A brief introduction to the history of Moutai:

Kweichow Moutai is produced exclusively in Renhuai Town, Zunyi County, Guizhou Province, China. It is one of the three most famous distilleries along with Scotch whiskey and French Cognac. One of the famous wines, it is the originator of Daqu Maotai-flavor liquor.

According to historical records, in 135 BC, Emperor Wu of the Han Dynasty ordered Tang Meng to go to Nanyue as an envoy. After Tang Meng drank the goujiang wine produced in the Nanyue Kingdom (today's Renhuai County where Maotai Town is located), he became This wine was brought back to Chang'an, where it was praised by Emperor Wu of the Han Dynasty, and the legend of "Tang Meng drank the gourd sauce to make Yelang" was left. According to the "Old Zunyi Mansion Chronicles" of the Qing Dynasty, during the Daoguang period, "More than 20 houses were burned in Maotai, and the cost of food was no less than 20,000 shi." In 1843, Zheng Zhen, a poet of the Qing Dynasty, praised Maotai as "the best in the country of Guizhou." . Before 1949, the production of Maotai liquor was in decline, and there were only three distilleries, namely: "Chengyi Distillery" funded by the Hua surname, called "Huamao"; and "Ronghe Distillery" funded by the Wang surname, called "Huamao". "Wang Mao"; "Hengxing Winery" funded by the surname Lai is called "Lai Mao". "Huamao" is the predecessor of Moutai.

Moutai is revered as the "national liquor". It has the characteristics of clear and transparent color, mellow and fragrant aroma, soft entrance, refreshing and sweet taste, and long-lasting aftertaste. People call Moutai's unique fragrance "Maoxiang", which is the most perfect example of my country's sauce-flavor style.

In 1915, Moutai won the gold medal at the Panama International Exposition and became famous all over the world. It has won the international gold medal fourteen times, won the gold medal in all previous national famous wine competitions, and is sold all over the world. Since then, Kweichow Moutai has become famous both at home and abroad, and throughout the world. It was rated as a famous wine in China's first, second, third and fourth national wine tasting competitions and won the Golden Shield Medal.

At the founding ceremony of the People's Republic of China in 1949, Zhou Enlai designated Maotai liquor as the wine for the state banquet at the founding ceremony. From then on, Maotai liquor was designated for the National Day reception every year. In historic events such as the Geneva peace talks, the establishment of diplomatic relations between China and the United States, and the establishment of diplomatic relations between China and Japan, Moutai has become a special medium to melt the ice of history. Party and state leaders have presented Moutai liquor as a national gift to foreign leaders countless times.

In 2003, the output of Moutai liquor exceeded 10,000 tons, realizing the wish of Chairman Mao Zedong and Premier Zhou Enlai to produce 10,000 tons per year. Moutai Company has developed 80-year-old, 50-year-old, 30-year-old and 15-year-old Moutai, as well as 53-degree, 43-degree, 38-degree, 33-degree series Moutai, etc., and launched mid-to-high-priced sauce-flavored Moutai Prince Liquor, Moutai Welcome Liquor, etc. type wine. The latest launch of Shenzhou wine and famous general wine specially made for the Chinese army has formed a multi-variety and all-round development pattern.

Moutai culture

Moutai is one of the three most famous liquors in the world, with a history of more than 800 years. In 1915, he won the gold medal and certificate at the Panama International Exposition. After the founding of the People's Republic of China, Moutai liquor won many awards and was sold all over the world. It was hailed as a world-famous liquor and the "Light of the Motherland."

The water used to brew Moutai is mainly water from the Chishui River. The water in the Chishui River is of good quality. The wine distilled from this slightly sweet water with no dissolved impurities is particularly sweet. Therefore, a poet of the Qing Dynasty once praised the Chishui River with the line "Gathering spiritual springs in one body, collecting beautiful water flowing eastward".

Maotai Town also has very special natural environment and climate conditions. It is located in the basin at the lowest point of the Guizhou Plateau, with an altitude of only 440 meters. It is far away from the plateau airflow and has dense clouds and fog all day long. The high temperature period in summer lasts for 5 months at 35-39℃, and most of the year is shrouded in sultry, humid rain and fog. This special climate, water quality, and soil conditions are very beneficial to the fermentation and maturation of the wine. At the same time, it also partly plays a decisive role in the microbial production, refinement, increase and decrease of the aroma components in Moutai. It can be said that without the special climatic conditions here, some aroma components in the wine will not be produced at all, and the taste of the wine will be lacking. This is why for a long time, some Maotai-flavor liquor manufacturers in areas around Maotai Town or across the country have tried their best to imitate Maotai liquor, but without success. The traditional production method of Maotai liquor can only be done in a small area like Maotai Town to create this exquisite wine.

