About the Moutai Family
Kweichow Moutai Winery (Group) Health Wine Co., Ltd. was established in 1984 as the first subsidiary of the Moutai Group. Over the past 38 years, it has undergone a challenging journey of brand revitalization and transformation.
Since its establishment, the Health Liquor Company has been riding the wave of Maotai's high-quality and strong industry foundation. It is integrating its business, seizing the momentum, and embarking on a new journey of high-quality development with a new growth model, scale, and outlook.
With the new positioning of "Moutai Family, Group Produced," more consumers are now able to enjoy Moutai products.
In 1915, Moutai won an award at the Panama-Pacific International Exposition, establishing its status as one of the world's top three distilled spirits.
The official banquet wine used by successive leaders of New China to host foreign guests has established Moutai's status as China's "national liquor."
Every drop of fine liquor is the result of the craftsmanship and the passage of time.
At the heart of fine liquor is the artisans' relentless pursuit of perfection in every step.
After going through 30 processes and 165 rigorous brewing techniques, a single grain of sorghum is transformed into a smooth, rich drop of exquisite liquor.
This is not merely a material transformation but a dialogue between the distillers and the "life" of the liquor.
The only Chinese baijiu with dual green certifications.
In 1999, Moutai became the first baijiu in China to earn the title of Green Food.
In 2001, Moutai became the only baijiu in China's food industry to be certified as organic.
The Mysterious Moutai
Terroir
Microorganisms
Water Quality
Climate
Unique "12987" Manufacturing Technique
Qu Starter-making during Duanwu (Mid June)
Grain fermentation begins during Chongyang (Mid September)
1-year production cycle
2 rounds of raw material input
9 rounds of steaming
8 rounds of fermentation
7 rounds of liquor extraction
Originating from the core production region of Chinese Jiangxiang-flavored baijiu.
The birthplace of sauce-flavored baijiu, Maotai Town, boasts a unique mildly acidic red soil and a distinctive climate, enriched by a diverse and unique microbial ecosystem. Together, these elements create a one-of-a-kind brewing environment found nowhere else in the world. Supported by the collaboration of water, soil, mountains, rivers, wind, and microorganisms, the Chishui River, stretching over 500 kilometers, nurtures the exclusive 15.03-square-kilometer core production region of Chinese sauce-flavored baijiu. In contrast, the geographical protection areas of other world-famous distilled spirits, such as brandy and whiskey, exceed 500 square kilometers, making this region less than one thirty-fifth of their size. Its rarity and exclusivity are self-evident.
