Zhong Lin is one of the top baijiu blending masters in China.

Classic methods

Moutai was first produced during the Qing Dynasty (1644-1911). Since then, the traditional production methods employed at the company have remained relatively unchanged.

However, Zhong said output is kept limited to ensure the high quality of its baijiu, which was named the “national liquor” in 1951.

A standard 500-millimeter bottle of Moutai costs about 900 yuan ($138) from stores in the town, but that can rise to 2,000 yuan in other cities because supply is low and demand is high. Last year, an 80-year-old bottle of Moutai baijiu fetched a record 10.7 million yuan at auction.

“The only thing that’s changed (in production) is that we’ve built blending vats with a capacity of 120 tons, replacing those used before 2008 that could hold only 5 tons,” Zhong said. “We still rely on water from the Red River, so production of our baijiu can never leave Moutai town.”

Although an established brand in China, the liquor manufacturer has been working to more widely promote its products abroad, as well as explore online retail possibilities.

As part of efforts to keep with the times, Moutai assigned Zhong to head a team of five master’s graduates in developing baijiu-based cocktails. The group is collaborating with Western mixologists and has organized several promotional events overseas, including in Italy, the United States and Russia.

“I’m encouraged to see Western people react positively to our new products, and some of them placed orders straight away,” she said, adding that she hopes more people around the world will get to know and love Moutai.

“There are no limits on the cocktail team, it’s just given the space to make things happen.”

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