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Maotai-flavor liquor is named because it has a sauce flavor similar to that when beans are fermented. However, there is another story about the establishment of Maotai-flavor type: after the founding of New China, the Ministry of Light Industry held the first evaluation reception at 1952 in order to revitalize the brewing industry. Although this wine tasting brought glory and reputation to the wine industry, because there was no scientific and in-depth research on winemaking at that time, famous wines could only be selected according to conditions such as "excellent moral character", "widely praised" and "long history". With the continuous improvement of brewing technology, researchers found that although they are all liquor, the liquor produced is very different due to the differences in raw materials, technology and fermentation equipment, which laid the foundation for the establishment of flavor type.
If you want to know more about Maotai-flavor liquor, please consult Maoshiyuan Liquor Industry in Guizhou. The brewing process of 12987 has been adopted in Maoshiyuan liquor industry in Guizhou, with one production cycle, two feeds, nine stews, eight fermentations, seven distillations, and 165 links ***30 processes every year. It has experienced four seasons' cycles, including high-temperature koji making, high-temperature accumulation, high-temperature distillation, and finally wine blending and blending.