Maotai is a vodka originally from China. Chinese vodka baijiu Chinese alcoholic drinks made from rice and millet
The recipe for Maotai vodka has remained unchanged since its invention and differs from traditional vodka technology. The raw materials used are wheat and sorghum, which are grown in the country. It is believed that a similar taste of the drink cannot be obtained if vodka is produced in another place. The product is produced only in the Chinese town of the same name. The characteristic qualities inherent in Maotai are achieved thanks to the local climate and the unique clean water in the river flowing through the area.
It is interesting that in many parts of the world they tried to repeat the quality of Maotai vodka, but they failed to recreate an analogue. The produced drinks had different taste, smell, and consistency. For this reason, the real drink of this brand is produced exclusively where its history began.
The production cycle of Chinese vodka lasts several years. According to manufacturers, thanks to this cooking time, a specific aroma of the product and its deep taste are obtained.
At the beginning of production, the grain crop is fermented in a special container. The process is facilitated by a special starter based on mold fungi. Yeast culture is also used during fermentation. It is these ingredients that form sugar from the starch found in cereals.
The grain ferments in 8 stages. The duration of each stage is one month. In this case, a break is necessary between cycles. Thus, fermentation generally takes about 40 months. This process occurs when high temperatures. The exact temperature value is kept in the strictest confidence. After fermentation, the mixture must be distilled.
6 months after all cycles of fermentation and distillation, the product is tasted. If the taste does not meet the high standards of this brand, the drink is sent for further fermentation.
And only when the tasters approve of the resulting product, it will be poured into ceramic dishes and kept in a dark place for 3 years. The liquid is then filtered and combined with older drinks. This is a very important stage that affects the quality of the product. The vodka turns out incredibly rich and strong. But despite this, this liquid is very easy to drink.
As already mentioned, Chinese vodka has an extremely persistent, pungent aroma. It turns out thanks to the ingredients included in the composition. When preparing the wort for grain fermentation, a special fermenting mixture produced in China is used. It's called jiuqu.
This mixture contains specific bacteria, molds and yeast culture. This ingredient is produced on the basis of substrate cereals and looks like a regular powder.
In China, it is believed that jiuqu not only promotes the fermentation of wort and the release of sugars, but also has the property of relieving hangover syndrome.
Some consumers note the characteristic aroma of vodka as a disadvantage of this drink. But few people will refuse to try this expensive product because of its pronounced smell.
Where is alcohol sold?
Some people are misled by this opinion: no one has seen the Chinese drink alcohol directly on the street. This is impossible to see even on major holidays, but this does not mean at all that this people does not have a national alcohol. On the contrary, they really like to drink strong drinks, but prefer to do it in specially designated places, for example, bars, restaurants and other entertainment venues. But most often they drink at home with their family. I would like to note that it will be impossible to find intoxicating drinks in ordinary eateries and cafes. To try alcohol, you need to at least attend a party or home celebration. By the way, the Chinese are very hospitable people and happily receive guests, especially from Russia.
Note that alcohol in China differs greatly, for example from its European “brothers”. For those who cannot live a day without alcohol, it is better to take strong duty-free drinks on the road, but if you come to this country to taste their alcohol, we will tell you where and how you can buy it at an affordable price, so as not to get poisoned .
As a rule, strong alcohol can be bought at any grocery store, and at any time of the day or night. Of course, in stalls and small shops you will not find anything other than beer. But if you decide to try more “noble” ones, then it’s better for you to visit a large supermarket. In such stores you can find whiskey, elite cognac, as well as rice vodka and wine of European quality and production.
The cost of intoxicating drinks is too high by our standards; for example, whiskey will cost more than in Russia.
In addition, the Chinese claim that European alcohol is much better than their own, which is why the price is too high:
- Chinese-made beer is not particularly distinguished by its quality and taste. The only peculiarity of beer is that it is low in alcohol. Probably the strongest type of beer is Budweiser. The alcohol content is approximately 2.5%, all other beers are even weaker. So if you expect to get drunk on beer, you're going to have to drink a lot, a lot of it. By the way, you don’t even have to visit China to try it; today you can drink such a drink in Moscow.
