1, different brands
Lai Mao and Maotai are both sold as independent commodity names, although both brands of wine belong to Maotai Group.
2. Different brand history.
194 1 year, Guiyang Lai Yongchu took over the winery and renamed it Hengxing Winery, and Heng Chang Maotai was renamed Laimao.
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.
3. Different categories
Laimao Liquor is produced in Maotai Town, renhuai city, Zunyi City, Guizhou Province, China, and is one of the Maotai series wines. Maotai includes Elvis Presley, Hua Mao and Laimao.
1953, the trademark "Lai Mao", as intangible assets and industrial property rights of Hengxing Distillery, was transferred to Maotai Group at a discount together with other properties of Hengxing Distillery, thus forming the objective fact that "Elvis Presley", "Huamao", "Lai Mao" and "San Mao in one" in the history of Moutai.
Related background:
Laimao Liquor is produced in Maotai Town, renhuai city, Zunyi City, Guizhou Province, China, and is one of the Moutai series. On March 14 and 15, Maotai Group issued a statement saying that the trademark "Lai Mao" is a registered trademark of Maotai Company. Only Lai Mao liquor produced by Guizhou Maotai Liquor Co., Ltd. can be called Lai Mao liquor, and other manufacturers are counterfeit and infringing products.
As an indispensable part of the national liquor Maotai, Laimao brand inherits the traditional brewing skills of Maotai in brewing technology and brews high-quality Maotai-flavor liquor.
Seasonal production. Generally speaking, domestic liquor brewing can be put into production all year round, and liquor can be obtained only once or twice, and at most four or five times of fermentation and distillation, thus completing a production cycle. The brewing process of Maotai Laimao is carried out according to the natural law of seasonal changes, with a production cycle every year, "stepping on the song during the Dragon Boat Festival and feeding it to the sand at Chongyang". The same batch of raw materials should be cooled for eight times, fermented by adding koji, cooked for nine times and drunk for seven times.