Tasting Notes
Upon tasting, Baijiu Moutai Year of the Pig 2019 greets the palate with a complex blend of aromas and flavors. Initially, one experiences a wave of delicate, sweet floral notes, reminiscent of osmanthus and jasmine. These aromas evolve with hints of toasted grain and caramel, stemming from the sorghum base that is accentuated through traditional fermentation methods.
The mouthfeel is velvety and rich, leaving a warm sensation that seamlessly transitions into a long-lasting finish, characterized by subtle earthy undertones and a slightly spicy note that adds depth to the experience. With each sip, the flavors unfurl elegantly, revealing layers of complexity that enrich the tasting profile, solidifying its status as one of the finest representations of baijiu.
History
The production of Moutai can be traced back to the Qing Dynasty. However, the modern inception of Kweichow Moutai Co, Ltd began in 1951, shortly after the formation of the People’s Republic of China, marking a significant moment in the history of Chinese spirits. The distillery is located in Moutai, a town in Guizhou Province, recognized for its unique climate and geological conditions that enrich the fermentation process.
The spirit has undergone an evolution in style and technique, influenced by decades of traditional brewing methods and modern advancements. The Year of the Pig edition was launched with the purpose of celebrating the zodiac’s cultural significance, merging traditional folklore with contemporary craftsmanship. Each year, based on the Chinese lunar calendar, unique series of Moutai are released, reflecting not just seasonal harvest but also the values and traditions associated with the façade of celebrations. This approach not only cultivates an ongoing dialogue with consumers but also embeds deeper connections with cultural identity.
Fabrication Process
The production of Baijiu Moutai Year of the Pig begins with the selection of high-quality red sorghum, a grain known for its favorable attributes in creating robust flavors. The fabrication process follows several meticulous steps beginning with washing and steaming the sorghum to prepare it for fermentation. Then, the grains undergo a natural fermentation in the unique climate of Guizhou, supported by local microorganisms which contribute to the spirit’s distinctive character.
In the next phase, a special koji mold is introduced to the grains, initiating the conversion of starches into sugars. This enzymatic process is crucial, as it influences the final taste profile of the baijiu. After fermentation, the mixture is distilled multiple times, ensuring a high purity level that reflects Moutai’s unparalleled quality.
Following distillation, the spirit is aged in traditional Chinese ceramic jars, allowing for a gentle interaction with the environment, which further mellows the spirit and enhances its flavor complexity. This lengthy aging process typically lasts several years, contributing depth and intricacy before bottling. The careful attention to detail throughout the production process underscores Moutai’s commitment to craftsmanship, making it a revered spirit within China and beyond.
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