PRODUCT SPECIFICATION

Moutai Bulao (Baijiu)
53% Abv
Ingredients:
local sorghum, wheat, and Chishui River water from the town of Moutai, longan, wolfberry, hawthorn, angelica.
Net Content:

125 ml

Moutai Bulao Jiu was founded in 1984 and has been a key strategic brand and product in Moutai Group since 2018. It is the first of its kind to carry longan, wolfberry, hawthorn, angelica, giving it much smoother and better taste. A key to Moutai’s 10- year product strategy for global expansion.

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PRODUCT SPECIFICATION

Moutai Bulao (Baijiu)
53% Abv
Ingredients:
local sorghum, wheat, and Chishui River water from the town of Moutai, longan, wolfberry, hawthorn, angelica.
Net Content:

125 ml

CHINESE BAIJIU

THE LEGACY

Baijiu constitute 40% market share of the world’s liquor market.


It is the Top 10 most valuable spirits ranking by Brand Finance, with Chinese Baijiu taking up the top 5 spots in 2021 and Kweichow Moutai ranks top seat for years.


Over RMB 580 billion (US$90 billion) worth of Chinese Baijiu sales in 2021.


THE LEGACY

Baijiu constitute 40% market share of the world’s liquor market.

 

It is the Top 10 most valuable spirits ranking by Brand Finance, with Chinese Baijiu taking up the top 5 spots in 2021 and Kweichow Moutai ranks top seat for years.

 

Over RMB 580 billion (US$90 billion) worth of Chinese Baijiu sales in 2021.

CHINESE BAIJIU

OUR PROCESS

Brewing The Perfect Baijiu

It has the most complicated brewing process in the entire Chinese liquor industry. Taking 3-5 years of caging and brewing period to acquire perfect liquor quality with limited quantities and can only be produced at one location, Guizhou Province.

 

1 year production cycle
2 feeding periods
9 steaming sequences
8 fermentation cycles
7 liquor gathering sequences

1
01
Sorghum Grinding

Local grown organic glutinous sorghum is being grinded into a certain proportion.

2
02
Wetting & Steaming

The wet grains are being poured into distillation pots for steaming

3
03
Engineering Calculations

Steamed sorghum is spread evenly to cool down to a suitable temperature. Prepared fermentation is being mixed into the steamed grains.

4
04
Stacking Fermentation

The steamed grains are gathered into hemispheric stacks and open-air stacking fermentation process begins.

5
05
Fermenting in Room

Raw starter bricks are then arranged and separated with straws. This allows them to ferment in an enclosed space. The bricks are rearranged twice during the incubation period.

6
06
Taking Fermented Grains

Biological extract from longan meat, wolfberry, hawthorn and Angelica dahurica are added to the process.

7
07
Gathering Distillate

The mixture then goes through distillation before being gathered and processed on to filling production.

8
08
Putting liquor into cellar

The finished product is then put into the cellar. And finally, we have our Moutai Bulao.