How Moutai is made
There are two parts to the fermentation process: one is to make qu (a natural kind of yeast) from wheat, and the other is to mix qu with sorghum.
The fermenting mixture is distilled seven times throughout the year, with each batch stored in a separate container. The flavor of the liquor changes slightly depending on the season in which it is distilled.
The distilled baijiu is stored for three to four years in jars made of earthenware, which allows the alcohol to breathe and become soft and rich.
Blending masters taste and run chemical testing on the liquor from the different batches to devise a blending recipe. Alcohol from at least 120 containers is then blended in 120-metric-ton vats.
After blending, the Moutai is stored for a further six months, bottled and then shipped to stores nationwide.