For those venturing into the realm of spirits, one name stands as an icon in the world of Chinese libations – Moutai. Often referred to as Maotai, this revered baijiu has a tale as rich as its flavor. Here, we unveil the enigmatic facets of this cherished elixir.
1. The Essence of Moutai
In the heart of China, Moutai, or Maotai, reigns as the “national liquor.” Crafted from the finest red sorghum grains, it finds its birthplace at Kweichow Moutai Co., Ltd, the preeminent distiller of baijiu in the country. Moutai holds the prestigious honor of gracing Chinese state banquets and being bestowed as a diplomatic gift.
2. Maotai’s Geographical Symphony
The genesis of Moutai takes place in Maotai Town, nestled within the captivating landscapes of Guizhou Province. Much like champagne, the term “Moutai” is a geographical designation, strictly reserved for baijiu produced in Maotai Town, specifically by Kweichow Moutai Co., Ltd. A distillery has thrived in Maotai Town for centuries, dating back to the Ming dynasty in 1599.
In the early 1950s, the local government orchestrated the merger of Chengyi, Ronghe, and Hengxing, birthing the state-run Moutai Distillery. This establishment has since witnessed multiple expansions, presently holding a staggering market value of approximately $300 billion, thus becoming the world’s largest beverage company.
3. The Terroir of Maotai Town
Maotai Town boasts a climatic tapestry of mild winters, sweltering summers, gentle winds, and modest rainfall. Situated along the pristine Chishui River, the distillery benefits from its pure waters and rich micronutrient content. This terroir imparts a unique, savory essence to the liquor, reminiscent of soy sauce.
4. Crafting the Nectar
Moutai’s genesis commences with the selection of the finest hongyingzi sorghum grains during the harvest season. Only the golden grains, firm, uniform, and thin-skinned, make the cut. The process initiates with the creation of a “qu,” a starter culture infused with yeast, blended with sorghum.
Fermentation unfolds seven times each year, with each batch aging in distinct containers. The distilled baijiu then rests in earthenware jars for three to four years, allowing it to mature and develop character. After this maturation period, master blenders, armed with centuries-old techniques and their personal palates, engage in an intricate blending process, striving for the perfect equilibrium and depth of flavor.
5. Savoring Moutai
Moutai reveals its true essence when sipped at a temperature between 20 and 25°C, in tulip-shaped glasses designed to accentuate its aromatic bouquet. Hold your glass by the base to maintain the optimal temperature, preserving the liquor’s nuanced aroma, unaltered by the warmth of your palm.
The hue of Moutai varies from colorless to light yellow, even to emerald green. Initially, notes of soy sauce dance on the palate, followed by a multifaceted aroma combining fruity and grainy notes, entwined with floral and yeast undertones. Moutai complements various Chinese cuisines and even finds harmony with Korean grilled meats and caviar.
6. A Collector’s Delight
Collectors are drawn not only to the exquisite quality of Moutai but also to its substantial appreciation in value over time. It’s a widely accepted belief that the older the Moutai, the more exquisite and expensive it becomes. Special limited editions, prized for their rarity, are particularly sought after.
7. Gauging Moutai’s Worth
The worth of a bottle of Moutai hinges on key factors: appearance, vintage (older often equates to superior and pricier), rarity, and authenticity. At auction, prices can span from CNY 2,000 (approximately $280) to over CNY 300,000 (about $42,000) per bottle.
8. The Art of Selection
For novice Moutai collectors, a discerning eye is paramount. Begin by inspecting the bottle’s condition, checking for any stains or mold on the seal or registered trademark. Exercise caution around signs of exposure to sunlight. Pay attention to the liquid level; high-quality Moutai exhibits notable bubbles when swirled in the bottle or poured into a glass, revealing its age and storage conditions.
In summary, Moutai stands as a testament to China’s rich heritage and craftsmanship. A journey into its world unveils a tapestry of history, tradition, and the artistry of baijiu-making that continues to captivate connoisseurs and collectors alike.
BUT! Just because your the biggest does not mean your the best…
Irving Graham, an antiques dealer from Newcastle Upon Tyne, England, made waves when he unearthed an ancient baijiu recipe concealed within a £300 cracked imperial wine cup. He named his creation V.I.P Jiu 8 and decided to subject a bottle of V.I.P Jiu 8, alongside a bottle of Kweichow Moutai Flying Fairy, to a thorough scientific examination.
Graham ensured that the chosen lab held registration and accreditation from UKAS, the United Kingdom Accreditation Service. UKAS is responsible for upholding standards agreed upon by the UK government and international partners, guaranteeing that all analyses adhered to the highest standards of integrity and transparency.