- Rice vodka. This product can only be purchased in China, you will not find it here. The most common variety of rice-based vodka is called Yarho, which has a blue label on the bottle. This is the most good gift, which can be brought from China. The price range varies and costs approximately $50. Of course, there are cheaper varieties, but it all depends on the manufacturer. I would like to warn you, the fact is that rice vodka has a special smell that not everyone may like. For example, Europeans simply cannot stand this smell, but the Chinese really like it! And what’s most interesting is that the brighter and richer the smell, the better the quality of the drink. The taste of vodka is no worse than our domestic one, but naturally it has a certain aftertaste, unlike any other. The strength of the drink also depends on the company; generally, vodka has from 40 to 60 degrees. In turn, rice is a favorite raw material for vodka, but not the last. The Chinese are all-round people and love experiments, so it can be made not only from rice, but also from other cereals.
- Rice based wine. It is also quite popular and a favorite drink among tourists. There is no shame in giving such wine as a gift (note this for you). Wine is usually sold in beautiful ceramic bottles with amazing paintings. Of course, this wine looks very impressive, yes, this wine also has a peculiar smell, so it’s better not to sniff! And the drink is very tasty and pleasant, if you are a gourmet, then you should definitely try it.
Secrets of production
Maotai is a Chinese vodka of the highest class, which is sure to amaze everyone who hears information about its production. But this process takes as long as 5 years. Each stage of the preparation of this wonderful drink lasts a certain number of months or years. For example, the initial stage lasts about 8-9 months.
Alcohol of the highest class
Grain is poured into a special container designed for fermentation. It ferments for 30 days, then it is distilled. Such an event must be held 8 times every month. As a result, the resulting mixture is stored in the basement for about 3 years. After this, the production process continues, after which the drink is stored for another year.
China is one of the most fascinating and vibrant countries in the world. It is here that centuries-old traditions continue, which are proudly passed on from generation to generation. Ancient foundations and memory have not bypassed the Chinese love for strong alcoholic drinks, which are famous for their uniqueness and excellent taste.
Chinese alcohol
In the Chinese vocabulary there is such a convenient prefix as jiu(jiu, 酒), which simultaneously means alcohol, wine and liqueur, so it is used in almost all names of alcoholic drinks. All Chinese alcohol can be divided into 5 main types:
Huang Jiu (黄酒)- includes wine made from rice, millet and wheat.
Putaojiu (葡萄酒)) - grape wine.
Guozijiu(guozi jiu, 果子酒)- fruit wines
Baijiu,白酒)- strong distilled drinks.
Each of these types has its own popular brands, features, purpose and relevance.
The most popular Chinese alcohol brands
Despite the huge range of alcoholic beverages produced in China and consumed even abroad, there are several of the most prominent representatives that are in greatest demand among both local residents and tourists.
Vodka Maotai 茅台酒
One of the oldest drinks in the country, which was mentioned in ancient chronicles back in 135 BC. Vodka got its name in honor of the small town of the same name, where its production began. At one time, many famous rulers of China preferred it, and even Mao Zedong himself admired its excellent taste.
Such rich story and the status of the people's treasure allowed it to achieve the maximum pure concentration, and therefore Maotai belongs to the category of expensive alcoholic beverages. It is often called the “drink of diplomats” and is a mandatory attribute of large events or holidays.
Its production is successfully carried out by the Kweichow Moutai Company, whose headquarters are located in Shanghai. Company employees do not reveal the secrets of preparing the drink, but this only fuels consumer interest, and therefore there has been a significant increase in sales of the product both in China and abroad.
Beer Tsingtao 青岛啤酒
Qingdao is the most famous representative of the Chinese beer industry and is the country's top seller. Its production was launched back in 1903 in the city of the same name. Characteristic feature beer is the presence of a unique sourness with a harmonious combination of bitterness.
