嘉宾预告 | 10.29-SHADOW CODE

DEVIL RABBIT 可直译为“恶魔兔子”

分别为两款畅销且流行化的伏特加和植物利口酒

品牌位于中国、灌装于中国、配方于德国、选材于法国

多国精选植物、上乘调料、以真果汁取代果味

其独特酿制手法，无一不为它的口感做足了保障

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DEVIL RABBIT can be literally translated as "Devil Rabbit"

Two popular and popular vodka and botanical liqueurs

The brand is located in China, filled in China, formulated in Germany, selected in France

Multi-country selection of plants, superior seasoning, replacing fruity with real juice

Its unique brewing method, all of which guarantees its taste.

恶魔兔子利口酒配方来自德国,是由各种不同的添加剂按照不同的比例研磨配制,将所有材料浸解大约需要经历5个月左右,直到所有香味和颜色都浸到Jagermeister基础成分里面,然后在橡木桶里经过一年的窖藏。最后这种Jagermeister基础成分要和酒、液体糖浆、Carmel、软水,进行最后的调制,才可制成这种浓度的恶魔兔子利口酒。这种酒像是有一种无法驯服的口感,浓稠的质地裹着细细的冰渣子,比冰还先攻占你的口腔和食道。一口喝完,就像深水炸弹,直呼爽快。

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The Devil Rabbit Liqueur formula is from Germany and is prepared by grinding various ingredients in different proportions. It takes about 5 months to dip all the materials until all the fragrances and colors are immersed in the Jagermeister base ingredients. After a year of casket in oak barrels. Finally, the basic ingredients of this Jagermeister should be finalized with wine, liquid syrup, Carmel, and soft water to make this concentration of devil rabbit liqueur. This wine has an untamed taste, and the thick texture is wrapped in fine ice slag, which is the first to capture your mouth and esophagus. After drinking it, like a deep water bomb, it’s refreshing.

口味：原味、柠檬味、甜橙味、樱桃味、雪梨味

恶魔兔子伏特加来自法国高地的山泉。由晶莹的香槟区石灰石过滤达到净度的Gensac山泉,是酿造伏特加的材料。而500英尺的水源深度使山泉水质更加清冽、晶莹剔透,同时这也是恶魔兔子伏特加馥郁甘甜之精髓所在。以谷物或马铃薯为原料，液体混合挥发制成高达95度的酒精，再用蒸馏水淡化至40度，通过活性炭使酒质更加晶莹清澈，清淡爽口。每一口，都是来自法兰西的碰撞，每一度，都是传质分离的精致操作。

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Devil Rabbit Vodka comes from the springs of the French highlands. The Gensac Mountain Spring, which is filtered by the crystal clear Champagne limestone, is the material used to make vodka. The 500-foot water depth makes the spring water more clear and crystal clear, and it is also the essence of the devil rabbit vodka. Using cereal or potato as raw material, the liquid is mixed and volatilized to make alcohol of up to 95 degrees, and then diluted to 40 degrees with distilled water. The activated wine makes the wine more crystal clear, light and refreshing. Every mouth is a collision from France, and every degree is a delicate operation of mass transfer separation.