After the traditional process, the malt is grinded, saccharified, and then fermented in a room with a constant temperature of 16 degrees for 72 hours, and then distilled three times through a traditional kettle-type distillation machine. During the period, the natural aroma of plants can be absorbed bythe adult in oak barrels, and a beautiful amber color can be produced. At the same time, it can also reduce the strong stimulation of high-concentration alcohol. The entrance is soft and mellow, and the taste is rich and mellow.