Process flow of sauce-aroma Baijiu

In addition to adapting to the local environment, climate, and materials of Maotai Town, sauce-aroma Baijiu also boasts its unique and ingenious craftsmanship. The characteristics of sauce-aroma Baijiu craftsmanship can be summarized as "three highs and three longs". Seasonal production is what distinguishes sauce-aroma Baijiu craftsmanship from other Baijiu craftsmanship in China. The "three highs" refer to high-temperature koji making, high-temperature stacking fermentation, and high-temperature distillation in the production process.

During the fermentation process of sauce-aroma Baijiu, the temperature reaches 63 degrees Celsius, which is 10-15 degrees higher than that of other Baijiu types. During the entire Daqu fermentation process, selectable environmental microbial species are used to form a high-temperature-tolerant aroma-producing microbial system, which mainly achieves the effect of seeking benefits and avoiding harms during the koji-making process. The high-temperature stacking fermentation of sauce-aroma Baijiu is a process of natural fermentation and aroma production using natural microorganisms, and it is also a process of forming the main aroma substances of sauce-aroma Baijiu. The stacking fermentation temperature reaches 53 degrees Celsius.

Through high-temperature fermentation, different aromatic compounds are formed in sauce-flavored Baijiu, and amino acid substances are also produced through microbial proteins. This high-temperature stacking fermentation is unique to the production process of sauce-flavored Baijiu and is not found in other Baijiu production techniques. The distillation process of sauce-flavored Baijiu is also distinct from other Baijiu varieties. Its distillation temperature reaches over 40 degrees Celsius, which is 10 to 20 degrees higher than other Baijiu varieties. The main purposes are to separate useful components from the alcoholic fermentation of sauce-flavored Baijiu and to remove by-products, unfavorable substances, or low-boiling-point substances during the fermentation process. This is an important reason why sauce-flavored Baijiu does not leave a dry mouth feeling or make one feel intoxicated after drinking.

The "three longs" in the production process of sauce-aroma Baijiu mainly refer to the long production cycle of base liquor, the long storage time of Daqu (a type of fermenting agent used in Baijiu production), and the long aging period of base liquor. The production cycle of base liquor lasts up to one year, involving two batches of materials, namely the initial batch and the second batch, and a total of seven distillation rounds. This process can be summarized as two batches of materials, nine distillations, and seven times of liquor extraction, spanning the seasons of spring, summer, autumn, and winter. In contrast, other Baijiu types only require a few months or ten days. Daqu used in sauce-aroma Baijiu needs to be stored for up to six months before it can be used in the production of koji, which is three to four months longer than other Baijiu types. This extended storage time plays a crucial role in enhancing the quality of base liquor. Additionally, the large amount of Daqu used in sauce-aroma Baijiu, which is four to five times that of other Baijiu types, contributes to the mellow and beautiful taste of the liquor. Generally, sauce-aroma Baijiu requires up to three years of storage before it can be blended. Through storage, the liquor can benefit from its advantages and avoid its disadvantages, resulting in a mellow and beautiful body. Coupled with the abundance of high-boiling-point substances, this reflects the high tasting value of sauce-aroma Baijiu.  

The production process of sauce-aroma Baijiu is highly seasonal. It strictly follows the solar terms, with the fermentation of starter cultures during the Dragon Boat Festival and the addition of raw materials during the Double Ninth Festival. Each year follows a production cycle, which is then followed by three years of aging. Additionally, the time required for raw material entry, blending, and storage is at least five years before the product can be released. Firstly, it follows the harvest season of sorghum; secondly, it conforms to the local climate characteristics of Maotai; thirdly, it avoids the high-temperature production season, facilitating manual control of the fermentation process, cultivating beneficial microbial systems, and selectively utilizing natural microorganisms. Sauce-aroma Baijiu is a purely fermented and distilled food. It is not allowed or permitted to add other aroma or flavor substances. 53-proof sauce-aroma Baijiu is not allowed to add water, while other Baijiu and even foreign liquors require the addition of water and spices. The aroma of sauce-aroma Baijiu consists of three types of fragrances: sauce aroma, cellar bottom aroma, and mellow sweet aroma. During the blending process, the proportions must be adjusted according to the desired taste and distribution among different groups of people.

Sauce-aroma Baijiu undergoes eight sequential fermentations and seven times of liquor extraction. The liquor from different fermentation sequences has different flavors and tastes. The first batch of liquor after the completion of the coarse sand fermentation is called the first-batch liquor, which has a good sweetness but a strong, astringent, and sour taste. The liquor that comes out after another 30 days of fermentation is the second-batch raw liquor, known as "Huisha liquor", which has a slightly astringent taste but is mellower than the coarse sand liquor. The third, fourth, and fifth batches of raw liquor obtained through further fermentation and distillation are collectively called "Dahui liquor", which is characterized by rich aroma, mellow taste, full body, and few off-flavors. The sixth batch of raw liquor obtained through continuous fermentation and distillation is mellow, with a good paste aroma and long-lasting taste. There is also the seventh batch of raw liquor, known as "Zhuizao liquor".