When did Maotai-flavor liquor come into being?

Let's just say that there was a kind of Maotai-flavor wine in the Han Dynasty called "structured Maotai-flavor wine" (if you don't read it, you will be laughed at if you read it incorrectly). Emperor Wu once praised: "sweet", but now it is not a high-alcohol wine. Therefore, many consumers think that the history of modern soy sauce has existed since the Han Dynasty, and even some manufacturers are still vigorously promoting it. I don't think this is a good idea. You know, at that time, this kind of "structured Maotai-flavor wine" was a fruit wine brewed with the name "Guazao" as the main raw material, which was completely different from the current Maotai-flavor wine.

This sauce is not another sauce. The maturity (cost reduction) of modern distilled liquor technology in China dates back to the Song and Yuan Dynasties, when shochu was the main technology. Because I also love wine, I know a little about it. This technique also existed in the Tang Dynasty (there are poems as evidence, but the still has not been unearthed, so it is generally considered to be more accurate in the Song and Yuan Dynasties). Perhaps the wine production was too low and the cost was too high. Really good shochu is based on the economic situation in the Tang and Song Dynasties, and it is estimated that it is also the exclusive favor of dignitaries and literati, which makes it impossible to popularize it. To sum up, highly maotai-flavor liquor has been unrealistic since the Han Dynasty.

Soy sauce was famous in the Qing Dynasty. From 186 1 to 1862, the technology of the three major burning houses of Maotai (the predecessor of state-owned Maotai) has matured, especially in 19 15 "Chengyu Burning House" (the father of Cheng Yi Burning House).

At that time, there was a story In the selection of contemporary spirits, westerners never let go of the crock "Huajia Maotai" and only recognize brandy and whisky in glass crystal bottles. The young master was holding his temper at that time (you let the labor come, and you took me seriously when you came, which directly made my blood boil to 52 degrees and once held it back). I wanted these powerful judges to open a bottle and comment a few words, but I didn't know that people were in the water: "NONONO", boy-at least it was lit for the last time, "Bang! Over the past 30 years, the unique fragrance of Maotai (you know the taste of money) has slowly spread throughout the exhibition hall, and gentlemen and mature women are deeply moved. It turns out that there are such wonderful things in the world. At that time, the referees gave a gold medal.

By 195 1, when Premier Zhou personally integrated the three major burning houses, the state-owned Maotai appeared, and then it was like this.