How to distinguish between new and aged cellared baijiu with sauce aroma

There is a wide range of sauce-flavored Baijiu available on the market, with prices ranging from tens of yuan to tens of thousands. Why is there such a significant price difference? In fact, sauce-flavored Baijiu is also categorized, and these categories reflect differences in quality. According to the vintage, sauce-flavored Baijiu is divided into aged Baijiu (vintage Baijiu) and new Baijiu; according to the production process, it is divided into bundled sand Baijiu and crushed sand Baijiu. Whether it is bundled sand Baijiu or crushed sand Baijiu, it is best to store it for a sufficient number of years to become aged Baijiu.

Many people on the market offer decades-old original liquor or vintage liquor, with prices often reaching tens of thousands. Many businesses, in order to create selling points, label the added small proportion of old liquor as the vintage of the wine. This can deceive those who are not aware of the trick. In fact, genuine decades-old liquor is valuable, but when it comes to drinking, it is not good to drink decades-old liquor directly. It is valuable and healthy to blend it with base liquor that has been stored for 3 to 5 years or more! Therefore, many vintage liquors on the market are actually made by blending vintage base liquor with a small proportion of old liquor. In principle, the more old liquor is added, the higher the cost naturally becomes.

Next, Chen Nian Jiao Cang will talk about how to distinguish between new and aged sauce-flavored Baijiu.

1. Sensory: Generally, new and mixed liquor have a white and transparent body, while aged liquor is slightly yellowish. The older the sauce-flavored Baijiu, the more pronounced and clear its yellowish color becomes. (Natural yellow is the best. Some unscrupulous merchants add coloring agents to make the liquor appear bright yellow, which is not good.)

By comparing ordinary Moutai liquor, which is colorless and transparent, with 30-year-old aged Moutai liquor, which is slightly yellow, it is once again confirmed that the older the liquor, the yellower its color. However, it is also important to remind everyone not to judge liquor by its color under normal circumstances. Some speculative sauce-flavored liquor factories or merchants often deepen the yellow color of liquor by adding colorants. Here, even the 30-year-old liquor is only slightly yellow.

Second, aroma: New wine and mixed wine have a pungent and unusual smell, while aged wine has a mild aroma, not pungent, with a lingering and elegant fragrance.

III. Taste: New wine and mixed wine prick the tip of the tongue, and then a little more fills the mouth and dissipates. Aged wine forms a "ball" that enters the throat and becomes more concentrated with age.

4. Feelings: When you drink it and it reaches your stomach, if you feel a burning sensation, it means it's new and mixed wine. Aged wine won't have a stimulating feeling, but rather, your stomach will gradually feel warmth spreading throughout your body.

5. Aroma Lingers in an Empty Glass: When the wine in the glass is drained, the lingering aroma of newly blended wine quickly dissipates. However, aged wine stays in the glass for a longer time, with the aroma lingering in an empty glass for up to two or three days.

VI. Experience: New blended liquor refers to newly produced sauce-flavored liquor that has not been stored for more than three to five years. Some volatile substances remain, and drinking too much can lead to dry mouth and a desire to drink a large amount of water. Aged liquor, on the other hand, has been stored for more than five years, and most of the volatile substances have evaporated, so there are fewer volatile substances preserved in the liquor.

The above six aspects can be abbreviated as the "six-step process" for tasting sauce-aroma Baijiu. Through these six steps, one can generally distinguish whether the sauce-aroma Baijiu is new blended liquor or aged Baijiu.

After reading the above, I hope it can help both new and old friends learn some methods to distinguish sauce-flavored Baijiu, so that they can understand how to choose good wine with high cost-effectiveness, drink less, and drink good wine.