There are many flavors of liquor, and Maotai-flavor liquor is only one of them. People who have drunk this flavor liquor will know that it is not made of soy sauce and its taste is not the taste of soy sauce. Its raw materials are wheat and sorghum, while the raw material of soy sauce is soybean. High-quality Maotai-flavor liquor is made of wheat and sorghum as raw materials, which are fed twice, fermented eight times and distilled seven times a year. The distilled liquor is basically divided into three types, namely, mellow sweet type, Maotai-flavor type and cellar bottom flavor type, and then blended with these types of liquor. Soy sauce (brewed soy sauce) is a liquid condiment with special color, fragrance and taste made from soybean (or defatted soybean) and wheat (or bran) by microbial fermentation. Maotai-flavor liquor is named because it has a sauce flavor similar to that of beans during fermentation. This wine is elegant and delicate, full-bodied, rich and has a long aftertaste.

Of course, the sauce flavor is not equal to the flavor of soy sauce. From the composition analysis, all kinds of aromatic substances in the sauce-flavored wine are high, and there are many kinds and rich flavors, which is a complex of various flavors. This fragrance can be divided into front fragrance and back fragrance. The so-called pre-fragrance is mainly composed of alcohols, esters and aldehydes with low boiling point, which plays a role in fragrance presentation. The so-called post-fragrance is composed of acidic substances with high boiling point, which plays a major role in flavor presentation and is a constituent of leaving fragrance in an empty cup. Maotai-flavor liquor has the characteristics of "three highs", and the temperature of receiving liquor during distillation is as high as 40 degrees, which is nearly twice as high as that of other fragrant liquors. At high temperature, substances harmful to human health are effectively volatilized. Moreover, Maotai-flavor wine needs to be stored for more than three years, and most of the volatile substances can be volatilized, so the volatile substances stored in the wine body are less, which is less irritating to the human body and beneficial to health.