Why is it necessary to blend new and aged liquor in the production of sauce-flavored Baijiu?

The blending of sauce-flavored Baijiu actually involves using various aged Baijiu from different vintages to create a sauce-flavored Baijiu with a well-balanced taste that encompasses the five flavors of sour, sweet, bitter, spicy, and astringent. This process harmonizes the various flavors, leveraging the strengths of each and compensating for their weaknesses.

Regarding the aged Baijiu with a 30-year or 50-year vintage label on the market, it is actually unlikely to be genuine aged Baijiu, but just a concept. In fact, all sauce-flavored Baijiu is blended using both aged and new Baijiu.

What is the difference between new and aged baijiu with sauce aroma?

New wine: This refers to wines that have been produced and aged for 1-5 years, and can be called new wines. (Of course, there are also distinctions based on wine quality, which can be divided into Kunsha wine, crushed sand wine, and turned sand wine. Most of the time, we are referring to Kunsha wine.)

Aged liquor: liquor aged for 6-30 years, or even 50 years, can be called aged liquor.

The taste characteristics of new wine are sweet, spicy (new wine has a high alcohol content, which has a strong impact on the mouth), and bitter (grain wine always has a bitter taste, and as the years increase, the bitterness will become less and less).

The taste characteristics of aged liquor are salty (due to the high content of lipid substances in aged liquor, the salty taste is more pronounced), astringent (similar to wine, which also has an astringent taste due to the tannins it contains. The tannins in sorghum play a similar role), and sour (due to unsaturated fatty acids and acetic acid).

Therefore, new wine that can be consumed directly tastes spicy and strong, and due to its low content of lipid substances, it has a light aroma.

Old wine should be divided into two stages:

Wines aged for 6 to 15 years. Although these aged wines can be consumed directly during this time period, their taste may seem monotonous due to their simplicity. However, they still have a smoother texture and a more prominent aroma compared to new wines.

Wine aged for over 15 years. For wines aged for such a long time, it is not recommended to drink them directly.

Due to the rich lipid content in such aged liquor, it smells very fragrant, but the actual taste is poor. It tastes less spicy and sweet than new liquor, but has a stronger sour, astringent, and salty flavor.