Lai Jiarong was born in 1862 AD, and his ancestors founded "Maotai Roasting Spring" distillery in Maotai Town, Guizhou. After Lai Jiarong inherited his ancestral business, in 192, he broke through the traditional brewing technology in history, created the original "sand-returning" technology and complicated brewing technology, and developed the most perfect maotai-flavor Daqu liquor (commonly known as Mao liquor), which made Lai's Mao liquor famous all over the world!
After the founding of New China, wangmao, Huamao and Laimao wineries were nationalized, and Guizhou State-owned Maotai Distillery was established.
Chinese name: Lai Jiarong
Nationality: China
Nationality: Han
Date of birth: 1862
Date of death: 1953
Occupation: winemaker
Major achievements: creating "sand-returning" technology and complicated winemaking technology
Gold medal of Panama World Expo
. During the light years of the Qing Dynasty, his ancestors took command of the Qing army and were dispatched by the imperial court to garrison in Renhuai, Guizhou Province to suppress the chaos. In 1826, they returned to the field and founded the Maotai Roasting Spring Brewery in Maotai Village, a unique geographical environment.
In 1862, Lai Jiarong, the ancestor of Maotai (commonly known as Maoxiang), was born, and his grandfather bought the Hengchang Shaofang winery of Guizhou businessman Zhou Bingheng. After inheriting his ancestral business, Lai Jiarong devoted himself to the research of wine baking technology and complex blending technology, and achieved remarkable results.
In 192, Lai Jiarong broke through the traditional brewing process in history, created the "sand-returning" process and complicated brewing technology, and developed the most perfect Maotai-flavor Daqu liquor (commonly known as "Mao Liquor"). Its liquor quality is crystal clear, slightly yellow, with outstanding Maotai-flavor, intoxicating, elegant and delicate taste, full-bodied and mellow, and long aftertaste! It opened up an unprecedented myth in the history of liquor, and became a generation of maojiu masters. From then on, it triggered the situation of Maotai Town, which was later called "the ancestor of maotai flavor" and "the originator of Laimao". Maotai Town's "Maotai-flavor" wine is also famous for its name.
Mr. Lai Jiarong was loyal to his family all his life and had a unique eye for investment. At the end of the Qing Dynasty and the beginning of the Republic of China, Lai Jiarong invested millions of dollars to establish Lai Xinglong's money house in South Gate, Guiyang, Guizhou. Before liberation, many places in mainland China, including Hong Kong, had Lai Jiarong's firms and banks. Before his death, he founded the earliest cigarette factory and waterworks in Guizhou, and also set foot in the liquor industry and invested in wineries.
Lai Jiarong's development history
Lai Jiarong was born in 1862 AD, and his ancestors founded "Maotai Roasting Spring" distillery in Maotai Town, Guizhou Province. In 192
after Lai Jiarong inherited his ancestral business, he broke through the traditional brewing technology in history and created the "sand-returning" process and complicated brewing technology.
In 1929, Lai Jiarong invested heavily in expanding his family business, expanding the "Hengchang Burning House" and renamed it Hengxing Distillery. His son Guishan designed the "Dapeng Brand" trademark and wrote the inscription on the bottle of Lai's Mao wine. Lai Jiarong officially named Lai's Mao wine "Lai Mao wine", which is popular in domestic and international markets with its brand-new look and unique style, and has become an excellent wine that people compete for drinks or banquets and gifts to guests and friends.
In 1935, the Red Army made a long March to Chishui, and drank Lai Mao wine, which wiped the body, kept out the cold and encouraged people. After crossing the river successfully, it was called "Zhujie wine".
On October 1th, 1945, the two parties signed the "Double Tenth Agreement" and treated them with Lai Mao wine.
On October 1st, 1949, at the "First Banquet of the Founding of the People's Republic of China", more than 1 bottles of Lai Mao wine were served to Chinese and foreign guests to celebrate the founding of the People's Republic of China.
In December, 1949, "Lai Mao" wine was presented to Stalin as a national gift.
