Maotai liquor stands as one of the few products in China's liquor industry to have obtained Green Food certification. It benefits from a uniquely pristine brewing environment and distinctive traditional green production techniques. Building upon this foundation, we impose higher standards not only on its intrinsic quality but also on every aspect of its external packaging.Starting from raw materials, every step must ensure freedom from pollution, contamination, and toxins, persistently and rigorously aligning with international eco-friendly food standards. Today, the Moutai Group has obtained organic food certification and ISO14001 environmental management system certification, making Moutai liquor and its product line even more aligned with consumers' growing demand for green, eco-friendly, healthy, and natural products.Below, we introduce the production process of Moutai liquor, hoping it proves helpful.
Raw Materials and Ingredients: Sorghum, Wheat, Water
Moutai liquor uses premium sorghum as its base ingredient, with wheat fermented into high-temperature malt. The malt quantity exceeds the raw material volume. This unique process—characterized by abundant malt usage, extended fermentation periods, multiple fermentation cycles, and repeated distillations—is crucial to Moutai's distinctive style and exceptional quality.The production process involves two additions of raw grain, eight fermentation cycles, and nine distillations, spanning eight to nine months. The liquor is then aged for over three years, blended, and stored for another year to achieve harmonious, mellow, and smooth characteristics before bottling. The entire production cycle lasts nearly five years.The primary water source for Moutai production is the Chishui River. Renowned for its exceptional quality, this water—slightly sweet to the taste and free of dissolved impurities—yields an exceptionally sweet and mellow spirit when distilled.
Aroma Type: Soy Sauce Aroma
Taste Profile: Distinctive soy sauce aroma, velvety smooth on the palate,smooth throat feel, rich body, full-bodied foam, pale yellow hue, crystal clarity, lingering aroma in the empty glass, and an exceptionally long finish. It is renowned for causing no heatiness or dry mouth after consumption, with a rapid dissipation of effects. Its sweet aftertaste evokes poetic enchantment, inducing a state of blissful intoxication that compels one to drink endlessly, singing with unabated enthusiasm—a sensation akin to experiencing the marvels of a celestial realm.
Moutai's exceptional quality has remained consistent for decades. Its aroma comprises over 110 distinct components, with the empty cup retaining lingering fragrance long after consumption. Praised for its enchanting allure—"its aroma intoxicates neighbors three houses over, its fragrance drifts ten miles after opening post-rain"—Moutai's bouquet is rich yet unadorned. No artificial flavorings are added during production; every aromatic compound forms naturally through repeated fermentation.Its alcohol content consistently hovers between 52% and 54%, historically ranking among the lowest among China's renowned baijiu varieties. It is characterized by its smoothness—causing no throat irritation or overheating—while offering fatigue relief and mental calmness.
This concludes our introduction to the production of Moutai liquor. We hope this information proves helpful. Wishing you good health and smooth sailing this winter.