In 1929, Guiyang businessman Zhou Bingheng opened "Hengchang Winery" in Maotai Village and named the wine "Hengchang Maotai". In 1935, the Red Army went on a long march to Chishui and drank Laimao wine. After successfully crossing the river, it was called "wine for celebrating victory". In 1941, Guiyang Lai Yongchu took over the winery and renamed it "Hengxing Winery", and the product was officially renamed "Laimao".
On October 10, 1945, the two parties of the Kuomintang and the Communist Party of China signed the "Double Ten Agreement" and entertained them with Laimao liquor. On October 1, 1949, at the "First Banquet of the Founding of the People's Republic of China", more than one hundred bottles of Laimao liquor were served to entertain Chinese and foreign guests to celebrate the founding of the People's Republic of China.
In 1953, the "Laimao" trademark, as the intangible assets and industrial property rights of Hengxing Distillery, was transferred to the Moutai Group at a discount along with other properties of the Hengxing Distillery. Since then, it has formed the "Laimao" brand in the history of Moutai liquor. "Wang Mao", "Hua Mao" and "Lai Mao" are the objective facts of "the unification of the three Mao".
In 1988, Kweichow Moutai Distillery applied for the "Laimao" trademark and was approved to register it, enjoying the exclusive rights to the trademark; on March 16, 2005, Moutai Distillery was trademarked because it stopped using it for three consecutive years. The Bureau canceled the "Laimao" trademark. On March 29 of the same year, Moutai Distillery Co., Ltd. once again submitted an application for registration of the "Laimao" trademark.
Extended information
As an indispensable part of the national liquor Moutai, the Laimao brand adheres to Moutai’s traditional brewing techniques and brews high-quality Maotai-flavor liquor:< /p>
1. Seasonal production. Domestic general liquor brewing can be produced all year round. It only needs to go through one or two, or at most four or five fermentations and distillations to complete a production cycle. The brewing process of Moutai Laimao is carried out in compliance with the natural laws of seasonal changes. There is a production cycle every year, "the music is played during the Dragon Boat Festival and the ingredients are added to the sand during the Double Ninth Festival." The same batch of raw materials has to go through a complex production process of eight times of cooling, adding koji and accumulating fermentation, nine times of cooking, and seven times of wine extraction.
2. Long-term aging. After the new wine is baked, it is packed into jars and stored in warehouses according to seven rounds, three typical styles, and different years. It strictly adheres to the brewing process of high-temperature koji making, high-temperature accumulation, and high-temperature distillation of Moutai Co., Ltd.
3. High temperature koji making. "Laimao" liquor is made at a temperature as high as 60 degrees Celsius or above. It needs to be turned over twice, matured for 40 days, and then stored for more than half a year, so that the liquor body is rich in microorganisms, aroma substances and aroma precursor substances.
4. High temperature accumulation. This is a stacking process designed by winemakers for high-temperature koji making, and the stacking temperature must reach about 50 degrees Celsius. The high-temperature accumulation traps, screens, and breeds microorganisms for fermentation in the tank. In this process, the aroma substances and precursor characteristics of the wine will be released.
5. High-temperature distillation to collect wine. The temperature of Laimao liquor is around 40 degrees Celsius, which is 15 degrees Celsius higher than that of ordinary liquor. High-temperature distillation can eliminate sulfides and low-boiling point substances, retaining the high-boiling point aroma substances and nutrients in the wine.
Baidu Encyclopedia-Lai Maojiu