Because the traditional craft of Maotai flavor wine starts from Yang Gang, and with the growth of years, it naturally gives softness, hardness and softness to Ji, just right.

In the eyes of the first drinker, the thickness and masculinity of Maotai flavor wine may be a kind of "spicy taste" brought by fullness. This spicy taste, like pepper, becomes a threshold of the tip of the tongue. Compared with other kinds of wine, Maotai flavor wine has become a very different kind of wine: Sauce wine for short.

Therefore, the top sauce wine that conforms to the aesthetics of sauce flavor, the first dimension talks about the beauty of fragrance, the second dimension talks about the thickness of taste, and finally the age of softness. Maotai Xiangjiu, generally five years after the factory, will have a little bit of masculinity. Because: the traditional sauce flavor starts from Yang Gang!

Why Maotai liquor is masculine and vigorous depends on the traditional technology of Maotai flavor: Yin Yang fermentation.

Stacking fermentation, Yang fermentation = aerobic fermentation
Stacking fermentation, also known as open-ended Yang fermentation, is exactly a ceremony to invite this mysterious winemaker.

If you are lucky enough to visit Maotai liquor brewing workshop, you will see the scene of winemakers working in "cloud mountain and fog sea", they either stand by the pool or in front of the mountain. The distiller will cool the distilled distiller's grains on the traditional air drying hall made of tri clay, let the temperature of the distiller's grains drop to room temperature at 100 ℃, and then evenly sprinkle the starter medicine on the distiller's grains. At this time, even after nine times of cooking, the distiller's grains can be vaguely seen as sorghum. The sorghum is wrapped with a layer of Qu medicine made of wheat. They dance on the scales of seven rounds.

Red tassel sorghum like a tough man, almost whole grain is involved in fermentation

According to the weather of the day, the head of the winemaking class, the "winemaker", decided whether to "harvest". If the weather turns cold, the temperature of distiller's grains can be warmer. If the weather is hot, the temperature of distiller's grains can be cooler. Even in a factory building, four winemakers will adapt to local conditions, adapt to time, and adopt different process rhythms. This is also the reason why Maotai liquor is always brewed by hand.

When the distiller's grains cool to the satisfied temperature of the wine master's palm, the microbial elves in the air are almost full of every grain of sorghum. Later, you will see a hill like pile, which is the rare pile fermentation in the world. Generally, there is one person in the pile. As time goes on, it will be placed for about a week. The temperature of the wine pile is as high as 50 ℃. Because sorghum still keeps the shape of the whole grain, microorganisms in the air will continue to enter, producing the aroma of Maotai liquor.

Fermentation in the pond, negative fermentation = anaerobic fermentation

After stacking fermentation, it is put into the tank for fermentation, also known as closed type negative fermentation.

The edge of the temperature of the wine pile is also hot. When it's time, the winemaker will excavate the hills, fill the stone fermentation tank, isolate it with the chaff, cover the special purple and red mud on the Chishui River tightly, ferment it fully without oxygen, produce alcohol molecules, which will come out of the pot together with the fragrant substances.

In order to attract more aroma substances, Maotai liquor has a very low liquor yield, which is said to be 5 jin grain and 1 jin liquor. One month or so, open cellar distillation, so repeatedly, after "nine cooking, eight fermentation, seven liquor.".

The wine lees next to the mud will be discarded to prevent the infiltration of mud taste. The age of the cellar stone will also be washed with boiling tail wine. Maotai people are most awed by the sky. The rivers, trees, grass and flowers under the sky In a cup of Maotai, there are also flowers, grass, fruit, and people cooking in the mountains. The bottom of the pot has a little burnt taste of human fireworks.

On the left is the fermentation in the pond, and on the right is the accumulation positive fermentation

Mysterious Maotai flavor wine is called "tianniang" because it looks at the sky and eats. It's fragrant but not colorful. It's called "Tianxiang".

Yes, the aroma of Maotai is mainly produced by microorganisms in the sky in the accumulated hills. At last, more than 100 kinds of Maotai base liquor with different styles were formed. Through the blending process of "blending liquor with liquor", 1400 kinds of aroma substances were known in the finished Maotai liquor.

The sauce base liquor just out of the pot is sour, astringent, bitter and spicy. It's hard to taste, just like the masculine spirit of youth. Five years of Phoenix Nirvana, maomaoxiang wine barely stand firm, a little happy in my heart, unexpectedly said: "there is a little rush.". This water chestnut gradually becomes a little insistence in the heart, just like the disposition of this glass of wine: "store enough aged wine, do not sell new wine".
The spicy taste of Maotai flavor old wine is just like the black iron sword, blunt and powerful, chivalrous and affectionate, rigid and soft, just right. Maybe it's for this reason that Ma Yun, who is famous for his elegant style, said: he has experienced too much ups and downs in his entrepreneurship, which makes him know more about Maotai.

The fermentation of yin and Yang breeds Yang and hardness. Sauce wine is Yang, time is Yin, the most thick wine, the most potential for growth. Therefore, Maotai Xiangjiu can leave the factory only after three or five years. It can be put in the wine cabinet for a few days, waiting for the time to change. When it is soft to hard, it is the best wine.
This is the taste of Maotai!