It’s definitely different. Due to different brewing processes, raw materials and climate characteristics, etc. So the taste of the brewed wine will definitely be different. The scents of both are different. Xifeng wine is labeled as wind-flavored or comprehensive-flavored wine, while Erguotou is labeled as light-flavored. You can tell from this alone. The taste is definitely different.
Xifeng wine is made from local specialty sorghum and barley and peas. Technology
The slag fermentation method is adopted, and the fermentation cellar is divided into two types: open cellar and dark cellar. The process flow is divided into vertical cellar, broken cellar, top cellar, round cellar, cellar insertion and cellar picking, etc., and has its own set of operating methods. After the wine is distilled, it is stored for more than 3 years and then carefully blended before leaving the factory. Xifeng wine is colorless, clear and transparent, mellow and fragrant, light but not light, thick but not bright. It combines the advantages of light fragrance and strong fragrance. It is elegant, harmonious with various flavors, pleasant aftertaste, and unique in style. It is known as "sour, sweet, bitter, spicy, fragrant and all the five flavors without being outstanding". That is, it is sour but not astringent, bitter but not sticky, fragrant but not pungent, spicy but not choking the throat, sweet after drinking, and has a long and fragrant taste. It belongs to Feng-flavor type Daqu liquor and is praised as a typical representative of "Feng-flavor" liquor. In order to meet the needs of different consumers in various places, Xifeng Liquor has launched various degrees such as 33 degrees, 38 degrees, 39 degrees, 42 degrees, 45 degrees, 46 degrees, 48 ??degrees, 50 degrees, 52 degrees, 55 degrees, 65 degrees, etc.
Erguotou Liquor:
Beijing has a long history of brewing liquor. By the middle of the Qing Dynasty, the capital's shochu workshops carried out technological reforms in order to improve the quality of shochu. The one used as a cooler when steaming wine is called a tin pot, also known as a heavenly pot. When steaming wine, it is necessary to separate the distilled wine vapor, the "wine head" that flows out after being cooled by the cold water put into the tin pot for the first time, and the "wine head" that flows out after being cooled by the cold water that is put into the tin pot for the third time. "Tail" proposed other processing, because the wine cooled in the first and third pots contains a variety of low-boiling substances and has a mixed taste, so the winery only extracts the mellow wine that is put into the tin pot for the second time. The wine that flows out after being cooled by cold water is named "Erguotou".