In addition to the city of Qingdao, the beer of the same name is produced in Shandong, which has significantly expanded sales figures. Tsingtao is now sold in more than 62 countries and regions around the world, and accounts for more than 50% of Chinese beer exports.
Plum wine Xueji meijiu, 雪姬梅酒
Plum wines are a traditional Chinese drink. For its production, the delicious fruit mume is used, thanks to which the wine has a pomegranate hue and a rich taste. Local residents consume it both in its pure form and use it to prepare various cocktails. One of the most popular manufacturers is a company under the Xueji brand.
Millions of bottles hit store shelves in China every year. The wine is very popular not only among the Chinese, but also in most European countries.
Grape wine Great Walls 长城酒
The Great Wall brand is the most popular in China. It has been a leader in sales for several decades, as it has a unique taste and careful control over production. Its distinctive feature is its collaboration with France and Great Britain. These world powers bought part of the rights to Great Walls wine and began producing it on their territory.
The Great Wall has one of the largest storage facilities in Asia, which can hold thousands of wine barrels. This allowed a significant increase in productivity, allowing the company to produce about 10 thousand tons of product per year. The brand's profit is at least 100 million yuan annually.
Yellow wine Shaoxing 绍兴酒
This is the national drink of the Chinese, which is produced exclusively in China. Its history has deep roots, because the first mention of yellow wine was found 4000 years ago. Its uniqueness is its yellow color with an amber tint, which is achieved through the use of rice. The Chinese are convinced that this drink has healing properties and improves appetite. It is impossible to imagine any holiday without it, since it is a national treasure.
The main center for the production of Shaoxing wine is the city of Shaoxing, located in Zhejiang Province. It is here that about 40% of all Chinese wines are produced. In addition to drinking in its pure form, Shaoxing wine is actively used for preparing meat dishes. It is known to have been a key ingredient in Mao Zedong's favorite dish, stewed pork belly with herbs. According to him, it was “brain food” that helped him defeat his enemies.
China is one of the first countries in the world to discover alcohol.
According to the Chinese themselves, their alcohol is much worse than their European counterparts. As a result, the price of home-produced alcohol is noticeably lower.
Yellow wine is a real national treasure that local residents are proud of. One ancient tradition has still been preserved: at the birth of a child, parents buy several vessels with this drink and store it until the child’s wedding. It is believed that over the years, wine only becomes tastier and enriched with healing qualities.
Despite stereotypes, the Chinese also love to drink and every local holiday is necessarily accompanied by a lot of alcohol.
Chinese alcoholic traditions and culture
China is a country of contrasts, in which, from time immemorial, echoes of the past and the modern world have been harmoniously combined. Despite significant progress and rapid development, local residents do not forget the traditions of their ancestors and pass them on from parents to children. These include:
On the Double Nine Festival, everyone drinks chrysanthemum wine. According to legend, this drives away evil spirits and promotes longevity for old people.
All wedding ceremonies must be accompanied by drinking wine. The newlyweds with their hands tied drink a drink, which symbolizes mutual love and raises a toast to their parents.
Celebrating 100 days after the birth of a child is impossible to imagine without drinking wine.
In Southern China, when a girl is born, parents buy a bottle of liquor and put it in the basement, where they keep it until their daughter's wedding. At the wedding ceremony, the bottle is painted with amulets and ceremonially presented to the newlyweds.
According to etiquette, all glasses of guests at the festive table must be filled. Even a momentary absence of alcohol in a guest’s glass is regarded as a sign of disrespect by the hosts.
If you have never been to China, and in general, are familiar with the culture of this country only from old films with Jackie Chan, you will obviously find it difficult to answer the question - what kind of alcohol do they drink in the Middle Kingdom?
In fact, in terms of alcoholic beverages, China is not at all behind other countries. There are also a huge number of types of beer (pi-ju) and wines of various strengths (for example, Shaoxing-jiu and puto-jiu). There is also vodka in China. And that’s exactly what we’ll talk about in this article.
