Maotai LiquorMaotai liquorhas a long history from the praise and honor of "sweetness" from Emperor Wu of the Han Dynasty in the year 135 B.C. to the recognition as "the best liquor in the Qin State" from a great scholar called Zheng Zhen after 1704 and from the gold medal at the "Panama Ten Thousand Nations Expo" in 1915 to the memorial prize at the "Panama Ten Thousand Nations Expo" in 1996.
Maotai liquor takes high quality jowar as ingredients and uses wheat to make high temperature yeast while the consumption of the yeast is larger than that of ingredients. The more yeast is used, the longer the period of fermentation lasts. The unique technique of fermentation and liquor taking for many times is an important reason for the unique style and excellent quality of Maotai wine. To brew Maotai wine, it has to go through addition of raw sand (raw grain) for twice, fermentation for eight times, distillation for nine times, eight or nine months of production period, more than three years of storage, mixture and one more year's storage so that the liquorwould be more harmonious, pure, fragrant, soft and gentle and thus be qualified to be bottled and leave the factory. The whole production process lasts nearly five years.
Maotai liquor is typical of the aromatic yeast wine in the perfect style. Therefore, it is also called "Maotai-flavored type". The liquor is bright, transparent, slightly yellow in color and intoxicating with prominent aroma. Leaving the liquoruntouched, the aroma will find its way into your nose. Drinking to your heart's content, your mouth will full of aroma. The empty cup after drinking will retain more aroma, which lingers on for a long time without dispersing. With elegant and delicate flavor, the liquor is full and mellow with lingering aftertaste and ceaseless Maotai flavor. Maotai liquor is characterized by pureness, transparentness, mellowness, aroma and thickness, which are formed by blending the three special flavors of the aroma of soy paste, the aroma of bottom pit and pureness and sweetness. There are now more than three hundred types of known components of aroma. The alcohol content of the liquor reaches 53 degrees. Chen Yi wrote the poem："When different branches of the Red Army meet again in Jingling (present-day Nanjing), soldiers and officers drink Maotai liquor and wash feet which have covered the ten thousand li of Long March. To show deep gratitude for the poems and essays that pass down amorous adventures, drink a cup of wine when snow covers the Yangtze River Delta."
Five Grain Liquid
Xifeng Liquor
Shuanggou Daqu Liquor
Yanghe Daqu Liquor
Gujing Tribute Liquor
Luzhou Laojiao Tequ Liquor
Fen Liquor
Dong Liquor