The Spirit of China
Maotai symbolizes the national drink, both for the State and for families beyond the borders of mainland China. This millennial sorghum brandy belongs to the great family of Baijiu, the most widely consumed spirit category in the world. Maotai, which belongs to the subfamily of sauce-aroma Baijiu, unquestionably produces the elite liquor of the category – per Chinese and foreign experts’ opinion. Coming from the Maotai Township in southwest China's Guizhou Province, known for its preserved environment, Moatai has been protected as a state secret by the government since the 1950s.
Certified organic (by Chinese standards), the production process of Baijiu dates back to 3500 years ago, with the invention of a technique involving a fermentation agent called Qu (pronounced “chew”), then imported by the Japanese a thousand years ago to brew their sake (they call it koji). It involves no less than seven successive fermentation processes and their concomitant distillation to produce a brandy that will then age in traditional ceramic vessels for several years (if not decades) before being bottled.
Containing 53% of alcohol (over a 100 proof), Maotai is almost exclusively consumed during celebrations, gala evenings, or state dinners. This highly gastronomic spirit pairs with a variety of Chinese and Asian dishes, and is meant to be interpreted by a great chef. Maotai works perfectly with shellfish and seafood, with chocolate, soy sauce, blue cheese, aged ham or any other delicacy rich in umami. Suckling pig, duck or even goose – for the most prestigious tables, are often coupled with Maotai.