Ergotu and Maotai.
These drinks are analogues of our vodka. Ergotu made from sorghum or corn, various varieties This drink varies greatly in quality, strength and price, but they are all not too expensive. They have a very pungent odor. Recently, ergotu (especially varieties made from sorghum) have become popular in other countries - for their good price-quality ratio and sweet aftertaste.
Maotai- This is rice vodka of a yellowish tint, with a very characteristic odor. The strength of the drink is 35 - 58 degrees. The process of its preparation is long and complex: it undergoes eight-fold (!) distillation with additional fermentation in between, and then it is aged for several years. All this affects both the volume of maotai production and the price: the former are quite small, but not everyone can afford the latter. It is not surprising that this drink (whose history, by the way, goes back about two thousand years) is the most popular among the country's top leadership. Mao Zedong himself drank maotai, but he could choose. At banquets in honor of representatives of other countries, foreign guests are always treated to this vodka.
How to drink Chinese vodka correctly?
Traditions in the Celestial Empire are honored and respected, but in the conditions of our country there is little point in thoroughly observing Chinese rituals when drinking alcohol. But if you want to arrange drinking a rare bottle brought from abroad as it should be, then here are a few simple rules.
- Small porcelain or jade bowls are the dishes from which the Chinese prefer to drink strong alcohol.
- Glasses should not be empty. We drank and poured it right away. But you can drink it a second time only after the next toast.
- It is customary to hold a bowl right hand, supporting the bottom with the left.
- After each toast they say “Gan bay” (to the bottom). Moreover, if drinking vodka occurs in the presence of women, men always drink to the bottom, but if the company is purely male, this rule may not be followed.
What to eat with Chinese vodka?
Given the pungent smell of ergotu and maotai, traditional, very spicy Chinese dishes serve as appetizers. Although, it should be noted that some Chinese consider the only correct way to consume maotai to be slowly sipping the drink from a glass without any snacks.
Baijiu(baijiu, 白酒) or Shaojiu(shaojiu, 烧酒) is a Chinese distilled alcoholic drink, the raw materials for which are usually sorghum bicolor (a cereal crop) or corn, as well as glutinous rice, wheat, barley and other grains. The strength of the drink varies from 40 to 60% (sometimes higher, up to 85%). Baijiu literally translates as “white (pure) alcohol” (shaojiu - “burning alcohol”), thereby evoking associations with our “little white”, but this is where the similarity of the Chinese distillate with vodka ends.
And how does baijiu differ from our vodka?
Yes, almost everyone. First of all, baijiu is a product of distillation, not rectification, which ultimately affects a more expressive taste, which for the average person, whose taste buds are not accustomed to such twists, may seem too extravagant. Anticipating your questions about its taste, let's say that for the uninitiated, baijiu is an overly scalding drink with catchy, musky tastes and aromas, among which novice tasters identify overripe tropical fruits, berries, coffee and a whole range of umami flavors, gravitating towards soy sauce, miso and blue cheeses.
Clay pits where the baijiu fermentation process traditionally takes place.
The main difference between Chinese vodka, if it can be called that, and Russian vodka is the different approaches to fermentation of the raw materials. Whole grains are used, without germination or crushing. All the work of saccharification and fermentation of the wort is performed by a special fermentation starter, Jiu Qu (酒麴, jiuqu).
Qu (qu) is a type of East Asian dry fermentation starter grown on a solid medium (usually ground wheat or barley grains). It consists of a complex mixture of different forms of yeast and bacteria. According to the principle of action, qu is most similar to the Japanese Koji starter, although the Chinese analogue is believed to have arisen much earlier and has a slightly different composition. Each plant has its own blend of qu, which has been cultivated for hundreds of years and passed down from generation to generation.
Traditionally, fermentation takes place in clay pits, but ceramic vessels are also used, including those buried in the ground in the manner of Georgian qvevres. This process lasts a long time, from a month to several years, and fermentation can be performed in several cycles with the periodic addition of grain and tsui. The finished wort is distilled many times in conventional or traditional distillers, and the resulting distillate is sent for aging.