The construction of Moutai wine cellars is also very particular.

Everything from cellar site selection, cellar area direction, space height, to cellar temperature and humidity control, air permeability, as well as the form and capacity of the wine urn, and the mud sealing technology of the urn mouth are all extremely strict. These are all key to the re-maturation of the finished wine and the improvement of aroma purity. The wine cellar must be inspected every day, ventilation holes opened and closed, and temperature and humidity controlled. It is said that even the people who guard the wine cellar must be cleanly dressed and of good character. They are not allowed to speak obscenely or make trouble in the cellar, otherwise the quality of the wine will be affected. Of course, people's general clothing, words and deeds are not necessarily related to the quality of the wine. It only reflects people's respect and admiration for Moutai and their good wishes to encourage people to be good people and make good wine.

The high quality of Moutai has remained unchanged for many years. The National Wine Appraisal Conference summarized the style of Kweichow Moutai as "prominent sauce aroma, elegant and delicate, mellow body and long aftertaste". It has more than 110 aroma components, and the fragrance lingers in the empty cup after drinking for a long time. Some people praised it for its charm of "the flavor is drunk three times next door, and the bottle is opened ten miles after the rain". Moutai is fragrant but not bright. No spices are added during the brewing process. The aroma components are all naturally formed during repeated fermentation. Its alcohol content has always been stable between 52° and 54°, and it once had the lowest alcohol content among famous liquors in the country for a long time. When mixing, never a drop of water is added, wine is always used to mix the wine. Therefore, the alcohol content is low but not light, pure, slightly yellow, crystal clear, soft and mellow, neither irritating the throat nor irritating the head. After drinking, it is pleasant and refreshing, stimulating the intestines, and has the functions of relaxing muscles and activating blood circulation, promoting health, and extending life. effect. Premier Zhou Enlai commented that Moutai "drinks better than vodka, has the characteristics of not sore throat, no headache, can relieve fatigue and stabilize the spirit". " He also said that at the Geneva Conference in 1954, there were "two channels" that helped him succeed: one refers to Maotai liquor, and the other refers to the movie "Liang Shanbo and Zhu Yingtai" that was screened there at that time. In During the meeting, Premier Zhou entertained the foreign heads of state and delegations attending the meeting with this wine. Former U.S. President Richard Nixon once praised that "Moutai liquor can cure all diseases" and former Japanese Prime Minister Tanaka Kakuzu honorably called Moutai liquor "a fine wine". The general public, compatriots in Hong Kong and Macao and overseas Chinese living abroad regard Moutai as a good gift for relatives and friends, and regard it as "national wine", "diplomatic wine" and gift wine.

The brewing technology of Moutai is widely regarded. Known as "one of the best through the ages", Moutai has a whole production process that is different from other wines. The production cycle is 7 months, and the steamed wine is stored for more than 4 years, and then stored for 20 years, 10 years, 8 years, and 5 years. The aged wines of 20 years, 30 years and 40 years are blended and finally tested, tasted, and then bottled for sale.

The bottles used to hold Moutai liquor were originally made from locally produced jars. Starting from the Xianfeng period of the Qing Dynasty, ceramic jar-shaped wine bottles with small bottoms, small mouths and large bellies were used. According to current reports, there are models containing 0.5 kg, 1 kg and 1.5 kg. Later, they were once changed to slightly flat ones. Rectangular wine bottles. After 1915, the yellow ceramic glazed bottles with a cylindrical body and a long mouth were used. After the founding of the People's Republic of China, they were changed to white ceramic bottles and the milky white light-proof glass bottles seen today, which are antique, simple and elegant. /p>

The trademark of Moutai was originally printed on woodblock, with just the words "Guizhou Province Moutai" written in regular script within a petal-shaped pattern. Later, it was changed to the name of the trademark printed on Lianshi paper: Chengyi Winery was named "Shuangde Brand", Ronghe Winery was named "Maisui Brand", and Hengshi Winery was named "Shanying Brand". After 1954, it was divided into domestic sales. There are two trademarks: "Jinlun Brand" (also known as "Gongnong Brand") for domestic sales and "Feixian Brand" for export. During the Cultural Revolution, it was once changed to "Sunflower Brand", and then returned to "Jinlun Brand". "Feixian Brand" has been used to this day.

Moutai has won five consecutive National Famous Liquor Gold Awards, achieved five consecutive domestic gold awards, and won four consecutive international gold awards (including the Asia Star Packaging Award and the Third Prize). First Prize in World Advertising). The output increases year by year and is sold to more than 50 countries and regions.