On September 3th, 195, to celebrate the first anniversary of the founding of the People's Republic of China, "Lai Mao" was used as a celebration wine.
in 1952, three private Maotai distilleries, mainly Lai Jiarong's Hengxing Distillery, were taken into state ownership, and state-owned Maotai Distillery was established to produce Maotai-flavor liquor, and its product "Kweichow Moutai" was known as the national liquor. Maotai Town thus has the reputation of "the first wine town in the world" and "the hometown of national wine".
In 1984, Mr. Lai Shihao, the direct descendant of Lai Jiarong, returned to Maotai Town, inherited his ancestral business, used secret recipes from his ancestors, carefully created it, and created the glory of Lai's brewing. He set up the first time-honored private enterprise in Maotai Town, founded "Lai's Distillery" and produced "Lai Mao Liquor". Finally, the wish of Mr. Lai Jiarong was fulfilled, and the classic Lai Maojiu with maotai flavor continued to be carried forward.
On June 4th, 211, a single bottle of Lai Mao wine sold for 2.645 million yuan in the period of Lai Jiarong in the Republic of China. On September 4th of the same year, at the auction organized by Guizhou Hongyun Auction Co., Ltd., the out-of-print Lai Mao wine in the period of Lai Jiarong in the 24th year of the Republic of China was auctioned at a price of 1.7 million yuan per bottle, which became the highest price in the history of liquor auction!
Lai Jiarong's family tree
As far as Lai Mao's history is concerned, it would be far-fetched to push it up. There are no photos, documents and historical materials, and tombstones, which means there are no historical evidence, material evidence and witness. The first generation: Lai Jiarong, the originator of Lai Mao; The second generation: Lai Yongchu, Lai Guishan and Lai Yusheng; In the third generation, there are about 3 brothers and sisters represented by Lai Shihao, Lai Shiqiang, Lai Shigang, Lai Shixian and Lai Shilun. Lai's family is prosperous, plus the fourth, fifth and sixth generations. According to exquisite, Lai Jiarong's descendants, direct and collateral relatives and even relatives can sit on a hundred tables.
analysis of lai jiarong's sand-returning process
the brewing process of "lai Mao" wine adopts the brewing process of maotai liquor. the primitive, ancient and traditional brewing technology of maotai liquor is a unique distillation process in the world, and its essence is mainly embodied in six extremely important production links: seasonal production, high-temperature koji-making, high-temperature accumulation, high-temperature distillation, long-term aging and careful blending.
1. seasonal production. In general, domestic liquor brewing can be put into production all year round, and only one or two times, at most four or five times, fermentation and distillation are needed to obtain liquor, thus completing a production cycle. The brewing of "Laimao" wine is carried out in accordance with the natural laws of seasonal changes, with a production cycle every year, "stepping on the song during the Dragon Boat Festival and feeding in the sand at Chongyang". The same batch of raw materials has to go through eight times of spreading and cooling, adding koji to pile up fermentation, nine times of cooking and seven times of taking wine.
2. Long-term aging. After the new wine is roasted, it is put into jars and put into storage according to seven rounds, three typical bodies and different years. High-temperature koji-making, high-temperature accumulation and high-temperature distillation are the essence of the "high-temperature brewing" process, which is a typical example with the most scientific and technological innovation connotation.
3. High temperature koji making. The koji-making temperature of "Laimao" wine is as high as 62 degrees Celsius, which needs to be turned over twice, matured in 4 days, and stored for more than half a year. It has brought a large number of microorganisms, aroma substances and aroma precursors to "Lai Mao" wine, which is unique in the world distilled wine.
4. High temperature accumulation. This is a stacking process designed by winemakers for high-temperature koji making, and the stacking temperature in the county should reach about 5 degrees Celsius. High temperature accumulation snared, screened and propagated a large number of microorganisms for fermentation in the pool, and brought a large number of aroma substances and precursor characteristics, which is also a unique pioneering work in distilled liquor in the world.
5, high temperature distillation wine. The receiving temperature of "Laimao" liquor is about 4 degrees Celsius, which is 15 degrees Celsius higher than that of ordinary liquor. Distilling wine at high temperature can effectively eliminate volatile sulfides and other irritating low-boiling substances, and retain more volatile high-boiling aroma substances.
