Judging from the packaging labels, both wines have the national standard pure grain wine implementation standards written on them, so they can naturally be initially identified as pure grain wine.

Since brand wines mainly follow the mid-to-high-end route, entry-level wines like this are either leftovers from high-end wines, or are produced from the secondary use of unfermented lees! Of course, we don’t rule out the possibility of it being produced specifically for the low-end alcohol market!

As we all know, the cost of Maotai-flavor liquor is the highest among all flavors due to its special technology and raw materials. The premium Xijiu Xijiu is priced at less than 45 yuan a bottle, which is very different in price from the mainstream Wangzi, Lao Xijiu, and Jinzhi Xijiu that have good reputations. The taste is natural and average.

Because the taste of Xijiu itself is light and the sauce flavor is not strong, this wine must have a lighter taste. When drinking sauce wine, you will drink a strong sauce flavor. Once this flavor is gone, it will still be It’s better to drink Erguotou. Therefore, Xijiang Boutique is just an entry-level product that lowers the sauce-flavored liquor and is not suitable for drinking.

"Wuliangchun Alcohol Liquid, the rest are evil", this sentence shows that Wuliang Chun Alcohol is the direct descendant of Wuliangye Distillery, and is specially produced for the low-end liquor market. And the cost of strong aroma is lower. Compared with sauce aroma, the quality of strong aroma wine is naturally better at the same price. Therefore, Wuliangchun tastes better.