Maotai liquorhas a long history from the praise and honor of "sweetness" from Emperor Wu of the Han Dynasty in the year 135 B.C. to the recognition as "the best liquor in the Qin State" from a great scholar called Zheng Zhen after 1704 and from the gold medal at the "Panama Ten Thousand Nations Expo" in 1915 to the memorial prize at the "Panama Ten Thousand Nations Expo" in 1996.
Maotai liquor takes high quality jowar as ingredients and uses wheat to make high temperature yeast while the consumption of the yeast is larger than that of ingredients. The more yeast is used, the longer the period of fermentation lasts. The unique technique of fermentation and liquor taking for many times is an important reason for the unique style and excellent quality of Maotai wine. To brew Maotai wine, it has to go through addition of raw sand (raw grain) for twice, fermentation for eight times, distillation for nine times, eight or nine months of production period, more than three years of storage, mixture and one more year's storage so that the liquorwould be more harmonious, pure, fragrant, soft and gentle and thus be qualified to be bottled and leave the factory. The whole production process lasts nearly five years.
Maotai liquor is typical of the aromatic yeast wine in the perfect style. Therefore, it is also called "Maotai-flavored type". The liquor is bright, transparent, slightly yellow in color and intoxicating with prominent aroma. Leaving the liquoruntouched, the aroma will find its way into your nose. Drinking to your heart's content, your mouth will full of aroma. The empty cup after drinking will retain more aroma, which lingers on for a long time without dispersing. With elegant and delicate flavor, the liquor is full and mellow with lingering aftertaste and ceaseless Maotai flavor. Maotai liquor is characterized by pureness, transparentness, mellowness, aroma and thickness, which are formed by blending the three special flavors of the aroma of soy paste, the aroma of bottom pit and pureness and sweetness. There are now more than three hundred types of known components of aroma. The alcohol content of the liquor reaches 53 degrees. Chen Yi wrote the poem："When different branches of the Red Army meet again in Jingling (present-day Nanjing), soldiers and officers drink Maotai liquor and wash feet which have covered the ten thousand li of Long March. To show deep gratitude for the poems and essays that pass down amorous adventures, drink a cup of wine when snow covers the Yangtze River Delta."
After three thousand years in the human world, the five grains become jade liquor. The Five Grain Liquor is a typical representative of the aromatic yeast wine. Blending the nimbus of heaven, earth, humans and adopting traditional techniques, it is made by brewing the five carefully chosen and high quality grains of jowar, glutinous rice, rice, wheat and corn. With the unique style of "lasting fragrance, pure and thick flavor, sweet taste in the mouth, refreshing feeling in the throat, all kinds of flavors being harmonious to perfection", it is a supereminent fine product among the today's wine products.
The Five Grain Liquor has successively won the gold medal of "the natinal famous wine" for several times. In 1991, it was evaluated as one of the "top ten resounding trademarks" in China；after it won the Panama prize in 1915, it once again won the sole gold medal of wine category at the Panama international trade expo after eighty years. Since then, the Five Grain Liquor has won thirty-two internatinal gold medals.
The Xifeng Liquor is produced in Fengxiang County. Fengxiang is located in the west of Guangzhong. Therefore, it is called Xifeng Wine. According to historical records, the Xifeng Liquor has enjoyed a good reputation as "cool, pure and fragrant vintage liquor made of sweet spring water" since the Tang Dynasty. The local people often say: "willows at the east lake and liquor in the willow forest". The Xifeng Liquor uses the water in the well of Liulin Town, which is clear, pure, sweet and cool. The raw materials used for brewing the liquor are the jowars produced in the neighborhood and 60% barley and 40% peas are also made into yeast for brewage. During the process of brewage, it adopts the technique of "fermentation and wine taking for several times". The Xifeng Liquor contains rich protein, vitamin, sugar and mineral and also has the medicinal functions of replenishing blood and vital energy and moistening the lung. Hence, it is an excellent product liked by people. Up to the present, the Xifeng Liquor has got a history of more than 2600 years. As early as the Tang Dynasty, it has been ranked as a rare product. As one of the top ten famous wines in China, it is sold at home and abroad now.
The Shuanggou Daqu Liquor produced in the Shuanggou Distillery in Sihong County of Jiangsu Province is an aromatic yeast white wine. It is well known at home and abroad for its style of strong pit aroma, soft, sweet and cool taste, harmonious aroma and lingering aftertaste.