6. Carefully blend. After the new wine is aged for three years, it is blended in small scale first, and then in large scale. Maotai-flavor "Laimao" wine never adds any foreign substances, but blends different rounds of wine, different typical wines, different concentrations of wine and different wine ages prepared by pure grain solid state, which is a combination of technology and art, and also a fusion of theory and practice. The unique brewing technology of "Laimao" wine is not only the accumulation, inheritance and innovation of primitive, ancient and traditional brewing technology, but also a very scientific and reasonable brewing technology in line with modern biotechnology.
lai jiarong lai maojiu
in 1862, lai jiarong, the ancestor of maoxiang (commonly known as maoxiang), was born. his grandfather was very happy with his grandson, so he celebrated the wine and was so proud that he bought the "Hengchang Shaofang" winery of Guizhou businessman Zhou Bingheng to remember this.
Lai Jiarong Maotai-flavor liquor is operated by Shenzhen Jiuyuan Liquor Co., Ltd. as a national independent operation center. Mr. Zhou Lingjian, the general manager, has a unique insight and is outstanding. Qi Xin has joined hands with local distributors to build the third largest brand of China Maotai-flavor liquor, and vowed to inherit and carry forward the "Lai Jiarong" Maotai-flavor classic!
Advantages of Lai Jiarong Lai Mao Liquor
Lai Jiarong, the originator of Lai Mao, is produced by Maotai Town Distillery of Guizhou Lai Shijia Liquor Co., Ltd. and operated exclusively by Shenzhen Jiuyuan Liquor Co., Ltd. nationwide. Mr. Lai Shihao, the chairman of the winery, is the sole heir of Lai's ancestral business. Lai Jiarong, the originator of Lai Mao, has successfully passed the strict examination of CCTV, and it is considered that its information is complete, it has Shi Kejian, its brand is authentic, and the title of "the originator of Lai Mao" is appropriate, and it has successfully passed the CCTV advertisement.
Lai Jiarong, the originator of Lai Mao, has six major differences from other so-called Lai Mao wines in the market:
1. The only brand that can be called "the originator of Lai Mao".
2. The product packaging is unique and cannot be copied.
3. The only Lai Mao wine produced by Maotai Town legal winery.
4. Lai Shijia Liquor Co., Ltd. authorized the "Lai Jiarong" trademark to be used exclusively in Shenzhen Jiuyuan Liquor Co., Ltd. for ten years (other Lai Mao liquors are operated by several countries, and the market is chaotic).
5. The trademarks of "Lai Mao's originator" and "Lai Jiarong" follow the long-term and sustainable brand strategy, and build the third largest brand of Maotai flavor.
6. Advertising media and product promotion market will continue to exert their strength.
lai jiarong's maojiu pays attention to green health
why is lai Mao green and healthy?
● Lai Mao wine has a long fermentation storage time and relatively few volatile substances, so it has little stimulation to human body and is beneficial to health. Lai Mao wine contains less volatile substances and more non-volatile substances, which is less irritating to people, not on the head, not spicy throat and not heartburn.
● Lai Mao wine has high acidity. Lai Mao wine has five flavors: sour, sweet, bitter, spicy and astringent. The acidity of Lai Mao wine is three to four times that of other wines. The acid components of Lai Mao wine are mainly acetic acid and lactic acid. According to the theory of Chinese medicine, acid governs the spleen and stomach, protects the liver and softens blood vessels. Western medicine also believes that vinegar is good for health, and Taoism and Buddhism also attach great importance to the nourishing function of acid.
There are many phenolic compounds in Lai Mao wine. Some experts pointed out that dry red wine has the function of preventing and treating cardiovascular diseases because there are many phenolic compounds in dry red wine. The phenolic compounds in Laimao liquor are three to four times as high as those in other famous liquors, which shows that Laimao liquor and dry red wine have the same effect.
● The alcohol concentration of Lai Mao wine is scientific and reasonable. The alcohol concentration of Laimao liquor is about 53%(V/V), while the traditional alcohol concentration of other famous liquors is about 6%(V/V), and some of them are as high as 65%(V/V). According to scientific determination, water molecules and alcohol molecules are most firmly associated when the alcohol concentration is 53 degrees. In a classic experiment, 53.94 ml of pure alcohol and 49.83 ml of water were used, and the total volume was not l3.77 ml, but 1 ml. In addition, Lai Mao wine has to be stored for a long time, so the association is stronger. Practice has proved that the conductivity of Lai Mao wine increases with the increase of storage time, which fully proves that with the increase of storage time, there are fewer and fewer free alcohol molecules and less stimulation to the body, which is beneficial to health. So when drinking, I feel not spicy, but mellow and sweet.
