I tasted this Tawan No.83 maotai-flavor wine by chance under the recommendation of my classmates, and Mr. Chen Mengqiang, the master of China liquor technology, endowed the soul with a niche wine.
At first sight, this wine package seems unremarkable, but it's rarely signed by the master himself and uses a portrait, which shows that it is highly valued by him. Pour out a cup to see the color, as cool as the new Maotai. In fact, old drinkers know that whether it is white wine or foreign wine, caramel color can be adjusted to the desired light yellow or even dark brown. On the contrary, this brilliant feeling is not easy to achieve, and it also reflects confidence in the quality of wine.
Shake the cup to see that hops are fine and even, and the bouquet is elegant and comfortable. For example, although osmanthus in September is thick, it doesn't hurt people, but it only feels close and kind. Both are Maotai-flavor wines. This wine is harmonious and dense. Although it is not the burnt citronella flavor of Maotai pine branches, it has a sweet floral fragrance like honey, and it is called honey fragrance.
after drinking a cup, it's sweet and elegant, soft and mellow, and the wine is fragrant. It can't help falling down the throat like an elf, and the aroma spreads all over, and it doesn't sting the throat when it falls. Full-bodied, with a uniform and harmonious taste before and after, the beads are round and jade-like, unlike ordinary spirits, which are ferocious. Would you suspect that this wine is a 53-degree spirit if you taste a glass? It's too easy to eat.
Have another drink. The honey smell is really the advantage of this wine over Maotai. It is light and elegant, but it is as pleasant as a small jasper. Honey fragrance is most suitable for sashimi, and it won't be too exciting to drink with dry mouth. I can't help but think of Shenyang in October, where the weather is clear and the wind is smooth. Good wine is good wine. One cup after another, it is easy to swallow. Slowly, there will be thoughts coming up and memories hanging in my heart. That feeling is like the cool water in Shenyang in the four seasons, as if it were yesterday.
It is smooth, soft and smooth, and it slips through the throat like silk. My mouth is full of lightness, three cups and two cups. It has a long, delicate and sweet aftertaste, which is as elegant as Baochai and elegant as Daiyu. I want to pick up the hip flask and drink it off.
Generally speaking, if the liquor confronts Maotai, it can be said that it has its own merits, and it is both top-class Maotai-flavor liquor.