In 1958, in order to be more conducive to export sales, with the approval of the Ministry of Light Industry, Moutai's export trademark was changed to the "Feitian" brand with two patterns, borrowing the image of Dunhuang's "Feitian" which had a great influence on Western society. Two fairies flying in the sky hold a golden cup together. All the words are written in traditional Chinese characters, with both English and Chinese, implying that Moutai is the messenger of diplomatic friendship.

Feitian Moutai is the originator of China’s Daqu Maotai flavor and has a long history. A considerable part of the cultural relics unearthed in the production area are wine utensils from the Shang and Zhou dynasties, indicating that wine was already available at that time.

During the period of Emperor Wu of the Han Dynasty more than 2,000 years ago, Maotai was able to make wine locally, which was known as wolfberry sauce wine in history. From the late Ming Dynasty to the early Qing Dynasty, the process of using Daqu to participate in saccharification, fermentation, and distillation became increasingly mature. Over the past hundreds of years, the brewing process of Feitian Moutai has been continuously improved through inheritance and development, and is still in full use today.

Extended information:

Feitian Moutai is named after it is produced in Moutai Town on the banks of the Chishui River in northern Guizhou. The quality of Feitian Moutai is closely related to its place of origin. This is the main reason why Feitian Moutai cannot be cloned, and it is also one of the keys that distinguishes Feitian Moutai from other Chinese liquors.

The sorghum used in the production of Feitian Moutai is waxy sorghum, commonly known locally as red tassel sorghum. The production process of Feitian Moutai includes high-temperature koji making, high-temperature accumulation fermentation, and high-temperature distillation.

The temperature of Feitian Moutai Daqu during the fermentation process is as high as 63°C, which is 10-15°C higher than the koji-making fermentation temperature of any other famous liquor; during the entire Daqu fermentation process, environmental microbial species can be optimized, and finally Forming a microbial system that can withstand high temperatures and produce aroma, it first achieves the effect of seeking advantages and avoiding disadvantages in the process of making koji.