Moutai Honor

National First-Class Enterprise

China Famous Trademark

Moutai liquor has won previous National Quality Gold Awards

Passed the "green food" certification in 1999

Passed the "organic food" certification in 2001

Passed the "origin protected product" certification in 2001

2001 Passed the ISO9002 quality control system certification in 2001

Passed the ISO14001 environmental management system certification in 2001

International Award:

1915 Panama International Exposition Gold Medal

1985 Golden Laurel Leaf Award from the International Gastronomy and Tourism Committee in Paris, France

1986 Gold Medal Award at the 12th International Food Expo in Paris, France

1986 Asia Star Packaging at the 13th Asian Packaging Competition Award

1987 First Prize for Export Advertising at the Third Advertising Conference

1989 Gold Medal at the First Beijing International Expo

1991 Gold Medal at the Second Beijing International Expo

1992 Japan International Food Expo Gold Medal

1992 American International Wine Expo Gold Medal

1992 Hong Kong International Food Expo Highest Gold Medal

1993 France Bordeaux International Wine The 53%, 43% and 38% Moutai liquors were awarded special honorary awards

1994 At the International Famous Wine Tasting Ceremony to Commemorate the 80th Anniversary of the Panama World Exposition, Moutai won the honorary award

1994 Special Gold Award First Place

Domestic Awards:

1953 National Famous Wine Gold Medal

1963 National Famous Wine Gold Medal

1979 National Famous Wine Gold Medal

1984 National Famous Wine Gold Award

1987 National Packaging Decoration Competition Gold Award

1989 National Famous Wine Gold Award

1989 China's First Food Expo Gold Award

1990 38% Moutai liquor won the Gold Award from the Ministry of Light Industry

1992 National Consumer Trust Product Quality Award

1992 China Baijue Expo Special Award

1993 China Huangguoshu Landscape Tour and China International Famous Wine Festival won the special award.

It was rated as the best-tasting wine and the most famous wine in the national liquor market

1994 The highest national enterprise award ----Golden Horse Award

1996 National QC Outstanding Enterprise

Green Moutai

Moutai is one of the few companies in China's liquor industry that has passed One of the green food certified products, it has a unique green brewing environment and a unique green traditional brewing process. Based on this, we have put forward higher requirements not only for its internal quality, but also for its external packaging quality and other aspects. It must start from the raw materials, and every step must be ensured to be pollution-free, pollution-free and non-toxic, and must be consistently and strictly aligned with international environmentally friendly food standards. Today, Moutai Group has passed organic food certification and ISO14001 environmental management system certification, which makes Moutai liquor and its series of products more in line with the "green, environmentally friendly, healthy and natural" consumption trend of consumers. and requirements.

Humanistic Moutai

The Moutai area has a brewing history of more than 2,000 years, which was recorded as early as Sima Qian's "Historical Records". During the Ming and Qing Dynasties, as an important shipping terminal, it also showed " Qin merchants gathered in Maotai, and Shu salt went to Guizhou." In 1915, Moutai won the gold medal at the Panama International Exposition, leaving behind a legend of "throwing bottles angrily to shock the country", and has since become a world-famous wine industry; after the founding of the People's Republic of China, it has played an important role in my country's political and diplomatic life. It has special functions and good stories, and is well deserved to be known as the "national wine".

It can be said that every small "side" has a moving historical story, and has profound cultural heritage, cultural accumulation and humanistic value. On the occasion of the 50th anniversary of the founding of the People's Republic of China, Moutai liquor was permanently collected by the China History Museum because of its rich historical and cultural connotations. Become an outstanding representative of Chinese "cultural wine".

Technology Moutai

Moutai is a traditional product, but Moutai Group has always attached great importance to scientific and technological progress. It has a national-level liquor research institute and technology center that have been established for decades, as well as a first-class scientific research team in the Chinese liquor industry (including many national and provincial liquor evaluation committee members). In the future of Moutai, the technological content of the process will be further increased, and the technical and artistic aspects of blending will be more perfectly combined. Whether it is the product itself, packaging materials, anti-counterfeiting, etc., new materials, new equipment, and new technologies should be widely used, so that the product can become a window and a crystallization of high technology, both internally and externally, to achieve art and The perfect unity of technology.

Note: I got the news from Moutai Liquor Company

The country set targets a few years ago and was determined to praise Moutai as the real national liquor. Nowadays, the output of Moutai is getting less and less. Basically, except for being directly supplied to the national government to receive foreign guests, there are only a few hundred bottles of Moutai actually circulating in the market.

As for "fake Maotai", although most of them come from Maotai Town, they are not brewed using pure and authentic techniques, and there are deviations in time and temperature configuration. And there is no quality guarantee and we don’t know whether other substances are added. So please pay attention to the authenticity and don’t buy casually.

