Technically, Moutai liquor belongs to Khun Sa liquor, and it is produced in strict accordance with the production process of Daqu Maotai-flavor 1987. ? The raw materials are local sorghum and wheat, and the production cycle is as long as one year. Liquor production is low and its quality is the best. Distilled Daqu soy sauce (soy sauce, glutinous rice, sweet and sour) is tasted according to taste, and then put into a cauldron with a capacity of several hundred kilograms. The jar is marked with information such as production time, shift, turn and category.

After storing for one year, hook the wine tray. After two years of stagnation and three years of aging, the wine is basically mature and enters the adjustment stage of careful blending and tasting. Other wineries in Maotai Town also follow the production process of Daqu sauce 1987, but the details and control are not so detailed, and the wine quality is also very different.

Matters needing attention in the storage of Moutai liquor

Moutai should be stored in a dark and sealed place: it is best to store it underground, because the underground environment temperature changes little, and it is basically kept at room temperature, and Moutai is a volatile substance, so underground storage can maintain the original flavor of Moutai. Generally, the storage time should be no less than three years, so that the taste of wine will be pure and the taste will be good.

Keep constant temperature and humidity: it is best to use a special wine storage cabinet to keep constant temperature. Only in this way can volatilization be reduced. If there is no wine storage cabinet, the storage environment should avoid the temperature difference changing too fast and too big, and the relative temperature should be around 70%. When the temperature is high, the bottle cap is easy to get moldy, and the ambient temperature should not exceed 30℃.

The above contents refer to Baidu Encyclopedia-Maotai Liquor.