The invention belongs to the technical field of
wine brewing and particularly relates to mild thick-
flavor white spirit and a production method thereof. A
brewing technique of the mild thick-
flavor white spirit comprises the following steps: feeding raw materials for the first time; roughly treating the raw materials; feeding the raw materials for the second time; treating the raw materials; fermenting grains after the first to six
wine taking in turn, and taking
wine; double times of feeding, one time of
raw material treatment, nine times of
fermentation, ten times of stewing and seven times of wine taking are performed during one production period. The
brewing technique is characterized in that in comparison with traditional thick-
flavor white spirit, the mild thick-flavor white spirit disclosed by the invention is characterized in that the crushing rate of fed broomcorn, the amount of used
yeast for preparing hard liquor, the amount of used grain
wetting water and the stacking
fermentation temperature are regulated; no pit bottom liquor is generated during production; the yield and the labor productivity are increased; the grain consumption and the
energy consumption are reduced; the sour and
bitter tastes of first and second produced wine, and the burned food taste of six and seven produced wine are reduced; the wine is mild, mellow, elegant and smooth in style, remarkable in thick flavor, and lasting in
tail taste, and the fragrance can be retained in an empty cup for a long time.