Besides liquor, I drink more whisky, brandy, vodka, gin and gin, so it's just the taste difference between liquor and whisky.
A bottle of good wine should be fragrant after drinking, and the pungent smell of alcohol should be eliminated.
In this regard, liquor and whisky adopt different methods: liquid esters are mixed with a variety of distilled spirits, and the smell of alcohol is masked by the smell of grain crops themselves; The fruit flavor of whisky is in the alcohol flavor of oak barrel lid.
Many traditional liquors are mainly high-grade liquors, such as 53-degree Moutai, the price of which is more than twice that of 43-degree Moutai, while whisky is mid-range and of good level.
Liquor and whisky have their own advantages and styles, but they have a good aroma and can't be cooked into low-alcohol liquor. The height of good wine can also be mild. The gifts of low-end wine and inferior wine are not wine, such as the spicy gasoline of ginger. Whisky is 40 degrees or 43 degrees in most cases, except for the red edge.
The original sauce has different flavors, so we don't discuss inferior wine. At the level of mainstream products of Laoba, the stimulation of sauce is the strongest. For example, the stimulation of swallows is heavy, and the fire is divided into the stomach; Luzhou-flavor liquor Wuliangye Jiannanchun was established 1573 Swallows are sweet. I don't drink any wine, such as Erguotou. Swallows are fierce, but the taste is clean. Whiskey is black. For example, a swallow feels as if it is using new oil, and a swallow has no stimulation.
Wine and whisky taste good.
Liquor has a very obvious weakness, burping stinks.
In addition, liquor sales are now basically fooled by advertisements, and a number of good wines have really been eliminated by the market, such as Boutique Lang, Mao Shi Treasures Prince, and so on.