[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。孔雀蓝映着月光，珍珠白心就烟雨。
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. The peacock blue reflects the moonlight, and the pearl white heart is misty rain.
[品种 Varieties]
Fresh fragrance/Light-flavour aroma.
清香型
[口感 Taste]
酒色清亮透明、口感清香纯正、回味甜。
The wine is clear and transparent, the taste is soft and pure, and the aftertaste is sweet.
[成份 Ingredients]
水、高粱、大麦、豌豆
Water, Sorghums, Wheats, Garden Peas
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