"It is said that in ancient times, the indigenous Pu people of Chishui River were already able to make wine, even earlier than Du Kang. More accurately, according to Records of the Historian, in the Han Dynasty, Renhuai had "gourd sauce wine", which can be said to be the embryonic form of Moutai.

Maotai liquor was named after it was produced in Maotai Town, but this town was not called Maotai Town at first, but called Cao Mao Village. Since the late Qing Dynasty, Moutai has become increasingly famous and its population has increased greatly, so Cao Mao Village was changed to Maotai Town.

Maotai takes high-quality sorghum as raw material and wheat as high-temperature koji, which has many uses, long fermentation period and repeated fermentation. This is the main reason for Maotai's unique style and excellent moral character.

Maotai liquor is made by adding raw sand twice, fermenting eight times and distilling nine times. The production cycle is as long as eight or nine months, and after more than three years of aging, blending and storage for another year, the quality of liquor is more harmonious, mellow and soft, and it can be bottled and delivered from the factory. The whole production process lasted nearly five years.

Extended data

Moutai is a traditional specialty wine in China. It is one of the world's three largest distilled spirits, which is as famous as Scotch whisky and French cognac, and also one of China's three famous wines. It is also the originator of Daqu Maotai-flavor liquor and the national wine of China with a history of more than 800 years.

19 15 won the gold medal and certificate of Panama World Expo. After the founding of the People's Republic of China, Moutai won many awards and sold well all over the world. Known as "world famous wine, the light of the motherland."

References:

Baidu Encyclopedia Entry-Maotai Liquor