The unclonable secret of Moutai

Moutai is the originator of my country’s Daqu Maotai-flavored wine. It is deeply loved by the world and is known as the national wine, gift wine, and diplomatic wine. It has the characteristics of outstanding sauce aroma, elegant and delicate, mellow and full body, long aftertaste, and long-lasting aroma in the empty cup. Its excellent quality and unique style are unmatched by other liquors.

The first secret: unique regional environment

Moutai liquor is named after it is produced in Moutai Town on the Chishui River in northern Guizhou. Since Maotai Town is located in a river valley, the wind speed is low, which is very conducive to the habitat and reproduction of microorganisms that make Maotai liquor. In the 1960s and 1970s, relevant experts across the country used Moutai wine technology, raw materials, pit mud, and even workers and technicians to produce products in different places, but the products they produced could not achieve the same results. It also fully proves that Moutai is inseparable from the place of origin and that Moutai cannot be cloned. For this reason, in 2001, Moutai became the first Chinese liquor to be included in the country's protected area of ??origin product.

The second secret: the unique red tassel sorghum

The sorghum used in the production of Moutai is waxy sorghum, which is commonly known locally as red tassel sorghum. This sorghum is different from sorghum in the Northeast and other regions in that the grains are solid, full, and uniform, with small grains and thick skins. The amylopectin content reaches more than 88%, and its cross-section has a glassy texture, which is very conducive to the multiple rounds of Moutai craftsmanship. Flip and bake to ensure that the nutritional consumption of Maotai liquor in each round has a reasonable range. Moutai liquor uses sorghum with thick skin and rich in 2%-2.5% tannin. It is fermented through the Moutai process to form catechin, vanillin, ferulic acid and other precursor substances for the flavor of Moutai liquor during the fermentation process. Finally, Form the special aromatic compounds and polyphenols of Moutai liquor. The formation of these organic matter is closely related to Moutai sorghum and regional microbial flora. It is also an important factor in Moutai's elegant and delicate, full-bodied and mellow wine, and long aftertaste. It is particularly worth mentioning that Moutai is rich in certain polyphenols. Drinking it in moderation does not harm the liver and can cure diabetes, colds and other diseases.

The third secret: complex brewing process

If Moutai is a product of nature due to its unique region and special raw materials, then Moutai’s unique brewing process is a result of skilled craftsmen Wonderful. The characteristics of Moutai craftsmanship can be summarized as three highs and three longs.

The three highs in the Moutai wine process refer to the high-temperature koji making, high-temperature accumulation fermentation, and high-temperature distillation of the Moutai wine production process.

The temperature of 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 microorganisms can be selected, and finally microorganisms that can withstand high temperatures and produce aroma are formed. The system first achieves the effect of seeking advantages and avoiding disadvantages in the process of making koji. High-temperature accumulation fermentation is the most classic and original work of open fermentation in Chinese liquor production, and it is also not available in other famous liquor techniques. High-temperature distillation: The distillation process itself is a solid-liquid separation technology, but the distillation process of Moutai production is completely different from other liquors.

The three advantages in Moutai craftsmanship mainly refer to the long production cycle of Moutai base liquor; the long storage time of Daqu; and the long age of Moutai base liquor. The production cycle of Moutai base liquor is as long as one year, requiring two feedings, nine distillations, eight fermentations, and seven liquor extractions, which lasts for one year in spring, summer, autumn, and winter. For other famous liquors, it only takes a few months or more than ten days. Moutai Daqu can be stored for up to 6 months before it can be used in koji production. It is stored 3-4 months longer than other liquors. This plays an important role in improving the quality of Moutai base liquor. Moreover, the amount of Daqu is large, which is 4 times longer than other liquors. -5 times. Moutai generally needs to be stored for more than three years before blending. Storage can achieve advantages and avoid disadvantages, making the wine more mellow and fragrant. In addition, Moutai is rich in high-boiling substances, which can better reflect the value of Moutai. This is the other flavor type. Characteristics that liquor does not have.

The seasonal production of Moutai wine technology refers to the strong seasonality of Moutai wine production technology. The production and input requirements of Moutai liquor are carried out according to the Double Ninth Festival in September of the lunar calendar, which is completely different from the characteristics of other liquors that can be produced at any time. The use of September Double Ninth Festival feed feeding is firstly based on the harvest season of sorghum; secondly, it conforms to the local climate characteristics of Moutai; thirdly, it avoids the high-nutrient and high-temperature production season, which facilitates artificial control of the fermentation process, cultivates beneficial microbial systems, and selectively utilizes natural microorganisms; fourthly, The Double Ninth Festival in September is China's Elderly Day, which symbolizes eternity and embodies the traditional culture of the Chinese nation.