MOUTAI BULAO
Net Content:
125ml
Sorghum, Wheat, Water from the Chishui River (located at Kweichou Moutai Town), Longan, Wolfberry, Hawthorn, Angelica Dahurica.
Moutai Bulao Baijiu was founded in 1984 and has been a key strategic brand and product in Moutai Group since 2018. It is the first in Moutai’s portfolio to infuse longan, wolfberry, hawthorn, angelica dahurica giving it a smoother taste, without a fiery palate. A key to Moutai’s 10- year product strategy for global expansion.
PRODUCT SPECIFICATION
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
Sharing the same roots and origins as Kweichou Moutai, Moutai Bulao is made using a thousand-year-old traditional brewing technique. It has the most complicated brewing process in the entire liquor industry. It takes about 3 – 5 years aging and production period to achieve a premium quality Moutai Bulao Chinese baijiu.
12987 refers to the brewing process of the sauce aroma baijiu: 1 represents one year of production cycle, 2 cycles of ‘sands’ (sorghum) addition, 9 cycles of steaming, 8 cycles of fermentation, 7 cycles of distillation
From the first sorghum addition known as ‘Xiasha’ which takes place on Chongyang Festival to the last stage where the 7 cycles of liquor extraction (distillation) are completed on the following year’s Chongyang Festival, this marks the one-year baijiu production cycle through Spring, Summer, Autumn and Winter.
In the one-year production cycle, there are two cycles of ‘sands’ addition. The first sorghum addition, known as ‘Xiasha’ takes place on Chongyang Festival (also known as the Double Ninth Festival). 50% of the total sorghum will be added and the sorghum grain size is greater than 80%. After the fermentation (approximately one month later), the 2nd addition (remaining 50% of the sorghum) takes place, we termed these as ‘rough sands’ and the sorghum grain size is greater than 70%.
The first cycle of steaming takes place during ‘Xiasha’ and the 2nd cycle of steaming is during the addition of ‘rough sands’. The baijiu is collected seven times, once every month after fermentation. During the one-year production cycle, the sorghum grains have to go through nine cycles of steaming.
Lees are predominantly dead yeast cells left over from the fermentation process which are discarded after the ninth cycle of steaming and koji (qu) will not be added. The eight cycles of steaming require the process of cooling, adding, stacking of koji and fermentation takes place in a cellar. This process is repeated eight times in the process.
The first cycle of liquor extraction (distillation) takes place after fermentation (approximately one month later). The baijiu will then be extracted every month after each fermentation for seven times during the one-year production cycle.
Biological extract from longan meat, wolfberry, hawthorn and Angelica dahurica are added to the process.
The mixture then goes through distillation before being gathered and processed on to filling production.
The finished product is then put into the cellar. And finally, we have our Moutai Bulao.
