For thousands of years, Maotai Town as the core Mao-flavor Spirits production area, owns a complex microbial population under the competition of the survival of the fittest, which forming a unique and non-replicable microbial ecological environment. This is the main reason that the production of Mao-flavor spirits in this town cannot be copied, and it is also one of the key differences from other Spirits production areas in China. It always forms the mainstream view in the industry that " Top Mao-flavor Spirits can only be produced in Maotai Town".
JIANYAO is produced in Maotai Town along with the Chishui River. The water, the soil, the mountains, the climate, the microorganism, and the sorghum etc. in this area form a unique, non-replicable and excellent special spirits-making environment. All these factors contribute to the high-quality guarantee of JIANYAO.
Filling the mashed sorghum (Here mashed sorghum called “Sand”) to be steamed and cooked in the day of Chongyang is the beginning of making Mao-flavor Spirits. Spirits is the essence of grain, therefore picking the good "Sand" is the essential of brewing high-quality Mao-flavor Spirits, and it is also the persistence of quality of JIANYAO.
However, not all sorghum can achieve perfect suitability with JIANYAO.
Sorghum owns a huge and ancient family Lineage.
The japonica sorghum in North and the glutinous sorghum in south are both good sorghum, but not all sorghum
could be used as the raw material of brewing Mao-flavor Spirits.
Xiao Hong Liang, the king of the sorghum should be picked to brew high quality Daqu Mao-flavor Spirits.
The full name of Xiao Hong Liang is “Red Tassel Waxy Sorghum”, it was purified, cultivated and propagated from the local traditional sorghum in 1999, and is mainly planted under the unique water, soil and climatic environment in Zunyi City, Guizhou province and the areas along Chishui River. Xiao Hong Liang is picked in hard, fully, small particles with thick skin, and amylopectin content of more than 90%. Due to the glutinousness, it is easier to absorb the microorganism substances from the yeast when brewing.
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