What does Tian Fei Maotai look like?

Tian Fei Maotai adopts the production technology of high-temperature koji-making, secondary feeding and stacking fermentation. Generally, one year is a production cycle. After the wine is taken, it is blended and aged. Its wine taste is Maotai, cellar bottom, mellow and sweet, with a unique style. Perfect body, elegant aroma, full and mellow wine flavor.

Tian Fei Moutai is the originator of Maotai-flavor China Daqu with a long history. A considerable part of the cultural relics unearthed in the origin are wine vessels from the Shang and Zhou Dynasties, indicating that there was wine at that time. During the reign of Emperor Wu of the Han Dynasty more than 2,000 years ago, Maotai was able to make wine locally, which was called gourd sauce in history. In the late Ming and early Qing dynasties, the techniques of saccharification, fermentation and distillation of Daqu became more and more mature. For hundreds of years, the brewing technology of Tian Fei Moutai has been continuously improved through inheritance and development, and it is still fully utilized.

Extended data:

Tian Fei Moutai is named after it was produced in Maotai Town on the Chishui River in northern Guizhou. The quality of Tian Fei Moutai is closely related to its producing area, which is the main reason why Tian Fei Moutai cannot be cloned, and it is also one of the keys to distinguish Tian Fei Moutai from other domestic liquors.

The sorghum used in the production of Moutai in Tian Fei is waxy sorghum, which is commonly known locally as red tassel sorghum. This kind of sorghum is mainly produced in Renhuai, Guizhou Province and its neighboring southern Sichuan, and its geographical location is east longitude 105- 106 and north latitude 27-28. The mountain area is 700- 1000m above sea level and belongs to the humid monsoon climate in the middle subtropical zone. The soil is purple soil, calcareous soil and yellow soil with medium fertility, which is suitable for planting this kind of sorghum. Sorghum grains are firm, full and uniform, with small skin thickness, amylopectin content above 88%, and its cross section is glassy, which is very beneficial to multiple rounds of baking of Tian Fei Moutai, so that the nutritional consumption of Tian Fei Moutai has a reasonable range.

References:

Baidu Encyclopedia-Tian Fei Moutai

References:

Baidu encyclopedia-Moutai liquor