 1960s marked a watershed. Before the 1960s, the liquor produced by manufacturers did not undergo the blending process, and all baijiu was raw liquor. After the 1960s, in order to save production costs, and to control the content of harmful substances in baijiu and clarify health standards, blended baijiu, which we have been drinking ever since, emerged.

Although raw liquor boasts a pure taste and unique color, aroma, and flavor, which cannot be matched by blended white liquor nowadays, the harmfulness of good-tasting raw liquor still exists. We all know that newly brewed liquor cannot be consumed due to high levels of acids, esters, alcohols, and other fusel oils, which are harmful to human health. Moreover, new liquor is strong and does not have the smooth and mellow taste of aged liquor. It needs to be blended with aged liquor of one to three years or more as the base liquor before being bottled and sold. In other words, new liquor is semi-finished.

So, without me needing to say, everyone knows the characteristics of sauce-flavored Baijiu, which are prominent sauce aroma, mellow and delicate taste, and lingering fragrance in an empty cup. Moreover, the brewing process of sauce-flavored Baijiu is complex. As for whether there is such a thing as original Baijiu, I have shared relevant introductions for you above, hoping to help you as a reference.