Here are several reasons why bulk or unbranded liquor (散装酒) may taste unpleasant, explained in English:
1. Low-Quality Ingredients
Bulk liquor is often made with inferior grains, fruits, or additives to reduce costs. Cheap raw materials can lead to harsh, unbalanced flavors or chemical aftertastes.
2. Poor Production Standards
Small-scale or unregulated producers may skip essential steps like fermentation control, aging, or filtration. Improper distillation or contamination during manufacturing can create off-flavors (e.g., bitterness, sourness).
3. Inconsistent Storage Conditions
Bulk liquor is frequently stored in non-airtight containers, exposing it to light, heat, and oxygen. This accelerates oxidation, causing stale or "flat" flavors.
4. Excessive Additives/Adulteration
To mask flaws or mimic premium tastes, producers may add artificial flavors, sweeteners, or even harmful substances (e.g., methanol). These additives create an unnatural or overly harsh taste.
5. Lack of Quality Control
Unbranded liquors rarely undergo rigorous testing for purity, alcohol content, or safety. Contaminants or uneven alcohol distribution can lead to unpleasant burning sensations or uneven flavor profiles.
6. Oxidation and Spoilage
Without proper sealing or preservatives, bulk liquor degrades faster. Exposure to air allows acetic acid bacteria to grow, turning alcohol into vinegar-like compounds.
7. No Aging Process
Many premium liquors improve with aging in wooden barrels, which mellows harsh alcohols and adds complexity. Bulk liquor is often sold immediately after production, retaining raw, fiery notes.
Additional Risks: Beyond taste, improperly made bulk liquor may contain dangerous levels of methanol or other toxins, posing health risks. Always choose regulated, branded products for safety and consistent quality.
