The invention relates to the field of
wine preparation, and in particular relates to a production method of strong flavour Chinese spirits. The production method comprises the following steps of: with
sorghum serving as grain, crushing the
raw material; pulling out distilled grains and then putting out the fermented grains from a cellar; adding the
raw material for compounding; mixing; stewing and gelatinizing; proportioning water; spreading to cool; dispersing the
yeast; feeding into the cellar; sealing the cellar to ferment; distilling to obtain single-grain strong flavour Chinese base liquor; preparing multi-grain strong flavour Chinese base liquor with
sorghum, sticky rice, maize, wheat and rice serving as the grains in the same way; with the
sorghum serving as the grain, preparing Chinese sauce-
flavor base liquor by feeding the materials twice, stewing at nine times, spreading to cool, dispersing the
yeast, accumulating, feeding into the cellar for fermenting at eight times, blending the liquor at seven times; and then blending 63 to 67 parts of single-grain strong flavour Chinese base liquor, 32 to 36 parts of multi-grain strong flavour Chinese base liquor with sorghum and 0.9 to 1.1 parts of Chinese sauce-
flavor base liquor. The strong flavour Chinese spirits prepared by the method remains the contents of the flavour components of the original base liquor, improves the elegant sense and soft taste of the full body, and is elegant, exquisite, soft, sweet and clean and enjoyable in cellar fragrance.