Previously, toulouses were used to store and transport baijiu - wicker boxes coated on the inside with a special persistent casein-based compound that does not allow liquids of any kind to pass through. Such a box could hold 50–60 liters of drink.
For aging, most manufacturers use huge terracotta urns in which the baijiu spends 1 to 3 years. Different styles of fermentation and distillation create a huge variety of baijiu.
Yeah, so there are different types of Chinese vodka?
This is true, but the classification of baijiu is very different from all other alcoholic beverages. It is based on the evaluation of aroma. And, despite the fact that the drink has a thousand-year history, this classification was formed only in August 1979, at the third national baijiu competition in Dalian, Liaoning Province. She was supposed to help the jury evaluate numerous copies of Chinese vodka, but still many of them were based not only on aroma, but also on taste.
Currently, classification by aroma only hinders the further development of the huge variety of baijiu, since many of the worthy representatives of the market have a truly unique taste, but do not shine with aroma (often it is simply weakly expressed). Moreover, many fragrance categories are simply a way for some brands to differentiate themselves from others. But there is a classification and you need to know it.
- "Sauce" aroma(醬香, jiàng xiāng) is a distillate with a very pronounced “heavy” aroma, so named for its similarity in smell to soy sauce and other fermented products. Baijiu with a “sauce” aroma contains a large number of esters, which, in combination with ethyl alcohol, give rise to a very specific taste, with references to mold cheeses. This class of baijiu is also called "Mao-like" flavor (茅香), after the most popular brand of Chinese vodka, Maotai.
- Strong aroma(濃香 or 瀘香, nóng xiāng or lú xiāng) - a class of baijiu that has a sweet taste, oily texture and a soft, incomparable aroma due to the high content of esters, in particular ethyl acetate, which imparts the most similar odors to the drink for nail polish. Most baijiu in this class are made using Aspergillus mold. A striking representative of the strong aroma is Wuliangye baijiu from Yibin (one of the most expensive representatives of baijiu, the price of which can be several thousand dollars).
- Light aroma(清香 or 汾香, qīng xiāng or fēn xiāng) – tender, dry and light baijiu, with a pleasant soft and clean aftertaste. For production, sorghum or rice husks are used with the addition of barley and peas for sweetness; fermentation takes place in ceramic containers. This class of distillate is most common in northern China, especially Beijing. This category includes a variety of Er Guo Tou (二锅头, èrguōtóu), a favorite drink of the working class.
- Rice flavor(米香, mǐ xiāng) – the nature of this class of drinks is colorfully illustrated by baijiu made from rice, for example, Sanhuajiu (三花酒) from Guilin. Medicinal herbs, fruits and tea leaves can also be added to the rice mash. Produced mainly in the tea regions of Guangdong and Guangxi in southern China. One of the softest representatives of baijiu.
- Honey aroma(凤香, fèng xiāng) – a distillate similar in taste to baijiu “strong aroma”, but with a bias towards honey undertones. An example is Xifengjiu from Fengxiang County in Shaanxi.
- Mixed aroma(兼香, jiān xiāng) – a class of distillates that are a mixture of two or more varieties of baijiu.
These are the main categories of Chinese vodka. The first four are the most common and are arranged according to the principle “from hard to soft” (you should start getting acquainted with this drink exactly and vice versa - from soft to hard). The first three aromas are the basis of the entire classification, since “saucy”, light and strong aromas differ from each other not only in organoleptics, but also in some aspects of production. The remaining “styles” are derivative and there are slightly more of them than described above (usually nine more “substyles” are distinguished).
The variety, of course, doesn't end there. There are a huge number of varieties (types, subspecies, styles, etc.) of baijiu, which, in turn, are represented by a huge number of brands. The most popular subtype of Chinese vodka on the world stage is the Maotai drink, but Erguotou dominates the domestic Chinese market, especially in the capital.
