[特点 Features]
传统二锅头工艺源自清代烧酒坊“源升号”，赵氏三兄弟于1680年在北京前门大街创办。大麦、豌豆为原料制成的低温大曲为糖化发酵剂，采用清蒸清烧老五甑或清蒸二次清固态发酵工艺，在蒸馏之时低温流酒，掐头去尾，看花摘酒，再经陶坛贮存，精心陈酿，方成值得细品的红心二锅头。
In year 1680, a wine shop named as "Yuansheng" has a brewing technician Zhao Cunren and three brothers reformed the quality of pure shochu. In ancient times, the cooler used for steaming wine was called Tianguo. The wine that was cooled by the first and third pots of cold water was called "liquor head" and "liquor tail" respectively. The "wine body" tastes the most sweet and mellow, which is why the “Er Guo Tou wine craft" is obtained.
[口感 Taste]
酒体丰满细腻，回味悠长
Full-bodied and delicate, with a long-lasting aftertaste.
[嗅感 Smell]
花香愉悦，香气舒适
Pleasant floral fragrance with a comfortable scent.
[成份 Ingredients]
水、高粱、大麦、豌豆。
Water, Sorghum, Barley, Peas
Hai-O Enterprise Bhd (22544-D)