桃花酒：穿越千年的诗意佳酿

桃花酒起源于唐代（618-907年），是古代文人雅士的心头好。酿造时，需将撕碎的桃花瓣与花蕊，同糯米一层层交替铺在盛有白酒的密封酒坛中。酿好的桃花酒呈淡雅的粉色，既带着花香，又兼具醇厚顺滑的口感。抿上一口，仿佛置身于盛开的桃林之中，与古时诗人一同吟诗作对。

Originating in the Tang Dynasty (618–907), peach blossom wine was a favorite of ancient Chinese literati. To make it, torn peach petals and stamens are traditionally layered with glutinous rice in a sealed jar of baijiu (Chinese liquor). The result is a delicate pink wine that mingles floral fragrance with a mellow, smooth taste. One sip evokes the feeling of sitting in a grove of blooming peach trees, sharing verses with poets of old.