- Maotai(茅台, Máotái) is the world's most famous type of baijiu, with a history of more than 200 years. Belongs to the class of “sauce” aroma. Produced in the eponymous city of Maotai in Guizhou from wheat and sorghum with a unique approach to their fermentation, which includes 7-8 cycles. This drink became known to the world after winning the 1915 Panama-Pacific Exhibition in San Francisco. In 1951 it was named national drinks China. Mao Zedong treated Richard Nixon to Maotai during his state visit in 1972. Strength: 54-55%.
Richard Nixon and Chinese Premier Zhou Enlai drink baijiu during the American president's political visit to China, 1972
- Ergotou(二锅头, Èrguōtóu) is the most popular light-flavored baiju in the domestic Chinese market. “Er guo tou” means “double distillation” (literally “second distillation head”), which fully reflects the purity of this drink (the tastes and aromas of the heads are really visible in it). As mentioned above, this is a working class drink and is most in demand in the capital of China, Beijing. A 0.3 liter bottle of the most common ergotou, Red Star (红星), costs about $1.50 in Beijing. Strength: 56% and above.
There are a huge number of such “subspecies” of baijiu, no matter how huge China and its population are. In China, more than 10,000 factories produce national vodka.
Interesting. And why should I try this drink?
At the very least, it will be an interesting experience for you. We will name two main reasons for this: China is getting closer and baijiu is preparing to storm the West.
Everything is clear with the first argument. For the average Chinese, baijiu is the fuel of almost any social event. They drink it in times of happiness - at weddings, birthdays, corporate events, important negotiations, after successful deals and military victories - and in times of sadness. Therefore, if a Westerner is currently engaged in business (or any other activity) in China or plans to do so in the future, he should definitely study Chinese baijiu vodka in all its diversity in advance, which, ultimately, should help in his endeavors. The reputation of laoi (老外, lǎowài - this is how foreigners are called in China) will increase significantly in the eyes of the inhabitants of the Celestial Empire if he knows what kind of drink it is, what to expect from it and how, in fact, to drink it correctly.
As for the second argument, China’s economy is experiencing an unprecedented rise and its enterprising residents are actively expanding foreign markets with any product or service. This is a fact that you just need to accept. There are clear signs that baijiu is beginning to spread throughout the world. Jim Boyce, a Canadian wine expert based in Beijing, founded World Baijiu Day, which was celebrated in 20 different cities outside China the year before. Themed baijiu bars have opened in Liverpool and New York. Foreign brands of Chinese vodka began to appear: ByeJoe in the United States, Taizi in New Zealand and Dragon’s Mist in Canada - softer and more Western-friendly versions of baijiu. In a word, you need to be in trend!
Sounds convincing. And how to drink baijiu correctly?
The main Chinese toast is “Gan Bei!” (干杯, Gānbēi) or literally “To the bottom!”
This phrase is always taken literally in China and, in the spirit of true equality, it applies to every drinker at the table, no matter what they drink. No excuses, hesitation or dilution. If you think that concessions can be made for something as strong as baijiu, then you are deeply mistaken. Glass after glass, glass after glass - this is the rhythm of a typical Chinese evening feast. That's why when you ask people who have been to China how they like baijiu, their eyes widen and their voices begin to tremble.
Fortunately, baijiu is traditionally drunk from very small glasses with a long stem, the volume of which rarely exceeds 30 ml (usually 15 ml). The drink itself is first poured into a small ceramic vessel, where it can be slightly warmed. They drink it either warm or at room temperature, like sake.
Once the initial alcoholic shock and the first sharp hits on the receptors pass, you will understand that there is something very unique about this drink. The sensory experience varies greatly depending on which flavor category baijiu belongs to, but each sip of any of them contains several layers of flavor. In Western practice, it is customary to tame the extravagant taste of Chinese vodka by adding it to cocktails.
Baijiu cocktails? Seriously?
