How Moutai is made

Fermentation

There are two parts to the fermentation process: one is to make qu (a "starter" containing yeast) from wheat, and the other is to mix qu with sorghum.

Distillation

The fermenting mixture is distilled seven times during one year, with each batch stored in a separate container. The flavor of the liquor changes slightly depending on which season it is distilled.

Storage

The distilled baijiu is then stored for three to four years in jars made of earthenware, which allows the alcohol to breathe and become soft and rich.

Tasting and blending

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.

Packing

After blending, the Moutai is stored for a further six months, bottled and then shipped to stores nationwide.

(China Daily European Weekly 03/11/2016 page19)