Requested By
steve43367
Kweichow Moutai Feitian
Made in the southern Chinese province of Guizhou in the town of Moutai (or Maotai), this spirit is considered the National Spirit of China. It is made using a fermented culture made of wheat (called a "qu") and then mixed with red sorghum for the fermentation process. Then it is distilled and aged in earthenware jars for 3-4 years.
The aged distillate is then blended with others which were distilled in different years with different ages, as many as 200 distillates until the master blender is satisfied. It is considered to be a sauce aroma baijiu. This bottle is highly regarded in the Chinese culture and is served at official state dinners and other celebratory events such as weddings and other banquets.
Made in the southern Chinese province of Guizhou in the town of Moutai (or Maotai), this spirit is considered the National Spirit of China. It is made using a fermented culture made of wheat (called a "qu") and then mixed with red sorghum for the fermentation process. Then it is distilled and aged in earthenware jars for 3-4 years. The aged distillate is then blended with others which were distilled in different years with different ages, as many as 200 distillates until the master blender is satisfied. It is considered to be a sauce aroma baijiu. This bottle is highly regarded in the Chinese culture and is served at official state dinners and other celebratory events such as weddings and other banquets.
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ageNAS
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abv53.0
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BaijiuBaijiu (bye-joe) translates to "white spirits." Made in China although can be made elsewhere. Generally made from sorghum, rice, millet, or other grains. If aged, vessels such as clay, terracotta, stainless steel are used, not wood. Categorized as either Light Aroma, Rice Aroma, Strong Aroma, or Sauce Aroma.