Well yes, why not? By the way, some Western media are calling baijiu the new gin, in the context of mixology, we believe. The drink not only adds a significant amount of strength to cocktails, but also a surprisingly wide range of tastes and aromas, mainly spicy, which go well with many other alcoholic and non-alcoholic ingredients. In particular, baijiu is good mixed with fruit liqueurs and juices, ginger, citrus bitters, pureed berries, sake and even absinthe. Here are a few recipes for such cocktails (from simple to advanced level):
Cocktail Reasons to be Cheer(y)ful
- 25 ml cherry puree*
- 20 ml apricot liqueur
- 25 ml baijiu
- 25 ml freshly squeezed lemon juice
- 20 ml egg white
Dry shake for a minute, intense shake with ice, strain into an old-fashioned glass with ice. Garnish with a swirl of lemon zest.
* - cherry puree: pit 200 g of cherries, mash in blenders in a small saucepan, heat over low heat until boiling, add a little water and 2 tbsp. l. Sahara. Cook for 10 minutes until thickened, remove from heat and cool.
Cocktail The Hidden Dragon
- 37.5 ml HKB type baijiu
- 52.5 ml freshly squeezed lemon juice
- 3 egg whites
- 30 ml simple syrup
- 22.5 ml absinthe
- 15 ml melon liqueur (Midori)
- 12 dashes lemon “sugared butter”*
In a siphon (iSi) mix 30 ml lemon juice, 6 dashes of “sugared butter”, 3 egg whites chicken eggs and 30 ml simple syrup, whisk. Shake with ice baijiu, absinthe, melon liqueur, 22.5 ml lemon juice and 6 dashes of “sugared butter”. Place the foam whipped in a siphon at the bottom of the cocktail glass, approximately 3.8-4 cm in height, and then slowly pour the mixture from the shaker along the wall of the glass.
* - "sugared butter", also known as "oleo-saccharum", is a syrup made using the hygroscopic properties of sugar to extract the flavorful oils from citrus peels. It is prepared either by grinding the zest with sugar until the latter is completely dissolved in the essential oil from the zest, or by leaving this mixture in a vacuum-sealed bag for a long time.
Are you trying to discover the non-trivial world of modern alcohol?
Are you interested in extravagant drinks whose nature can immerse the modern taster in an unsurpassed extravaganza of colors?
You need to pay attention to Chinese Maotai vodka. This is an extra-premium product, which today is purchased only for personal collections or as a gift to a boss, friend or simply respected person. Every minute with this assemblage gives exquisite pleasure.
Did you know? More than 170 tons of Maotai are produced in China every year.
— Vodka is a product that is extremely popular among connoisseurs of strong assemblages. Chinese Maotai vodka is one of the best representatives of the segment.
The high-quality product is made from purified water, wheat, sorghum and many other ingredients to achieve extraordinary tasting characteristics.
Moreover, this alcohol is produced only in one region of the Middle Kingdom, since when alcohol is created in other places, its characteristics change radically.
What is the name of Chinese vodka?
In its homeland, Chinese vodka is called baijiu. These alcoholic products, which, in particular, are very similar to the Russian versions, began to be brewed en masse back in the 14th century, but the first representatives of strong alcohol of this type appeared in China at the beginning of our era.
Color
The original Moutai assemblage has an attractive yellow color with a delicate golden tint.
Aroma
The aromatic balance is built around light trails of alcohol that make you want to pour more.
Taste
Gastronomic indicators emerge with a memorable soft coloring, in which expressive sweetness and slight tartness predominate.
How to buy original alcohol
As sad as it is to admit, Muay Thai vodka, like most premium products, has been the object of attention from counterfeiters for quite some time.
That is, before you find out what vodka is made from, you have to take the Moutai selection procedure responsibly, paying attention to a number of fundamental points. Otherwise, you will have to enjoy a fake, which will reasonably spoil the first impressions of such an interesting assemblage.
In particular, in order to protect yourself from unjustified acquisition of counterfeit goods, we recommend taking into account the following points:
- Place of purchase.
