What is the Maotai-flavor liquor brewed by Maotai Town Small Distillery?

Compared with other liquor technologies, the brewing technology of Maotai-flavor liquor is very unique, scientific and reasonable. It not only conforms to the local environment, climate and raw materials in Maotai Town, but also has its unique and ingenious scientific and technological connotation. It is concluded that the characteristics of Maotai-flavor liquor technology are three highs and three highs, and seasonal production is the difference between Maotai-flavor liquor technology and other domestic liquor technologies. Three highs refer to high-temperature koji-making, high-temperature stacking fermentation and high-temperature liquor distillation in the production process.

Huatian wedding wine belongs to Daqu Maotai-flavor liquor. It takes high-quality sorghum as raw material (not broken by 20%), uses wheat to make high-temperature Daqu as saccharifying koji, and adopts the special technology of secondary feeding, high-temperature accumulation, fermentation pits built by strips, nine times of cooking, eight times of fermentation, seven times of wine taking, high-temperature koji making, high-temperature accumulation, high-temperature fermentation and high-temperature wine flowing. The production cycle is one year, depending on the flavor of the sauce. This technology has outstanding sauce flavor, elegant and delicate, mellow and harmonious, long aftertaste, lasting fragrance in empty cups, and the yield of raw materials reaches 25-28%.