Why is Maotai so expensive?

Because the technology of Moutai is complicated and the cost is high.

Complex brewing process: If Moutai has a unique region and special raw materials, it is natural and natural, then the unique brewing process of Moutai is the ingenuity of the craftsman. The characteristics of Maotai craft can be summarized as three highs and three lengths. The "three highs" in the production of Moutai refer to high-temperature koji-making, high-temperature stacking fermentation and high-temperature distillation. The temperature of Moutai Daqu during fermentation is as high as 63℃, which is higher than any other famous liquor 10- 15℃. In the whole fermentation process of Daqu, the species of environmental microorganisms can be optimized, and finally a microbial system with high temperature resistance and aroma production can be formed. In the process of Daqu production, the advantages and disadvantages should be achieved first. High-temperature stacking fermentation is the most classic and original work of open fermentation in China liquor production, which is also not available in other famous liquor processes. High-temperature distilled liquor: the distillation process itself is a solid-liquid separation technology, but the distillation in the production process of Moutai is completely different from other liquors. The "three long" in Maotai liquor technology mainly refers to the long production cycle of Maotai base liquor; Daqu has a long storage time; Maotai base liquor has a long history. The production cycle of Maotai-flavor liquor is as long as one year, which requires two feeds, nine distillations, eight fermentations and seven distillations, and it lasts for one year in spring, summer, autumn and winter. Other famous wines only take a few months or ten days. Moutai Daqu can be stored for up to 6 months before it can be used in koji-making production, which is 3-4 months longer than other liquors, and plays an important role in improving the quality of Moutai base liquor. The amount of Daqu is 4-5 times that of other liquors. Generally, Moutai should be blended for more than three years. Through storage, liquor can be more mellow and delicious, rich in high-boiling substances, and can better reflect the value of Moutai, which is a feature that other fragrant liquors do not have. The seasonal production of Maotai liquor technology means that the production technology of Maotai liquor has strong seasonality. The production of Maotai liquor is required to be carried out in accordance with the Double Ninth Festival of the ninth lunar month, which is completely different from the characteristics that other liquors can be produced at any time.