Wuliangye’s 81-year-old radish bottle is not the sauce-flavor type, but the strong-flavor type. Jiaobei Wuliangye's rounded carrot bottle and the unique embossed cross mark symbol on the bottom of the bottle, coupled with the unique aroma of the wine, make it hard for wine lovers to leave Wuliangye and forget about the carrot bottle. In 1979, Wuliangye won the first prize again at the third national wine tasting competition and was awarded a gold medal. 1980 was the first year that the Wuliangye Yangtze River Bridge trademark and the Jiaobei brand trademark were mixed. In 1981, the Jiaobei brand Wuliangye began to dominate.

Introduction to Maotai-flavor and Luzhou-flavor wine

Maotai-flavor wine, the so-called Maotai aroma, is a sauce-flavor aroma produced when starch is repeatedly fermented. The characteristics of this kind of wine are prominent sauce aroma, elegant and delicate, rich and mellow body, long aftertaste, fragrant but not bright, low but not light. Moutai, Guihai, Shuiyifang, Jiangmai and Guoshuai are typical representatives of this type of wine, and they have the characteristics of being left to be swallowed overnight and the aroma still lingering in the empty cup after drinking.

Long-flavor wines, such as Luzhou Tequ and Wuliangye wines, are representatives of this category. Their main characteristics are rich cellar aroma, sweetness, harmonious aroma, and long tail. It has ethyl hexanoate as the main fragrance. Very popular among consumers, this kind of aromatic liquor is widely available on the market. Guiyang Daqu, Xishui Daqu, Yaxijiao Liquor, etc. are all strong-flavor liquors. The three ditches and one river in Jiangsu are also made of this kind of wine.