Maotai Liquor is the best sauce liquor, the best and biggest brand liquor in China

The liquor is original raw liquor, no impurity

Pure plant brewery, non - blending

The production process is over 5 years

Traditional Chinese top brewed wine

One of the world's three major wine

Original Raw Liquor

Original raw liquor refers to the original wine liquor that is fermented by wine and it is completely an original grain liquid without mixed others. In China's wine industry, the original liquor can be said to have the longest history. Before the 60s of the last century, Chinese traditional liquor belonged to the category of raw liquor.

Maotai Liquor History and Position in the world

Maotai wine has a long history, according to history, as early as 135 BC, the ancient town of Maotai made the Han Emperor "sweet" citric sauce wine, famous in the world.

In 1915, Maotai wine won the gold medal of Panama world expo, and won the international gold medal after the founding of china. It sold well in more than 100 countries and regions. The production technology of Maotai wine is ancient and unique. It inherits the essence of ancient brewing technology and glitters the luster of modern science and technology.

While China's maotai and Scotland whisky, French brandy were called the world three liquors. Maotai market position is high-end products. Maotai as the world's three major wine is one of China's originator Daqu. Maotai liquor is brewed by the magical wisdom to improve the beam of the fine, taking the soul of wheat, gather the spirit of heaven and earth, capturing the irreplaceable special environment microbial fermentation, kneading, sublimation and arched wine culture monument.

Mao-flavor Liquor features and making process

Sauce flavor liquor relates to Mao - flavor liquor, which is characterized in that the aroma is elegant, delicate, fragrant and not brilliant, the fragrance is low, light, soft and long, and the fragrance in cup is not dispersed. A bottle of sauce - flavor liquor is fed from the raw material to the factory for at least five years. In this process, it is divided into two batches, nine cooking, eight stand drying, and the addition of koji, high temperature accumulation, fermentation into the pool, taking wine, storage, blending, etc.The composition of Maotai-flavor liquor is very complex. It is generally considered that the flavor is a kind of aroma composed of acidic substances with high boiling point and alcohols with low boiling point.