History of Maotai-flavor liquor

The history of Maotai-flavor liquor can be traced back to the reign of Emperor Wu of the Western Han Dynasty, where it was known as "Goujiang Liquor." According to Records of the Grand Historian, in the 6th year of the Jianyuan era, Tang Meng, an envoy of Emperor Wu, tasted this liquor at a banquet in the Nanyue Kingdom and was captivated by its unique flavor. To please the emperor, Tang Meng made a detour specifically to obtain Goujiang Liquor, marking the first recorded mention of this liquor.

Over time, the brewing techniques of Maotai-flavor liquor gradually evolved. By the Ming Dynasty's Wanli period, breweries in Maotai Town began adopting the distinctive "Huisha Craft," a significant brewing technique that revolutionized the brewing process and style of Maotai-flavor liquor. This craft initially took shape and, through years of practice, the process we know today gradually matured.

During the Qing Dynasty, Maotai liquor flourished, being sold to Yunnan, Guizhou, Sichuan, Hunan, and other regions. However, due to wars during the Xianfeng reign, production was temporarily disrupted.

In 1915, Maotai-flavor liquor won a gold medal at the Panama-Pacific International Exposition, marking an important milestone in its international recognition. This year, the precursor of Maotai liquor from Renhuai, Guizhou—Ronghe Distillery—sent its Maotai-flavor liquor on a long journey overseas, starting its international adventure.

After the founding of New China, to revitalize the brewing industry, the Ministry of Light Industry held the first National Liquor Appraisal Conference in 1952. As brewing techniques continued to improve, researchers identified three typical aromas of Maotai-flavor liquor: Jiang aroma, mellow sweetness, and cellar aroma. By the third National Liquor Appraisal Conference in 1979, according to saccharifying agents and fermentation processes, liquor was classified into five aroma types, and Maotai-flavor liquor was officially recognized.

Authentic Maotai-flavor liquor adheres to the "three highs and three longs" process, involving making Qu at the Dragon Boat Festival, adding sand on Double Ninth Festival, double feeding, nine steamings, eight fermentations with Qu addition, seven distillations, and a one-year production cycle. After aging for more than three years, blending and further aging for another year, the liquor achieves a harmonious, mellow, soft, and gentle taste before being released. The entire production process takes nearly five years.

In recent years, Maotai-flavor liquor has gained widespread popularity and recognition due to its unique taste and brewing process. Many enterprises and individuals are dedicated to inheriting and promoting this traditional craft, making Maotai-flavor liquor not only favored in the domestic market but also gradually establishing a presence in the international market.