The production process of Jiangxiang-style baijiu (酱香型白酒), also known as Maotai-flavor baijiu, is renowned for its complexity and unique craft***anship. Here are its key technical features in English:
1. High-Temperature Daqu Making
The fermentation starter (daqu) is made from wheat and cultivated at high temperatures (60–65°C/140–149°F), promoting the growth of thermophilic microbes. This creates a distinct aromatic foundation for the liquor.2. Multiple Fermentation Cycles
The process involves nine cycles of steaming and fermentation over a year. Sorghum (typically a local variety like "red-tassel sorghum") is steamed, mixed with daqu, and fermented repeatedly in stone or mud pits. Each cycle extracts different flavor compounds.3. Pile Fermentation (Stacking Process)
After pit fermentation, the grain is piled into a "sandwich" shape for open-air aerobic fermentation. This step generates intense heat (up to 50°C/122°F) and encourages microbial diversity, contributing to the liquor's layered aromas.4. Seven Rounds of Liquor Extraction
Alcohol is distilled seven times across the cycles. The first two rounds yield harsh, low-quality liquor (discarded or reused), while rounds 3–6 produce the highest-quality base liquor. The final round contributes lighter flavors.5. Extended Aging in Ceramic Vessels
Newly distilled baijiu is aged in ceramic jars for at least 3–5 years. This allows harsh compounds to mellow and complex esters, alcohols, and acids to harmonize, creating a ***ooth, rounded palate.6. Artis*** Blending
Master blenders combine liquors from different rounds, ages, and batches to achieve the signature balance of roasted, nutty, caramel-like, and umami notes. No artificial flavors are added.7. Terroir Dependency
The process relies heavily on the local microclimate and microbial ecosystem (e.g., in Maotai Town, Guizhou). Unique airborne microbes and humidity levels are irreplicable elsewhere.This labor-intensive method, spanning 4–5 years from grain to bottle, results in a bold, savory liquor with exceptional aging potential. The term "sauce aroma" (酱香) refers to its dominant roasted grain and fermented soybean-like character.
