Maotai liquor is the originator of Daqu Maotai flavor liquor in China, which is deeply loved by the world. It is known as national wine, gift wine and diplomatic wine. It has the characteristics of outstanding sauce flavor, elegant and delicate, mellow and full-bodied wine, long aftertaste and long-lasting fragrance in empty cup. Its excellent quality and unique style are incomparable to other liquors.

[first secret: unique regional environment] Maotai liquor is named after Maotai Town, which is located on the Chishui River in the north of Guizhou Province. Because Maotai town is located in the river valley and the wind speed is small, it is very conducive to the habitat and reproduction of microorganisms for brewing Maotai liquor. In the sixties and seventies of the last century, the relevant experts in China used Maotai liquor technology and raw materials, pit mud, and even workers and technicians to produce in different places, and the products can not achieve the same results. It also fully proves that Maotai liquor is closely related to the origin and cannot be cloned. Therefore, Maotai liquor became the first liquor product in China to be included in the national origin protection in 2001.

[second secret: unique red tassel sorghum] the sorghum used in Maotai liquor production is waxy sorghum, which is commonly known locally as red tassel sorghum. Different from sorghum in Northeast and other areas, the grain is solid, plump and even, with small grain and thick skin. The content of amylopectin is more than 88%. Its cross section is of glass texture, which is very conducive to the multiple turn over baking of Maotai liquor, and makes the nutrition consumption of each round of Maotai liquor have a reasonable range. Maotai liquor is made of sorghum with thick skin and rich in 2% - 2.5% tannin. In the process of fermentation, it forms catechuic acid, vanillin, ferulic acid and other precursor substances of Maotai liquor, and finally forms special aromatic compounds and polyphenols of Maotai liquor. The formation of these organics is closely related to sorghum and regional microbial community of Maotai liquor, and it is also an important factor of elegant and delicate Maotai liquor, full-bodied and mellow liquor, and long aftertaste. It is particularly worth mentioning that Maotai liquor is rich in certain polyphenols, which can be drunk in proper amount without damaging the liver, and can cure diabetes, cold and other diseases.

[Third Secret: complex brewing process] if Maotai liquor has a unique region and special raw materials made by nature, its unique brewing process is the skill of craftsman. The characteristics of Maotai technology are summarized as three high and three long. The "three highs" in Maotai liquor production technology refer to high temperature koji making, high temperature stacking fermentation and high temperature distillation liquor. In the fermentation process, the temperature of Maotai Daqu is as high as 63 ℃, which is 10-15 ℃ higher than that of any other famous liquor. In the whole fermentation process, the environmental microorganism can be optimized, and finally a microorganism system with high temperature resistance and aroma production can be formed. In the process of koji production, the benefits and hazards are first achieved. High temperature stacking fermentation is the most classic and original work of open fermentation in Chinese liquor production, which is also not possessed by other famous liquor technologies. High temperature distilled liquor: the distillation process itself is a solid-liquid separation technology, but the distillation of Maotai liquor production process is completely different from other liquors. The three long points in Maotai liquor technology mainly refer to the long production cycle of Maotai liquor base liquor, the long storage time of Daqu and the long Liquor Age of Maotai liquor base liquor. The production cycle of Maotai base liquor is as long as one year. It needs two times of feeding, nine times of distillation, eight times of fermentation and seven times of distilling. It takes one year in spring, summer, autumn and winter. Other famous liquors only need a few months or ten days. The storage time of Maotai Daqu is as long as 6 months before it can be used in the production of koji, which is 3-4 months longer than that of other liquors. It plays an important role in improving the quality of Maotai base liquors, and Daqu is used in a large amount, which is 4-5 times as much as that of other liquors. Maotai liquor generally needs to be stored for more than three years before blending. Through storage, it can seek advantages and avoid disadvantages, and make the liquor more mellow, fragrant and beautiful. In addition, Maotai liquor is rich in high boiling point substances, which can better reflect the value of Maotai liquor, which is not the characteristic of other flavor liquors. The seasonal production of Maotai liquor technology refers to the strong seasonal production technology of Maotai liquor. Maotai liquor is required to be put into production according to the Double Ninth Festival of the ninth lunar month, which is totally different from the characteristics of other liquors which are put into production at any time. In September, Chongyang is used for feeding: first, according to the harvesting season of sorghum; second, according to the local climate characteristics of Maotai; third, avoiding the high nutrition and high temperature production season, convenient for manual control of fermentation process, cultivation of favorable microbial system, selective use of natural microorganisms; fourth, September Chongyang is China's old man's day, a symbol of eternity, reflecting the traditional culture of the Chinese nation.