The highest level in Maotai Town

Who can break the "ceiling" in Maotai Town?

There is no end to wine

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2022-2-1 01:55 · National first-level winemaker

Maotai wine And become famous. But precisely because of this, for a long time, as long as there are companies making soy sauce wine on the market, many of them have to rely on some connections when introducing their own products, even if they actually have nothing to do with Moutai.

Some manufacturers clearly have their own advantages to exploit, but they just want to enhance the ambition of others and destroy their own prestige. As a result, they end up failing to be like tigers and gradually disappear into obscurity. In this regard, I think that not only Moutai, but all wineries that are better than us are worthy of learning from all of us. But learning is learning, companies that do not stick to the old ways, are not eager for quick success, are able to innovate, adhere to "long-termism", and strive to create their own individual characteristics are relatively rare.

Let’s sell it first. For friends who are familiar with the production process of Maotai wine, the number "12987" is not just a string of numbers. They are a summary of Moutai and the traditional production process of Maotai wine, which means one production cycle per year and two feedings. , making koji during the Dragon Boat Festival, sanding in the sand during the Double Ninth Festival, nine times of cooking, eight times of fermentation, and seven times of wine extraction.

What does "22987" mean? According to the explanation of the national authoritative department, "the large-scale natural caves formed by karst geology, the temperature inside the cave remains between 18-23°C all year round...the fermentation environment temperature is more constant than the existing traditional factory buildings...which is conducive to brewing and fermentation microorganisms." The growth and reproduction of the wine are doubled compared to the original fermentation time. The types and quantities of alcohol compounds and ester compounds produced during the fermentation process are very different, so the flavor, mouthfeel, alcohol content, and aroma of the wine obtained are all significantly different. "The increase is a new way to make high-end Maotai-flavor liquor." This is the scientific research result "Cave Fermentation Maotai-flavor Liquor Process" that was approved for national invention patent in 2013, which is also the traditional Maotai-flavor liquor brewing technology. "12987 "Upgraded version "22987".

The name of the winery that invented this patent is Guizhou Dongniang Dongzang Wine Co., Ltd. It is located in Xishui, the core production area of ??sauce wine in the Chishui River Basin, and its production workshop is a natural cave group. The winery is, as of now, the only and largest natural cave winemaking base in the world. Brewing in the cave can be traced back to the first year of Jiaqing in the Qing Dynasty (1796 AD), more than 200 years ago. In 2017, “pharmaceutical leader” Buchang took control of Guixiandong Distillery. By May 26, 2021, Buchang signed the "Investment Agreement on the 40,000-ton Maotai Liquor Technical Transformation and Capacity Expansion Project" with the local government, and plans to spend another 15 billion yuan to add 40,000 tons of Maotai Liquor production capacity (plus the original With a production capacity of 10,000 tons, the production capacity will reach 50,000 tons by then). In addition to Guixiandong Winery, Buchang also purchased wineries in Maotai Town and France.

In the future, I believe that wineries like Guixiandong can break the "ceiling" in Maotai Town.

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