● Lai Mao wine is a natural fermented product, which is different from alcohol and other white spirits. The technology of Laimao wine is very scientific and reasonable, and its products are completely blended with wines of different rounds, different flavors, different alcoholicity and different wine ages. The flavor components and the ratio between them are very scientific and reasonable, which makes Laimao wine form a unique style. The level of analysis at home and abroad can't reach the level of detecting all the components of Laimao liquor, so it's not like some famous liquor found a substance as its main aroma (Laimao doesn't have a flavor substance as its main aroma like other wines). Finding the main aroma is not only the progress of science, but also a problem, that is, non-fermented aroma substances can be added when the main aroma is not enough, so the corresponding perfume factory and liquor blending factory came into being, which is absolutely impossible for Lai Mao wine, and Lai Mao wine does not add any aroma substances!
● There are substances such as SOD and metallothionein in Laimao wine. We know that SOD is a specific scavenger of oxygen free radicals, and its main function is "clearing one thing and resisting four things", that is, scavenging excess free radicals in the body, resisting tumor, fatigue, virus and aging.
tasting and screening of lai jiarong's maojiu
in general, when you see a bottle of maotai-flavor liquor, you should take five steps: opening the bottle to verify its authenticity, swinging the fragrance to observe its color, savoring its flavor, smelling its fragrance in an empty cup, and keeping the fragrance in your palm to taste its purity.
The main purpose of opening the package is to identify whether it is wine or water, whether it is Maotai-flavor liquor or Luzhou-flavor liquor or Fen-flavor liquor.
the color of the wine depends mainly on the color and viscosity of the wine. Pour the wine into the cup and observe the color, viscosity and cup hanging effect of the wine.
In the Maotai-flavor wine, the color will turn yellow, and the wine will be as thick as glue. When it is poured into the glass, the wine will slowly spread up along the glass wall and reach a certain height. While the general Maotai-flavor liquor will turn yellow in color, but it will have no viscosity like water, and the height of spreading on the glass wall is very small. The main reason for this situation is that the alcohol molecules of aged wine are polymerized to form macromolecular alcohol, with large intermolecular force and large overall surface tension, while the alcohol molecules of Maotai-flavor liquor with short time are still small molecules, with small intermolecular force and small overall surface tension.
Zaxiang products are divided into three steps: one sip, two Za, and three Ha.
sip, that is, bring the glass to your lips, sip it lightly and slowly, distribute the wine in your mouth with the tip of your tongue, and savor it carefully. A good Maotai-flavor liquor will taste sweet and sour on the tip of your tongue, astringent on the side of your tongue, a little bitter on the root of your tongue, and a little spicy on your throat. The overall feeling is continuous and mellow, which will make you feel very refreshing, while the general Maotai-flavor liquor will feel very refreshing.
smacking means smacking your mouth lightly. When you swallow the wine slowly, you will naturally make a smacking or clicking sound. Good wine will make your throat and esophagus very soft. Even high-alcohol wine like Laobaigan and Erguotou will be relaxed after it is warm, while inferior liquor will burn your throat and heart.
Oh, it's a quick breath on the basis of smacking, so that the breath of wine can come out from the nasal cavity. You can smell the aroma of good wine yourself, and there is no unpleasant smell like formaldehyde.
Smell the aroma in an empty cup, and the aroma of the wine will remain for a long time in a cup filled with a good maotai-flavor liquor, and the aroma is endless and refreshing. The main reason is that after polymerization, macromolecular alcohol and various esters with aromatic odor volatilize slowly, while ordinary Maotai-flavor liquor has small alcohol molecules and few esters with aromatic odor, and the volatilization speed is fast, while inferior liquor will be very choking.
The fragrance in the palm is pure. Put a few drops of wine in the palm of your hand and rub your hands back and forth several times to smell the aroma. Good wine will feel sticky when rubbed, and the aroma will be released slowly.