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貼文一出，馬上引發網友熱烈討論，紛紛留言發表看法「紅標的比較好，白色的等級最低的」、「紅標含糖較多，白標含糖較少香氣比較濃烈」、「紅標的口感較滑順，白標較烈又辣」、「紅標反面有限金門地區，甜度低」、「差在價錢」。
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但是中式烈酒不一樣，根據酒廠說法- 固態發酵/固態蒸餾會讓多種多樣的風味元素（酯類、酸類、醇類……等）、高沸點物質進入酒液中，因此就算裝瓶後還會持續有締合、氧化、還原、酯化與水解等作用，風味會持續變化。尤其高粱不放橡木桶，並不像威士忌等會吸附木桶風味，其陳年主要是酒液自體變化。
原因是用固態發酵的高粱原酒味道非常複雜，每一批原酒差異又大，比西方酒類更難去組合展現一致的味道，因此不同年份、批次往往風味不盡相同。
對於許多酒友來說，紅標和白標的精彩討論從未停過。有些人甚至認為，紅標的品質和風味高於白標。其實，內行人告訴我們，紅標和白標的配方其實是相同的，唯一的差異在於它們的銷售地區。
留言中有內行人跳出來說明，「紅、白標高粱酒其實是一樣的，兩者釀造的配方完全相同」，標籤顏色之所以有差異，是為了區分不同地區盤商，紅標為金門地區高粱，白標多在台灣本島販售，該名內行網友指出，「若覺得口感上有些微差異，通常也是因為釀造的批次不同，與紅白標無關」。
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1 Merchandize Processing Cost is paid as Element of the customs entry approach to offset towards the U.S. CBP’s Procedure and assistance nha thuoc tay once-a-year appropriation.