Moutai, often referred to as the national liquor of China, is a revered spirit that is made from a grain called red sorghum. This grain serves as the foundation for the production of Moutai at Kweichow Moutai Co., Ltd, which is the most famous distillery of baijiu in the country.
Red sorghum, also known as sorghum grain or sorghum bicolor, is a type of cereal grain that is widely grown in China. It has a rich reddish-brown color and is known for its high starch content, making it an ideal ingredient for the production of Moutai.
The process of making Moutai begins with the careful selection and cleaning of the red sorghum grain. After the grain is thoroughly cleaned, it is cooked and then cooled down. This step helps to break down the starches in the grain and make them more accessible for the fermentation process.
Once the cooked sorghum has cooled, it is mixed with a small amount of Moutai's unique fermentation starter known as “qu”, which is a blend of beneficial microorganisms. This fermentation starter plays a crucial role in the production of Moutai, as it helps to convert the starches in the sorghum into sugars, which are then further broken down into alcohol during the fermentation process.
The mixture of cooked sorghum and fermentation starter is then placed in large earthenware fermentation pits, which are unique to the production of Moutai. These pits are often passed down from generation to generation, and they contribute to the distinct flavor and aroma profile of Moutai.
The fermentation process itself is a combination of natural and controlled fermentation. The pits are left open to the air, allowing wild yeasts and bacteria to contribute to the fermentation process. This natural fermentation is then carefully monitored and controlled by the master brewers at Kweichow Moutai Co., Ltd.
After the fermentation process is complete, the liquid is distilled using traditional pot stills. This distillation process helps to separate the alcohol from the solids and impurities, resulting in a clear, high-proof spirit.
The distilled Moutai is then aged in large clay pots, which further enhances its flavor and aroma. The aging process allows the spirit to mellow and develop complex flavors over time.
It is worth noting that the production of Moutai is highly regulated and strictly controlled by the Chinese government to ensure the authenticity and quality of the spirit. The entire process, from the selection of the red sorghum grain to the aging of the spirit, is meticulously carried out to maintain the exceptional standards of Moutai.
Moutai, the national liquor of China, is made from the grain called red sorghum. This grain undergoes a complex process of cooking, fermentation, distillation, and aging to create the renowned Moutai spirit. The use of traditional methods, unique fermentation starters, and aging techniques contribute to the distinct flavors and aromas that make Moutai a revered and sought-after spirit in China and around the world.