MengZhiLan M6 梦之蓝 375ml

Product details

Dream Blue is a high-end series. Carrying on traditional craftsmanship and distilling techniques from ancient Yanghe, they use base liquor stored for centuries underground as flavoring, strictly controlling every step of the production process. The products are strong but not overpowering, gentle but not weak. The taste, bountiful and harmonious, unfolds slowly and ends with a clean finish.

M6 is produced in the central area of the Dream Blue production region. Known as the superstar of its kind, the liquor undergoes a fermentation period as long as 180 days in the century-old liquor pits and is stored for 15 years in the underground cellar. Dream Blue M6+ is an upgraded version of M6 featuring a more aged base liquor, a larger volume a luxurious design, and enhanced anti-counterfeiting features.

梦之蓝是洋河的高端系列。传承古洋河的传统工艺和蒸馏技术，以地下数百年储存的基酒为调味料，严格控制生产过程的每一步。产品浓而不烈，温和而不弱。口感丰富而和谐，缓慢展开，并以干净的余味结束。

M6产于梦之蓝产区的中心区域。该酒被誉为同类酒中的巨星，在百年老酒窖中历经长达180天的发酵期，并在地下窖藏15年。而梦之蓝M6+ 是M6的升级版，采用更陈年的基酒，容量更大，设计更加豪华，并且增强了防伪功能。

Dream Blue M6+ is soft in the mouth, with a complex, long aftertaste, and a complex nose with notes of agarwood, grain aromas, and distillers yeast, with a fruity, floral flavor.

梦之蓝M6+口感柔和，余味复杂、悠长，香气复杂，带有沉香、谷物香气和酒曲香气，带有果香、花香。

Yanghe's craftsmanship involves five unique processes: steaming, fermentation, distillation, maturation, and blending. The journey begins with a mix of sorghum, rice, wheat, barley, sticky rice, and steamed peas. This steaming process gelatinizes the grains and breaks down their cellular walls, enabling interaction with Qu, a starter culture made from fermented grains. Once cooled, the grains are sprinkled with pulverized Qu, piled up, and shoveled into subterranean pits for fermentation, which lasts at least 70 days. This long fermentation period allows the complex interplay of yeasts and microorganisms, developing the liquor's distinctive character.

Following fermentation, the grain mash undergoes slow-fire distillation in pot stills, which imparts a unique mellow taste to the emerging liquor. Only the heart of the distillate is reserved and aged in century-old terracotta jars for a minimum of 12 months. The liquor develops a rich and complex profile during maturation, influenced by the ancient jars and carefully controlled environment. Once matured, our master blender evaluates the spirit’s character and expertly crafts a blend that embodies Yanghe’s signature smoothness and complexity.

洋河的酿造工艺包含五大独特步骤：蒸煮、发酵、蒸馏、陈酿和勾兑。制作过程从高粱、大米、小麦、大麦、糯米和豌豆的混合蒸煮开始。蒸煮过程使谷物糊化，打破细胞壁，从而与“曲”中的酵母和其他微生物充分互动。蒸煮后的谷物冷却后，撒上粉状曲，堆积并装入地下窖池，进行至少70天的发酵。在漫长的发酵过程中，酵母和微生物的复杂反应赋予酒体独特的风味。

发酵结束后，谷物糊被缓慢蒸馏，这种慢火蒸馏技术使酒体拥有独特的柔和口感。蒸馏后仅保留酒心，装入百年陶坛中陈酿至少12个月。陈酿期间，酒体在古老陶坛和精心控制的环境中发展出丰富而复杂的风味。成熟后，酿酒大师会评估其风格与特性，精心调配出具有洋河独特顺滑与复杂风味的佳酿。

Big Talk

30 ml Yanghe Dream Blue, 30 ml Loquat Liqueur, 10 ml Loquat Syrup, 190 ml Tea Lapsang Souchong

Big Talk is an appealing, mild cocktail. It is best taken after dinner or late in the night. Just warm a serving glass and brew tea, then add baijiu to the warm glass and pour in the loquat liqueur into the glass. Pour in the lapsang souchong tea, stir in the loquat syrup, and serve in a warm glass.

高谈阔论

30 ml 枇杷利口酒，10 ml 枇杷糖浆，190 ml 正山小种茶，30 ml 洋河梦之蓝

高谈阔论是一款诱人、温和的鸡尾酒。最好在晚餐后或深夜饮用。只需加热一个玻璃杯并泡茶，然后将白酒加入到温热的玻璃杯中，然后将枇杷利口酒倒入玻璃杯中即可。倒入正山小种茶，加入枇杷糖浆搅拌，然后倒进温热的玻璃杯中。