Liquor science, adhering to the traditional technology of China Maotai-flavor liquor, adopts pure grain solid-state brewing. Using local high-quality waxy sorghum, wheat and water as raw materials, it is refined by special processes of twice feeding, nine stewing, eight koji-making fermentation and seven wine extraction, and is made by high-temperature koji-making, accumulation, fermentation, wine flowing and long-term storage.

In the 1980s and 1990s, the products mainly focusing on Xishui Daqu and Xijiu sold well in the north and south of the country, and were rated as famous wines in the industry and Guizhou for many times, becoming a large local taxpayer. 1998, maotai merged with xijiu, which opened a new historical chapter in xijiu.