1. Different raw materials: the cloth tip is made of red sorghum from Yilong County, Sichuan Province, and the Taiping Monkey Kui is mainly made of special-grade grains from renhuai city, Guizhou Province.
2. Different wine flavor styles: the tip of the cloth tastes mellow and has a strong flavor of wheat and beans; Taiping Hericium erinaceus is fresh and soft, with a little floral and fruity fragrance.
3. Different brewing techniques: the traditional Daqu Fang Shuijing brewing technique is adopted for the cloth tip, and the special brewing technique of Maotai liquor is adopted for Taiping Monkey Kui, including a series of processing and blending techniques.
4. Different output: the output of cloth tips is scarce and only a small amount is sold every year; Taiping monkey kui has a large output and a large market demand.
Generally speaking, Bujian and Taiping Monkey Kui are both high-quality varieties of Moutai, but the taste and style are slightly different due to different raw materials and techniques.