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The Development of Ming and Qing Dynasties

The brewing process of Maotai liquor has been further developed and improved. During the Kangxi period of the Qing Dynasty, Maotai liquor enjoyed a high reputation in both domestic and international markets. Especially during the Jiaqing period of the Qing Dynasty, Maotai liquor became one of the main export commodities of Guizhou Province.

Modernization process

At the beginning of the 20th century, the brewing techniques of Maotai liquor were further improved. After the establishment of the People's Republic of China in 1949, Maotai Distillery received strong support from the state and began large-scale production. In 1951, it was rated as a national famous liquor. In 1972, during the visit of US President Nixon to China, Premier Zhou Enlai hosted a Maotai banquet, which greatly boosted Maotai's international reputation.

Process characteristics

Maotai liquor is mainly made from sorghum, wheat, and water, and is brewed through a unique "Dragon Boat Festival koji making and Chongyang Xiasha" process. The brewing process is complex, including multiple processes such as koji making, fermentation, distillation, and aging, with a brewing cycle of up to five years. Maotai liquor is known for its sauce flavored style, with a rich aroma and complex taste

Cultural inheritance

Maotai liquor is not only an important component of Chinese liquor culture, but also carries rich historical and cultural connotations. The brewing process of Maotai Distillery has been listed as a national intangible cultural heritage, and its brand image has also become one of the symbols of traditional Chinese culture.

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Saxon Golden Sheep Head Dry Red: A Rich and Full Style Unique Special, excellent aging ability, sweet aroma of dark chocolate. it Bringing me into a vineyard, I love this wine so m

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The Development of Ming and Qing Dynasties

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Process characteristics

Cultural inheritance

About Wine

History of Mao Zhibin

The 30th Zhengzhou Sugar and Wine Fair in 2022

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