Moutai, named after its origin, is produced exclusively in the town of Moutai, Guizhou (Kweichew) Province, China, just along the banks of the Chishui River. As the originator and typical representation of the Sauce Aroma baijiu, Moutai has been known as one of the three most famous distilled spirits in the world for over 100 years, Alongside French cognacs and Scotch whiskies.

The History Of Moutai

Moutai has a rich history. As early as 135 B.C., The “Qi Jiang Jiu” produced in the area of Moutai Town was considered a tribute to the royal family. After more than 2,000 years of succession, development and refinement, Moutai has become an outstanding representation of baijiu, which obtained the gold medal at the Panama World Expo in 1915. Today, the combination of ancient traditional techniques and modern technology has created “Moutai” – the world’s No1 spirit brand.

The Making of Moutai

Moutai town, is known as “China’s No.1 spirits town” and is the only GI for Moutai. The production area is as small as 15.03 kilometers. Located in a river valley surrounded by mountains, it is conducive to breeding microorganisms needed for brewing. It creates a unique microbiological environment, resulting in the distinct style of Moutai. 

The geological and geomorphological structure of the Moutai town is mainly Jurassic, chalk purple sand shale, and conglomerate. The purple soil is moderately acidic and has excellent good permeability. Surface and ground water is are filtered through the soil on both sides of the river and flow into the Chishui River, forming a valuable water source for baijiu making, with good water quality, moderate acidity and rich in trace elements.

An ancient grain and glutinous sorghum, which only grows in this area, is the best choice for making Moutai. The natural fermenting agent, known as the Qu, is made from high-quality organic wheat using an ancient process. Farmers follow strict organic requirements and traditional farming techniques to grow the raw materials for brewing. 

The making process of Moutai follows the changes of four seasons, and specific key production steps must be carried out according to a particular day of the lunar calendar, absorbing the essence of nature, making it a “living fossil” of the Chinese baijiu process. It takes at least five years for an ordinary bottle of Moutai to leave the distillery, during which time it undergoes 30 different processes and 165 steps.

Moutai Highlights


Moutai is a high-end baijiu and one of the most premium of all types of spirits. 



Each bottle takes at least five years to produce. 



The only baijiu that earns the certificate of “Green Food”, “Organic Food” and “National Geographical Indication Product”. 



The production process of Moutai is highly complex, with two feeds, nine steams, eight fermentations and seven extractions, and has been described as a “masterpiece all of ages”. 



The known aromatic components are more than 300 kinds, rich and delicate, long and intense. More than 60 flavours can be identified in the active molecules of this baijiu. 



The Chinese government traditionally used baijiu to accommodate various dignitaries and celebrities.



Due to strict production limitations and raw material quality, Moutai is now the rarest and of the highest quality. 



Moutai’s value grows with age. Our most valued, Flying Fairy Moutai, is over 30 years old and is essentially only available through auctions. 



Understanding Moutai could be the first step to understanding Chinese culture within Australia. 


For a closer look, refer to:

Moutai China Warrior

With 2000 years of history, superior and rare, Moutai remains the world’s most mysterious spirit.