Kweichow Moutai is produced in Maotai Town, renhuai city, Guizhou Province, China. It is one of the three major distilled liquors, which are as famous as Scotch whisky and French cognac. It is the originator of Daqu Maotai-flavor liquor and the national wine of China with a long history. On July 30th, 20 12, Maotai passed the preliminary examination of labeling "national wine", but it was opposed by the industry.
Maotai liquor is made of wheat, fermented for eight times and stored for two or three years before leaving the factory. Its unique sensory indicators are: white wine is colorless and transparent, mellow and sweet when drinking, without suspended matter and precipitation, outstanding aroma, elegant and delicate, full-bodied, long aftertaste and lasting fragrance in empty cups.
The History of Maotai Liquor
In BC 135 (the sixth year of the Western Han Dynasty), Tang Meng, the envoy of Emperor Wu of the Han Dynasty, went to South Vietnam (now Guangzhou). At the banquet of the King of South Vietnam, Tang Meng tasted the famous historical wine produced in Renhuai today-Goujiang wine. In order to please the Emperor Wu of Han Dynasty, Tang Meng bypassed the Chifu area, which is now Renhuai area, and took the citric acid sauce wine for the Emperor Wu of Han Dynasty. After drinking it, Emperor Wu of the Han Dynasty felt extremely sweet and praised it as "sweet", so there was a saying that "Tang Meng made the western regions drink citric acid sauce".
Gourd sauce, which is the predecessor of Maotai-flavor liquor. Northern Guizhou has excellent water quality and pleasant climate, and local people are good at making wine. The predecessors called this area "wine town", and among the "wine towns", Maotai Town in renhuai city has the sweetest wine, which is called "Maotai Burning" or "Maotai Spring".