bamboo wine
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China [CN] Production process
With the bamboo tube soaked in wine, to make it possible to mix wine scent with bamboo film, lingering with a hints of spice notes.
Q: How to put the wine into the bamboo?A: Choose fully formed bamboos with vigorous growth and inject the
high-quality Kaoliang (Sorghum) Liquor as base wine by using
minimally invasive technology into the bamboos for second fermentation. The Kaoliang (Sorghum) Liquor will absorb bamboos’ nutrition
automatically. After one year, the bamboos will be cut and the Kaoliang
(Sorghum) Liquor will be ready for selling.Q: How’s the taste of the Kaoliang (Sorghum) Liquor?A: The Kaoliang (Sorghum) Liquor becomes “Bamboo Wine” after “living” one year in the bamboo and absorbing bamboos’ various nutrition.
After open the bamboo wine, a light bamboo fragrance is scented in the
air. Taste the wine, you will find that the bamboo wine is as smooth
and gentle as the silk. Although it is strong wine, the taste of bamboo
wine is very pure, soft, and gentle and never hurt your taste.
Q:How to store wine?
A:The bamboo will lose vitality after they are cut, they go bad over time because they affected by wet air. If the customers get the goods,
please store it in fridge at low temperature.
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