How is the flavor of liquor formed?

Liquor is not a sudden invention, and its flavor is not innate. Instead, it combines local soil and water characteristics, improves the process, evolves bit by bit, and everything can be traced.

Friends who are familiar with the history of liquor know that the brewing technology in China originated from the rich Shanxi, and local craftsmen buried vats in the ground to ferment them, and invented Luzhou-flavor liquor.

Later, this technology was brought to Shaanxi along the Yellow River. At that time, Shaanxi was poor and the climate was dry. People found that the underground tanks often cracked and were unwilling to replace them, so they sealed them with mud. On the basis of Fen-flavor liquor, Feng-flavor liquor with earthy flavor appeared.

Later, this technology was brought to Sichuan where even tanks could not be bought, so the local people dug a mud cellar and a fragrant, sweet, clean, refreshing and soft Luzhou-flavor liquor appeared.

Later, this technology was brought to Guizhou. At that time, there were many stones in Guizhou, and the local people invented the stone cellar according to local conditions, which led to the Maotai-flavor liquor in China. This is the migration history of China liquor flavor. Do you think it's interesting?