Kweichow Moutai: China's liquid gold

Moutai is a unique symbol of Baijiu in China. It has witnessed the passage of time and lived through historical turning points. To this day, drinking moutai together - whether at state banquets, important business dinners or family celebrations - is regarded as the highest expression of solidarity and respect.

In the world of spirits, Moutai has been the most valuable brand for years. Its market value exceeds that of all spirits and beverage producers worldwide. With its growing collector's value, international auction houses are increasingly holding special Moutai auctions, confirming its status as a solid "liquid investment".

Chinese national distillate

Moutai is considered the national spirit in China and symbolizes pride, hospitality and sincerity. No other drink is so closely associated with Chinese culture. Moutai is drunk at state banquets and diplomatic meetings as an expression of respect, friendship and cooperation. In the business world, it has a special meaning: a glass of Moutai creates trust, opens doors and strengthens relationships.

Moutai has long since become an integral part of everyday Chinese life. It is the sound of laughter and cheerfulness at the festive table, a sign of solidarity when visiting friends and relatives and a cherished symbol of goals achieved. Every Chinese person knows Moutai. Today, Moutai is more than just a drink - it stands for quality and status.

Because it is so popular, it is sometimes difficult to find on the market and prices are rising. Whether at a state banquet in the Great Hall of the People in Beijing or in a Chinese restaurant overseas: as soon as the familiar white porcelain bottle appears on the table, we know - this is the taste of home, a silent message of Chinese culture.

The secrets of Moutai production: Origin

As with Champagne or Cognac, Moutai is also defined by a protected geographical designation of origin. All raw materials and production steps must take place in the city of Moutai. It is located in the province of Guizhou in southwest China and is roughly comparable in size to Zurich.

However, the actual production area is much smaller: one of the most renowned spirits in the world is produced on just 15 ^km2 - by the world's largest spirits producer in terms of market capitalization.

Ingredients

Moutai consists of just a few ingredients. Regional sorghum forms the basis. Wheat serves as the basis for the fermentation starter Daqu, which provides the necessary microorganisms and enzymes. The water from the Chishui river basin in Guizhou, with its special minerality, gives the beer its unmistakable character. No artificial flavors or sugar are used. Moutai is one of the few drinks in the world that can carry three certifications at the same time: "green food", "organic food" and "protected geographical origin".

Manufacturing process

The art of Moutai brewing is considered one of the most complex distilling techniques in the world. It strictly follows the traditional "12987" method and involves up to 165 steps. It takes at least five years from the first grain to the bottling of the final product. All production steps rely on the craftsmanship and experience of the employees and cannot be replaced by machines. 

Moutai's production cycle spans an entire year. The process follows a set rhythm in which natural processes and human craftsmanship intertwine perfectly. It starts with the production of the fermentation starter, the so-called Qu. Compact "Daqu bricks" are formed from wheat, which are turned over twice during the maturing process so that the heat and microflora are evenly distributed.

The enzymes and aromas that later shape the unmistakable character of Moutai develop during a fermentation process lasting around 40 days. The Qu is then stored for six months until it is ready for use. It is considered the "soul of the spirit" and is decisive for the aroma profile of the baijiu. This is followed by the actual brewing process with the well-known number sequence 12987. In a one-year production cycle, the grain is added to the process in two batches.

Steaming nine times opens up the starch and directs the development of the microorganisms. Eight fermentations in successive cycles convert the starch into alcohol and aromatic substances. After fermentation, Baijiu is distilled seven times in traditional Chinese stills. The individual fractions differ in style and intensity and later form the basis for the blend.

The fresh base alcohol then matures for at least three years in clay jugs with a capacity of 500 to 1000 liters. In the second year, the master blender begins the first blending before the baijiu continues to rest and its aromas blend harmoniously. After five years, the artful blending of different distillation fractions and vintages creates the unmistakable aroma profile that characterizes Moutai in its uniqueness. The result is a distillate that combines purity, patience and the highest level of craftsmanship.

Moutai product range

Kweichou Moutai-Flying Fairy Classic Series

Moutai Baijiu Series - Your Go-To Casual Drinking & Cocktails

Ganbei, Switzerland!

Since entering the Swiss market in 2015, Moutai has become an important witness to cultural exchange between China and Switzerland. He has accompanied numerous international political and economic events: From state visits and business banquets to the World Economic Forum in Davos and the annual Moutai Gala in spring.

Today, Moutai is present in numerous exclusive locations in Switzerland: whether at Tse Fung at La Réserve in Geneva, the only Chinese Michelin restaurant in Switzerland, at the trendy Baobae in Zurich or at Globus. More and more restaurants and bars are also stocking Moutai cocktails, which bring the high-quality spirit closer to guests in an accessible way and at the same time open up completely new occasions for conversation.

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