You should buy premium assemblages only in specialized stores. You won’t find real Maotai in stalls and grocery stores today. Also, when purchasing, ask sellers for quality certificates for products. The lack of documents should raise questions about the authenticity of the assemblages.
- Tara.
Maotai is Chinese vodka in a red bottle, or better yet, in a clay bottle with a red label. It is almost impossible to confuse branded alcohol with counterfeit alcohol.
She has an attractive appearance and impeccable design. In the appearance of the container you will not find chips, dents, unevenness or asymmetrically located labels.
- Excise tax
Try to avoid foreign alcoholic products without excise stamps. This element of protection must be present on every representative of the Chinese color.
- Structure.
High-quality alcohol is distinguished by premium purity. You will not find any impurities in its structure. In addition, Chinese Maotai has an oily texture. If you shake the drink in the same glass, then on the walls of the glass you will notice a slight trail of assemblage leaving.
How to serve
If you want to get the most vivid impressions from Moutai vodka, you should first of all think about not only what to eat with vodka, but also about the fundamental principles of serving.
In their homeland, the product is drunk from jade or porcelain dishes, but not everyone has such luxury. It is for this reason that you can often find special glasses included with the bottle, designed for comfortable consumption of the drink.
What products does it combine with?
Maotai is not just Chinese-style vodka, but a real sophisticated assemblage worthy of all-round praise.
It goes well with a wide range of dishes, which means you can choose the perfect gastronomic pairing for your drink. At the same time, experts recommend serving spicy snacks and Chinese dishes with the assemblage.
Other uses
Considering the options for how to dilute vodka, today you will get acquainted with a large number of cocktails that will allow you to look at familiar drinks from a completely different perspective.
The Chinese product, due to its softness and alluring sweetness, does not require dilution, but you can always experiment. The most interesting and popular cocktails made with high-proof alcohol include Brain Tumor, Northern Lights, Black Russian and Moscow Mule.
Did you know? The strength of Moutai ranges from 35 to 52%, but whatever product you choose, it is easy and relaxed to drink.
Drinks of the same class and taste
If you want to buy expensive Chinese Maotai vodka, you, unfortunately, will not be able to surround yourself with a solid variety of options. Drinks of a famous brand are supplied to the market exclusively in one form with different strengths.
Therefore, if you are looking for variety, we recommend paying attention to other equally popular Chinese brands, namely:
- Konfujia Black Jar. Chinese vodka in a clay bottle with a rich aroma of cereals and a balanced soft taste.
- Jiang Nan Chun. A transparent aromatic assemblage, the structure of which hides the pleasant delicate taste of sourdough. Two versions of the drink are supplied to stores, 52 and 60% strength.
- Fenjiu. An elegant clear drink with an alcohol content of 60%. It has a light cereal aroma and premium softness.
Historical reference
The Maotai alcohol line is produced by the plant of the same name, which is owned by the Kweichow Moutai Company. The company is located in Guizhou province.
Alcohol has been produced since 1704, but it is known for certain that its recipe dates back to the 2nd century AD. e. According to numerous historical data, the drink was originally called Guojiang, and it was invented by ordinary peasants who worked on rice plantations for a long time.
Harvesting rice involves constant exposure to water, which greatly cools the body. In order to avoid getting sick, the workers had to create a drink that warmed them up.
There is a saying in China: “Those who buy Maotai don’t drink it, and those who drink it don’t buy it.” This is due to the fact that the drink is very expensive, and is often presented to businessmen, politicians and other serious persons as a gift.
The perfect combination of taste, aroma and strength
Maotai alcohol is a worthy accompaniment to any significant event in life. These drinks today are the objects of attention of collectors and aesthetes of alcoholic art.
You won’t meet them at ordinary feasts and you won’t be able to just enjoy them in a club. Such assemblages are purchased strictly in specialized alcohol boutiques and served at private tastings. Do you want to touch the standard?
Visit your nearest alcohol market today and choose alcohol for yourself, which has long won the trust of a multimillion-dollar audience of consumers around the world.
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