At present, the Group has boasted seven fragrant fermentation processes including concentrated fragrance, sauce fragrance, faint fragrance, rice fragrance, concentrated-faint fragrance, special flavoring fragrance, and double fragrances. “A Good Bottle of Liquor” selects the perfect fusion of concentrated fragrance, faint fragrance and sauce fragrance, and also integrates the very essence of numerous fermentation processes. The whole top secret recipe is only mastered by 3 people.

 

 

During the past three years, the liquor body of “A Good Bottle of Liquor” has been finally selected from thousands of white liquor samples through the continuous design and development of small samples and continuous market evaluations. The liquor body has been awarded as Fully Excellent through over 1000 dark assessment tests.

 

 

The white liquor makers of “A Good Bottle of Liquor” have gone deeply into markets, visited customers, understood consumer demand, considered through the consumer’s vision and foothold, collected extensive data, researched and actively digested, and tried to find a reasonable entry point and the optimal design direction. With the innovative thinking of the white liquor maker after 90’s, “A Good Bottle of Liquor” has been selected and mixed from 4-year ageing base liquor and 9-year old liquor. The whole process has been conducted by craftsmanship dedication from 20 national-level white liquor experts.

 

The mellow liquor body of “A Good Bottle of Liquor” comes from the very essence of numerous fermentation processes such as concentrated fragrance, sauce fragrance, and faint fragrance etc., featured by elegant sauce fragrance, soft-sweet concentrated fragrance, pure faint fragrance, smooth rice fragrance, perky concentrated-faint fragrance, and aromatic special flavoring fragrance. The usage value of the soft base liquor is firstly promoted from the fragrance fusion during the liquor body design. The high-quality and mellow base liquor and faint-fragrance white liquor are selected as the foundation, and proper sauce-fragrance is added with low acid, low ester and light stimulation to enhance the mellow and exquisite liquor body taste of concentrated fragrance and faint fragrance, reach the design concept of gulp drinking and find out the best taste. The blending with a variety of fermentation processes forms the unique style of “A Good Bottle of Liquor”, meanwhile the degree matched with the international alcoholic strength of 40 degrees is selected and the whole process has no addition of edible alcohol.

 

 

80% of the liquor body is stored and mellowed for four years, and 20% of the liquor body is stored and aged for nine years. Through mixing, the bottle must be stored for 6 months before leaving factory.

 

Storage advantages: low boiling point substances can be effectively volatile; ethanol, aroma molecules and water molecules are aged in natural fusion and form the comfortable liquor body of “A Good Bottle of Liquor” without dizziness or dry mouth.

 

 

 

The newly distilled white liquor is spicy and not too sweet or soft, this is because the new white liquor contains certain chemicals that are highly stimulating and volatile. The new white liquor contains volatile sulfur compounds such as hydrogen sulfide, sulfur alcohol and ethyl thioether etc. meanwhile contains highly stimulating volatile substances such as acrolein, propylene alcohol and butenal etc. These substances are the main ingredients causing highly stimulating new white liquor. The new white liquor is unstable and volatile because the liquid body is constantly interchangeable between homogeneous molecular solutions and non-homogeneous condensates or colloidal solutions. The above substances are highly volatile and instable and can be naturally volatilized during storage, thus greatly reducing the stimulation. The fragrance will become more harmonious and mellow through continuous storage, oxidation, reduction, esterification, hydrolysis, condensation and other reactions. The mixture system of ethyl alcohol and water with numerous ingredients will interplay and the homogeneous molecular solutions will be transformed into non-homogeneous condensates and colloidal solutions during storage. Various changes will become basically stable after about three years of storage. The base liquor will be stored for 4 years to ensure the stability of base white liquor of “A Good Bottle of Liquor”.

 

 

Alcohol and water are polar molecules, and there is a strong association interaction between molecules, and large molecular structures can be synthesized by hydrogen bonding, the structural formulas are (ROH- H2O)n and (ROH)n. The association relationship indicates that the hydrogen bonding force strengthens the binding force on ethanol molecules, reduces the activity of ethanol molecules and softens the flavor of the white liquor; similarly, other aromatic substances in the white liquor also produces association reactions during storage. However, the larger the molecular weight is the smaller acting force the hydrogen bond becomes. Long-term storage will be much needed to make the alcohol, ester, acid, aldehyde and ketone in the white liquor reach a new equilibrium, and the associated large molecular groups will be increased. The liquor quality will become soft when the bound polar molecules increase in the liquor. “A Good Bottle of Liquor” must use the 9-year long-term storage of old white liquor to ensure the softness of liquor body.

 

 

The filling can partially disrupt the association of the aged liquor ethanol molecules with water molecular groups. As a result, the filled “A Good Bottle of Liquor” must be stored for 6 months in the bottle so that various kinds of matured liquor body can be re-aged and re-associated in the pottery bottle.