No.

Huihuilaijiu is produced by Guizhou Yuanhui Laijiu Co., Ltd. This company was the first to register the "Laimao" trademark. However, due to complaints from Maotai Distillery during the final publicity period, the result was this The brand belongs to Moutai Distillery.

In order to pacify Guizhou Hui Lai Liquor Co., Ltd. (the company’s name was not this at that time, and the current name has been changed), therefore, Moutai Distillery allowed Guizhou Hui Lai Liquor Co., Ltd. to Use the "Laimao" trademark. This is the premise of answering the question.

Extended information

The brewing process of Maotai-flavor liquor is very unique, scientific and reasonable compared with other liquor processes. In addition to adapting to the local environment, climate and raw materials of Maotai Town, it also has its own unique and ingenious craftsmanship. To sum up, the characteristics of Maotai-flavor liquor technology are three highs and three lengths. Seasonal production is what distinguishes Maotai-flavor liquor technology from other Chinese liquor technologies. The three highs refer to the production process of high-temperature koji making, high-temperature accumulation fermentation, and high-temperature distillation.

The temperature of Maotai-flavor liquor during the fermentation process is as high as 63 degrees, which is 10---15 degrees higher than that of any other liquor. During the entire Daqu fermentation process, environmental microbial species can be optimized, and finally formed to withstand the The high-temperature aroma-producing microbial system first achieves the effect of seeking benefits and avoiding harm during the koji-making process.

The high-temperature accumulation fermentation of Maotai-flavor liquor is a process that uses natural microorganisms to carry out natural fermentation and aroma production. It is also the process of forming the main aroma substances of Maotai-flavor liquor. The accumulation fermentation temperature is as high as 53 degrees. Through high-temperature accumulation fermentation, the special aroma of Maotai-flavor liquor is formed, and nutrients such as amino acids are also produced through microbial cell proteins. This high-temperature accumulation fermentation is not available in other liquor processes.

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