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Maotai town "is a well-known wine town at home and abroad. As early as the 27th year of Wanli (1599) in the Ming Dynasty," Maotai town "had winemaking workshops. With great changes in history, the old house burning has developed into a modern winemaking enterprise. "Laofuzi liquor" enjoys the unique natural conditions of cinnabar soil, climate, pure and sweet Maotai River and local sorghum. It inherits the traditional brewing technology of thousands of years. It is made by two times of grain feeding, seven times of liquor extraction and nine times of distillation. It is carefully brewed and blended with the technology of old winemakers of all ages. With the characteristics of outstanding sauce flavor, elegant and delicate, mellow wine body, long aftertaste, empty cup fragrance, etc., it can be called the best wine to inherit the Chinese wine culture. "Laofuzi wine" has outstanding sauce flavor, elegant and delicate, mellow body, long aftertaste, clear and transparent, and yellowish color. The main flavor is soy sauce, which is slightly burnt (but can't come out), delicate, complex, smooth, not prominent with Luzhou (Luzhou). The ester flavor is gentle and harmonious. The first ester is followed by sauce. The soy sauce flavor is long, the fragrance in the cup is constant for a long time, and the remaining fragrance in the empty cup is persistent for a long time (Maotai wine has the saying of "holding the cup for another day"). The standard comments of Maotai flavor liquor are: colorless (or yellowish) transparent, no suspended matter, no precipitation, outstanding Maotai flavor, elegant and delicate, elegant and long-lasting, soft and mellow entrance, long aftertaste, style (outstanding, obvious, acceptable).

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