1. Different distillation methods. Vodka and liquor are both distilled spirits, but the most fundamental difference lies in distillation. Vodka uses liquid tower distillation, which produces a purer liquor, equivalent to multiple distillations. The liquor is distilled by solid distillation in retort barrel, and the aroma components of the distilled body are more abundant.
2.Pursuing feels different. Vodka seeks to be as pure as water, and the top vodka will give people the feeling of drinking water rather than drinking alcohol. The white wine is the pursuit of rich aroma, bitter, sour and sweet, five taste miscellaneous alcohol, the pursuit of rich charm.
3.Different drinking styles. Vodka is usually served cold to make the body more like water. Chinese baijiu, on the other hand, is rarely served with ice, but at room temperature.
4.Alcohol difference. Vodka is usually 40 degrees, while white wine is 53, 52, 42 degrees. Slightly higher than vodka.
5.Differences in drinking culture. Liquor is mostly used for business banquets, gifts and
other occasions. Vodka, on the other hand, is mostly used for self-consumption.In summary, vodka and liquor represent two different pursuits. Vodka is more pure, while white wine is more rich, each has its own strengths.
Everywhere, wine is a part of the historical and cultural development, but also an important item of fiscal revenue, each place is also developing in addition to different alcoholic drinks, Chinese liquor, South Korea’s soju, Japan’s sake, Russia’s vodka…
Russia has been a commonly used distilled spirit in Russia since the 15th century. The fighting people love to drink spirits, the highest degree of vodka can reach 70 degrees, and the daily drink is about 40 degrees.Vodka can spread in the world, largely related to its single flavor, the more pure the taste of vodka is more single, can be used as a bartending material to make a variety of different flavors of wine, such as cocktails, fruit wine commonly used vodka.
The origin of Chinese baijiu is varied, the more common view is that the Yuan Dynasty began to have baijiu, Ming and Qing dynasties began to be widely popular (but the mainstream is still rice wine), after the founding of the state under the support of a mature brewing system and large distilleries.
Chinese liquor has never been used as raw materials for mixing wine, liquor body itself contains alcohol, ester and other flavor substances, different flavor types, different origin have their own demeanor.Due to the adherence to the use of microbial natural fermentation, region, climate, and water quality can all become influencing factors, there will not be exactly the same two kinds of wine, and even different batches of unified brands have subtle differences.
Post time: Jun-30-2023