UNIQUE PROCESS CREATES UNIQUE BAIJIU
UNIQUE PROCESS CREATES UNIQUE BAIJIU
The HUAWANG sauce-flavor baijiu is made from a mix of locally produced fine-quality glutinous sorghum (a small grain rich in tannins), wheat and water. The unique terroir, water, ingredients and processes together create the most mysterious Oriental spirit.
Natural Water from the Chishui River
The unique geomophological structure of purple sand shale of Renhuai is moderately acidic and has good permeability. As a result, the surface and groundwater filter through the soil on both sides, flowing into the Chishui River. This forms a valuable water source for baijiu making, with excellent natural water, optimum pH, and a variety of trace elements which contribute to the character of HUAWANG.
Glutinous Sorghum from Maotai Town
HUAWANG’s sauce-flavor baijiu is made from glutinous sorghum strictly selected from Maotai town, Guizhou province. Due to its unique structure, glutinous sorghum has a better resistance to high heat and large amounts of ester compounds, which impart a layered savory umami flavor to the liquor. Small grains and thick husks are suitable for steamed cooking, thus meeting the process requirements of repeated steaming and liquor distillation.
Storage of Baijiu in Pottery Vat
The pottery vats used for storage (aging) of baijiu have a micropore structure, which enables the baijiu to breathe in a non-closed state. During natural breathing, the liquor communicates and integrates with external biota.
Daqu Baijiu Made from Pure Grains
Incubated at high temperature, HUAWANG daqu (fermentation starter) uses only wheat as the main ingredient. With the unique microflora of the Renhuai baijiu-producing region, and natural heating and fermentation, the qu for HUAWANG sauce-flavor baijiu is pure and rich in flavor.
Classic “12987” Process for Sauce-Flavor Baijiu
The making process of sauce-flavor baijiu follows the changes of four seasons, and specific key production steps must be carried out according to a certain day of the lunar calendar, absorbing the essence of nature. The art of the production is passed on from generation to generation. Every production cycle takes 1 year, involving two feedings with fresh grains, nine cookings of the grains, eight fermentations in subterranean pits lined with stone bricks, and 7 withdrawals of distillates. The distillates are aged separately in pottery vats before being blended and bottled.
The unique environment and traditional processes have created one of the most mysterious liquor in the world.