What kind of wines does Moutai Distillery produce?

The series of spirits produced by the Moutai Distillery include Guizhou Daqu, Huamao, Wangmao, Laimao, Moutai Prince Wine, Moutai Welcome Wine, Hanjiao Wine, and Ren Wine, which are known as the Eight Immortals of the Moutai System, i.e., "One Qu, Three Moutai, and Four Sauces".

1, Guizhou Daqu

Guizhou Daqu originated from the red grain cellar wine in the 1960s. At that time, the master brewers of Moutai Winery developed Red Grain Cellar Wine in the process of continuously summarizing and improving the soy sauce brewing process.

In 1976, the red grain cellar wine was officially renamed Guizhou Daqu, and for more than 30 years, Guizhou Daqu was mainly used for Moutai staff welfare and sold to sugar and wine companies. In the 1990s, with the gradual expansion of Moutai's wine production capacity, insufficient supply of raw materials and limited production capacity, Guizhou Daqu can only regret to retire. Until 2015, Moutai Group relaunched Guizhou Daqu.

2. Huamao

Huamao wine began in 1860 when the Hua family opened the Chengyi Burning House in Moutai Town. In 1944, Hua Lianhui's grandson, Hua Qiqu, expanded the scale of the operation, with an annual output of up to 21,000 kilograms, and his wine was commonly known as Huamao.

In 1952, Wangmao wine, along with Huamao and Laimao, was state-owned and listed among the shares of Guizhou Moutai. The Moutai Group relaunched the Huamao brand in 2018, and in 2019, Huamao wine was officially launched on the market by Guizhou Moutai Wine Co.

3. Wangmao

Wangmao wine began in 1879 when Shi Rongxiao, Sun Quantai and Wang Lifu opened the Rongtaihe Burning House. Later, the Rong Taihe Burning House underwent a shareholding change, with only Wang Zesheng, a descendant of Wang Rong, remaining as a shareholder, and the wine produced by the Burning House became known as Wangmao Wine.In 1952, Wangmao Wine, along with Huamao Wine and Laimao Wine, was state-owned, and listed as one of the shares of Guizhou Moutai. The Moutai Group relaunched the Wangmao brand in 2018 and officially launched it on the market.

4, Laimao

Laimao wine began in 1929 when Zhou Bingheng founded the Hengchang firing workshop, which was later taken over by Lai Yongchu in Guiyang, and was thus renamed Laimao.In 1952, Wangmao wine was state-owned along with Huamao and Laimao wines, and listed as one of the shares of Guizhou Moutai.In 2014, Moutai relaunched the brand of Laimao in the year of 2014, and it officially launched on the line in 2015, and at present, Laimao products under the banner of Laimao are There are mainly several series such as Chuanxi, Duanqu, Chongsha and inheritance, and the bottles are labeled with a textual wine label inscribed with a piece of history.

5, hanjiu

Hanjiu wine was originally launched by Xi Liquor Company in June 2005, by May 2011, Guizhou Maotai Wine Company Limited took over hanjiu, Maotai version of hanjiu officially came out. The first 51-degree sauce wine, which safeguards the sauce flavor and gives it a softer texture, is different from the traditional Moutai system of wine styles, which go the way of softness.

6, Ren wine

Ren wine is Guizhou Moutai Wine Co., Ltd. listed in 2007, based on the core of Confucian culture Ren culture positioning of a business wine. The packaging is streamlined style, similar to the Hanjiao road, go light and smooth style, sauce flavor light, suitable for the first contact with soy sauce wine people.

7, Maotai Prince Wine

Moutai Prince Wine is a 53-degree soy sauce-flavored liquor produced by Guizhou Moutai Wine Company Limited, which is a common liquor for the public. Moutai Prince Liquor is of the same origin as Moutai Liquor and has the same lineage. It is produced using the crushed sand process and blended with three more years of base liquor, and since its launch in 1999, it has occupied the largest share of the national market for mid-range soy sauce-flavored liquors, and has been well received by consumers.

8, Maotai Welcome Wine

Moutai Welcome Wine is made from high-quality sorghum and wheat, and adheres to the traditional Moutai wine brewing process, blended into a soy sauce-type liquor. Moutai Yingbin Liquor is produced using the sand-turning process and blended with 2 years of base liquor.