冬季泡酒展 (三) / Winter Wine Expo (Part 3)

提到台灣知名酒款的話，我的第一印象是金門高粱，除了金門的戰地歷史背景之外，它濃烈的口感，讓人們往往一入口就可以感受到熱度直衝喉嚨，酒量不好的人，一小口就可以讓他面紅臉赤，所以，讓金門高粱成為許多重要場合，如婚宴、節慶、長輩聚會上的必備品，只要氣氛一到，高粱酒便被倒滿杯，象徵熱情與祝福。

然而，在這次酒展上，我第一次見到馬祖酒廠有參展，其實意外的是，我不知道居然還有馬祖酒廠，我一直以為只有金門酒廠，後來聽一位在酒展上認識的老前輩敘說，才知道馬祖酒廠與金門酒廠是台灣兩大離島公營酒廠，馬祖酒廠的明星產品是八八坑道系列，雖然不如金門高粱酒有名氣及市占率高之外，但是，卻是老酒友眼中，擁有值得細細品嚐與收藏的好物，馬祖酒廠就是名氣不高，所以，之前我才沒聽過，假如它沒有參展的話，可能我一輩子都不知道有這家酒廠。

另一位在酒展結識的酒友，熱情地向我推薦了金門高粱的「千日醇」系列，這款酒是金門酒廠特別推出的陳年高粱酒，號稱「老酒入門款」，所謂千日醇，指的是酒液在酒廠的酒窰中，至少靜靜熟成超過一千天，也就是三年以上，讓酒體在時間的洗禮下，慢慢褪去新酒的銳利，轉而展現更圓潤的風味。

在酒廠攤位現場，還有親切的美女工作人員提供試飲服務，笑容搭配酒香，讓整個體驗多了幾分輕鬆與愉悅，我也忍不住接過小杯，淺嚐一口，入口的瞬間，最先感受到的不是想像中高粱酒常有的嗆辣衝擊，而是一種出乎意料的綿甜與柔順，酒在口中慢慢展開，香氣溫和而內斂，尾韻乾淨，幾乎沒有刺激喉嚨的不適感，讓人我忍不住想帶一瓶回家。

When it comes to famous Taiwanese liquors, the first one that comes to mind for me is Kinmen Kaoliang. Beyond Kinmen’s historical background as a military stronghold, this liquor is known for its strong, bold flavor. One sip, and you can immediately feel the warmth rush down your throat. For someone with a lower tolerance, even a small sip can make their face flush bright red. That’s why Kinmen Kaoliang is a staple at many important occasions, such as weddings, festivals, or family gatherings. Once the mood is right, the Kaoliang flows freely into glasses, symbolizing warmth, celebration, and good wishes.

At this year’s expo, however, I saw Matsu Distillery for the first time. I was honestly surprised. I didn’t even know it existed. I always thought Kinmen Distillery was the only major distillery in Taiwan. Later, I spoke with a senior wine enthusiast I met at the expo and learned that Kinmen and Matsu are actually the two major state-owned distilleries on Taiwan’s outlying islands. Matsu Distillery’s flagship product is the 88 Tunnel series. While it’s not as famous or widely distributed as Kinmen Kaoliang, among seasoned drinkers it’s considered a high-quality treasure worth savoring and collecting. Its lower profile explains why I hadn’t heard of it before. If it hadn’t been at the expo, I might have gone my whole life without ever knowing it existed.

Another wine enthusiast I met at the expo enthusiastically recommended Kinmen Kaoliang’s “Thousand-Day Aged” (Qian Ri Chun) series. This is a specially aged Kaoliang released by Kinmen Distillery, known as the “entry-level premium aged liquor.” The “Thousand-Day” in its name refers to the fact that the liquor is quietly aged in the distillery’s cellar for at least 1,000 days—over three years. Over time, the sharp edges of the fresh spirit mellow, gradually revealing a smoother, more rounded flavor.

At the distillery’s booth, friendly staff—smiling and welcoming—offered tasting samples, which made the experience feel relaxed and enjoyable. I couldn’t resist taking a small cup. At first sip, instead of the expected sharp burn of Kaoliang, I was greeted by a surprising sweetness and smoothness. The liquor slowly unfolded in my mouth, with a gentle and subtle aroma and a clean, lingering finish. There was almost no harsh burn in the throat, and I instantly felt like I wanted to take a bottle home.

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