Why is Moutai so expensive? Why can't you make the same wine when you leave Guizhou? The answer is given in the book.

The reason why Moutai is so expensive is the high cost. The reason why you can't make the same wine without Guizhou is because the unique brewing environment in Maotai Town can't be replicated.

Speaking of Moutai, everyone will say one word in unison: expensive!

In fact, a bottle of the most ordinary quality Tian Fei Maotai costs 65,438 yuan+0,499 yuan, which is only a very low price. If you want to drink it anytime and anywhere, it's hard to win without 3000 yuan.

Not to mention others such as fine Maotai, rare Maotai, Zodiac Maotai and vintage Maotai. Some are ridiculously expensive, just for ordinary people to have a look.

1. Why is Moutai so expensive?

The author found the answer from a book: your cost!

The main uniqueness of Maotai liquor lies in its complex technology and long brewing cycle.

Maotai liquor has a brewing cycle every year, during which it needs two times of feeding, nine times of cooking, eight times of fermentation and seven times of distillation, and then it needs three years of cellar storage, careful blending and two years of storage before leaving the factory.

It takes at least five years from the screening of raw materials to the delivery of finished wine. During these five years, there will be various costs, such as labor cost, management cost, time cost and marketing cost. This will add points to Moutai and become added value.

How many wineries in China can do this?

Obviously, most wineries cannot afford such a high cost. Even if they can do it, because of the limited brand power, they can't achieve the sales volume of Maotai, and the result is often a loss.

In other words, the threshold for brewing Moutai is too high for ordinary wineries to afford. To some extent, the cost is the "moat" of Maotai.

Second, why can't you make the same wine when you leave Guizhou?

Having said that, some friends may say that since Moutai can only be made by themselves, why not expand the production capacity? If the output is high, the price will not be so expensive!

In fact, Maotai has been expanding its production capacity, but compared with the market demand, it is really a drop in the bucket!

As we all know, although Maotai Town is the core producing area of soy sauce wine, it has a small place and limited factory land. Maotai accounts for all the places that can be occupied, and it is almost impossible to increase production capacity on a large scale.

It is estimated that some friends will say that China is vast in territory and abundant in natural resources, with a large span from east to west, from north to south, numerous mountains and rivers, developed water system, and rich geographical terrain and climatic zones. Why not leave Guizhou and find an open place to brew Moutai?

Maotai has long thought of this idea. In the 1970s and 1980s, many "maotai experiments in different places" were conducted. Zhenjiu, Wuling Liquor and Beidacang were all products at that time.

Therefore, there is always a gap between the brewed experimental wine and Moutai produced in Maotai Town, and the final test failed.

Later, experts concluded that the reason was not that there were problems with raw materials, technology, technicians and brewing equipment, but that the unique brewing environment in Maotai Town could not be replicated.

Take Zunyi, where Zhenjiu is located, as an example. It is no more than100km away from Maotai Town. The climatic conditions are very close to the ecological environment, but the population of brewing microorganisms in the air is different at different altitudes.

As the saying goes, details determine success or failure, and these inconspicuous factors have become the reasons for the failure of ex situ trial production, and at the same time, they have also achieved the unique sauce flavor of Moutai.

This is the real reason why Maotai can't brew the same wine when it leaves Guizhou, and it's not that Maotai deliberately did it.

To sum up, there are objective reasons for the high price of Moutai.

In addition, Maotai's wine-making attitude of "rather lacking than abusing" is also worthy of recognition, rigorous and correct, and the quality of the brewed wine will naturally not be bad. These are the most important things for consumers and the foundation of a brand.

How many domestic enterprises can keep up with Maotai? I think everyone knows.

In recent years, many famous wines exploded with shocking thunder. Either there is something wrong with the quality of the wine, or it is suspected of abusing additives. How can we win the trust of consumers through constant "coquettish operation"?

Of course, not all wines have these problems, such as Gudao Jianghu wine from Qionglai, Sichuan.

The winery mainly brews base wine, and the techniques used are ancient methods that have been passed down for thousands of years.

For more than 30 years, we have insisted on "zero addition" in pure grain brewing. Every drop of wine has gone through dozens of processes. After long-term storage, it is supplied to all parts of the country, many of which are first-class and second-class famous wines. Self-brewing attitude is its magic weapon to win.

The wine body is crystal clear, fragrant and harmonious, and the taste is mellow and sweet. It has a typical five-grain flavor and is suitable for most people's tastes. It's just that the competition in Luzhou-flavor liquor market is too fierce, and the establishment of its own brand is too late, so its reputation has not been high.

Finally, I hope that you don't always stare at the price of Moutai, but look at the essence through the phenomenon.

In addition to the costs mentioned in the book, I personally think that the marketing of Maotai is also difficult to copy.