Moutai is the world’s most drunk spirit, and it’s made in Moutai town of Kweichow.
It’s popularity started from their unique soy sauce aroma, but it spiraled Internationally when it received a gold award from the 9th “World Spirits Competition” in 2012. Soon, it became the prestigious gift for higher officials, and used as the drink of choice when greeting foreign dignitaries.
Moutai, like any other baijiu, begins the fermentation with a blend of sorghum and Qu. Each batch of Moutai were distilled 7 times within a year, and stored in clay jars for three to four years.
Moutai is the very first “soy fragrance” baijiu, and contains over 50% alcohol content. Aside from it’s attractive soy sauce fragrance, Moutai also has notes of malted barley, cooked rice, dried fruits, pineapple, yeast, and five spices. These unique, complex, and powerful characteristics are what fascinates Moutai’s consumers.