The Shuanggou Distillery in Shuanggou Town of Sihong County is located along the lower reaches of the Huai River and beside the Hongze Lake. According to the historical records, it has got a vintage history of nearly one thousand years. In the late Qing Dynasty, the Shuanggou Daqu white liquor produced in Shuangguo Town of Sihong County once took part in the South Pacific Famous Wine Contest, was evaluated as the number one famous wine and won the gold medal.
After 1949, the Shuanggou Distillery was established. While following and developing the traditional vintage techniques, it constantly expanded the production scale, enhance the quality of liquor and increase the output of Shuanggou Daqu liquor. The Shuanggou Daqu Liquor produced by the Shuanggou Distillery was evaluated as the national high quality liquor at the first, second and third National-wide Famous Wine Selection Conference respectively held in 1952, 1964 and 1976. In 1984, at the fourth National Wine Selection Conference, Shuanggou Daqu Liquor was evaluated as a national famous wine and won a gold medal of the national high quality foodstuff. In the same year, at the wine quality contest of the light industry department, it also won the gold cup prize.
The Yanghe Daqu Liquor is produced by the Yanghe Distillery in Siyang County, Jiangsu Province. It was once ranked as one of the top ten famous wines in China. Up to the present, it has got a history of more than three hundred years. The Yanghe Daqu Liquor is characterized by "sweetness, continuousness, softness, cleanness and aroma". Now the main varieties of Yanghe Daqu Liquor include Yanghe Liquor (55 degrees), Yanghe Daqu Liquor with low alcohol content (38 degrees), Yanghe Dunhuang Daqu Liquor and Yanghe Dunhuang Puqu Liquor.
The Guijing Tribute Liquor is produced by the Gujing Distillery in Hao County of Anhui Province. During the last years of the East Han Dynasty, Cao Cao, the king of the Wei State, once submitted in written statement and presented to Emperor Xian the "Method of Nine-brewage Spring Wine" of the deceased magistrate of the county handed down from the older generations of the family. According to the local historical records, the local water used for brewing the liquor comes from an ancient well left from the South and North Dynasties. During the Wanli period of the Ming Dynasty, the local fine liquor was once presented to the emperor as a tribute. Hence, it enjoys a good reputation as "Gujing tribute wine". The Guijing Tribute Liquor belongs to aromatic white wine. Its characteristics are: "the color is as clear as crystal; the aroma is as pure as a secluded orchid; it tastes sweet and pure in the mouth and has a lingering aftertaste".
The Jinnanchun Liquor is produced in Mianzhu County, Sichuan Province. Its predecessor is Jinnan Shaochun Wine, a famous liquor of the Tang Dynasty. During the later period of Empeor Xianzong's reign, Li Zhao ranked Jinnan Spring Liquor into the then thirteen famous wines under heaven in the Tang Dynasty Supplement. The present distillery was established in April of 1951. After the Jinnanchun Liquor came out, the quality has been enhanced constantly. At the third national liquor selection conference in 1979, it was evaluated as national famous liquor for the first time.
The Luzhou Laojiao Tequ Liquor was fixed as the typical representative of the aromatic white liquor by the state in 1952. The Luzhou Laojiao pit, which was fixed as the sole national key cultural relic under protection in the white liquor trade in our country by the State Department in 1996, is reputed as "the national treasure pit". The Luzhou Laojiao national treasure liquor is made by carefully brewing in the national treasure pit. It is the best aromatic white liquor at present.
The Fen Liquor won the first grade gold medallion at the Panama Ten Thousand Expo in 1915. It has been successively evaluated as a national famous wine for five times. As the typical representative of pleasant fragrance white liquor in our country, it is well known in the world for its unique style of pleasant fragrance and authentic taste. The typical characteristics of the liquor are that it tastes soft once put in the mouth and sweet when in the mouth and has lingering fragrance after being taken. Drinking an appropriate amount of the liquor can have the effects of expelling the cold, resolving food stagnancy and stimulating blood circulation. The alcohol contents of the liquor include 38 degrees, 48 degrees and 53 degrees. The registered trademarks are Xinghua Village, Gujing Pavilion, Great Wall and Fen Character Brand.
The Dong Liquor is produced in the Dong Distillery in Zunyi City of Guizhou Province. From 1929 to 1930, the Lord Dong Temple Pit Liquor was produced by the Family Cheng Vintage Workshop. In 1942, it was renamed "Dong Wine". In 1957, the Zunyi Dong Distillery was established. In 1963, it was evaluated as national famous liquor for the first time. Since 1957, it has been evaluated as national famous liquor all the time. The fragrance type of the Dong Liquor is neither aromatic, nor the aroma of soy sauce. It belongs to other fragrance type. The liquor has a unique way of production, which blends the production techniques of Daqu liquor and Xiaoqu liquor together.