What is the value of Maotai flavor Baijiu?

As for those who drink or sell wine all the year round, you should pay attention to the fact that the price of Maotai flavor liquor is higher than that of other flavor Baijiu. Why is Maotai flavor Baijiu more expensive than other flavor Baijiu? Where is it expensive?

Reason 1: The brewing process is complex

The process of sauce flavored liquor is generally more complex. For example, Maotai liquor needs to undergo nine rounds of steaming, eight rounds of fermentation, and seven rounds of extraction, which takes one year to produce. Then, it needs to be further fermented in a wine cellar for more than three years, and through blending and blending, a bottle of Maotai liquor can be produced for at least five years. Other Baijiu can be fermented in mud cellars for several months or even decades. The time to produce a batch of Maotai flavor Baijiu is more than ten times or even dozens of times that of many other Baijiu.

In general, good Maotai flavor Baijiu is brewed, and about 80% of Maotai flavor Baijiu in the market should be in line with this point, while Luzhou flavor Baijiu is blended. However, this blending is also what we call blending, which is made from several kinds of liquor products, rather than the "blending" of fake liquor in the market. Therefore, Maotai flavor Baijiu is dense in flavor, while Luzhou flavor Baijiu is more complex in flavor but harmonious.

Reason 2: Low output value

Although the price of Maotai flavor Baijiu is higher, the demand has not been reduced, and the output value of Maotai flavor Baijiu is less than that of Luzhou flavor Baijiu. For example, Daqu Maotai flavor Baijiu is high-temperature distilled liquor, and only two liquor can be produced per kilogram of sorghum.

Reason 3: High cost

The production process of Maotai flavor Baijiu: twice feeding, nine cooking, eight fermentation, seven liquor sliding; Three highs: high-temperature koji making, high-temperature heap fermentation, and high-temperature distillation; Two long: the production cycle of base wine is long (once a year), and the storage time of base wine is long (at least 3 years).

After several times of steaming and boiling, Baijiu of different stages have to be stored separately, with the first liquor together and the last liquor together, not mixed. Storing these raw wines, the process is called storage, and the required time is three years. It can only be taken out for blending after three years. At this point, can you calculate how many years it has been since the beginning of the blending process? About four years ago, right. The difference in taste among different types of wine lies in this process: blending and seasoning. After completion, it will be sealed and sealed for one year before it is considered mature. If the calculation is correct, it should be five years from now.

But can you drink good wine in five years? Still not possible! The alcohol currently being prepared is only from this batch. We used last year's wine for blending. This cannot be called good wine at all, because the taste is too new. How can we achieve a rich and mellow taste? Use old wine. So there is the cost of old wine.

In conclusion, due to the long brewing time and high cost of raw materials, the price of Maotai flavor Baijiu is relatively high.