Local Brewing - Penghu Cactus / Alkaline Sorghum Wine

The history of human wine making can be traced back to the Neolithic era. The mention of wine making is actually not a product invented by humans, but more like the discovery of the substance "wine". Wine is made from plants, such as barley, wheat, corn and even various kinds of fruits, and in Penghu, Taiwan, because cactus can be found everywhere, it is also known as Penghu Red Apple, and because the flesh of cactus is soft, juicy, gelatinous and sweet and sour, it can be extended to make various kinds of summer food. In the Qing Dynasty, Zhao Xuemin's book "Collection of the Materia Medica", it is recorded that cactus has the functions of promoting blood circulation, clearing heat and detoxifying the blood, relieving swelling and pain, strengthening the spleen and stopping diarrhea, and calming the mind and diuretic.

Cactus wine from Penghu has a high sugar content and can be easily fermented without going through special methods.

The color is slightly purple with red, the taste is slightly sweet and sour, a little lighter than the taste of wine, aromatic and smooth, without any chemical coloring and substances.